Table 1.

Phenotypic variation of main tomato fruit sugars and organic acids among the 174 tomato accessions.

Phenotype	H2	Max (ppm)	Min (ppm)	Average (ppm)	SD (ppm)
Fructose	0.553	77.139	4.878	23.839	12.519
Glucose	0.547	84.682	3.344	16.438	10.398
Sucrose	0.635	5.838	0.053	0.892	1.032
Galactose	0.611	66.073	1.131	13.606	8.409
Myo-inositol	0.382	0.683	0.079	0.268	0.103
Allose	0.468	10.418	1.013	3.806	1.737
Threitol	0.296	41.343	0.054	3.240	4.665
Octanol	0.421	1.398	0.148	0.576	0.287
Citric acid	0.674	10.040	1.527	4.518	1.890
Malic acid	0.668	7.426	0.512	2.106	1.268
L-Proline	0.487	2.621	0.083	0.834	0.523
Butanoic acid	0.531	3.744	0.055	1.002	0.579
L-Glutamic acid	0.429	6.311	0.244	2.185	0.988
Gluconic acid	0.364	33.231	1.495	9.927	4.823
Hexdecanoic acid	0.293	1.890	0.196	0.534	0.228
Octadecanoic acid	0.358	6.770	0.064	1.135	1.007
Butanedioic acid	0.485	16.714	1.192	6.809	3.920

Maximum (Max), minimum (Min), standard deviation (SD).