Sugar and Organic Acid Content of Cherry Tomato Fruit at Different Ripening Stages

Abstract

Sugar and organic acid concentrations in fruit of two cherry tomato (Lycopersicon esculentum var. cerasiforme Alef.) cultivars (‘Large Red Cherry’ and ‘Small Fry’) were determined at five stages of ripening. Fructose and glucose concentration increased in both cultivars from the immature-green to table-ripe stage, with fructose being the primary sugar. Sucrose, present in low concentration, was higher in the immature-green than table-ripe stage. Citric acid was the primary organic acid and it increased in concentration from the immature-green to mature-green stage (and to the light-red stage in ‘Small Fry’), but no further change occurred from the light-red to table-ripe stage. Malic acid decreased in concentration from the mature-green to table-ripe stage. ‘Large Red Cherry’ fruit contained more fructose, glucose, and malic acid, but less citric acid than ‘Small Fry’ fruit. The pattern of sugar and organic acid change during cherry tomato fruit ripening was similar to the pattern of change previously reported for large-fruited types.