Quality evaluation of raw tomato fruits

Lee, M.S.; Kim, G.H. . Dept. of Food and Nutrition

Quality evaluation of raw tomato fruits

1986

Lee, M.S. | Kim, G.H. (Duksung Women's Coll., Seoul (Korea R.). Dept. of Food and Nutrition)

A simple spectrophotometric technique using sequential extraction of pigments was attempted to perform color evaluation of raw 'Taimuri' tomato (Lycopersicon esculentum Mill.) fruits. The difference between summed absorbance of 80% acetone and chloroform extract at 480nm and 660nm reflected the maturity of raw tomato fruits. The measurement system presented was regarded as a simple and reliable method for objective color evaluation of tomato fruits. It seems possible to predict the degree of puffiness by weight per volume w/v ratio of tomato fruits during various stages of maturity

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