Relationship between Taste and Color of Tomatoes.

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  • トマト果実の色と食味の関係
  • トマト カジツ ノ イロ ト ショクミ ノ カンケイ

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Abstract

Physical and chemical properties were measured, and a sensory analysis was carried out to investigate the relationship between taste and color of tomatoes vine- ripened versus storage -ripened. The skin color of tomatoes was expressed as the ratio of a* to b*, or a/b ratio in the L*a*b* color model.<BR>The color of stored tomatoes was more uniform than those on vines. Tomatoes on vines had a constant sugar content of 4.9 Bx° when the a/b ratio was greater than 0.79 on average, while the stored tomatoes had a maximum sugar content of 5.3 Bx° at an a/b ratio of 0.79. The pH of the juice increased with the a/b ratio for all tomatoes. The findings of sensory analyses showed that the scores for stored tomatoes increased linearly with the a/b ratio, and that tomatoes from vines were preferable to the stored tomatoes at the same a/b ratio. It was obvious that the flavor of tomatoes ripened on vines and in storage could be estimated quantitatively from their skin colors.

Journal

  • Shokubutsu Kojo Gakkaishi

    Shokubutsu Kojo Gakkaishi 12 (4), 242-247, 2000

    JAPANESE SOCIETY OF AGRICULTURAL, BIOLOGICAL AND ENVIRONMENTAL ENGINEERS AND SCIENTISTS

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