Three processing and six fresh market tomato varieties harvested at "mature green” stage were evaluated for changes in reducing total and non-reducing sugar as well as, percentage marketability during a storage period of 32 days under ambient conditions. The storage studies were undertaken using Randomized Complete Block Design with three replications. The storage room air temperature and relative humidity varied from 15.4 to 16.2°C and 34.8 to 52.4%, respectively. Tomato varieties had significant effects on overall quality maintenance. At harvest, Marglobe improved had the highest sugar. Similarly, the processing tomato varietyRoma VF had better sugar content than the other two processing varieties. The two processing varieties were better in their chemical quality characteristics than the former genotypes. Accordingly, the following advantages of the fresh table tomato varieties over processing varieties were identified: higher total and reducing sugar. Consequently, Fetane could be selected as it maintains better overall quality characteristics than the other five fresh market varieties. Excellent processing quality attributes were obtained for all processing varieties tested. However, Melkasalsa was found to be on top of maintaining better overall quality characteristics.
Key words: Tomato, variety, ambient conditions, storage, sugar content, marketability.
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