Agriculture Reference
In-Depth Information
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Plate 2.1
Internal development of green tomato fruit. From left to right: M1 locular tissue is still intact and
seed coats have not hardened; M2 has one or more locules containing gel and seeds with hardened coats;
M3 is mature green with gel in all locules and autocatalytic ethylene production initiated; M4 has internal
red color while remaining green externally. Photo credit: J.K. Brecht, University of Florida.
Plate 2.2
Ripening stages of tomato. From top left: MG
=
mature green, incipient ripening; BR
=
breaker, with
red color development at the distal or blossom end of the fruit; T
=
turning, with red color on 10-30% of the
fruit surface; P
=
pink, with red color on 30-60% of the fruit surface; LR
=
light red, with 60-90% of the fruit
surface red in color; R
=
red, fully ripe and ready to eat. Photo credit: J.K. Brecht, University of Florida.
