March 2022 | Volume 35 | Issue 1 | Page 144 Pakistan Journal of Agricultural Research Research Article Introduction T omato (Lycopersicon esculentum Mill.) from the family of Solanaceae is one of the worldwide important vegetables has essential because it can consume as fresh and also in processed forms (Mutari and Debbie, 2011). Tomatoes are perishable in nature, in Pakistan during high temperature the production decreases and causes the loss of supply of tomato in summer season as compared to winter (Tahir et al., 2021). Values of tomatoes are increasing on daily basis as tomatoes are rich in many nutritional components Abstract | is study evaluates changes in physiological i.e., ash content, moisture content, pH, (total titratable acidity) TTA, (Total soluble solids) TSS, antioxidant activity using 2, 2-diphenyl, 1-picryl hydrazyl (DPPH) and antimicrobial activity in Roma VF tomato variety was assessed within three different mature levels viz., green, pink and red. Outcomes from recent study pointed out that maturity levels involved to change the quality of tomato. Moisture and ash increased with the maturity ranged from 89.38±0.54 to 93.34±0.48 and 0.35±0.02 to 0.41±0.02% respectively. pH increases 4.23±0.15 to 4.77±0.15 and % Titratable acidity decreased 0.77±0.03 to 0.62±0.01 with the increase in ripening. In addition, increase in TSS (5.1-6.0 o brix) and juice content with maturity stages (20.3-28.6 ml 500gm-1) from green to red tomatoes. Antioxidant activity (DPPH) continuously increased from green to red tomato level (37.5-46.3 %). Lycopene content is an antioxidant also increased from 22.1-33.5 mg/kg. Vitamin C content increase from green to pink (4 mg/100 g f.w to 17mg/100g f.w), then decrease till reached towards final stages red 14.5mg/100g f.w indicating decaying of fruits. Antimicrobial activity revealed that mature green has higher activity comparison to half and full ripe stages. Green stages showed ZOI of antimicrobial (10.7-11.6mm) and for antifungal (11.2-11.8mm) in methanol and acetone extracts. It was concluded from the results that ripening stage has effects on the nutritional values which point out that the ideal maturity stage to maintain optimal postharvest storage ability and nutritional value is breaking stage of fresh tomato which is the most suitable for storage. Hafiza Mehwish Iqbal 1 , Qurrat Ul Ain Akbar 1 , Saqib Arif 1 , Shahid Yousaf 2 *, Salman Khurshid 1 , Saqib Jabbar 2 , Neelofar Hamid 3 and Uzma Sitara 1 1 Food Quality and Safety Research Institute/ SARC Karachi, Pakistan; 2 Food Science Research Institute/ NARC Islamabad, Pakistan; 3 Department of Botany, University of Karachi, Pakistan. Received | October 04, 2021; Accepted | February 22, 2022; Published | March 12, 2022 *Correspondence | Shahid Yousaf, Food Science Research Institute/ NARC Islamabad, Pakistan; Email: shahidyousaf160@yahoo.com Citation | Iqbal, H.M., Q.U.A. Akbar, S. Arif, S. Yousaf, S. Khurshid, S. Jabbar, N. Hamid and U. Sitara. 2022. Maturity dependent changes in post-harvest physiological, antioxidant and anti-microbial attributes of tomato. Pakistan Journal of Agricultural Research, 35(1): 144-153. DOI | https://dx.doi.org/10.17582/journal.pjar/2022/35.1.144.153 Keywords | Juice, Moisture, Acidity, Lycopene, Postharvest, Antioxidant Copyright: 2022 by the authors. Licensee ResearchersLinks Ltd, England, UK. is article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY ) license (https:// creativecommons.org/licenses/by/4.0/). Maturity Dependent Changes in Post-Harvest Physiological, Antioxidant and Anti-Microbial Attributes of Tomato