01919nam a2200193Ia 4500001127700000002005001277008003701327010001101364530002201375650002701397650004101424650004801465650004701513700004501560700004301605700003901648942001901687999001901706IA_The quality of the tomato (Lycopersicon esculentum Mill.) depends on diverse internal and external factors, which that are to say on the chemical composition and on the appearance. In this work there were established that the native populations of tomato present different characteristics of quality (internal and external) in relation with the commercial varieties. Likewise, the pattern of maturity of the native populations is different from that of commercial varieties and that the native populations are better accepted by the consumers. The fruits were evaluated in three states of maturity, deciding the variables of response; acidity titulable, total soluble solids, pH, vitamin C, firmness, color, concentration of CO2 and ethylene, days postharvest and acceptability. The design was completely at random with arrangement factorial and for the acceptability a design of blocks at random. Both the chemical composition and the external factors evolve as it advances the maturity of the fruit, diminishing the firmness and the life postharvest, and increasing the total soluble solids, pH, acidity, the production of CO2 and ethylene. The native populations present excellent characteristics of quality in such a way that they can compete with commercial varieties.PATRONES DE MADURACION POSTCOSECHA EN POBLACIONES220117s    xx            000 0 und d  a185959  aDisponible en PDF  aFruit maturity9156724  aMaduración de las fruras  9160824  aTomatesxTecnología postcosecha  9160825  aTomatoesxPostharvest technology  9160826  aGarcía Osorio, Cecilia, asesor9163763  aMena Nevarez, Gustavo, asesor 91637641 aValle Guadarrama, Salvador9151202  cTESIS C65 2009  c185959d185959