Identification of Maturity Stage of Cacao using Visible Near Infrared (Vis-NIR) and Shortwave Near Infrared (SW-NIR) Reflectance Spectroscopy
Riana Listanti,
Rudiati Evi Masithoh,
Arifin Dwi Saputro
et al.
Abstract:Choosing the cacao maturity stage is essential for producing high-quality cacao beans. Identifying indicators of the maturity level of cacao is a complex task because these fruits do not exhibit the characteristics of other fruits during the ripening period. Generally, cacao maturity is determined manually based on the estimated daily harvest date using sensory observation, which is marked by changes in the color of the cacao skin. This is certainly inaccurate because visual assessment is only performed subjec… Show more
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