The quality of tomato based products greatly depends on their color and viscosity, which are influenced by the fruit capacity of modifying their properties according to the processing route. Loss of viscosity due to intrinsic pectin modifying enzymes (also called ‘fruit reactivity’) is known and used to produce either hot break (HB) purees, more viscous, or cold break (CB) ones, less viscous. Color reactivity, even if less documented, also exists as HB/CB purees differ. This fruit reactivity, although essential for quality purpose, remains almost neglected from breeders. In order to verify if reactivity could be considered as a heritable trait, we measured it through a “quick and dirty” laboratory scaled process and a systematic measurement of the loss of texture and color according to HB or CB process. The results indicated that fruits can be classified according to their capacity of being impacted by the process. For viscosity, some genotypes exhibited a strong capacity for producing highly viscous purees but also exhibited a strong fruit reactivity, indicating that their advantage may be quickly lost during the process if the first break step is not efficient enough, or in case or cold break processing. On other hand, some genotypes exhibited a very low reactivity to process. Reactivity was also greatly reduced by a low irrigation level. And finally, a parallel processing at laboratory or pilot scale indicated that the behavior of a 10‐fruits sample in microwaves was correlated to the quality observed in traditional scrapped surface tubular eating system. The color of purees was also influenced by the fruit reactivity, but the enzymatic basis for the color change seemed disconnected from the one controlling viscosity. Those results open the door for a more efficient screening of tomato varieties based not only on the fruit composition, but also on their ability to react to the process.