Изменение быстрой фазы флуоресценции хлорофилла при созревании помидоров

Abstract

Sorting tomatoes by controlling their maturation is an important direction that characterizes the quality and marketability of tomatoes. Therefore, reliable control of the maturation of tomatoes is an actual and practically significant task. Currently, there are known methods of such control (RGB), based on determining the color of tomatoes. These methods have disadvantages, for example, insufficient reliability of monitoring the maturation of tomatoes of various (especially not contrasting in color) varieties, complexity and expensive equipment. (Research purpose) The research purpose is in proposing a new method of rapid sorting of tomatoes based on the control of the minimum (initial) level (Fo) of their rapid phase of chlorophyll fluorescence induction. The time of a single Fo measurement is from 0.01 to 0.07 seconds. (Materials and methods) The article presents mathematical models and conducted experimental studies for the fast phase of chlorophyll fluorescence induction, which confirmed the functional relationship between the maturation of tomatoes and their minimum (initial) level (Fo) of the fast phase of chlorophyll fluorescence induction. Authors used widely distributed botanical varieties of tomatoes "Alcazar", "Lezginka", "Rozanchik" with five stages of maturation (green, brown, pink, light red and red), for each of which we determined the key indicators of chlorophyll fluorescence induction: maximum (Fm), minimum (Fo), variable (Fv) values, the ratio of indicators (Fv/Fm). (Results and discussion) Chlorophyll fluorescence can be used to assess the maturation of tomatoes. As tomatoes ripen, the values of chlorophyll fluorescence parameters, such as Fo, Fm, Fv, and Fv/Fm, decrease. The article presents models that allowed us to estimate the stage of maturation of tomatoes for all three varieties. (Conclusions) The model that used both parameters of chlorophyll fluorescence was the best for three varieties of tomatoes.