Evaluation of tomato (<i>Solanum lycopersicum</i>) quality at three different ripening stages using viscometry

The quality of tomato (Solanum lycopersicum) was investigated at green (GR), yellowish–orange (YOR) and red ripening (RR) stages using viscometry, to identify the best stage maximally derive its nutritional values. Selected tomatoes were obtained from a local market in Osogbo, Nigeria three They cleaned, grated, extracted with muslin cloth centrifuged. viscosity supernatant - fresh juices (FTJ) measured an Ubbelohde viscometer recorded on hourly basis for 48 h. data analyzed SPSS. study established that FTJ ranged 1.39 2.25 cP (GR &amp;gt; YOR RR), but reduced first twelve hours 1.12 1.65 (GR). At last study, remained fairly constant 1.24 (RR &amp;lt; GR). However, levels overall reduction observed viscosities monitored h 44.89% 19.46% 19.42% (RR), indicating poor retention GR tomato. Thus, it is more nutritionally suitable consume yellowish-orange ripen tomatoes.