Multivariate approach to the measurement of tomato maturity and gustatory attributes and their rapid assessment by vis-NIR spectroscopy.

Auteur(s) : Alain Clément , , Dorais M., Vernon M and V. M

Publication: 2008

Nom de la revue: Journal of Agricultural and Food Chemistry 56(5): 1538-1544.

Langue: English

Résumé: This study investigated the feasibility of using a multivariate approach to evaluating the maturity and quality of tomatoes. Factor analysis of results obtained from mature-green to overripe tomatoes identified four factors that represented 81% of total variance: tomato maturity stage (which is related to colour, lycopene content, firmness, titratable acidity (TA), pH and soluble solids (SS), and can be predicted rapidly and non-destructively by vis-NIR spectroscopy); two flavour-related factors (gustatory index, which is related to electrical conductivity, and SS, which can be measured by refractometer); and variety, which mostly discriminates pink and field-grown tomatoes from other varieties.
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