The chemical contituents are concerned in the quality of tomato fruit in respect to color, texture, flavor, nutritive value, and wholesomeness. In general, high sugar contents, redness of color, and firm texture are associated with prominence of rich flavor. Biochemical changes as influenced by gro~rth, maturation, and environment of tomato fruit are discussed.

Consumption of dietary carotenoids or carotenoid supplements can alter the color (yellowness) of human skin through increased carotenoid deposition in the skin. As fruit and vegetables are the main dietary sources of carotenoids, skin yellowness may be a function of regular fruit and vegetable consumption. However, most previous studies have used tablets or capsules to supplement carotenoid int...

Mechanical fruit grading and automatic fruit grading have been detailed in this paper. The studies and applications of mechanical fruit grading, and computer visual and automatic fruit grading were also particularized. Computer vision technology for detecting fruit size, color, bruise and surface defects and evaluation of fruit overall quality were discussed. The primary problems and developmen...

abstract considering to importance and high genetic diversity of pear (pyrus communis l.) in iran, a study was conducted on the effect of genotype on fruit physicochemical properties and qualitative characteristics of six mature european pear genotypes in teheran, iran environmental conditions. in this study some physicochemical fruit properties and qualitative characteristics such as: fruit le...

Using an F1 population from a cross between Japanese pear (Pyrus pyrifolia Nakai) cultivars 'Akiakari' and 'Taihaku', we performed quantitative trait locus (QTL) analysis of seven fruit traits (harvest time, fruit skin color, flesh firmness, fruit weight, acid content, total soluble solids content, and preharvest fruit drop). The constructed simple sequence repeat-based genetic linkage map of '...

The color of tomato (Solanum lycopersicum) fruit flesh is often used as an indicator of quality. Generally, fruit color is determined by the accumulation of carotenoids and flavonoids, along with concomitant degradation of chlorophylls during ripening. Several genes, such as phytoenesynthetase1 (Psy1), STAY-GREEN (SGR), and SlMYB12, have been extensively studied to elucidate the genes controlli...

among the different classes of physical properties of foods, color is considered the most important visual attribute in quality perception. consumers tend to associate color with quality due to its good correlation with physical, chemical and sensorial evaluations of food quality. this study used an inexpensive method to predict sweet cherries color parameters by combining image processing and ...