Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Evaluation of Raw Tomato Fruits - With special reference to color and puffiness -

토마토의 품질평가에 관한 연구 - 색 및 공동(空胴) 현상을 중심으로 -

  • Lee, Mie-Soon (Department of Food and Nutrition, Duk Sung Women's College) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duk Sung Women's College)
  • 이미순 (덕성여자대학 식품영양학과) ;
  • 김건희 (덕성여자대학 식품영양학과)
  • Published : 1986.10.01
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Abstract

A simple spectrophotometric technique using sequential extraction of pigments was attempted to perform color evaluation of raw 'Taimuri' tomato (Lycopersicon esculentum Mill.) fruits. The difference between summed absorbance of 80% acetone and chloroform extract at 480 nm and 660 nm reflected the maturity of rawtomato fruits. The measurement system presented was regarded as a simple and reliable method for objective color evaluation of tomato fruits. It seems possible to predict the degree of puffiness by weight per volume w/v ratio of tomato fruits during various stages of maturity.

토마토의 색도를 측정하기 위해 색소의 sequential extraction을 이용한 spectrophotometric technique을 시도하였다. 파장 480nm 와 660nm에서 각기 80% acetone과 chloroform으로 추출된 용액의 흡광도를 합한 다음 두 파장에서의 총 흡광도 차이를 구한 결과 토마토의 숙성(ripening) 정도가 잘 반영되었다. 이러한 측정방법은 토마토 색소의 객관적 측정을 위한 간단하고 신뢰성 있는 방법으로 간주된다.

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