All raw data of the physicochemical and texture parameters used to evaluate the shelf-life of the varieties both in Exp#1 and Exp#2 over 30 days of storage under refrigeration.

WL, weight loss [%]; VQ, visual quality; L*, lightness; a*, redness/ greenness; b*, yellowness/ blueness; H°, hue angle; Fp, force to puncture tomato skin [N]; Dp, fruit deformation before skin rupture [mm]; Wp, mechanical work to reach skin breaking point [N mm]; Ep, stiffness [N mm-1]; TSS, total soluble solids [%]; TA, titratable acidity [g citric acid L-1 juice]; LYC, lycopene content [mg 100 g-1 FF]. (XLSX)