Quality evaluation of tomato fruits by specific gravity and color

Wenzhong Hu, Hayato Yasutake, Toshitaka Uchino, Eriko Yasunaga, Daisuke Hamanaka, Yoshiaki Hori

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

The specific gravity, soluble solid content (Brix value), sugar and organic acid contents of harvested tomato fruits were measured. The firmness and surface color of tomato fruits were also determined. The Brix value of tomato fruits was strongly correlated to specific gravity with high coefficient of correlation (r=0.829). The strongly positive correlations were also found between malic acid content and firmness (r=0.800), malic acid content and L* value (r=0.813), whereas malic acid content correlated negatively to a* value (r =-0.807). It was suggested that the soluble solid content of tomato fruits could be determined by specific gravity nondestructively. But the results also showed that there was significant effect of the cavity inside fruit on the specific gravity of tomato fruit. The organic acid expressed high Brix value resulted in remarkable effect on measuring the value of soluble solid content.

Original languageEnglish
Pages (from-to)381-389
Number of pages9
JournalJournal of the Faculty of Agriculture, Kyushu University
Volume46
Issue number2
Publication statusPublished - Oct 2002

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Agronomy and Crop Science

Fingerprint Dive into the research topics of 'Quality evaluation of tomato fruits by specific gravity and color'. Together they form a unique fingerprint.

Cite this