Physicochemical characteristics of four varieties of mango (Julie, Bassignac, Green and Moussache) from Martinique (F.W.I.) were examined at three ripening stages. All ripening protocols studied showed an evolution in...Physicochemical characteristics of four varieties of mango (Julie, Bassignac, Green and Moussache) from Martinique (F.W.I.) were examined at three ripening stages. All ripening protocols studied showed an evolution in parameters between the harvesting and the expandable stage. Fruit and pulp firmness, starch and vitamin C contents decreased whereas pulp pH and carotenoids content increased. Only fruit size and polyphenols content were the same during the ripening. Bassignac and Julie varieties were richer in vitamin C, polyphenols and carotenoids. Moussache variety was the most energetic with important carbohydrates content. The Green variety differed significantly with a light-coloured pulp, low fruity odour and mango flavour, and a specific slightly sweet, very sour, bitter and astringent taste. Moussache and Bassignac varieties had a very sweet taste unlike the Julie variety with a specific slightly sweeter taste. Different processing methods were tested for each variety. Mangoes technological ability processing had been validated.展开更多
Non-destructive quality detection and automatic grading are important in fruit industry.The traditional way divides bananas into 7-level ripening stages based on color.This study investigated the changes of peel color...Non-destructive quality detection and automatic grading are important in fruit industry.The traditional way divides bananas into 7-level ripening stages based on color.This study investigated the changes of peel color at three positions of banana fingers,i.e.stalk,middle and tip.A support vector machine method was used to classify the ripening stages by color value L*,a*and b*as input data.The ripening stages were classified by 10-fold cross validation method of support vector machines with radial basis function kernel and linear function kernel.The results showed that the color change of middle position of banana finger adequately reflected the changes in banana ripening stages.a*value continuously increased from ripening stage 1 to ripening stage 7,L*and b*values increased from ripening stage 1 to ripening stage 5,and then decreased from ripening stage 5 to ripening stage 7.It was difficult to recognize the ripening stages using L*,a*and b*values individually.The accuracy of classification using support vector machine based on radial basis function kernel reached 96.5%,which was higher than that for linear function kernel.This research can provide a reference for automatic classification of banana ripening stages.展开更多
文摘Physicochemical characteristics of four varieties of mango (Julie, Bassignac, Green and Moussache) from Martinique (F.W.I.) were examined at three ripening stages. All ripening protocols studied showed an evolution in parameters between the harvesting and the expandable stage. Fruit and pulp firmness, starch and vitamin C contents decreased whereas pulp pH and carotenoids content increased. Only fruit size and polyphenols content were the same during the ripening. Bassignac and Julie varieties were richer in vitamin C, polyphenols and carotenoids. Moussache variety was the most energetic with important carbohydrates content. The Green variety differed significantly with a light-coloured pulp, low fruity odour and mango flavour, and a specific slightly sweet, very sour, bitter and astringent taste. Moussache and Bassignac varieties had a very sweet taste unlike the Julie variety with a specific slightly sweeter taste. Different processing methods were tested for each variety. Mangoes technological ability processing had been validated.
基金This research was supported by the Fundamental Research Funds for the Central Universities(2452015057)。
文摘Non-destructive quality detection and automatic grading are important in fruit industry.The traditional way divides bananas into 7-level ripening stages based on color.This study investigated the changes of peel color at three positions of banana fingers,i.e.stalk,middle and tip.A support vector machine method was used to classify the ripening stages by color value L*,a*and b*as input data.The ripening stages were classified by 10-fold cross validation method of support vector machines with radial basis function kernel and linear function kernel.The results showed that the color change of middle position of banana finger adequately reflected the changes in banana ripening stages.a*value continuously increased from ripening stage 1 to ripening stage 7,L*and b*values increased from ripening stage 1 to ripening stage 5,and then decreased from ripening stage 5 to ripening stage 7.It was difficult to recognize the ripening stages using L*,a*and b*values individually.The accuracy of classification using support vector machine based on radial basis function kernel reached 96.5%,which was higher than that for linear function kernel.This research can provide a reference for automatic classification of banana ripening stages.
