Magnetic resonance imaging data for analyzing the drying process in tomatoes

The data presented here include the original and processed MRI images acquired using a 1.5 T whole-body MRI scanner, to provide T2, proton density and microporosity maps, as well as with morphological parameters during the dying process of tomatoes, as investigated in Experiments A and B of the research article https://10.1016/j.foodres.2025.116385. These data are supplemented by T2 and microporosity profiles (the mean values of the parameters as a function of distance from the tomato cuticle), statistical data (mean of T2 and microporosity) and pericarp volume (Experiment A). The description of the dataset is provided in the file 0-data description.pdf.