Abstract
Tomatoes were classified into three stages of maturity on the basis of visual color appearance and evaluated for differences in intensity of delayed light emission (DLE) and chlorophyll and carotenoid pigment contents. High correlations between DLE and chlorophyll show that as tomatoes ripened, DLE intensity and chlorophyll decreased and carotenoids increased. Results showed that DLE has a high potential for use in the automated sorting of fresh market tomatoes into categories of maturity.
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