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SUMMARY The biosynthesis of nonvolatile compounds by tomato fruit parallels the growth rate of the fruit, regardless of varieties studied. Volatile reducing substances (VRS, mμ100 g), reducing sugars (percent), water‐soluble pectins (percent), and organic acids (mg/100 g) progressively increase in quantity with advancing maturity. Total titratable acidity (percent) and total pectic materials (percent) increased during the initial stages of maturation, but gradually decreased as the fruit ripened. Ascorbic acid (mg/100 g) increased with the maturity of fruit but declined slightly in the later (red and red‐ripe) stages of maturation. Concentrations of compounds (chlorophylls, mg/100 g; carotene and lycopene, mg/100 g) contributing to the coloration changed significantly as the fruit passed through various degrees of maturation. The pattern of physiological and chemical changes during the development of tomato fruit was nearly identical in both varieties studied. However, V. R. Moscow fruit contained higher amounts of pigments, reducing sugars, pectins, organic acids, ascorbic acid, and VRS than the fruit of Fireball variety, regardless of maturities studied.

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