METHOD FOR DETERMINING THE MATURITY OF TOMATOES BASED ON THE CONTROL OF THEIR CHLOROPHYLL FLUORESCENCE INDUCTION
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Conventional methods of tomato sorting are based on the external attributes of fruits, such as color, size, hardness, or other textural features. These methods do not take into account the internal qualities and texture of fruits, which therefore affects the sorting quality. The proposed method for sorting tomatoes based on the control of their induction of chlorophyll fl uorescence takes into account the internal structure and quality of tomatoes. During the experiment, the botanical Alcazar variety of tomatoes with various stages of maturity was used: green; dairy (light green); brown; pink, and red. For the considered tomato variety, a general pattern was revealed: as the fruit ripens, the magnitude of maximum fl uorescence induction decreases and the variability of this indicator increases. Immature fruits are characterized by high values of the maximum fl uorescence induction of chlorophyll with its low variability. The full-maturity stage of tomatoes is characterized by low values of maximum fl uorescence and the variability of this indicator. The proposed method is less time-consuming than the method for determining the maturity of tomatoes by their colour; it ensures better quality separation of tomatoes by maturity, taking into account their internal structure. The method can be applied for an integrated maturity assessment of large batches of vegetables, as well as of each individual fruit.
传统番茄分选方法多依托果实外部属性开展，如颜色、大小、硬度或其他纹理特征。此类方法未考量果实内部品质与质地，进而对分选质量造成不利影响。本研究提出的基于叶绿素荧光（chlorophyll fluorescence）诱导调控的番茄分选方法，可兼顾番茄内部结构与品质特性。实验选用阿尔卡扎（Alcazar）品种的不同成熟阶段番茄，涵盖绿熟期、乳熟（淡绿色）期、褐变期、粉红熟期及红熟期番茄。针对该番茄品种，研究揭示了普适性规律：随着果实成熟度提升，最大荧光诱导幅值逐渐降低，而该指标的变异度随之升高。未成熟果实的叶绿素最大荧光诱导值较高，且该指标的变异度较低。全熟期番茄则以较低的最大荧光值与该指标的变异度为特征。相较于基于颜色判别番茄成熟度的方法，本方法耗时更短，且可兼顾果实内部结构，实现更优质的按成熟度分级分选。该方法可应用于大批量蔬菜的一体化成熟度评估，也可针对单颗果实开展独立的成熟度检测。
