The study was conducted to assess the influence of the ripening condition and drying on the
biochemical properties of six varieties of tomatoes (
Lycopersicum esculentum
). The six
varieties (Tatiana, Techiman, Tropimech, Pectofade, Rodade and Pawa) were obtained from
different tomato growing centres of the Brong Ahafo region of Ghana. Fresh fruits were
harvested at mature green, half ripe and full ripe conditions using the USDA colour chart for
ripening. Fruit samples were sliced and dried in a solar dryer for six days. Biochemical
analysis was carried out on samples of both the dried slices and fresh fruits to estimate the
vitamin C content, total soluble solids, pH, titratable acidity, moisture and dry matter contents
of the six varieties. The results showed significant differences (p<0.05) among the
biochemical properties of the six varieties.The vitamin C content of the varieties ranged
between 10.37 and 21.25mg/100g. High moisture content, ranging between 83.24 – 96.67
percent was recorded for the six varieties. The means of the vitamin C, moisture content, pH
and dry matter content were significantly different among the six varieties studied. Although
the total soluble solids ranged from 2.70 to 4.17%, there was no significant difference among
the varieties. The ripening condition of the fruits did not have any significant effect on the
biochemical properties studied. The study revealed that drying significantly affected the
biochemical properties of tomato, except the titratable acidity and the total soluble solids.
Drying significantly (p<0.05) reduced the vitamin C, total soluble solids, and the moisture
contents of the six varieties. As expected, the pH and the dry matter content increased
significantly (p<0.05) after drying. Significant correlations were observed among the
biochemical properties studied. It can be concluded that some of the six varieties studied have
appreciable levels of vitamin C, dry matter, total soluble solids and titratable acidity which
could be improved for industrial purposes. In respect to the biochemical properties studied,
Pawa appears to be the best variety for industrial processing because of the high Total Soluble
Solid (TSS) as well as lower pH and TA values, which are important quality attributes of
tomato meant for processing. Tropimech and Techimanare are recommended for fresh market
because of the high vitamin C and moisture contents. Although drying could be used to
preserve the nutritive value of tomatoes meant for food, it is not recommended for fruits meant
for processing because it reduces the TSS content.
