J. Technology and Education, Vol.26, No.2, pp.31-34 (2019)

研究論文

RGB測定に基づいたトマト熟成判定

永田 天門¹，後反 克典¹，坂元 知里¹，松野 敏英¹

定政　哲雄²，高山 勝己^1*

¹福井工業高等専門学校 物質工学科（〒916-8507 福井県鯖江市下司町）

²福井県農業試験場　園芸研究センター　(〒919-1123　福井県三方郡美浜町久々子35-32-1)

^*takayama@fukui-nct.ac.jp

Judging tomato maturation based on RGB values

 

Amon NAGATA,¹Katsunori GOTAN,¹ Chisato SAKAMOTO,¹

Toshihide MATSUNO,¹ Tetsuo SADAMASA² and Katsumi TAKAYAMA^1*

 

¹ Department of Chemistry & Biology Engineering, National Institute of Technology, Fukui College

(Geshi-cho, Sabae-shi, Fukui 916-8507, Japan)

²Fukui Agricultural Experiment Station Horticultural Research Center

(Mihama-cho, Mikata-gun, Fukui919-1123, Japan)

 

(Received August 30, 2019; Accepted October 8, 2019)

 

Abstract

The relationship between the RGB value of tomato surface color and taste-determined components such as Brix, acidity, glutamic acid, and asparagine acid was investigated in this study. Pictures of tomato, HANAKOMACHI, fruit were taken by smartphone camera, and RGB data were acquired using free software, SUPOITOKUN. The maturation process of the tomato was classified into three stages: Green, tannish-yellow, and red. Especially, the G value decreased with the ripening of fruit. The Brix value and glutamic acid concentration were also correlated with the G value. It was revealed that farmers who are uncertain can use the G value as an effective factor for determining when to harvest tomatoes. 

Keywords: RGB value, tomato, harvest, aspartic acid, glutamic acid, Brix, acidity