Physical Properties of Iranian Berhi Date at Different Stages of Maturity

Abstract

In the present study, some physical properties of the Iranian date (Berhi variety) were determined at three stages of maturity namely Khalal, Rotab and Tamar. Color and textural features of samples were extracted by image processing toolbox of Matlab software. Total soluble solids (TSS), pH and weight of samples were also measured. The relationship between color and TSS, surface area and weight were obtained. The maximum correlation between TSS content and color occurred in blue for Rotab and Tamar but in red for Khalal. In the meantime, color and textural features differences between three stages of maturity were significant. There was a linear relationship between weight and surface area. The weights and areas of Rotab and Tamar were significantly different from those of Khalal.

Overview of the Possibility of Mashing Approach in Agricultural Household

“…Закордонний досвід показує широкі мож ливості для використання машинного зору в оцінюванні якості фруктів [1], для класифікації фруктів [2], з метою сортування фініків [3], тощо. Широкого втілення набули методи роз пізнавання: штрих кодів, QR кодів, осіб, мов, кліматичних умов, пожеж та ін.…”