Author(s):

Surendra Kaiwart, Saurabh Toppo and Sushant Sahu

Abstract: The experiment was conducted under Randomized Block Design with three replications during winter season of the year 2017-18 in Departmental Research field of Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agricultural Technology and Sciences, Allahabad. Twenty-five hybrid varieties of tomato were evaluated for quality parameters under total soluble solids, acidity, ascorbic acid and fruit shape index. Hybrid H20 (Excel - 204) is found to be best for most of the quality parameters such as it had maximum ascorbic acid (26.900 mg) and total soluble solids (6.073° Brix). Fruit shape index was high in hybrid H₁₀ (CHAITANYA) (1.053) and acidity was minimum in hybrid H₂₄ (Arka Rakshak) (0.740 %).

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