Quantifying lycopene synthesis and chlorophyll breakdown in tomato fruit using remittance VIS spectroscopy

Schouten, R.E.; Farneti, Brian; Tijskens, L.M.M.; Alarcón, A. Algarra; Woltering, E.J.

doi:10.1016/j.postharvbio.2014.05.007

Cited by 34 publications

(31 citation statements)

References 71 publications

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“…Our results are similar to those presented by Schouten et al . that used remittance spectroscopy in the visible on glasshouse tomatoes, even when the storage of two extreme ripening stages, that is Green and Red, was analysed.…”

Section: Discussionmentioning

confidence: 95%

“…It is commonly known that during storage the lycopene level of fruits can markedly change with time according to the storage temperature and the ripening stage at harvest . However, most of the reported studies refer only to glasshouse‐cultivated tomatoes.…”

Section: Discussionmentioning

confidence: 99%

“…On the contrary, Schouten et al . noticed that after storage at temperatures between 16 and 24 °C, Red and Green fruits reached a similar level of lycopene.…”

Section: Discussionmentioning

confidence: 99%

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Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

et al. 2018

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BACKGROUND Accumulation and stability of tomato lycopene markedly depends on the cultivar, plant growing and storage conditions. To estimate lycopene in open‐field cultivated processing and fresh market tomatoes, we used a calibrated spectral reflectance portable sensor. RESULTS Lycopene accumulation in fruits attached to the plant, starting from the Green ripening stage, followed a sigmoidal function. It was faster and reached higher levels in processing (cv. Calista) than fresh market (cv. Volna) tomatoes (90 and 62 mg kg−1 fresh weight, respectively). During storage at 12, 20 and 25 °C, Red tomatoes retained about 90% of harvest lycopene for three weeks. Pink tomatoes increased lycopene during the first week of storage, but never reached the lycopene values of Red tomatoes ripened on the vine. Storability at 12 °C retaining the highest quality in red tomatoes was limited to 14 and 7 days for Calista and Volna cultivars, respectively. CONCLUSION Significant differences in lycopene accumulation and stability between processing and fresh market tomatoes were established by examining with time the very same fruits by a non‐destructive optical tool. It can be useful in agronomical and post‐harvest physiological studies and can be of interest for producers oriented to the niche nutraceutical market. © 2018 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

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Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

et al. 2018

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“…Qin and Lu [10] correctly classified tomatoes into three ripeness groups based on the ratio of the absorption coefficient at 675 nm (for chlorophyll content) to that at 535 nm (for anthocyanins). Schouten et al [11] found the correlations between chlorophyll content in pericarp tomato tissue and NDVI (( 780 − 660 )/( 780 + 660 )) in remittance VIS spectroscopy method.…”

Section: Introductionmentioning

confidence: 99%

Navel Orange Maturity Classification by Multispectral Indexes Based on Hyperspectral Diffuse Transmittance Imaging

Wei

et al. 2017

Journal of Food Quality

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Maturity grading is important for the quality of fruits. Nondestructive maturity detection can be greatly beneficial to the consumer and fruit industry. In this paper, a hyperspectral image of navel oranges was obtained using a diffuse transmittance imaging based system. Multispectral indexes were built to identify the maturity with the hyperspectral technique. Five indexes were proposed to combine the spectra at wavelengths of 640, 760 nm (red edges), and 670 nm (for chlorophyll content) to grade the navel oranges into three maturity stages. The index of ( 670 + 760 − 640 )/( 670 + 760 + 640 ) seemed to be more appropriate to classify maturity, especially to distinguish immature oranges that can be straightly identified in accordance with the value of this index (( 670 + 760 − 640 )/( 670 + 760 + 640 )). Different indexes were used as the input of linear discriminate analysis (LDA) and of -nearest neighbor ( -NN) algorithm to identify the maturity, and it was found that -NN with ( 670 + 760 − 640 )/( 670 + 760 + 640 ) could reach the highest correct classification rate of 96.0%. The results showed that the built index was feasible and accurate in the nondestructive classification of oranges based on the hyperspectral diffuse transmittance imaging. It will greatly help to develop low-cost and real-time multispectral imaging systems for the nondestructive detection of fruit quality in the industry.

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“…Tomato maturity is traditionally classified into six ripening stages according to the colour change of the fruit from green to red (USDA Color Chart, 2011). Colour evolution during fruit ripening is mainly related to the breakdown of chlorophyll and synthesis of lycopene, which is responsible for the red colour and constitutes 75-83% of the total pigment content at full ripeness (Clement et al, 2008;Radzevičius et al, 2014;Schouten et al, 2014). During fruit ripening, cell wall hydrolytic enzymes contribute to tissue softening and lessening of intercellular adhesion and tomatoes lose their firmness (Brummel, 2006;Toivonen, Brummell, 2008).…”

Section: Introductionmentioning

confidence: 99%

Determination of tomato quality attributes using near infrared spectroscopy and reference analysis

Radzevičius

Viškelis

Karklelienė

et al. 2016

Zemdirbyste-Agriculture

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The research objective was determination of ripening attributes of intact tomato (Lycopersicon esculentum Mill.) cv. 'Rutuliai' using near infrared (NIR) spectroscopy and reference analysis. Tomatoes were picked at six different ripening stages in order to evaluate the correlation between data obtained by near infrared spectra and physicalchemical analyses and how the quality parameters change during ripening. Primarily, spectroscopic measurements were followed by chemical analyses. NIR spectroscopy measurements and reference analyses showed that tomato fruit had lost skin and flesh firmness during the ripening processes and there were no big differences between the methods used for the determination of dry matter and soluble solids (°Brix) and the obtained results varied slightly. The obtained results of dry matter, soluble solids content (°Brix) and fruit skin and flesh firmness were presented as simple linear regression between NIR spectroscopy and reference analyses. A high correlation between NIR spectroscopy and reference analyses of dry matter was established and this correlation, expressed by regression coefficient, reached 0.9089. Regression coefficient between NIR spectroscopy and reference analyses of soluble solids was 0.815. Meanwhile, the highest correlation was detected for tomato fruit skin and flesh firmness and regression coefficient, respectively, reached 0.9119 and 0.9624. Hence the near infrared calibration has the potential to estimate the physical-chemical properties of tomato fruit according to their infrared spectra.

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Quantifying lycopene synthesis and chlorophyll breakdown in tomato fruit using remittance VIS spectroscopy

Cited by 34 publications

References 71 publications

Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

Navel Orange Maturity Classification by Multispectral Indexes Based on Hyperspectral Diffuse Transmittance Imaging

Determination of tomato quality attributes using near infrared spectroscopy and reference analysis

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