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Colour and firmness changes of tomatoes.

Author(s) : SCHREVENS E., NEYENS K., VERREYDT J., BAERDEMAEKER J. de

Summary

To characterize the quality evolution of tomatoes during shelf life in relation to picking time, the following non-destructive quality parameters were measured on each fruit: the weight in g, the resonance frequency in and the percentage green, pink and red on the tomato surface. The stiffness factor is calculated out of the mass and the resonance frequency. The colour distribution information is extracted out of digitized video images. The change of these quality parameters during shelf life can be described very accurately: the later the tomatoes are picked, during autumn cropping, the lower the fruit weight, the higher the resonance frequency and stiffness factor values and the slower the colouring. The principal axis of shelf life changes can be described by the decrease in stiffness factor or the increase in the percentage red on the fruit surface.

Details

  • Original title: Colour and firmness changes of tomatoes.
  • Record ID : 1996-2923
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Systems and operations for post-harvest quality. Proceedings COST 94.
  • Publication date: 1993/09/14
  • Document available for consultation in the library of the IIR headquarters only.

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