The commercial value of tomatoes (Lycopersicon esculentum Mill.), is defined by the fruit’s identity and quality characteristics, which can be evaluated by product classification. The present literature review had as objective to describe the identity and quality standards of tomatoes for fresh consumption, through the classification. The tomatoes for fresh consumption are classified in groups, subgroups, classes and types. According to the fruit’s shape, tomatoes are classified in two groups: oblong, when the longitudinal diameter is greater than the transversal diameter; and round, when the longitudinal diameter is smaller or equal to the transversal diameter. According to the fruit’s maturity, it is classified in five subgroups: mature green, breaker, pink, red and mature red. The class is determined by the greatest transversal diameter inside the same group. Oblong tomatoes are classified in three classes: big, medium and small. Round tomatoes are classified in four classes: giant, big, medium and small. According to the occurrence of serious damage and small defects on the fruit, it is classified in types, which can be extra, special or selected and commercial. The following are considered serious damage: decay, extreme maturity, burns, frost bites and rottenness at blossom end. Stains, hollowness, deformities, immaturity and little damages are considered small defects. The sample is classified as not meeting standards if it exceeds the requirements stated by the Department of Agriculture.
tomato classification; Lycopersicon esculentum Mill.; identity and quality standards
