New Delhi: In yet another advancement, scientists have managed to develop a new portable device which can help in measuring the optimum ripeness of tomatoes.
Researchers, including those from Polytechnic University of Valencia in Spain, applied the Raman spectrometer to culinary research.
The portable Raman spectrometer is a non-invasive instrument widely used in a whole range of sectors to observe the pigments present in a painting or a sculpture without having to extract any samples, thus preserving the integrity of the work in question.
"It is about transferring this technology, which had a specific use, to the kitchen. Our idea was to come up with a tool that could help producers find out when their tomatoes have reached their optimum ripeness point," said Josu Trebolazabala, from the University of the Basque Country in Spain.
"This is achieved by using this technique and, what is more, without destroying the fruit," said Trebolazabala.
Researchers compared the results provided by the Raman spectrometer with those provided by a similar laboratory instrument.
Even though the quality of the Raman spectra of the lab instrument was higher, the quality of the information provided by the portable instrument could be regarded as sufficient for the aim in mind, researchers said.
(With PTI inputs)
