Postharvest Ripening Characterization of Greenhouse Tomatoes

Figures & data

Figure 1 Experiment set up for firmness measurement.

Figure 2 Absorbance of the prepared carotenoids solution.

Figure 3 L*, a*, b* value modification at the stem region during tomato ripening stages.

Figure 4 Chromatogram of tomato carotenoids.

Figure 5 Change of lycopene content during tomato maturation.

Figure 6 Change of lycopene content during tomato maturation.

Figure 7 Change of β-carotene content during tomato maturation.

Figure 8 Change of vitamin C content during tomato maturation.

Figure 9 Strength-deformation curves of tomato at turning and red stages.

Table 1 Changes of tomato texture measurements as function of maturity

Mature stages	Rupture strength of tomato (N)	Rupture strength of mesocarp (N)	Deformation level at bioyield (mm)	Tomato firmness (N/mm)
Turning	7.027^a	1.167^c	2.988^f	2.261^j
Pink	5.934^ab	0.787^d	3.225^fg	1.716^k
Light Red	5.066^b	0.579^de	3.684^h	1.184^l
Red	4.944^b	0.381^e	4.806^i	0.677^m
Results with the same superscript were not significantly different (p < 0.05).

Figure 10 Modification of ripening tomato firmness and deformation at bioyield point.

Figure 11 Active and reactive force in puncture experiment.

Figure 12 Modification of puncture coefficients, K₁ compression coefficient (N/mm²) and K₂ shear coefficient (N/mm), as function of maturity, a*/b*.

Figure 13 Correlation between firmness and chromatic measures of tomatoes.

Figure 14 Correlation between lycopene content and firmness of tomatoes.