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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, tritrable 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.

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