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Measurement of Tomato Maturity by Delayed Light Emission
Author(s) -
JR. W. R. FORBUS,
SENTER S. D.,
WILSON RUEL L.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13788.x
Subject(s) - carotenoid , maturity (psychological) , chlorophyll , pigment , light intensity , horticulture , botany , chlorophyll a , food science , sorting , chemistry , biology , mathematics , optics , physics , psychology , developmental psychology , organic chemistry , algorithm
Tomatoes were classified into three stages of maturity on the basis of visual color appearance and evaluated for differences in intensity of delayed light emission (DLE) and chlorophyll and carotenoid pigment contents. High correlations between DLE and chlorophyll show that as tomatoes ripened, DLE intensity and chlorophyll decreased and carotenoids increased. Results showed that DLE has a high potential for use in the automated sorting of fresh market tomatoes into categories of maturity.