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An objective colour method for the determination of tomato maturity
Author(s) -
HUTCHINGS J. B.,
WOOD F. W.,
YOUNG R.
Publication year - 1969
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1969.tb01496.x
Subject(s) - colorimeter , luminance , maturity (psychological) , mathematics , grading (engineering) , grading scale , statistics , sorting , artificial intelligence , computer science , psychology , optics , engineering , algorithm , medicine , developmental psychology , physics , civil engineering , surgery
Summary. Tristimulus colour measurements have been made on whole tomatoes with a Colorcord colorimeter and correlated with a subjective scale of maturity numbers. the dominant wavelength and the luminance both changed characteristically with maturity number. the correlation indicated that the maturity number could be assessed objectively from the luminance alone to within ± 1/2 unit. This method would improve the routine grading of tomatoes and eliminate the subjective sorting variables of operator memory, lighting and viewing conditions. It would also allow greater certainty to be placed in inter‐laboratory comparisons.