Table 1 Morphological characteristics of tomato fruits with different ripeness.
From: Tomato ripeness and stem recognition based on improved YOLOX
Maturity level | Morphological characteristics |
|---|---|
Unripe | The fruit and seeds have not yet fully grown and developed into their final form. The fruit skin is green and dull. Ripening is difficult. They are unsuitable for harvesting and storage. |
Green ripe | The fruit has taken shape, the surface is shiny, transitioning from green to white-green. Seeds have grown larger and are surrounded by a gelatinous substance. At this stage, artificial ripening, harvesting, and storage are feasible. |
Color-changing | This is the transition period from green ripeness to red ripeness. Yellow or light red spots begin to appear around the fruit’s navel. Less than 10% of the fruit surface shows red coloration. |
Pre-red ripe | 10% to 30% red ripeness: 10% to 30% of the fruit surface shows red coloration. |
Mid-red ripe | 40% to 60% red ripeness: 40% to 60% of the fruit surface shows red coloration. |
Post-red ripe | 70% to 100% red ripeness: 70% to 100% of the fruit surface shows red coloration. |
