E3S Web Conf.
Volume 193, 2020International Conference on Modern Trends in Manufacturing Technologies and Equipment (ICMTMTE 2020)
|Number of page(s)||6|
|Published online||08 October 2020|
Chlorophyll fluorescence for classification of tomato fruits by their maturity stage
Agr. Eng. Dep., Faculty of Agriculture, Ain Shams University, Egypt.
2 Inst. of Eng. and energy, RSAU Moscow Timiryazev Agri. Academy, Russia.
3 Ministry of Agriculture, Iraq.
* Corresponding author: Mahmoudabdelhamid@agr.asu.edu.eg
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.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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