Evaluation of quality characteristics of three different colour tomato varieties in three ripening stages

Fruit ripening and softening indicated by firmness determines the texture transportability, shelf life of tomato products. However, regulatory mechanism underlying formation in is different varieties overall fruit poorly understood. Therefore, this study, physical, biochemical, molecular properties three varieties; ‘Sarikiz’ (yellow skin colour), ‘Moda’ (orange colour) ‘Red Type Cherry’ (red at developmental stages, mature green (MG), breaker (Br) full ripe (R) were evaluated. For aim, colour, texture, cell wall fractionation pectate lyase (PL) gene expressions analysed stages. As expected, there was a dramatic difference colour index due to colours varieties. textural properties, showed softest while variety had firmest pericarp structure. The composition structure stages also resulted with significantly fractions. expression (PL), one most important modification related enzyme studied semi quantitative RT-PCR. Based on biochemical studies, higher pectin fraction water PL Br R these results, although fruits used study generally show same trend, they physiological, changes periods.