Figure 6.

Principal component analysis of each harvest evaluated. pH: pH in fruit pulp; TTA: total titratable acidity in fruit pulp; TSS: total soluble solids in fruit pulp; CO₂ peak: days to CO₂ peak, Ripening: days for fruit ripening; Firmness: fruit firmness; Vitamin C: Vitamin C—mg of ascorbic acid in fruit pulp; Lycopene: Lycopene content in fruit pulp; Carotenoids: total carotenoids content in fruit pulp; Phenolic: total phenolic content in fruit pulp; Antioxidant (AA): antioxidant activity in fruit pulp by the phosphomolybdenum complex methods (mg of ascorbic acid); Antioxidant (ABTS): antioxidant activity in fruit pulp by ABTS reduction method; Zn in fruit, Cu in fruit, B in fruit, N in fruit, and Se in fruit: concentration of zinc, copper, boron, nitrogen, and selenium (Se) in dried tomato fruits, respectively; Se in leaf: concentration of Se in dried tomato leaves; PC: principal component.