Tomato paste is one of the main tomato products. As increasing demand for this product in the world and Iran, it is necessary to evaluate the important factors that are effective in tomato paste production. So that it\'s qualitative, charachtristics can be improved. The selection of raw material according to its application is the first step in optimizing each process. Therefore, suitable selection of tomato varieties must be according to the physico-chemical properties of tomato pastes produced from different tomato varieties. In this project, an extensive study was carried out on the physico-chemical properities of the paste produced from 17 varieties of hybrid and standard groups during 3-harvest time. The odjective of this study is to determine the best variety of tomato for the production of paste with constant and desivable properties. The results of statistical analysis showed that the L.T.H.B. (020) hybrid variety and the Caljn3 Standard variety had the highest score. However, the hybrid varieties Haypil- 45, GS. -12, Dual-Pride, and the standard varieties Early Orbana-111 were also suitable for paste production. The effect of harvest time on the tomato paste properties obtained from different varieties was significant. Thus, the suitable varieties were selected based on the least changes in properties during harvest time, so that the quality varieties can be recommended for processing during production period.

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