Articles
Durian maturity meter by dry weight
Article number
1186_25
Pages
165 – 170
Language
English
Abstract
Dry weight or dry matter is used as an objective maturity index of durian (Durio zibethinus Murr.) for quality improvement, trade facilitation and consumer protection by the National Bureau of Agricultural Commodity and Food Standards and recently resulted in an international standard at the 18th meeting of Codex Committee on Fresh Fruits and Vegetables (CCFFV). Durian fruits naturally consist of dry matter and moisture which are inversely proportional.
Immature fruit ensure low dry matter but high moisture content.
During maturation, moisture content decreases due to moisture loss and dry matter accumulation.
Standard dry weight determination method is destructive and time consuming.
Indirect moisture content determination is based on theoretical material properties that moisture content of any material is related to its electrical properties such as capacitance and resistance.
A study on the relationship between capacitance and dry weight of durian was established using a nondestructive method with a short period of determination.
A total of 2400 fruits for three standard size codes ranging from 2 to 5 kg in weight were randomly selected as a sample set.
Capacitance values were found to increase with increasing dry weight for all specified durian sizes.
Capacitance value of durian samples was determined by using a handheld measuring probe with two electrode pins.
The electrode pins were designed to insert into the peduncle of the sample at the point approximately 1 cm above the fruit.
Capacitance value was determined by using a microcontroller, which was also used to display percentage dry weight on an LCD. The maturity determination for each fruit was complete within 3 min.
Sensitivity of the durian maturity meter was 25% at the under-mature stage to 40% dry matter values at ripe stages.
Repeatability and accuracy was reassured at ±1% of error.
Immature fruit ensure low dry matter but high moisture content.
During maturation, moisture content decreases due to moisture loss and dry matter accumulation.
Standard dry weight determination method is destructive and time consuming.
Indirect moisture content determination is based on theoretical material properties that moisture content of any material is related to its electrical properties such as capacitance and resistance.
A study on the relationship between capacitance and dry weight of durian was established using a nondestructive method with a short period of determination.
A total of 2400 fruits for three standard size codes ranging from 2 to 5 kg in weight were randomly selected as a sample set.
Capacitance values were found to increase with increasing dry weight for all specified durian sizes.
Capacitance value of durian samples was determined by using a handheld measuring probe with two electrode pins.
The electrode pins were designed to insert into the peduncle of the sample at the point approximately 1 cm above the fruit.
Capacitance value was determined by using a microcontroller, which was also used to display percentage dry weight on an LCD. The maturity determination for each fruit was complete within 3 min.
Sensitivity of the durian maturity meter was 25% at the under-mature stage to 40% dry matter values at ripe stages.
Repeatability and accuracy was reassured at ±1% of error.
Authors
P. Chaisrichonlathan, C. Chavapradit
Keywords
durian, dry weight, capacitance, maturity meter, microcontroller
Groups involved
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