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| López Camelo,Andrés F.; Gómez,Perla A.. |
| Color in tomato is the most important external characteristic to assess ripeness and postharvest life, and is a major factor in the consumer's purchase decision. Degree of ripening is usually estimated by color charts. Colorimeters, on the other hand, express colors in numerical terms along the L*, a* and b* axes (from white to black, green to red and blue to yellow, respectively) within the CIELAB color sphere which are usually mathematically combined to calculate the color indexes. Color indexes and their relationship to the visual color classification of tomato fruits vine ripened were compared. L*, a* and b* data (175 observations from eleven cultivars) from visually classified fruits at harvest in six ripening stages according to the USDA were used to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lycopersicon esculentum; Postharvest; Ripeness; Color changes. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362004000300006 |
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| Burin,Vívian Maria; Silva,Aparecido Lima da; Malinovski,Luciane Isabel; Rosier,Jean Pierre; Falcão,Leila Denise; Bordignon-Luiz,Marilde Teresinha. |
| The objective of this work was to assess and characterize two clones, 169 and 685, of Cabernet Sauvignon grapes and to evaluate the wine produced from these grapes. The experiment was carried out in São Joaquim, SC, Brazil, during the 2009 harvest season. During grape ripening, the evolution of physical-chemical properties, phenolic compounds, organic acids, and anthocyanins was evaluated. During grape harvest, yield components were determined for each clone. Individual and total phenolics, individual and total anthocyanins, and antioxidant activity were evaluated for wine. The clones were also assessed regarding the duration of their phenological cycle. During ripening, the evolution of phenolic compounds and of physical-chemical parameters was similar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phenolic compounds; Phenology; Ripeness. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2011000500004 |
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