Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes (Solanum lycopersicum L.)

- The fruit position could affect the quality parameters of cherry tomatoes.
- The carotenoid levels were affected with the fruit position in the cluster.
- The phenolic compounds and sugars were affected with the fruit position in the cluster and variety.
- Better fruit sensory characteristics were observed in the position next to the stem.

Cherry tomato varieties are widely consumed in many countries. They contain nutrients and health-promoting compounds like phenolics and carotenoids. The main purpose of this study was to determine how the fruit position on the cluster affected quality parameters of diverse nature (weight, soluble solids, firmness, colour, carotenoids, phenolic compounds and sugars). For this purpose the fourth cluster of two cherry varieties (Summerbrix and Lazarino) were studied. The results indicated that the fruit position on the cluster decreased the fruit size between 14 and 16% and weight 40%; firmness in ʽLazarinoʼ increased 56%; C*ab increased 12% in ʽLazarinoʼ and decreased 13% in ʽSummerbrixʼ; hab increased 9% in ʽSummerbrixʼ. Total carotenoid levels were not statistically different in two positions, and in the other position the contents were higher, with a difference of 36% between these two values. The highest total phenolic levels were observed in the PII position. However, total sugars increased 36%, fructose 36% and glucose 35% from the PI to PIII position in ʽLazarinoʼ, while, in ʽSummerbrixʼ higher values were observed in the PIII position.

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