Differences in the rate of coloration in tomato fruit

  1. Gómez, R. 1
  2. Varón, R. 1
  3. Amo, M. 1
  4. Tardáguila, J. 1
  5. Pardo, J.E. 1
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

Revista:
Journal of Food Quality

ISSN: 0146-9428

Año de publicación: 1998

Volumen: 21

Número: 4

Páginas: 329-339

Tipo: Artículo

SCOPUS: 2-s2.0-0039982206 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Food Quality

Repositorio institucional: lock_openAcceso abierto Editor

Resumen

The evolution of fruit color of twelve tomato (Lycopersicon esculentum Mill.) cultivars during ripening was evaluated. Final color of each of the cultivars was determined by calculating its fresh tomato color index (TCIf). Luminosity (L*), red-green component (a*), a*/b* ratio, hue angle (h*), dominant wavelength (DW) and fresh tomato color index (TCIf) were the parameters that best differentiated the ripening stages of tomato fruit. Dominant wavelength and purity of excitation were correlated with a* and b*. Fresh tomato color index (TCIf) was related to the luminosity (L*) and yellow-blue component (b*).