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

Autor:	V A Gudkovsky, A V Sutormina, O V Akishin, A Yu Medelyaeva, A A Potapova
Rok vydání:	2021
Předmět:	Horticulture Ripeness Mathematics Degree (temperature)
Zdroj:	IOP Conference Series: Earth and Environmental Science. 845:012011
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/845/1/012011
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5dc63287cc8dcb69739c547ffa96e72f https://doi.org/10.1088/1755-1315/845/1/012011 Zobrazit plný text záznamu