The Tinguaraque (Solanum lycopersicum var. Cerasiforme) is a wild fruit of pleasant flavor, with a size of 1 to 2.5 cm, similar to tomato. It is distributed in temperate and transitional zones, associating with oak forests and acts as a pioneer in disturbed areas from the United States to Central America (^{Álvarez-Hernández et al., 2009}). In Mexico it develops in the western and southeastern part. This fruit has been temporarily collected for fresh consumption, sauces, salads and regional stews and is sometimes collected for sale and provide additional income (^{Martínez-De-La-Cruz, 2015}).

The studies carried out in the use of this plant have been directed mainly to understand their defense mechanisms to confer them to commercial materials. ^{Álvarez-Hernández (2013)}, reported that the Tinguaraque plant can be used as a commercial tomato rootstock thanks to its adaptive capacity and resistance to soil pathogens (Alternaria solani and Fusarium sp.), and even confer tolerance to pests such as paratrioza (Bactericera cockerelli) and whiteflies (Bemicia spp., Trialeurodes spp. and Aleurothrixus spp.).

Regarding nutritional quality, the works are scarce, mentioning ^{Crisanto-Juárez et al. (2010)} that the Tinguaraque under fertigation presents high values of acidity, lycopene and vitamin C. In this sense, more information is needed on an adequate management of the fruit crop for its use and generate biotechnological strategies that can be applied to the plant for its improvement (^{Camarena-Mayta et al., 2014}). Therefore, the objective of this work was to characterize the physicochemical response of the Tinguaraque fruits (Solanum lycopersicum var. cerasiforme) and to compare with the response of the commercial Cherry tomato, both grown in greenhouse.

During the months of August and September wild plants of Tinguaraque (Solanum lycopersicum var. Cerasiforme) with fruit were collected in the municipality of Parácuaro, Michoacán (19° 10’ 00’’ north latitude 102° 12’ 00’’ west longitude) and their identity was confirmed in INECOL, in Patzcuaro, Michoacán (reference number 254838). Once the materials were collected they were transferred to the Laboratory of Bromatology of the Faculty of Agrobiology ‘Presidente Juárez’ of the Michoacan University of San Nicolás de Hidalgo, where the seeds of Tinguaraque (JT) were obtained and together with seeds of Tomato Cherry (JC) were germinated in a greenhouse of the Institution.

After their emergence, the JT and JC plants were subjected to the same agronomic management for comparison, according to the recommendations of ^{Lesur (2006)} and ^{Tjalling-Holwerda (2006)}. For this, vertical trellis was implemented, omitting pruning work. The irrigation was 1 L day^-1 plant^-1 during the ramification stage and in the flowering period and productive phase was 1.5 L and 1.9 L day^-1 plant^-1. The fertilization used was: 275N-100 P₂O₅-500 K₂O-150 CaO-100 MgO-75 S. The variables evaluated were pattern of plant growth, weight and production of fruits plant^-1 as well as weight and size of seeds fruit^-1.

The ripe fruits harvested during five months were used for the analysis of flavor, juiciness, energy intake and physicochemical properties such as texture, volume, total soluble solids, pH, titratable acidity, ether extract (EE), crude protein (PC), humidity (H), dry matter (MS) and ash, all determinations were made in quadruplicate. The analyzes were performed by ^{AOAC (2012)} methods for fresh fruits, while the energy contribution was estimated using a calorimeter (Parr Instrument^®) with static jacket and manual oxygen pump.

The methodology was carried out according to what was recommended by the manufacturer, recording the initial and subsequent temperature every 30 s until reaching 5 min (ignition time), after that the temperature was recorded every 20 s until it reached 15 min. To determine the external color of the fruit, a portable colorimeter (Lovibond^R) was used, with which the parameters L*, a*, b*, c* and h* were obtained. The results were calculated with the hue angle °Hue, with some modifications to what was reported by ^{De-Paula-Olivera (2016)}.

The information collected was analyzed; through the Anova methodology and the differences between the tomato materials (JT and JC) were obtained by the Tukey test at α= 0.05. For the statistical analysis, the statistical package SAS 9.1 was used.

The results showed that, when developed in an optimal and controlled environment, in general the JT growth pattern did not show significant changes compared to its development outside the greenhouse, this coincides with that reported by ^{Letschert and Frese (1993)}, who they worked with Beta vulgaris under controlled conditions and observed minimal changes in their growth pattern. However, in comparison to JC, differences were observed in fruit weight and yield of fruit production per plant, where JT produced less than half the registered JC weight of fruit^-1 (Table 1).

