Tomatoes (Lycopersicon esculentum cv. Laura) were separated, according to the ripening stage, by a sensory panel into seven groups, and color was measured on the tomato surface with a Minolta Chroma meter. The L, a, b, hue, chroma, and lycopene content were plotted against the maturity stages of the tomatoes, and several good correlations were found. The a/b ratio and the lycopene content were the parameters that allowed six of seven maturity groups in the tomato to be statistically distinguished. The lycopene content, measured by HPLC, was also correlated with the color measurements, and the a, a/b, and (a/b)(2) color factors produced the best regressions. An estimation of the lycopene content in tomatoes can be achieved by using a portable chroma meter, with a possible field usage application. Equations to calculate the lycopene content of tomatoes based on the color readings are reported.

We evaluate the arbuscular mycorrhizal fungi (AMF) community as measured by spores in different coffee production systems (at the depth of 0-15 cm). In addition, we analyze the similarities between the AMF communities in coffee production systems and those that occur in a tropical montane cloud forest patch in order to evaluate the capacity of coffee production systems to preserve the native AMF community. We carried out four samplings in five coffee production systems representative of a vegetation structure gradient, and in a forest. From 120 soil samples, 33 morphospecies were detected. In all the sites, the dominant morphospecies were Glomus clarum and Glomus sp. 3. We found no significant difference in AMF spore richness between sites. Diversity was similar in most of the coffee production systems. Significant differences were only detected in spore abundance; during the dry season the forest, shaded traditional rustic system and shaded simple system presented the highest spore abundance.With the exception of one species exclusive to the forest, the coffee production systems all share the same AMF species as the forest. The coffee production systems with the greatest similarity to cloud forest were the shaded traditional rustic system and the shaded simple system. It is suggested that control of weeds and fertilization could be important factors influencing the composition and abundance of AMF spores in coffee production systems.

There is a general belief that the quality of tomatoes ripened on vine is better than tomatoes ripened off the vine, influencing among other parameters, the price of this commodity. We compared the quality of hydroponic tomatoes ripened on and off vine by chemical, physical, and sensory evaluation to find what attributes are affected and to what extent. Lycopene, ␤-carotene, total and soluble solids, moisture content, ascorbic acid, acidity, pH, texture, and color were analyzed. Tomatoes ripened on vine had significantly more lycopene, ␤-carotene, soluble and total solids, higher a* and lower L*, and were firmer. However, a 100-judge panel rated only the color and overall liking of the vine-ripened tomatoes as more intense than the fruit ripened off vine. Therefore, the chemical and physical differences were mostly not large enough to influence the panelist's perception. The characterization of tomatoes ripened on and off vine may help to guide post-harvest handling and treatment and to improve the quality of tomatoes ripened off vine.

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