Maturity and Ripening On the Biochemical Characteristics of Three Local Varieties of Tomato.

Abstract

The study was conducted to determine the biochemical characteristics of three local varieties of tomato at Wenchi in the Brong Ahafo region (Lycorpersicumesculentum), “Pectofade”, “Rodade” and “Pawa”, at three stages of maturity and ripening conditions. The experiment was Randomized Complete Block Design (RCBD) with four replications. The three varieties were harvested at three stages of maturity and ripening (mature green, half ripen and fully ripen), using laboratory analysis ascorbic acid content, pH, tritrable acidity, Total Soluble Content (TSS), Percentage water content, dry matter content and TTS acidity ratio were measured. The study revealed significant differences between the means of Ascobic acid content, pH, titrable acidity and percentage dry matter of the three varieties. Rodade recorded the highest mean in Vitamin C content (11.67) followed by Pectofade (11.28) and Pawa (10.37) with LSD 0.24. Similar trend was observed in the percentage dry matter content with means of 16.76, 14.22 and 11.29 respectively with LSD of 1.03. Pectofade recorded a significantly higher mean of titrable acidity (12.58) as compared to Rodade (9.22) and Pawa (10.09), which were not significantly different from each other. The means of biochemical characteristics of the three varieties harvested at the various maturity and ripening stages were not significantly different from each other. The study revealed the possibility of improving the chemical characteristics of local varieties through improved agronomic practices and the use of quality breeds for crossing. It also determined the biochemical characteristics of Pectofade, a local Hybrid at the Tomacan Farms, Wenchi.