Nondestructive measurement of fresh tomato lycopene content and other physicochemical characteristics using visible NIR spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 21, 2008, Pages 9813-9818

  Clément, Alain ^a   Dorais, Martine ^b   Vernon, Marcia ^c  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c INO   (Canada)

Author keywords

Color; Firmness; Fruit quality; Lycopene; Lycopersicon esculentum; Soluble solids; Taste; Titratable acidity

Indexed keywords

LYCOPERSICON ESCULENTUM;

CAROTENOID; LYCOPENE;

ARTICLE; CHEMISTRY; EVALUATION; FRUIT; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; SPECTROSCOPY; TOMATO;

CAROTENOIDS; FRUIT; LYCOPERSICON ESCULENTUM; SPECTROSCOPY, NEAR-INFRARED; SPECTRUM ANALYSIS;

EID: 58149335218     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801299r     Document Type: Article

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