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International Journal of Agriculture and Food Science

Vol. 6, Issue 1, Part B (2024)

Comparison of quality characteristics of Japanese Tomato varieties


H. Seki


Tomato, the most consumed fruit worldwide, has several varieties. In Japan, Momotaro is the most commonly consumed fresh tomato variety. Although several tomato varieties have been developed in recent years, studies comparing these varieties based on their characteristics are limited. The aim of this study was to compare and evaluate the quality characteristics of five tomato varieties, namely,   Hope, Reika, Saturn, Rinka 409, and Animo. Seven quality characteristics of the tomato varieties were evaluated using relevant parameters: sugar level determining sweetness (Brix); acidity (pH); vitamin C level reflecting the level of ascorbic acid; lycopene and β-carotene levels determining the color; glutamate level determining umami; and bacterial count. The Brix values were high in Reika and Saturn; lycopene, β-carotene, and ascorbic acid levels were high in Momotaro Hope; and glutamate level was high in Rinka 409, indicating that Reika and Saturn are superior in sweetness, Momotaro Hope in color, Rinka 409 in flavor. The results of this study will help clarify the characteristics of different tomato varieties and determine superior varieties of tomatoes, promoting their application in the food, agriculture, and allied industries.

Pages: 83-87  |  80 Views  34 Downloads

How to cite this article:
H. Seki. Comparison of quality characteristics of Japanese Tomato varieties. Int. J. Agric. Food Sci. 2024;6(1):83-87. DOI: 10.33545/2664844X.2024.v6.i1b.168
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