{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,5]],"date-time":"2026-05-05T09:09:44Z","timestamp":1777972184747,"version":"3.51.4"},"reference-count":46,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2024,4,10]],"date-time":"2024-04-10T00:00:00Z","timestamp":1712707200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The Polar Qualification System (PQS) was applied on hue spectra fingerprinting to describe color changes in tomato during storage. The cultivar \u2018Pitenza\u2019 was harvested at six different maturity stages, and half of the samples were subjected to gaseous 1-methylcyclopropene (1-MCP) treatment. Reference color parameters were recorded with a vision system colorimeter instrument, and the fruit pigment concentration was assessed with the DA-index\u00ae. Additionally, acoustic firmness (Stiffness) was measured. All acquired reference parameters were used to grade fruit in the supply chain. The applied 1-MCP treatments were used to control the ripening of climacteric horticultural produce. Both the DA-index\u00ae and stiffness values, presented as chlorophyll concentration and acoustic firmness, showed significant differences among maturity stages and treated and control samples and in their kinetics during storage. The machine vision parameter PQS-X was significantly affected by 1-MCP treatment (F = 10.18, p &lt; 0.01), while PQS-Y was primarily affected by storage time (F = 18.18, p &lt; 0.01) and maturity stage (F = 11.15, p &lt; 0.01). A significant correlation was achieved for acoustic firmness with normalized color (r &gt; 0.78) and PQS-Y (r &gt; 0.80), as well as for the DA-index\u00ae (r &gt; 0.9). The observed color changes agreed with the reference measurements. The significant statistical effect on the PQS coordinates suggests that hue spectra fingerprinting with this data compression technique is suitable for quality assessment based on color.<\/jats:p>","DOI":"10.3390\/s24082426","type":"journal-article","created":{"date-parts":[[2024,4,10]],"date-time":"2024-04-10T10:55:28Z","timestamp":1712746528000},"page":"2426","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Evaluation of Color and Pigment Changes in Tomato after 1-Methylcyclopropene (1-MCP) Treatment"],"prefix":"10.3390","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5161-0699","authenticated-orcid":false,"given":"Zsuzsanna","family":"Horv\u00e1th-Mez\u0151fi","sequence":"first","affiliation":[{"name":"Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6177-7364","authenticated-orcid":false,"given":"L\u00e1szl\u00f3","family":"Baranyai","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5975-9906","authenticated-orcid":false,"given":"Lien Le Phuong","family":"Nguyen","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"given":"Mai Sao","family":"Dam","sequence":"additional","affiliation":[{"name":"Industrial University of Ho Chi Minh City, Ho Chi Minh 700000, Vietnam"}]},{"given":"Nga Thi Thanh","family":"Ha","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"},{"name":"Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh 700000, Vietnam"}]},{"given":"M\u00f3nika","family":"G\u00f6b","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"given":"Zolt\u00e1n","family":"Sasv\u00e1r","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7279-0027","authenticated-orcid":false,"given":"Tam\u00e1s","family":"Csurka","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"given":"Tam\u00e1s","family":"Zsom","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0942-8102","authenticated-orcid":false,"given":"G\u00e9za","family":"Hitka","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"466","DOI":"10.21273\/HORTSCI.45.3.466","article-title":"Color changes and antioxidant content of vine and postharvest-ripened tomato fruits","volume":"45","author":"Helyes","year":"2010","journal-title":"HortScience"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1556\/AAlim.43.2014.Suppl.11","article-title":"Effect of 1-methylcyclopropene on \u2018Bosc Kobak\u2019 pears","volume":"43","author":"Hitka","year":"2014","journal-title":"Acta Aliment. 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