This paper explains why color is a critical quality attribute for diced tomatoes and how the HunterLab ColorFlex L2 Tomato provides the most reliable, USDA-approved method for measurement. It highlights how color reveals ripeness, pigment content, and processing effects, and demonstrates how using Tomato Diced Score (TDS) improves grade consistency, reduces disputes, and strengthens buyer confidence.

Introduction

Diced tomatoes are a staple ingredient in sauces, soups, salsas, and prepared meals, valued for their vibrant red appearance and fresh flavor. Color is one of the most important quality attributes, serving as an indicator of fruit ripeness, processing efficiency, and consumer appeal. A rich, uniform red signals freshness and quality, while pale, brownish, or inconsistent diced pieces can undermine confidence in the product.
Traditional grading methods—visual comparison against USDA reference standards—are subjective and vary with operator judgment and lighting. In today’s large-scale tomato processing industry, objective, reproducible color measurement is essential. The HunterLab ColorFlex L2 Tomato spectrophotometer, with its USDA-approved geometry and preloaded tomato-specific scales, provides processors with accurate grading tools to ensure diced tomatoes consistently meet consumer and regulatory expectations.

Importance of Color in Diced Tomatoes

• Consumer Perception: Bright, evenly colored diced tomatoes enhance appeal and signal freshness, while dull or uneven coloration reduces perceived quality.
• USDA Grading: Up to 30% of the USDA grade for processed tomato products is based on color. Instrumental grading is the most reliable way to comply with standards.
• Processing Insight: Color reveals raw fruit maturity, pigment concentration, and heat effects during dicing and canning. Monitoring these factors ensures process optimization.
• Supplier and Buyer Confidence: Quantitative color data allows suppliers and buyers to align on specifications and reduce disputes.

1. Ripeness and Pigment Levels
   • Lycopene and carotenoids drive redness. Stronger redness (higher a* values in CIELAB) and higher Tomato Diced Score correlate with better fruit quality.
2. Thermal Processing Effects
   • Heat during blanching or canning can dull diced tomato color. Monitoring lightness (L*) and redness balance (a/b) reveals these effects.
3. Uniformity
   • Inconsistent color between pieces signals variability in raw material ripeness or uneven processing.
4. Shelf Stability
   • Browning or fading over time can be tracked to detect early spoilage or packaging issues.

• Incoming Raw Tomatoes
  Evaluate ripeness using Fresh Tomato Color Index (FTCI) to predict diced product quality.
• In-Process Monitoring
  Measure color after blanching and dicing to ensure consistency before canning.
• Finished Product Grading
  Use Tomato Diced Score (TDS) to evaluate canned or packaged diced tomatoes for USDA grading.
• Multi-Plant Standardization
  Apply shared indices across plants to ensure global brand consistency.

1. Sample Preparation
   • Place representative diced pieces into clear dishes or containers, ensuring a uniform surface for measurement.
2. Measurement Geometry
   • Use 45°/0° geometry on the ColorFlex L2 Tomato to capture body color accurately, minimizing gloss or surface reflections.
3. Tomato-Specific Scales
   • Tomato Diced Score (TDS) for USDA-aligned grading.
   • a/b ratio for red-to-yellow balance.
   • Additional scales include TPS, TSS, TJS, TSSo, FTCI, and Lycopene Index for related tomato products.
4. Calibration and Standardization
   • Calibrate daily with the HunterLab Tomato Calibration Tile, white tile, and black glass for traceable accuracy.
5. Data Logging
   • Record measurements digitally to support SPC, audits, and Certificates of Analysis.

• Preloaded USDA Scales – Includes Tomato Diced Score, TPS, TSS, TJS, TSSo, FTCI, Lycopene Index, and a/b ratio.
• 45°/0° Geometry – Aligns with USDA tomato grading methods.
• Durable, Food-Safe Design – Spill-resistant and rugged for QA/QC environments.
• User-Friendly Interface – Touchscreen operation simplifies routine testing.
• Connectivity – USB, HDMI, and Ethernet for system integration.

Case Study: Diced Tomato Processor Improves USDA Grade Consistency

Background:

A canned tomato producer received inconsistent USDA grades across batches of diced tomatoes. Some lots were downgraded due to dull or uneven redness, despite being visually acceptable at the plant.

Solution:

The company implemented ColorFlex L2 Tomato, standardizing Tomato Diced Score (TDS) as the benchmark across all facilities. Measurements were taken after dicing, before canning, and on finished product samples.

Results:

• USDA grading consistency improved across all lots.
• Fewer rejections and downgrades.
• Enhanced buyer confidence with objective, documented color reports.
• ROI achieved in under a season through reduced losses and improved quality yield.

Conclusion

For diced tomato processors, color is central to product quality, consumer acceptance, and USDA grading. Reliance on subjective visual methods cannot provide the consistency or documentation required in modern supply chains.
The HunterLab ColorFlex L2 Tomato offers a dedicated, USDA-approved solution, delivering Tomato Diced Score and related indices with speed, accuracy, and repeatability. By implementing ColorFlex L2 Tomato, processors can:

• Monitor diced tomato color at every stage of production.
• Detect deviations early to prevent costly rework.
• Standardize quality across plants and suppliers.
• Strengthen customer confidence with documented results.

In a competitive global market, the ColorFlex L2 Tomato ensures diced tomatoes consistently meet the highest standards of quality, appeal, and compliance.

Download the full document below to learn more.

To learn more about Color and Color Science in industrial QC applications, click here: Fundamentals of Color and Appearance

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