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

Zeitschrift:
Journal of Food Quality

ISSN: 0146-9428

Datum der Publikation: 1998

Ausgabe: 21

Nummer: 4

Seiten: 329-339

Art: Artikel

SCOPUS: 2-s2.0-0039982206 GOOGLE SCHOLAR

Andere Publikationen in: Journal of Food Quality

Institutionelles Repository: lock_openOpen Access Editor

Zusammenfassung

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*).