Utilizing laser spectrochemical analytical methods for assessing the ripening progress of tomato

Abstract

To meet market demands and minimize losses, the tomato crop (Solanum Lycopersicum L.) requires a simple, rapid, and cost-effective method to distinguish between different maturity stages with high accuracy. This study aimed at evaluating two spectrochemical analytical techniques, namely laser-induced fluorescence (LIF) and laser-induced breakdown spectroscopy (LIBS), to discriminate three different maturity stages of tomato fruit (‘Green/Breaker’; ‘Turning/Pink’; and ‘Light-red/Red’). The simple linear regression confirmed the obtained LIF results with chlorophyll content (mg/100 g), hue angle (h°), and firmness (kg/cm2) of the different maturity stages (measured by conventional methods). Furthermore, the findings showed that the peak intensities of LIF spectra decreased with the chlorophyll content depletion during ripening. Moreover, the data exposed a reasonably good association between LIF spectra and chlorophyll content with a regression coefficient of 0.85. On the other hand, firmness and skin hue have shown an excellent predictor for the spectra with a high regression coefficient of 0.94. For LIBS spectra of each maturity stage, the ratios of Ca’s ionic-to-atomic spectral lines intensities have followed the same trend as conventionally measured firmness. The results demonstrated that LIF and LIBS are accurate, easy, and fast techniques used to define tomatoes’ different ripening stages. Both methods are useable in situ without any prior laboratory work.