Sixty four tomato lines were evaluated for analysis of fruit shape index, total solids, total soluble solids, insoluble solids, juice yield, acidity, pH, reducing sugar, consistency, lycopene, locules/fruit, and pericarp thickness. Positive correlation was observed between fruit shape index and consistency, pericarp thickness, insoluble solids, lycopene, total solids, pH, and TSS. The analysis confirmed that fruits with high shape index have fewer locules, thick pericarp, high total solids, in soluble solids, consistency, lycopene and pH but low acidity and reducing sugar.
Fruit shape, quality traits, tomato
