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KMID : 0380619860180050335
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 5 p.335 ~ p.338
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Quality Evaluation of Raw Tomato Fruits
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Abstract
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A simple spectrophotometric technique using sequential extraction of pigments was attempted to perform color evaluation of raw ´Taimuri´ tomato (Lycupersicon esculentum Mill.) fruits. The difference between summed absorbance of 80% acetone and chloroform extract at 480㎚ and 660㎚ reflected the maturity of raw tomato fruits. 1´he 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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