Prediction of Changes in Color of Tomatoes during Ripening at Different Constant Temperatures

Vine‐ripened and ethylene‐treated tomatoes (cv. ‘Sunny’) were ripened at 15, 18, 21, and 25°C and evaluated for color using a colorimeter. Computer models were developed from the objective data to predict changes in color components (value, hue angle, chroma). Computer‐predicted results were then converted to sensory equivalent scores to provide a basis for quality management of tomatoes within a handling and distribution system. The models obtained reasonably estimated changes in vine‐ripened tomatoes (cv.‘Flora‐Dade’) ripened at 15, 21, and 25°C, but were less successful at predicting changes in ethylene‐treated fruit.