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Abstract
Classification of tomato fruit and control of post-harvest maturation based on the stage of maturity at harvesting, are necessary to ensure the highest possible quality and marketability of the final ripe product. A method of sorting tomatoes to assess the degree of their maturation based on the control of their chlorophyll fluorescence induction is proposed. Tomatoes (Black baron) at five different stages of maturity were used. Variance analysis (ANOVA) was performed and the Duncan’s mean values were compared at a significance level of p ≤0.05. In addition, the correlation between the chlorophyll fluorescence induction parameters and the maturity of the same fruit was carried out using the statistical software SPSS 20.0. The general pattern of fluorescence induction analysis was revealed; as the fruit matures, the value of both maximum fluorescence induction (Fm) and the coefficient of specific photosynthetic activity of tomatoes (Kf) decreases. Both Fm and Kf exhibited a statistically significant difference (p ≤0.05) between stages of maturity. A very strong negative correlation between slow chlorophyll fluorescence induction parameters (Fm and Kf) and maturity were observed. Moreover, there is a strong positive correlation between Fm and Kf. In conclusion, the slow induction of chlorophyll fluorescence is a good indicator of the degree of maturity of tomato fruits and the proposed method had better reflected the actual ripening process of fruit per maturity stage.
Highlights
Tomato is one of the most important vegetable crops in the world due to its high consumption, year-round availability and high content of useful components
The indicators of slow induction of chlorophyll fluorescence were determined based on the results of measurements in all groups of tomato fruits
Our study proved that an accurate classification of tomato fruit according to the maturity stage could be achieved by using chlorophyll fluorescence induction
Summary
Tomato is one of the most important vegetable crops in the world due to its high consumption, year-round availability and high content of useful components. Tomato is an important supplier of nutrients such as folic acid, potassium, vitamins A and C, flavonoids, and carotenoids [1]. Black tomatoes are useful for preventing cancer. Black tomatoes contain more antioxidants that prevent the development of tumors. Black tomatoes have a beneficial effect on the cardiovascular system, strengthening it.
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