Measurement of fresh tomato fruit overall quality, and particularly lycopene content, is challenging in the context of high-volume production. An experiment was conducted to simultaneously measure various quality parameters of tomato in a nondestructive manner using vis-NIR reflectance spectroscopy and chemometrics. The sampling set included different cultivars that are obtainable from both retailers' shelves and two greenhouse producers. Results indicate that lycopene content was accurately predicted [r(2) = 0.98; root mean square error of cross-validation (RMSECV) = 3.15 mg/kg], along with color variables such as Hunter a (r(2) = 0.98), L, and b (r(2) = 0.92). Tomato color index (TCI) was better predicted (r(2) = 0.96) than the a/ b ratio (r(2) = 0.89). Firmness prediction, with an r(2) of 0.75, is comparable to what is reported in the literature for other fruits and may have a practical interest. Prediction of internal quality such as pH, soluble solids, titratable acidity, and electrical conductivity was less accurate, partly due to a low variability of these parameters among samples. Predictions were robust with regard to cultivars, except for pink variety tomato. The 400-1000 nm range gave results almost as accurate as the 400-1500 nm range.

Standard methods for determining quality and maturity are time- and labor-consuming and generally measure individual criteria at a specific time, without considering relationships among quality parameters. To propose a rapid and nondestructive analysis method describing multidimensional quality variables, an experiment was undertaken with mature green to overripe tomato fruits found on the North American retail markets. Factor analysis was used to analyze results. Four factors were considered, representing 81% of total variance. The first one, tomato maturity stage (TMS), is related to color, lycopene content, firmness, titratable acidity (TA), pH, and soluble solids (SS). Nondestructive rapid assessment by vis-NIR spectroscopy can predict TMS (r(2)=0.93). Factors 2 and 3 are both related to taste and should be considered simultaneously. Factor 2, called the gustatory index, is linked to electrical conductivity (EC), SS, TA, and pH. Factor 3, defined by SS, can be directly measured by a refractometer. Four categories of taste are proposed; the most desirable one ranks high both in soluble solids (above 4.5 degrees Brix) and in gustatory index (above 0). It was not possible to measure the gustatory index by vis-NIR spectroscopy (r(2)=0.17), but it can be estimated by EC, using a simple formula. The proposed limit between high and low gustatory index then corresponds to an EC of 5.4 mS/cm. Factor 4, variety, mostly discriminates the pink tomato type and field-grown samples from other varieties.