Chlorophyll fluorescence for classification of tomato fruits by their maturity stage

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.

Assessing the Nutritional-Value-Based Therapeutic Potentials and Non-Destructive Approaches for Mulberry Fruit Assessment: An Overview

“…All the operations occur in the competition; therefore, an increase or decrease in one pathway affects the intensity of others. Moreover, estimation of the total yield of fluorescence (chlorophyll) can provide information about changes in the power of photochemistry and heat generation ( Figure 3(a) ) [ 124 , 125 ].…”

“…Handheld equipment is cost-effective and readily available in the market. Numerous studies have been reported recently using CF to monitor the ripening stages of fruits, including tomato fruit [ 124 ], jujube ( Ziziphus jujuba Mill.) [ 126 ], and tobacco seeds [ 127 ].…”

Development of tomato maturity level prediction model based on portable visible spectrometer and machine learning

“…The process of measuring the ripeness level of tomatoes is crucial to be conducted. Measuring the ripeness level is done to separate the tomatoes that will be distributed to faraway places to prevent spoilage or for specific processing purposes (Abdelhamid et al, 2020). The maturity level of tomatoes is categorized into six maturity stages: Green stage, Breakers stage, Turning stage, Pink stage, Light Red stage, and Red stage (Choi et al, 2022).…”

Ripening Process of Tomato Fruits Postharvest: Impact of Environmental Conditions on Quality and Chlorophyll a Fluorescence Characteristics

“…The chlorophyll a fluorescence technique is a valuable tool for the non-destructive analysis of physiological responses, allowing confirmation of the plant's condition in response to various environmental conditions [27,28]. In addition to diagnosing the plant's stress state based on its cultivation environment [29], recent studies have also been conducted to classify the ripening stages of tomato fruits using chlorophyll a fluorescence [30,31]. In addition to representing plant conditions through the analysis of chlorophyll a fluorescence parameters, studies are being conducted to visually express it through images [32,33].…”