Quality Comparison of Different Tomato Varieties and Harvesting Stage for Processing

Effects of variety, level of maturity, and postharvest ripening environmental conditions on vine red-riped (VR) and postharvest red-ripened (PR) tomatoes were assessed focusing on processing suitability. Three locally developed hybrids; HTH3, Bathiya, and Maheshi, and four locally developed open-pollinated varieties; Thilina, Lanka Sour, Rashmi, and T245, were used. Morphological, physicochemical, and biochemical characteristics of VR fruits and PR fruits harvested from different maturity levels were evaluated. Fruit quality characteristics were diverse among the varieties. HTH3, Bathiya, and Thilina varieties recorded a higher shape index (> 1), pericarp thickness (6.6-7.4 mm), firmness (32.0-36.2 N), soluble solids content (SSC, 6.9-7.0%), and taste index (10.8-10.9) and thus could be suggested as suitable for long-distance transportation and processing. The variety, level of maturity at harvest and postharvest ripening environment conditions affected the time to reach full redness, fruit weight loss, and firmness. Thilina, Lanka Sour, Rashmi, and T245 varieties reached red faster at ambient conditions, while HTH3, Bathiya, and Maheshi varieties showed less sensitivity to postharvest ripening environmental conditions. The firmness, SSC, titratable acidity (TA), pH, and lycopene content of PR tomatoes varied among the varieties and levels of maturity. Harvesting at later ripeness resulted in an optimum redness with a less reduction in fruit weight, firmness, and SSC. Thus, this research provides guidance to growers and processors in selecting relevant varieties, levels of maturity and postharvest environment conditions of tomato for processing.