Trying to research on what affect chlorophyll has on the sweetness of a tomato. We know that chlorophyll is what produces sugar in the tomato and what causes it to be green, so in theory a greener tomato should be sweeter than an all red one. I need to know how to test this, or test the sugar content in different tomatoes.
I also used similar protocol as described by C. Kalidass when i was extracting chlorophyll from spinach leaf. One thing to make sure is to work with chilled acetone and perform the extraction under dark condition.
For total chlorophyll content i measured the absorbance at wavelength 652 and 710 nm and calculated as Total Chl (mg/mL)= 27.8 (A652-A710)
I aslo performed the same protocol described by C. Kalidass with little modifications. Leaves were collected and washed thoroughly with distilled water. Approximately 0.1g of leaf material was taken from each replicate. Three replicates were taken from each treatment. Samples were ground into mortar and 80% ethanol (chilled) was added. Leaf samples were centrifuged for 10 minutes at 5000 rpm in 15 ml falcon tubes. The supernatant was collected in a separate tube and pallet was discarded. Cuvette was cleaned and filled two-third with 80% ethanol. This was taken as blank. Cuvette was wiped with sterilized tissue paper and put inside the spectrophotometer and chamber was closed. Absorbance ws recorded at three different wavelengths i.e. 663nm, 645nm and 470nm for the estimation of cholorophyll a, chlorophyll b and carotenoids.
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