Chemical composition of tomatoes as affected by maturity and fertigation practices

The objective of this study was to determine the effect of various fertigat ion practices and maturity stages on tomato fruit composition. Soluble soli ds, reducing sugar content, and sugar/acid ratio of tomatoes increased with maturity. Fertigation treatments had less of an effect on the chemical com position of the fruit than the stage of maturity. Mineral (P, K, Ca, Mg;) l evels of tomato fruits in fertigated treatments were higher than in the con trol plot treatments receiving no supplemental water during the production season. Ascorbic acid content in whole mature-red fresh tomatoes was 13.24% and 25.71% higher than that in mature-pink and mature-light pink tomatoes, respectively. The locule section contained more ascorbic acid than other p arts of the fruit at maturity. Intensive mineral fertigation and harvesting at the ripe stage contributes toward higher nutritional quality in fresh t omatoes.