The harvesting of all the fruits should be useful of the yield determination.

I would suggest estimating counting or weighing the mature and immature fruits as part fruits for data on relative maturity.

I think it depends upon the objectives of study. Otherwise economic yield means marketable produce which generally does not accept raw fruits of tomato.

If you have the data try mining. Number and /or weight, calculate % as both to total fruit harvested. Check for differences among cultivars and link to other traits like length of the growing period. Then, as suggested by the second comment, evaluate in the light of the study aim.

Dear Leangsrun Chea,

I think it depends on the purpose of your research. In general, you can include the green fruits, because it has the potential to become large and mature

I do agree with the views cited above , however , you may mention as mature to immature fruit ratio at the time of harvest to determine the yield potential of a particular variety or treatment .

Thank all scholars for your suggestion and nice contribution. one of the research objectives is to determine the total yield formation regardless the marketable yield or non-marketable yield. Based on your suggestion, I would consider it into the total yield or mature to immature fruits ratio.However, the immature fruits are smaller than the mature ones; therefore, I am still doubtful if we can also count and calculate the single immature fruit weight.

It is also questionable whether total yield or only mature fruits yield is used to calculate the harvest index.

If your aim is physiology, you might consider the immature fruit as a sink. If it is productivity you can consider the immature fruit as a non-edible biomass because you would not send it to the market. Furthermore, by including the immature fruit in the yield you might very likely decrease quality and value related parameters of your produce, like average size of fruit, lycopene content , sugar content and so on.

But what is the problem to consider two classes of fruit?

You can consider green fruits as component of the yield and separate the 2 components immature and mature and total.

If you have information on what is the % drop (as in how many of those green fruit would drop rather than become fully grown), then you can come up with an estimate of your total yield. As long as you describe carefully how you estimated the yield it should be alright.

Dear friend, 

your main problem is early frost, you are harvesting it early, that means you are not allowing the plants to show  its real potential. But then you cant help the early frost. Suppose you have harvested it 10 days earlier, means you have given 10 days less to your plants to show full yield potential. Then assume it that how many green fruits would reach to its maturity within 10 days, and consider it as yield. Or otherwise repeat the trial !!! 

I will suggest to enter premature and mature fruits in separate columns against varieties and then add a column for total. Discuss these separately . The 10-days early harvest was forced by frost that could be varietal character "frost resistance or frost susceptibility". Let the readers then to decide what is the yield. Otherwise tomato economic yield means marketable produce and no customer  would like to purchase immature fruits for their domestic use. However, now a days food industry usually purchase such immature fruits and mix the different products of common man use.

Good explanation by our RG colleagues. Usually tomatoes are harvested at turning stage. Immature fruits will not ripen as they have not attained physiological maturity and shall not have any market value 

We it has been already said.. To include mature fruits in the total yield does NOT represent the actual yield. It is more like an estimation of the yield. The mature and immature fruits will obviously change their weight as they mature and/or ripen due to several physiological and other process they undergo after their maturation.