603 Tomato Fruit (Lycopersicum esculentum Mill) Maturity Study Based on Sensorial Analysis and Instrumented Color Determination Celina de Almeida 1 , Inacio Maria Dal Fabbro 2 1 PhD Eng, Consulting Engineer, Campinas, SP, Brazil, e-mail: celinalmeida@yahoo.com.br 2 PhD Eng, Professor, Faculty of Agricultural Engineering, State University of Campinas, Campinas, SP, Brazil, e-mail: jinacio@feagri.unicamp.br Abstract. Table tomatoes (Lycopersicum esculentum Mill) have been tested during maturation process by carrying color determination by means of instruments as well as trough sensorial analysis, aiming to stablish data correlation between both methods. Recent picked testing fruits were selected by taking into account an uniform physiological maturation considered adequate for harvesting. Fruits were presented to a group of trained volunteers and employing a non-structured scale. Instrumental readings were carried by means of a “Macbeth” HUNTERLab equipment at five points selected on the transversal fruit axis. Sensorial color determination did not present significant difference (p ≤0.05) between the days 1, 3 and 5; 5 and 8; 10 and 12; and 12, 15, 17 and 19, however differences were noted between these groups. The fruits showed moderated characteristic colors between the 10th and 12th day and very characteristic colors from the 12th. Keywords: Tomato fruits, fruit color, fruit maturation, sensorial analysis, instrumental color determination. 1 Introduction Tomato is considered the horticultural crop of major worldwide commercial interest. As reported by the FAO (2014), world consumption of tomato in natura guarantees the second place of importance. Tomato is cultivated in different zones of Brazil, in all the seasons as well as in a variety of crop handling systems. These details promote a high production, placing the country among the bigest tomato producers in the world, as China, USA, Italy, Turkey, Spain, Egypt and Mexico (Cardoso et al 2010). The total área devolted to tomato crop in Brazil reaches 66.418 hectares which produces 4,146,466 metric tons a year, yielding 62.616 kg/ha. IBGE (2012 ). Tomato is a climacteric and perishable fruit which requires adequate storage conditions in order to delay ripening process, to minimize losses as well as to increase shelf life (Brackmann et al., 2007). Only fruits meeting expected qualities by the consumers will be considered for commercialization. Color is an important