Development of a new method for determining the degree of ripeness of tomato fruits with different colors of ripe fruits

Abstract

The paper evaluates the most common sensory, physical, physicochemical and biochemical methods of determining the degree of ripeness of tomato fruits. On the example of small-fruit varieties with red, orange, yellow and brown colors of ripe fruits, an attempt was made to create a universal scale to assess the degree of ripeness of tomato fruits based on the physiological state of the fruits. The paper presents data on the quantitative content of endogenous ethylene in fruits with certain ripeness level.

Analysis of Tomato Ripeness by Color and Texture Using Cielab and K-Means Clustering

“…The extraction feature used in this study is the color feature [11]. Therefore, in this study, color became very important in determining the degree of ripeness of tomatoes [12], [13]. There are four color models that will be used in this study namely CIElab, K-means Clustering, Binary Image, Grayscale Image.…”