INTRODUCTION

In agriculture science, automation increases the quality, economic growth and productivity of

the country. The export market and quality evaluation are affected by assorting of fruits and

vegetables. The crucial sensory characteristic of fruits and vegetables is appearance that

impacts their market value, the consumer’s preference and choice. Although, the sorting and

grading can be done by human but it is inconsistent, time consuming, variable, subjective,

onerous, expensive and easily influenced by surrounding (Bhargava and Bansal, 2018).

Tomato (Lycopersicon esculentum Mill.) is one of the most important vegetable worldwide.

Worldwide tomato produced about 150 million tones every year (Anonymous, 2011 as cited by

Ali, 2015). Tomato is annually crop and produce high yield and it is most economic crop. The

use of tomato increasing day by day and the area under cultivation is increasing daily all over

the world. It consist large amount of minerals, ascorbic acid, sugars and dietary fibers. Iqbal et

al. (2011) reported that tomato contain vitamin C and B, Fe, lycopene and P. Ketchup, juices,

purees, canned and dried tomato are most economical processed products of tomato.

Tomatoes are in high demand because the world population consumes them daily. This

research aims to improve tomato production and fruit quality through fruit measurement

methods, which have a low impact factor on the fruit and plant during measurements

(Gastélum-Barrios et. al., 2011).

Quality of fresh fruits and vegetables is generally based on the chemical composition or physical

characteristics or a combination of these two factors. Attributes of interest to the consumers

are visual appearance, texture/firmness, sensory, nutritional and food safety. (Watada, 1995).
 Objectives

1. To measure some quality attributes of fruits and vegetables.

2. To relate the quality attributes to postharvest processes in the produce.

 METHODOLOGY

Materials

This materials were used: tomatoes (unripe, breaker and ripe), record notebook, ballpen,

handouts, digital weighing scale, and cellphone (documentation).

Procedure

1. Each group must have prepared six (6) samples of unripe, breaker and ripe tomatoes to assess quality

and weight. Each tomato sample is labeled for easy identification, the sample number indicates.

2. We were used with a digital scale to obtain the weight measurement of tomatoes.

3. Activities during the observation from the beginning and every after 2 days tomatoes with each six (6)

samples of unripe, breaker, and ripe: Observation of weight measurement, color index, discoloration

index, softening index and visual quality rating and;

4. We recorded the data of our observations using the spreadsheets. The result and discussion were

conducted after we finished the observation.

RESULT AND DISCUSSION
 CONCLUSION

It conclude that given the crucial role of agriculture in the world economy, it is inevitable for

technologists and farmers to find a way into the agricultural sector. Improving agricultural

productivity and crop quality that is possible observed in today's modern agricultural system

operations. The most important quality characteristics of agricultural products are size, colour,

shape, texture and defects

GUIDE QUESTIONS

1. What are the processes involved in the change in color from green to red in tomato.

Green tomatoes turn red mainly because chloroplasts form chromoplasts. Chlorophyll-

containing chloroplasts mature into chromoplasts (red pigments) in tomatoes. The

chromoplasts of this red fruit contains a pigment called lycopene, which exists in the form of

crystals in the lumen of the membrane sacs. They come from the inner membrane as the

chloroplast matures during the maturation process.

 REFERENCES

ALI, A., HUSSAIN, I., KHAN, A., KHAN, J., REHMAN, M. U., AND RIAZ, A. (2015). EVALUATION
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BHARGAVA, A. AND BANSAL, A. (2018). Fruits and vegetables quality evaluation using
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GASTÉLUM-BARRIOS, A., BÓRQUEZ-LÓPEZ, R. A., RICO-GARCIA, E., TOLEDANO-AYALA, M.,

AND SOTO-ZARAZÚA, G. M. (2011). Tomato quality evaluation with image processing: A
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https://www.researchgate.net/publication/267716031_Tomato_quality_evaluation_with_imag
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WATADA, A. E. (1995). Methods for determining quality of fruits and vegetables. Retrieved
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