Tomatoes in the Diet

Wilson, Denise

doi:10.1201/9780429023729-2

Cited by 1 publication

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“…Almost everyone loves a lush red, symmetric tomato, but some attributes such as color also indicate nutritional quality. For instance, the red color in the traditional tomato is highly correlated to the amount of lycopene it contains and the many nutritional benefits that lycopene offers to human health [ 9 ]. Furthermore, color has long been used as an indicator of how mature a fruit is and plays a role in determining the optimal point of harvest [ 10 ].…”

Section: Chemistry Of Interest In Farm-to-table Operationsmentioning

confidence: 99%

Chemical Sensors for Farm-to-Table Monitoring of Fruit Quality

Wilson

2021

Sensors

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Farm-to-table operations produce, transport, and deliver produce to consumers in very different ways than conventional, corporate-scale agriculture operations. As a result, the time it takes to get a freshly picked fruit to the consumer is relatively short and the expectations of the consumer for freshness and quality are high. Since many of these operations involve small farms and small businesses, resources to deploy sensors and instruments for monitoring quality are scarce compared to larger operations. Within stringent power, cost, and size constraints, this article analyzes chemical sensor technologies suitable for monitoring fruit quality from the point of harvest to consumption in farm-to-table operations. Approaches to measuring sweetness (sugar content), acidity (pH), and ethylene gas are emphasized. Not surprisingly, many instruments developed for laboratory use or larger-scale operations are not suitable for farm-to-table operations. However, there are many opportunities still available to adapt pH, sugar, and ethylene sensing to the unique needs of localized farm-to-table operations that can help these operations survive and expand well into the future.

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Section: Chemistry Of Interest In Farm-to-table Operationsmentioning

confidence: 99%