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Comparison of color indexes for tomato ripening

机译：番茄成熟的颜色指标比较

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Color in tomato is the most important external characteristic to assess ripeness and postharvest life, and is a major factor in the consumer's purchase decision. Degree of ripening is usually estimated by color charts. Colorimeters, on the other hand, express colors in numerical terms along the L*, a* and b* axes (from white to black, green to red and blue to yellow, respectively) within the CIELAB color sphere which are usually mathematically combined to calculate the color indexes. Color indexes and their relationship to the visual color classification of tomato fruits vine ripened were compared. L*, a* and b* data (175 observations from eleven cultivars) from visually classified fruits at harvest in six ripening stages according to the USDA were used to calculate hue, chroma, color index, color difference with pure red, a*/b* and (a*/b*)2. ANOVA analysis were performed and means compared by Duncan's MRT. Color changes throughout tomato ripening were the result of significant changes in the values of L*, a* and b*. Under the conditions of this study, hue, color index, color difference and a*/b* expressed essentially the same, and the color categories were significantly different in terms of human perception, with hue showing higher range of values. Chroma was not a good parameter to express tomato ripeness, but could be used as a good indicator of consumer acceptance when tomatoes are fully ripened. The (a*/b*)2 relationship had the same limitations as chroma. For vine ripened fruits, hue, color index, color difference and a*/b* could be used as objective ripening indexes. It would be interesting to find out what the best index would be if ripening took place under inadequate conditions of temperature and ilumination.
机译：番茄的颜色是评估成熟度和收获后寿命的最重要的外部特征，并且是影响消费者购买决策的主要因素。成熟度通常通过颜色图表估算。另一方面，色度计在CIELAB色球内沿L *，a *和b *轴（分别从白色到黑色，绿色到红色和蓝色到黄色）沿L *，a *和b *轴以数字表示颜色，通常将这些颜色数学地组合为计算颜色指数。比较了番茄果实葡萄成熟的颜色指标及其与视觉颜色分类的关系。 LUSD，a *和b *数据（来自11个品种的175个观测值）来自根据USDA在六个成熟阶段收获时以视觉方式分类的水果，用于计算色相，色度，色指数，纯红色的色差，a * / b *和（a * / b *）2。进行了方差分析，并通过邓肯的MRT进行了比较。整个番茄成熟过程中的颜色变化是L *，a *和b *值显着变化的结果。在本研究的条件下，色相，颜色指数，色差和a * / b *表示基本相同，并且在人类感知方面颜色类别显着不同，色相显示更高的取值范围。色度不是表达番茄成熟度的好参数，但是可以用作西红柿完全成熟后消费者接受度的良好指标。 （a * / b *）2关系具有与色度相同的限制。对于葡萄成熟的果实，色相，颜色指数，色差和a * / b *可用作客观成熟指数。找出在温度和光照不足的条件下进行熟化的最佳指标将是有趣的。

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