Judging Quality of Tomatoes for Processing by Objective Color Evaluation with Subjective Estimation of Defects

Excerpts from the report Summary: A new inspection procedure for measuring the quality of tomatoes for processing can be successfully based on these two factors: (1) Objective color measurement by use of photoelectric instruments, and (2) subjective estimation of defects in the fruit. This new procedure was developed in a study made by the Agricultural Marketing Service, which has for a number of years recognized the need for a more accurate method of measuring the color of tomatoes when applying the standards set forth in "U. S. Standards for Tomatoes for Manufacture of Strained Tomato Products." In addition, as a possible adjunct to a modified inspection procedure, information was obtained in the study which should facilitate grading for defects