With the obtained values of weight per fruit and production per plant, a production of 34.7 and 74 t ha^-1 cultivated with JT and JC, respectively, was estimated. Expected data for the significantly smaller size of JT (10.9 ±0.6 and 10.1 ±0.5 mm for the longitudinal and equatorial diameter, respectively compared to the size of the JC (17.5 ±0.3 and 18.2 ±0.1 mm for the longitudinal and equatorial diameter, respectively).

Although the number of seeds was statistically higher for JT (41.7 ±7.5) compared to JC (71.5 ±11.7), the size of JT (< 0.4 cm in length) is less noticeable than the seeds of the commercial material.

Regarding the proximal chemical composition of the Tinguaraque fruits, they presented higher values (p< 0.05) with respect to the mineral content (5.4 ±0.3% g^-1 MS); likewise, the values of energy content (5.05 ±0.4 kcal g^-1) and protein content (17.5 ±2.2) were the same as those obtained in the JC (Table 2).

Regarding the physicochemical analysis, the JT exceeded the JC values in soluble solids (°Brix), an indicator that, together with the low recorded acidity (0.01 Meq ac citric) and a pH of 4.3 ±0.1 of the JT, favored the taste organoleptically from this wild fruit to a pleasant sweetness (Table 3). In terms of percentage of juiciness, the Tinguaraque, when presenting the same statistical value as the Cherry tomato, adds another optimum attribute of quality.

According to the results obtained in this investigation, the Tinguaraque (wild species) is susceptible to improve its agronomic and physicochemical characteristics when established in the greenhouse. However, it takes hard work in the selection (yield: kg of fruit plant^-1 and fruit weight) and propagation of the best specimens, since the yield of this wild species (Table 1) is just 45.9 % with respect to the yield observed with the commercial species (Cherry tomato) and whose productive yield 80 t ha^-1 was similar to that reported by ^{Márquez-Quiroz et al. (2014)}.

Despite the low productive yield of Tinguaraque, the high values of soluble solids presented by the wild fruit, make it attractive to use for the elaboration of nectars, since the blackberry (Rubus fructicosus L.) with values of 10.5 ±0.2 °Brix it is useful for this purpose (^{Valencia-Sullca and Guevara-Pérez, 2013}). Additionally, if the Tinguaraque was used in winemaking, it could have a probable alcohol yield of 7.5%, 2.5% less than that of grape vines (Vitis vinifera), but with the possibility of being applied (^{Sotomayor-Soler, 1984}).

Regarding the JT percentage of juiciness, this is slightly higher than that of vegetables such as carrots (Daucus carota): 51.7 to 51.7% (^{Hoyos-Echevarria and Sancho-Barrio, 2002}), which is a possible application in the industry of making juices. For the case of the MS of Tinguaraque, the observed value was similar to that reported for mature paprika peppers (Capsicum annum) var. Rokita^R (14.16%). Aspect that makes it feasible as an ingredient for dehydrated foods (^{Buczkowska and Łabuda, 2015}).

An important finding within the physicochemical values of Tinguaraque was the high content of minerals (Table 1), since it was higher than that of many fruit such as blueberry (Vaccinium corymbosum) of which 0.2 g 100 g^-1 are reported (^{Roe et al., 2013}) and even higher than that of foods such as amaranth (Amaranthus spp.), of which 3% is reported (^{Peralta et al., 2011}).

Within the color, the Tinguaraque in the greenhouse showed a greater luminosity than the Cherry tomato (Table 3) and the maximum reported for the fruit in a wild way (^{Crisanto-Juárez, 2010}). Likewise, the reddish coloration (52.8 ±2.36 °Hue) was more attractive than that reported for mature saladdette type tomatoes (59.3 °Hue) by ^{López-Camelo and Gómez (2004)}.

Due to the morphological characteristics of the Tinguaraque (fruit of small dimensions) the productive yield (kg of fruit per plant) under greenhouse, was very low compared to the yield of the Cherry fruit. However, it has physicochemical characteristics that surpass the commercial fruit: it contains more dry matter, it is juicier and richer in minerals. Attractive appearance for the cultivation and uses of this wild fruit. However, a strategy must be established for the Tinguaraque to be incorporated into the breeding programs.