SUMMARY The biosynthesis of nonvolatile compounds by tomato fruit parallels the growth rate of the fruit, regardless of varieties studied. Volatile reducing substances (VRS, mμ100 g), reducing sugars (percent), water‐soluble pectins (percent), and organic acids (mg/100 g) progressively increase in quantity with advancing maturity. Total titratable acidity (percent) and total pectic materials (percent) increased during the initial stages of maturation, but gradually decreased as the fruit ripened. Ascorbic acid (mg/100 g) increased with the maturity of fruit but declined slightly in the later (red and red‐ripe) stages of maturation. Concentrations of compounds (chlorophylls, mg/100 g; carotene and lycopene, mg/100 g) contributing to the coloration changed significantly as the fruit passed through various degrees of maturation. The pattern of physiological and chemical changes during the development of tomato fruit was nearly identical in both varieties studied. However, V. R. Moscow fruit contained higher amounts of pigments, reducing sugars, pectins, organic acids, ascorbic acid, and VRS than the fruit of Fireball variety, regardless of maturities studied.

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SUMMARY Tomatoes of V. R. Moscow and Fireball varieties grown in a greenhouse varied markedly from previously reported data on field‐grown lots of the same varieties with regards to total titratable acidity, color development, free reducing sugars, pectins, volatile reducing substances (VRS), organic acids, and ascorbic acid. Concentrations of all the nonvolatile attributes except total titratable acidity (%) were low as compared with field‐ripened tomatoes. Lower concentrations of VRS, organic acids (mg/100 g), and sugars (%) considerably affected flavor, aroma, and taste in greenhouse tomatoes. Color (beta‐carotene and lycopene) development was defective. In general, tomatoes grown in the greenhouse were “flat” and tasteless.

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