Detecting maturity of persimmon fruit based on image processing technique

Mohammadi, Vahid; Kheiralipour, Kamran; Ghasemi-Varnamkhasti, Mahdi

doi:10.1016/j.scienta.2014.12.037

Cited by 114 publications

(46 citation statements)

References 32 publications

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“…Therefore, the NP kept the desirable sensory characteristics of persimmons compared with the WCr and CB, contributing to a greater consumer liking of the fruits during an extended period. Mohammadi et al (2015) found that sensory quality was associated with the degree of maturity of persimmon fruits, as verified in the present study. In addition, Chitarra & Chitarra (2005) reported increased acceptance of ripe fruits, because, in this stage, their color, odor, flavor, and texture changes, making them suitable for consumption.…”

Section: Resultssupporting

confidence: 90%

Packagings for the transportation of persimmon and their effects on sensory characteristics

Martineli

Rezende

Fonseca

et al. 2019

Pesq. agropec. bras.

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The objective of this work was to evaluate the effect of different packagings for the transportation of the Rama Forte persimmon (Diospyros kaki) cultivar on the sensory characteristics and consumer acceptance of the product during storage. Three types of packagings were evaluated: wooden crate; cardboard boxes; and a new packaging made of recycled polyethylene thermos-injected structure with 10% fodder fiber associated with a polypropylene tray, thermoformed in the exclusive design for persimmon. Check-all-that-apply (Cata) questions were used for the sensory characterization of fruits, revealing differences among samples throughout storage time regarding persimmon sensory attributes and consumer preference. Consumer acceptance of fruits from the wooden and cardboard boxes decreased from the first and fifth day onwards, respectively, as storage time progressed, differing from those from the new packaging, whose appearance was liked up to the ninth day. Persimmon transported in the new packaging showed superior quality throughout shelf life. The new packaging, with an appropriate design, maintains the sensory characteristics of persimmon for a longer time than the other studied packagings.

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Section: Resultssupporting

confidence: 90%

Packagings for the transportation of persimmon and their effects on sensory characteristics

Martineli

Rezende

Fonseca

et al. 2019

Pesq. agropec. bras.

View full text Add to dashboard Cite

show abstract

“…The use of classification systems based on RGB model to identify the maturation degree has been successful in the analysis of palm fruits in general (Zhang et al, 2014;Mohammadi et al, 2015). However, in some cases where the colorimetric variation between stages is subtle, the RGB model may present difficulties in distinguishing maturation stages being influenced by the intensity of incident light (Hudzari et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

“…The color is a widely used parameter in the selection and harvesting of fruits as it is a direct indicator of quality and maturation stage presenting relation with physical and chemical attributes (Choong et al, 2006;Pu et al, 2015). Colorimetric characteristics such as hue (Tan et al, 2010;Wisutiamonku et al, 2015) and red, green and blue intensity (Mohammadi et al, 2015;Gomes Júnior et al, 2017) present important results in the identification on different stages on various fruits ripening.…”

Section: Introductionmentioning

confidence: 99%

Classification of Macaw Palm Fruits From Colorimetric Properties for Determining the Harvest Moment

et al. 2018

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Macaw palm (Acrocomia aculeata) is a promising crop for biofuel production due to the high concentration of its fruit oil, but the harvest date is an issue to be better understood so it could be cultivated on an industrial scale. The aim of this study was to use the colorimetric properties of the macaw palm fruits to develop a neural network classifier to determine the ideal moment for harvesting, based on the oil content of the fruit mesocarp. During nine weeks of maturation were sampled 900 fruits of macaw palm fruits and the colorimetric properties of the RGB, HSI and CIELab color models were used to classify the fruits into immature and mature fruits. Kappa index and the overall accuracy values were used to access the classifier performance. The classifiers based on RGB parameters and on hue were considered equivalents having a Kappa index of 0.901 and 0.942, respectively, indicating the 59 th week of maturation as the ideal time to harvest with the highest oil content.

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“…The overall accuracy of the system obtained is 90.24%. Classification performed using LDA and QDA, the accuracy level is higher in the case of QDA [21] In [31] define Mango fruit maturity detection is done using its external color. Special species mangos "Langdo" had the same color in its life span.…”

Section: Maturity Identificationmentioning

confidence: 99%

A Literature Survey on Methodologies for Classification, Maturity Detection, Defect Identification and Grading of Fruits

Reshma¹,

Sreekumar²

2018

IJCA

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The agricultural sector is the primary and unavoidable sector in Kerala .Kerala is a green state .in here wide variety of trees and plants are present. There are different species of trees and few of them are dig for fruits. Fruit has been accepted as a good source of vitamins, minerals and fibers. Most commonly used fruits are mongo, jack fruit, banana etc.This work gives as the review of the fruit Classification, grading, maturity identification and defect detection. Image acquisition performed with digital camera. Fruits are classified based on different features like size, color, texture, etc … the presence of defects on the fruits affects the market value of the product. Now fruit quality estimation using machine vision in Kerala is ongoing.

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Detecting maturity of persimmon fruit based on image processing technique

Cited by 114 publications

References 32 publications

Packagings for the transportation of persimmon and their effects on sensory characteristics

Packagings for the transportation of persimmon and their effects on sensory characteristics

Classification of Macaw Palm Fruits From Colorimetric Properties for Determining the Harvest Moment

A Literature Survey on Methodologies for Classification, Maturity Detection, Defect Identification and Grading of Fruits

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