Tomato Fruit (Lycopersicum esculentum Mill) Maturity Study Based on Sensorial Analysis and Instrumented Color Determination

Table tomatoes (Lycopersicum esculentum Mill) have been tested during maturation process by carrying color determination by means of instruments as well as trough sensorial analysis, aiming to stablish data correlation between both methods. Recent picked testing fruits were selected by taking into account an uniform physiological maturation considered adequate for harvesting. Fruits were presented to a group of trained volunteers and employing a non-structured scale. Instrumental readings were carried by means of a “Macbeth” HUNTERLab equipment at five points selected on the transversal fruit axis. Sensorial color determination did not present significant difference (p ≤0.05) between the days 1, 3 and 5; 5 and 8; 10 and 12; and 12, 15, 17 and 19, however differences were noted between these groups. The fruits showed moderated characteristic colors between the 10th and 12th day and very characteristic colors from the 12th.