The specific activities of lipoxygenase (LOX), hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH) were determined at green, pink, and red stages of ripeness in twelve tomato cultivars ripened during storage. Also, the same measurements were done in six other cultivars harvested at breaker (BR) and red (RR), and ripened to full-red stage of maturity. LOX and HPL showed highest activities at the pink stage of ripeness, whereas ADH was most active at the red stage. Variability of enzyme activity among individual fruit and of hue angle within ripeness stage was great. There were differences among the twelve lines for each enzyme activity, suggesting the potential for altering tomato flavor by selecting lines with different enzyme patterns. Harvest maturity was not a factor in the activities of LOX and HPL, but effective in ADH activity. In almost all cultivars, ADH activity was found to be higher in red harvested counterparts.