Prediction of banana maturity based on the sweetness and color values of different segments during ripening

Ma, Lukai; Liang, Churong; Cui, Yun; Du, Huiyan; Liu, Huifan; Zhu, Li; Yu, Yuanshan; Lu, Chuqiang; Benjakul, Soottawat; Brennan, Charles S.; Brennan, Margaret A.

doi:10.1016/j.crfs.2022.08.024

Cited by 8 publications

(2 citation statements)

References 32 publications

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“…Al-Sammarraie et al, (2022) predicted the sweetness of orange fruits by studying the relationship between RGB values and fruit sweetness using different machine-learning algorithms. Ma et al, (2022) also predicted the ripeness of bananas by evaluating the fruit's color and sweetness using the RF, ANN, and SVM algorithms. Amoriello et al, (2022) characterized the physicochemical and nutritional characteristics of seven strawberry cultivars at different harvest times and verified the effectiveness of MLR and ANN algorithms to build models to predict these traits using color space coordinates.…”

Section: Introductionmentioning

confidence: 99%

Using Machine Learning Algorithms to Predict the Sweetness of Bananas at Different Drying Times

Al-Mashhadany,

Hasan,

Al-Sammarraie

2024

J. Ecol. Eng.

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The consumption of dried bananas has increased because they contain essential nutrients. In order to preserve bananas for a longer period, a drying process is carried out, which makes them a light snack that does not spoil quickly. On the other hand, machine learning algorithms can be used to predict the sweetness of dried bananas. The article aimed to study the effect of different drying times (6, 8, and 10 hours) using an air dryer on some physical and chemical characteristics of bananas, including CIE-L*a*b, water content, carbohydrates, and sweetness. Also predicting the sweetness of dried bananas based on the CIE-L*a*b ratios using machine learning algorithms RF, SVM, LDA, KNN, and CART. The results showed that increasing the drying time led to an increase in carbohydrates, sweetness, and CIE-L*a*b levels, while it led to a decrease in the moisture content in dried banana slices. Therefore, there is a direct relationship between CIE-L*a*b levels and sweetness. On the other hand, the RF and CART algorithms gave the highest prediction accuracy of 86% and 0.8 on the Kappa measure. While the other algorithms (SVM, LDA, KNN) gave a prediction accuracy of 80% and 0.7 on the Kappa measure. In terms of testing statistical significance, the null hypothesis (H0) was accepted because there is no relationship between the metric distributions of the algorithms used.

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Section: Introductionmentioning

confidence: 99%

Using Machine Learning Algorithms to Predict the Sweetness of Bananas at Different Drying Times

Al-Mashhadany,

Hasan,

Al-Sammarraie

2024

J. Ecol. Eng.

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“…These characteristics are affected by the processing method, the way it has been packed, and the way it stored. Until date, there are many Sale Banana that has been made in poor quality, especially the ones which were been made in rainy season thus making the dried process ineffective (Ma et al 2022).…”

Section: Introductionmentioning

confidence: 99%

Innovation of the utilization of sale banana (pisang sale) made from awak banana (Musa paradisiaca cv. Awak) and kepok banana (Musa acuminata balbisiana Colla) into skin moisturizer (Inovasi pemanfaatan pisang sale yang terbuat dari pisang awak (Musa paradisiaca cv. Awak) dan pisang kepok (Musa acuminata balbisiana Colla) menjadi pelembab kulit)

Lestari

Meutia

Saputra

2022

Bull Community Serv

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Banana is one of the common fruits in Indonesia that can be processed into other products, such as Sale Banana which is one of the typical souvenirs from Aceh. The purpose of this community service activity (PkM) is to increase the income of business owners and Sale Banana traders. The community service location is dedicated to small and medium enterprises in Alue Naga Village, Banda Aceh. Through this PkM activities, Sale Banana is used to create a new product that is a moisturizing product for the skin. Two types of bananas are used in this PkM, namely Awak banana and Kepok banana. The extracts of the two bananas are used as the main ingredient of the moisturizer. The antioxidant activity of the two banana extracts was tested using the DPPH method. Based on the results of community service, skin moisturizers have an IC50 antioxidant activity of 10.52 (Kepok banana) and 14.00 (Awak banana). It could be concluded that both Sale Kepok Banana extract and Awak Banana extract have a strong antioxidant activity and could be used as a good moisturizer.

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Green banana biomass (Musa spp.): A promising natural ingredient to improve technological and nutritional properties of food products

de Oliveira,

do Nascimento,

Cuambe

et al. 2024

Food Bioscience

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Prediction of banana maturity based on the sweetness and color values of different segments during ripening

Cited by 8 publications

References 32 publications

Using Machine Learning Algorithms to Predict the Sweetness of Bananas at Different Drying Times

Using Machine Learning Algorithms to Predict the Sweetness of Bananas at Different Drying Times

Green banana biomass (Musa spp.): A promising natural ingredient to improve technological and nutritional properties of food products

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