Physical and chemical characteristics of the tomatoof pear variety

Abstract

The physicochemical characteristics of the fruit determine its quality and the useful life, the postharvest handling that can be applied in this case to the tomato of pear variety, this operation was performed using experimental procedures, physicochemical and organoleptic properties were determined of the tomato pear-variety, such as shape, size, actual volume, density, actual surface area, weight and chemical tests as total soluble solids, acidity, pH, moisture and sensory evaluation and breathing intensity evaluation with the objective to evaluate the effect of these characteristics and the factors involved in the product quality during the ripening process of it. The procedure was performed using ripe tomatoes in pinton state,each test was done in duplicate except for the humi-dity and the breathing intensitytests.Then it was achieveda clear relation in °Brix and the amount of lactic acid present inthe tomato, it was also determined the properties that characterize the pear variety, predominating a medium-small sizewith large quantity of pulp, moisturevaries over a very small range and respiration rate is proportional to its metabolic activity.