(Dnline) vitamins A, B1, B2, B5 and C, fibers and minerals, besides its low caloric power (Alvarenga & Coelho, 2013). High quality fruit production depends on environmental factors such as light and weather, besides farming practices, and genetic variability among the materials is a strategy for crop improvement (Causse et al., 2003). Horticultural products quality is associated with its integrity, flavor and texture, interrelated to other physical, chemical and nutritional properties (Chitarra & Chitarra, 2005). Quality and quantity attributes such as sugar quantity, soluble solid rates, acidity, pH and firmness are common in tomatoes consumed in houses and also for the fruits directed to industrial processing, and they may be compared between progenies (Quilot-Turion & Causse, 2014). Fruit shape and size, as well as its firmness, pericarp thickness, humidity rate, juice viscosity, soluble solid and total titratable acidity relation promote variations on physicochemical and nutritional quality of tomato product fruit (Siddiqui et al., 2015). According to Riahi et al. (2009), Olahy et al. (2011), Domínguez et al. (2012) quality attributes like fruit color and firmness, pH, titratable acidity, soluble solids, vitamin C, lycopene, phenolic compounds, are dependent of the cultivar. Dther factors which influence those variables are environmental conditions, fertilization, agronomic practices of farming and after-harvest storage (