Chemical Characterization of Different Colored Tomatoes: Application of Biochemical and Spectroscopic Tools

Traditional crop varieties are a useful source of desirable characteristics for developing a new cultivars with improved nutritive and sensory attributes. The aim of this study was to evaluate the fruit quality parameters in three traditional tomato genotypes: pink, yellow and dark colors. The results showed that yellow colored tomato had the highest TSS/TTA ratio and antioxidative activity, but the lowest content of lycopene and β-carotene. Genotypic differences in the carotenoid compo-nents are also confirmed by Raman spectroscopy. The advantage of the yellow tomato genotype related to fruit quality compounds compared to others genotypes indicated its potential in a breed-ing program.Presented at the 1st International Electronic Conference on Horticulturae, 16–30 April 2022; Available online: [https://iecho2022.sciforum.net/