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espanolSe evaluaron cuatro tipos de tomate (uva, cherry, cocktail, y gordo), producidos bajo invernadero, a nivel cuantitativo (10 variables). Los datos muestran una amplia variabilidad entre los tipos de tomate en cuanto a edad al inicio de la cosecha (64.8 – 76.5 dias despues de trasplante), numero de frutos por racimo (4.46 – 22.05), numero de loculos por fruto (2.00 – 6.21), peso del fruto (12.41 – 126.80 g), rendimiento (28.17 – 51.18 ton/ha), firmeza del fruto (21.34 – 47.13 N), porcentaje de solidos solubles totales (4.41 – 8.08 °Brix), pH del jugo del fruto (3.73 – 4.02), indice de sabor (70,83 – 131,32), y resultados de la prueba de degustacion (1.32 – 2.53 en una escala de 0 a 4). Se concluye que, en comparacion con los otros tipos de tomate evaluados, los tomates gordos iniciaron la cosecha en forma mas tardia, produjeron menos frutos por racimo, presentaron ,mas loculos por fruto, tuvieron frutos de mas peso, produjeron un mayor rendimiento; y sus frutos fueron mas firmes, tuvieron un menor porcentaje de solidos solubles totales, y obtuvieron los peores resultados en la prueba de degustacion. Con respecto a los tomates uva, cocktail y cherry, las unicas diferencias significativas entre ellos se presentaron en el numero de frutos por racimo, la firmeza del fruto, el porcentaje de solidos solubles totales, el pH del jugo del fruto, y el indice de sabor. EnglishFour tomato types (grape, cherry, cocktail and round) grown under greenhouse conditions were evaluated at quantitative level (10 variables). Data show ample variability between tomato types with respect to the following variables: days to harvest (64.8 – 76.5 days after transplant), number of fruits per cluster (4,46 – 22,05), number of locules per fruit (2,00 – 6,21), fruit weight (12.41 – 126.80 g), yield (28.17 – 51,18 ton/ha), fruit firmness (21.34 – 47.13 N), percentage of total soluble solids (4.41 – 8.08 °Brix), fruit juice pH (3.73 – 4.02), flavor index (70.83 – 131.32), and sensorial test (1.32 – 2.53 in a 0 to 4 scale). It is concluded that, compared to the other tomato types in this evaluation, round tomatoes reach harvest later, produce a higher yield, bear less fruits per cluster and their fruits have more locules, higher weight and firmness, a lower percentage of total soluble solids, and the worst results in the sensorial test. With respect to grape, cocktail and cherry tomatoes, the only significant differences between them were in the number of fruits per cluster, fruit firmness, percentage of total soluble solids, fruit juice pH, and flavor index

Producción de tomate (Solanum lycopersicum) en invernadero: comparación agronómica entre tipos de tomate