This article describes the process in which tomato chonto was gathered in the postharvest stage in Filandia Quindio town, and physicochemical characterization was carried out: potential of hydrogen (pH), soluble solids (° Brix), water activity (aw), color, acidity. UV-Visible spectrophotometry technique to quantify vitamin C was used. It was compared with electrochemical methods. According to preliminary information the conclusions were: a) the aw is very close to the theoretical value; therefore, is possible to establish that this tomato has a juicy texture, tender and chewy b) °Brix obtained indicate that chonto tomato has a high nutritive value c) Potential hydrogen indicates the high acidity of the tomato subsequently demonstrated with the titratable acidity values. d) Color results also showed a nutrient rich and healthy tomato e) spectrophotometric analysis allowed to know the concentrations of vitamin C in tomatoes.