Differences in the Rate of Coloration in Tomato Fruit

The evolution of fruit color of twelve tomato (Lycopersicon esculentum Mill.) cultivars during ripening was evaluated. Final color of each of the cultivars was determined by calculating its fresh tomato color index (TCIf). Luminosity (L*), red‐green component (a*), a*/b* ratio, hue angle (h*), dominant wavelength (DW) and fresh tomato color index (TCIf) were the parameters that best differentiated the ripening stages of tomato fruit. Dominant wavelength and purity of excitation were correlated with a* and b*. Fresh tomato color index (TCIf) was related to the luminosity (L*) and yellow‐blue component (b*).