Articles
SOME FACTORS AFFECTING THE QUALITY AND COMPOSITION OF TOMATOES
Article number
93_32
Pages
335 – 346
Language
Abstract
The factors contributing to the overall quality of tomatoes include appearance, firmness and chemical composition.
The influence of nutrition, variety and environment on fruit quality are described.
Particular attention is given to the beneficial effects of potassium, high levels of which decrease the incidence of ripening disorders and of hollow (‘boxy’) fruits, improve fruit shape, and increase the titratable and total acidity of the fruit juices, thus improving flavour.
The influence of nutrition, variety and environment on fruit quality are described.
Particular attention is given to the beneficial effects of potassium, high levels of which decrease the incidence of ripening disorders and of hollow (‘boxy’) fruits, improve fruit shape, and increase the titratable and total acidity of the fruit juices, thus improving flavour.
Varieties differ markedly in their acidity, firmness and the incidence of boxy fruit, the latter being most prevalent early in the growing season.
The sugar content of the fruit juices increases during ripening, whereas the acidity declines after the first appearance of yellow colour.
The sugar content is highest in mid-summer, corresponding to maximum solar radiation, and is decreased by shading.
Publication
Authors
G.W. Winsor
Keywords
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