OBJECTIVE MEASUREMENT OF QUALITY OF FRESH MARKET TOMATOES
The application of objective methods for measuring quality will assist the selection of new varieties and improved cultural practices. In Australia, modern tomatoes are required to be large, smooth, nearly round and an even bright red when ripe. Shoppers consciously select firm well-coloured fruit but they frequently find that the fruit have poor texture and lack flavour. Standards for colour and firmness have been determined and are easily measured. Measurements of flavour and texture are more difficult. Taste accounts for most of the flavour with aroma analogous to the "icing on the cake". The major components of taste and the total soluble solids (TSS) are the reducing sugars, malic, citric and amino acids, and amines. Raising TSS from the 4.0–4.5% commonly found in market tomatoes to about 6.0% will greatly improve flavour. Ripening tomatoes at 13–22°C is essential for the development of good flavour.
McGlasson, W.B. (1989). OBJECTIVE MEASUREMENT OF QUALITY OF FRESH MARKET TOMATOES. Acta Hortic. 247, 373-376