Sugar and Organic Acid Content Is Dependent on Tomato (Solanum Lycoperiscum L.) Peel Color

The sensory properties of fruit and vegetables are a result taste aroma caused by many volatile nonvolatile compounds. sum organic acids (malic citric acids) soluble sugars (fructose glucose), as well their balanced combination interaction, contributes to the characterization tomato flavour. ratio is key sweetness sourness tomatoes. This study aimed determine sugar acid content, several physicochemical parameters, eight landraces from Croatia. All parameters investigated differed between landraces. PLS-DA analysis showed that most important in landrace discriminatory character malic acid, fructooligosaccharide dry matter. results obtained show significant positive correlation matter content. At same time, fructose sucrose content negatively correlated with green red hue peel, positively blue yellow hue, indicating increases color intensity. peel also correlates