## 2 Materials and Methods  
### Tomato Characteristics Testing  
The tomato variety AKT-1270 beef-type, developed by the Organic Agriculture Department of Akdeniz University Manavgat Vocational School, was utilised in this investigation (Figure 1). Using the USDA colour chart as a guide (green, breaker, changing, pink, light red, and red), the tomato fruits utilised in the studies were picked in June 2023 at the red maturity stage [44]. Out of 500 harvested tomatoes, 294 tomato fruit samples were chosen at random for analysis. They were then cleaned, dried, and kept at 20 \({}^{\circ}\)C until needed.  
Total soluble solid (TSS)  
TSS, measured in Brix, was determined using a digital refractometer (ATAGO Classic HHR-2N), and the values are presented as percentages [45].  
Titratable acidity (TA) and pH  
The tomato's TA was ascertained utilising the titration process. A 10 mL sample of tomato juice was titrated against 0.1 N NaOH and the values were given as a citric acid percentage [46]. A pH meter was used to measure the pH.  
Total dry matter (TDM) and Ash  
Every tomato fruit sample was dried at 70 \({}^{\circ}\)C in an oven. Fruits were first dried at 100 \({}^{\circ}\)C and then burned in an oven at 525 \({}^{\circ}\)C after they were weighed. The ash content was expressed in percentage [47].  
Tomato Fruit firmness  
Two locations in the equatorial region were used to assess the tomato's fruit firmness using a PCE-PTR 200 penetrometer (pushing probe 6 mm) [48].  
Figure 1: Samples of beef tomatoes used in the trial.  
Fructose and Glycos content  
To ascertain the sugar content of every sample, a 50 mL Erlenmeyer flask was filled with 10 g of sample, followed by the addition of 20 mL of double-distilled water. An ultra-turnax homogeniser was used to smash the mixture, and it was centrifuged for 30 min at 20 \({}^{\circ}\)C at 6000 rpm. A total of 10 mL of the clear portion was taken, 10 mL of distilled water was added, and 10 mL of filter paper was used to filter it. The filtrate was filtered through a membrane filter, combined with two millilitres of acetonitrile, and subjected to HPLC analysis [49].  
Lycopene content  
The spectrophotometer device was used to determine the amount of lycopene present in fruits. Samples of fruit weighing 0.5 g were taken from each puree and placed into a 50 mL erlenmeyer flask along with 10 mL of hexane and 5 mL of 95% ethanol. Samples were extracted on ice for 15 min at 180 rpm using an orbital shaker. Each vial was filled with 3 mL of deionised water and shaken again, this time for five minutes while the samples remained on ice. Phase separation was then allowed to occur by leaving the vials at room temperature for five minutes. A quartz cuvette with a 1 cm path length and a hexane blank at 503 nm was used to measure the upper hexane layer's absorbance. The absorbance at 503 nm and the sample weight were then used to estimate the lycopene concentration of each sample [50].  
Vitamin C (Ascorbic acid)  
Ascorbic acid was extracted from tomato fruits in accordance with [PERSON] et al. (2004) [51]. Five grams of sample weight and five millilitres of 6% metaphosphoric acid were added. After that, the sample was centrifuged for 10 min at 4 \({}^{\circ}\)C at 6500 rpm. After collecting 0.5 mL of the supernatant, 6% metaphosphoric acid was added, and the mixture was finished in a 10 mL volumetric flask. This extract was run through a membrane filter with a 0.45 \(\upmu\)m pore size. The values obtained from the analysis were given in milligrams of ascorbic acid per gram of fresh tomato fruit.  
Nutrient elements  
Tomato samples' levels of calcium (Ca), potassium (K), magnesium (Mg), phosphorus (P), and micromineral manganese (Mn) were measured in accordance with [PERSON] and [PERSON] (2010) [52].  
Colour properties  
Peel coloiur L (brightness; 100 white, 0 black), a (+ red; \(-\) green) and b (+ yellow; \(-\) blue), hue and chroma were ascertained in the cheek area of 294 fruits with a 3 NH NR100 colorimeter (Shenzhen Threenh Technology, Shenzhen, China) [53].