Fruit of 10 tomato (Lycopersicon esculentum Mill.) cultigens, including five typical fresh market F1's, two rin/ + F1's, two very firm (ultrafirm) inbreds, and an antisense PG F1, were harvested at mature green, breaker, and table ripe stages of development, passed over a grader and taken to a lab (21°C) for analyses of soluble solids, titratable acidity and firmness at the table ripe stage. Shelf life was also measured. Cultigens varied in response to both solids and acids at the three harvest stages, thus there was no clear effect of harvest stage on these variables. The rin /+ F1's and ultrafirm inbreds were significantly firmer than the other cultigens at the table ripe and breaker stages. Shelf life tended to decrease with maturity at harvest. One rin /+ F1 had the greatest shelf life at all harvest stages. Ultrafirm and antisense PG cultigens had greater shelf life than the other six cultigens at the table ripe stage.
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