Relationships Between Sensory Attributes and Objective Measurements of Postharvest Quality of Tomatoes

Sensory and objective measures of postharvest quality of fresh market tomatoes were obtained before retail to the consumer. Effects of storage at 10°C and 21°C and differences in sensory quality of “ethylene‐treated” versus “vine‐ripened” tomatoes were determined. Principal component analyses of 19 variables reduced these to a maximum of six factors which explain 71% of the variance which could allow a reduction in the number of analytical tests. No objective measures other than firmness and color correlated with sensory measures. Except for color, sensory scores of Winter and Spring tomatoes were below the halfway point on the rating scale. Scores improved after storage at 21°C for 7 days. The only difference found in “ethylene‐treated” and “vine‐ripened” tomatoes was firmness “to the touch.”