Antalya is one of the largest protected-cultivation districts in the Mediterranean and tomato is what it grows. The programme runs October to June — the inverse of northern European production — which is the whole commercial point.
Four types cover the market: beef for slicing and food service, cluster on the vine for retail, cherry and cocktail for premium punnet lines. Cluster is the volume export item and the one to specify carefully, because truss presentation, calyx colour and the number of fruit per truss all vary by grower and all get rejected on at destination.
Tomato is picked to a defined colour stage — usually stage 3 to 4 for export — and the single most common cause of a claim is carrying it too cold. Below +10 °C tomato loses the capacity to develop flavour and aroma compounds. It will still redden; it will not taste of anything.