METHOD OF DETERMINING RIPENESS LEVEL OF TOMATO WITH DIFFERENT COLOURS Russian patent published in 2015 - IPC G01N33/02 

FIELD: agriculture.

SUBSTANCE: invention relates to agriculture and can be used to determine the ripeness level of the varieties of tomatoes with red, yellow, orange and brown colour of the fruit. The universal method of determining the ripeness level of tomatoes with different colour, consisting in the use of endogenous ethylene content in fruit as the main physiological indicator of ripeness, characterised in that according to the content of endogenous ethylene the tomato fruit is divided into five levels of ripeness: 1 degree - 1.1-16.8 ppm; 2 degree - 17.01-35.9 ppm; 3 degree - 35.0-42.7 ppm for tomato varieties with yellow and brown colour of fruits, and 43.2-50.7 ppm for tomato varieties with red and orange colour of fruits; 4 degree - 42.8-45.1 ppm for tomato varieties with yellow and brown colour of fruits, and 46.9-51.3 ppm for tomato varieties with red and orange colour of fruits; 5 degree - 27.4-36.0 ppm.

EFFECT: method combines the advantages of visual (speed, simplicity, efficiency and high performance) and instrumental methods (high accuracy, physiological condition and exclusion of subjective evaluation) of determining the level of ripeness of tomatoes and enables to consider, first of all, a change in the physiological condition of the fruit during the transition from one ripeness level to another.

6 tbl, 4 dwg, 4 ex