Variety traits

Tomato Brix Content

Solanum lycopersicum L.

Tomato Brix content reflects the total content of soluble solids in the fruit juice, measured in degrees Brix. This indicator serves as a benchmark for the quality and sensory characteristics of the harvest.

In the reference 395 varieties crop Tomato, where this is mentioned in the description.

To determine the Brix content of tomatoes, a refractometric method is used, where 1°Bx corresponds to 1 gram of sucrose per 100 grams of juice. Typical values for table varieties range from 3.5 to 5.5°Bx, while cherry varieties and specialized hybrids often exhibit values from 10 to 16°Bx and above.

Sugar accumulation depends on the genetic traits of the cultivar and cultivation conditions. Optimization of Brix levels is achieved by maintaining high photosynthetic activity, a moderate water regime during the ripening period, and ensuring a balanced mineral nutrition program with an emphasis on potassium and phosphorus while limiting nitrogen.

General information about the subject — on the page Sugar content.

Sources8

Varieties of Tomato mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.