This study investigates how the ripening stage at harvest and fertilization rate impact tomato fruit quality. Tomato plants (cv. HM1823) were grown during the Fall 2023 season under four levels of fertilization (75%, 100%, 125%, and 150% of the recommended UF/IFAS rate, which is 200 lb/A nitrogen and potassium). Fruit were harvested at four distinct ripening stages: mature green (MG), turning (T), pink (P), and red (R), as assessed visually and stored at 25°C. Color, firmness, soluble solids content (SSC), pH, and titratable acidity (TA) were measured every 4 days until 12 or 16 days (for MG fruit). According to the analysis of variance, all factors (fertilization rate-FR, ripening stage at harvest- RS and shelf life period- SL), as well as the interaction RSSL significantly (P
