Biochemical and agro-technological evaluation of the assortment of tomatoes to create a functional food

Abstract Tomatoes are the main vegetable crops in open and protected ground. Currently, a huge number of varieties hybrids have been created for industrial amateur growing, which differ type bush, yield, early maturity, marketability, disease resistance, color, shape, size, mechanical strength, biochemical composition fruits (content dry substances, sugars, vitamins, mineral salts, organic acids other vital ingredients). Therefore, not all equally suitable processing into functional food products. The article considers assortment tomatoes ground by marketable qualities indicators fruit: acidity, matter content, vitamin C, accumulation nitrates fruit, as well taste. As result comprehensive assessment 9 tomatoes, Nepryadva, Belkhavsky Pulsar were identified, high taste fruits, value suitability In breeding use sources, economically valuable traits interest: yield marketability – Belkowski, Pulsar, size fruit Pulsar; content substances Belkovsky, Bui-Tur, C on nitrate Shuttle, Beljavsky, Kulon; Yakhont.