S.K. Desai, A.G. Naik, A.P. Italiya, V.S. Mehta and H.B. Vaidya
Abstract
The quality of fresh fruit from different tomato varieties were compared and the data of pooled result revealed that significantly highest pH, TSS (0Brix), reducing sugar (%), total sugar (%) and lowest acidity (%) were observed in GT-2 variety, while, the ascorbic acid content was significantly highest in Junagadh Ruby which was at par with GT 2. In case of fruit weight (g), variety DVRT-2 was significantly highest over rest of the varieties.