The suitability of a tomato for freezing is determined by its dry matter content and physical-mechanical properties, as high moisture content leads to tissue degradation upon thawing.
In the reference
47
varieties
crop Tomato,
where this is mentioned in the description.
The tomato is characterized by a high water content, which forms ice crystals during freezing that damage cell walls. This makes it impossible to maintain the initial firmness and turgor after thawing; therefore, the fruits of this crop are suitable exclusively for subsequent thermal processing.
When selecting varieties, preference is given to meaty types with high dry matter content and low free moisture content. Fruits of the 'plum' type are considered optimal due to their dense consistency, as are small-fruited cherry and cocktail tomatoes, which possess a tougher skin that allows them to maintain their shape when frozen whole.
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.