Physicochemical characteristics and bioactive compounds in tomato fruits harvested at different ripening stages

Tomato fruits are harvested in stages less advanced of maturation depending on the distance between consumer markets as well as to obtain the greatest time of shelf life. Assuming that the stage of maturity at the time of harvest directly influences fruit quality, the objective of this study was to evaluate the physical and chemical characteristics and the bioactive compounds of tomato fruits (cultivars AP-529 and Tinto) depending on harvest in five stages of maturation (mature-green, green-pink, pink-green, pink and light-red). The evaluated physico-chemical characteristics were firmness, soluble solids content (TSS), titratable acidity (TA), relation TSS/TA and reducing sugars and the bioactive compounds ascorbic acid, phenolic compounds and lycopene. The hybrid AP-529 had highlighted the levels of phenolic compounds, lycopene and titratable acidity; the hybrid Tinto stood out on the content of reducing sugars, ascorbic acid and TSS/TA. The harvest of fruits in less advanced stadiums of maturation favored the characteristics of firmness, soluble solids, titratable acidity, reducing sugars and lycopene, while the harvest in more advanced stages of maturation favored the TSS/TA, phenolic compounds and ascorbic acid contents.