Articles
A LIGHT-TRANSMITTANCE TECHNIQUE FOR DETERMINING TOMATO RIPENING RATE AND QUALITY
Article number
38_16
Pages
193 – 216
Language
Abstract
A light-transmittance technique using an electronic four-filter photometer and specific wavelength pairs is capable of non-destructively identifying stages of ripeness in tomatoes.
Green fruit can be separated into four classes by use of the 510 nm minus 600 nm pair.
Another five classes of fruit ripeness from breaker to red ripe can be identified by use of the 600 nm minus 690 nm pair.
The difference in optical density (ΔOD) can be used in conjunction with storage temperatures to obtain fruit at specific stages of ripeness in a certein time.
Immature fruit can be separated from mature green fruit.
Use of the technique by shippers, repackers, and retail outlets could reduce costs and improve the quality of fruit for consumers.
Other possible commercial uses include inspection, grading, and prediction of harvest date.
In the laboratory, classification of tomatoes by stage of ripeness should reduce variation within samples and open up new research possibilities.
Green fruit can be separated into four classes by use of the 510 nm minus 600 nm pair.
Another five classes of fruit ripeness from breaker to red ripe can be identified by use of the 600 nm minus 690 nm pair.
The difference in optical density (ΔOD) can be used in conjunction with storage temperatures to obtain fruit at specific stages of ripeness in a certein time.
Immature fruit can be separated from mature green fruit.
Use of the technique by shippers, repackers, and retail outlets could reduce costs and improve the quality of fruit for consumers.
Other possible commercial uses include inspection, grading, and prediction of harvest date.
In the laboratory, classification of tomatoes by stage of ripeness should reduce variation within samples and open up new research possibilities.
Publication
Authors
John T. Worthington
Keywords
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