Physical quality determination of fresh strawberry (Fragaria x ananassa var. Osogrande) fruit in tropical environment using image processing approach

Nugroho, Cipto; Ainuri, Makhmudun; Falah, Mohammad Affan Fajar

doi:10.1088/1755-1315/759/1/012020

Cited by 3 publications

(2 citation statements)

References 9 publications

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“…The measurement of color was determined using a Hunter Lab CFLX‐45‐2 (Reston, Virginia, USA) and assessing the L *, a* , and b * values. The hue angle ( h o ) and chroma ( C *) were calculated using these equations; h o = tan −1 ( b */ a *) (Chung et al, 2015), and C * = ( a * 2 + b * 2 ) 1/2 (Nugroho et al, 2021) respectively. The weight loss of the strawberries was evaluated using an electronic weighing balance (Gilberti Europe, Italy) with an accuracy of 0.001 g during storage and the percentage of weight loss was calculated with Equation 1:

Weigt Loss ()(%) goodbreak= \frac{(M_{1} - M_{2})}{M_{1}} goodbreak\times 100

M 1 : Initial weight, (g); M 2 : Final weight, (g)…”

Section: Methodsmentioning

confidence: 99%

Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries

Melikoğlu

Hayatioğlu

Hendekçi

et al. 2022

Food Processing Preservation

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The cellulose‐based polysaccharide edible film enriched with pomegranate seed oil was characterized and used for the coating of strawberries to determine the effects on their quality over shelf life. Edible bioactive films were prepared with carboxymethyl cellulose (CMC) which contained different concentrations (0.1, 1, 2, and 3%) of pomegranate seed oil (PSO). It was found that the opacity and roughness of films increased with the increasing concentration of PSO. The FTIR spectra results with a lower transmittance of the –OH stretching band at around 3350 cm−1, showed that the hydrophobic nature of the films increased where the moisture absorption of the bioactive films decreased with the addition of pomegranate seed oil. The weight loss of the coated strawberries decreased 35% less than the control at the end of the 16 d of storage period at 5 ± 1°C. The total phenolic content of the strawberries was preserved with the coating process at the level of 70%. Pomegranate seed oil‐enriched CMC edible coatings showed promise as a tool for quality maintenance of strawberries. Practical applications Edible films and coatings are bio‐based, environmentally friendly technologies that have the potential to extend the shelf life of fruits and vegetables, reduce microbial spoilage, and preserve their unique flavor. CMC is a colorless, tasteless, non‐toxic, non‐allergenic, and odorless anionic polysaccharide and is widely used as an edible coating material. Strawberries, which are potential raw materials for edible coating applications, have a very short shelf life. Various applications such as cold storage, chemical preservatives, and modified environmental packaging have been developed to preserve the quality of strawberry fruit and extend its shelf life. However, many of these uses have a detrimental effect on aroma, color, texture, or flavor. For this reason, the use of CMC is an alternative to increase the shelf life of strawberries and to preserve their quality properties during storage. In addition, the use of various essential oils will increase the effectiveness of the application.

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Weigt Loss ()(%) goodbreak= \frac{(M_{1} - M_{2})}{M_{1}} goodbreak\times 100

M 1 : Initial weight, (g); M 2 : Final weight, (g)…”

Section: Methodsmentioning

confidence: 99%

Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries

Melikoğlu

Hayatioğlu

Hendekçi

et al. 2022

Food Processing Preservation

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“…Fresh strawberry (Fragaria sp.) quality characteristics are primarily influenced by colour, soluble solid content, acidity, and flavour [1]. Strawberries have a significant commercial potential due to their appealing sensory properties as well as the advantageous health effects of their active components [2].…”

Section: Introductionmentioning

confidence: 99%

The kinetics of strawberry quality changes during the shelf-life

Saad

ALİ²,

Didamony³

et al. 2023

cras

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Strawberries have a relatively short postharvest life due to their quick softening and decay. When the supply chain is too far along to make logistical adjustments to meet shelf life, quality loss and shelf-life reduction often accelerates with rising temperature. The purpose of this study is to use kinetic modelling to explain how characteristics of strawberry quality vary while they are being stored. To measure the qualities of redness (a*), lightness (L*), chroma colour (C*), weight loss (WL), total soluble solids (TSS), titratable acidity (TA), and total phenolic content (TPC), fresh strawberries were obtained from a farm and stored for 8 days at 4°C and 10°C. The experimental results showed that strawberry quality characteristics stored at 10 °C had a strong and significant impact. After being stored at 10°C, the properties of redness (a*) and lightness (L*) quickly converted to darker zone. During storage at 10 °C, a significant rise in weight loss and chroma was seen with a less apparent decrease in L*. Zero-order and first-order models are used to characterize quality changes that occur during storage. The WL, TSS, and TA properties were best described by the zero-order model. On the contrary, the hue change was described by the first-order model. The results demonstrate that kinetic models fall short in their ability to characterize changes in TPC property during storage. In comparison to strawberries stored at 10°C, the strawberries stored at 4°C carried out the desired result of weight loss, colour change, and TA change.

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Characterising Colour Feature Descriptors for Ficus carica L. Ripeness Classification Based on Artificial Neural Network (ANN)

Mazni¹,

Setumin²,

Osman³

et al. 2023

JST

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Excessive feature dimensions impact the effectiveness of machine learning, computationally expensive and the analysis of feature correlations in the engineering area. This paper uses the colour descriptor to get the most optimal feature to improve time consumption and efficiency. This study investigated Ficus carica L. (figs) with three classification stages. The ripening classification of fig was examined using colour features descriptor with two different colour models, RGB and HSV. In addition, the machine learning classification model based on Artificial Neural Network (ANN) that utilised the Feed-Forward Neural Network (FFNN) model to classify the ripeness of fig is considered in this characterisation. Five different numbers of binning were characterised for RGB and HSV. Both colour feature descriptors were compared in terms of accuracy, sensitivity, precision, and time consumption to identify the dimension of the optimal feature. Based on the result, reducing the size of images will improve the time consumption with comparable accuracy. Moreover, the reduction of features dimension cannot be too small or too big due to inequitable enough to differentiate the ripeness stages and lead to a false error state. The optimal features dimension in binning for RGB was 8 (R/G/B) bins with 96.7% accuracy. Meanwhile, 96.7% accuracy for HSV at 15, 5, and 5 (H, S, V) bins as optimal colour features.

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Physical quality determination of fresh strawberry (Fragaria x ananassa var. Osogrande) fruit in tropical environment using image processing approach

Cited by 3 publications

References 9 publications

Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries

Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries

The kinetics of strawberry quality changes during the shelf-life

Characterising Colour Feature Descriptors for Ficus carica L. Ripeness Classification Based on Artificial Neural Network (ANN)

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