Variety traits

Tomato Dry Matter

Solanum lycopersicum L.

A key indicator of tomato fruit quality that determines nutritional value, flavor characteristics, and suitability for industrial processing.

In the reference 329 varieties crop Tomato, where this is mentioned in the description.

To estimate dry matter, the gravimetric method is used to determine the total mass of the residue after drying, and the refractometric method is used to measure the concentration of soluble solids in degrees Brix. The total dry matter content is always higher than the soluble solids content due to the presence of protopectin and fiber.

Dry matter content is a varietal trait, varying from 3.7% to 11.3%. Average values are 5–6%, with breeding efforts aimed at achieving values of 8–10% or higher. A high content of these components is critical for tomato paste production, as it reduces costs associated with moisture evaporation.

The dry matter of tomatoes contains sugars, organic acids, and vitamins, which determine flavor quality and the sugar-acid ratio. High dry matter values also correlate with increased fruit firmness, which improves transportability and shelf life.

General information about the subject — on the page Dry matter.

Terminated

Solanum lycopersicum L. · Tomato

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