The fruits present a great importance in the feeding human being and in the public health, not only for its nutritional wealth, as well as for the easy digestion, rich in minerals and vitamins levels. The tomato fruit (Lycopersicon esculentum) can be characterized as a fruit with a complex matrix where, the nutritional quality is evaluated in terms of macronutrients, vitamins and minerals. The establishment of standards of quality for foods and its degree of relative specifications to the limits of tolerance, relative to the pathogenic microorganisms, depends on the previous knowledge of the microbiotic flora and its interactions with climacteric conditions. The evaluation of the physical and chemical quality of the fruits allows establishing the quality of the fruit and its commercial standardization. The fruits, in its natural state, are susceptible to microbiologic deterioration. The natural ground, water, air and predators, are some examples of interferents with some meaning in the significant increase of the microflora of vegetables.