Cultivation
Solanum lycopersicum L.
A segment of tomato fruit utilization where priority is given to organoleptic properties, marketability, and shelf-life integrity.
In the reference 1 136 varieties crop Tomato, where this is mentioned in the description.
Breeding of tomatoes for fresh consumption focuses on a flavor profile with an optimal sugar-to-acid balance, where the Brix-to-acidity ratio is approximately 10:1. The fruits must possess an attractive appearance free of color defects, such as green shoulders, and a characteristic flesh structure, for instance, the multilocular nature of beef tomatoes.
Unlike varieties intended for processing, fresh market tomatoes require increased skin and flesh firmness to ensure transportability, which is achieved by controlling calcium levels. Harvesting at the stage of biological maturity is preferred, and the use of predominantly indeterminate varieties allows for continuous product supply over an extended period.
General information about the subject — on the page Fresh market use.
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.
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato
Solanum lycopersicum L. · Tomato