Determinação da firmeza e cor do tomate (Lycopersicum esculentum mill), visando o estabelecimento de correlações entre medidas sensoriais e fisicas ao longo do tempo de maturação

AUTOR(ES)
DATA DE PUBLICAÇÃO

1995

RESUMO

Tomatoes from Cultivar Santa Clara 5300 were studied during the maturation, determining colour and tirmness through sensoriaisand instrumentais methods. The aim was veriry the existence of correlations amongst these measures. The colour and firmness were evaluated through sensitivitys ubjectives tests, utilizing uniformed tomatoes, due to the time of maturation. The fruits were presented to a panel of nine trained panelists, they assigned values for the fruits, from I to 10, in a no structured scale, for both studied parameters and analysed separately. The tests for instrumental colour of the tomato fruit were accomplished in a tristimulus colorimeter (Macbeth),HUNTERLab system, in tive points around the equatorial axle of the fruit. Secondly the instrumental firmness test was realized, by compressing the fruit individually until the rupture through the "MTS" Material Test System, between two flatplate, with the speed of 1 mm/seg, obtaing a plot force (x) in function of the deformation (y). Ali of the values obtained for the variable studied, were utilized in order to veriry the existence of linear relation amongst the dimensions analyzing two by two. The equations obtained showed that, except for the attempts of establishing relation with the parameterspresented conelations

ASSUNTO(S)

tomate tomate - armazenamento analise instrumental avaliação sensorial

ACESSO AO ARTIGO

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