Sugars

Sugars are produced during photosynthesis and are responsible for the sweet taste of tomatoes. Glucose and fructose make up the largest portion, but organic acids and volatile aromatic compounds also contribute to the final flavor. Their levels depend on the variety, sunlight exposure, fertilization, temperature, and water management. Excessive watering during the ripening period can dilute the juices and reduce the fruit’s sweetness. A high sugar content usually corresponds to a higher Brix value.