Articles
The correlation between external quality attributes and the fraction dimension of damaged banana fruit
Article number
1458_61
Pages
463 – 470
Language
English
Abstract
The fractal dimension (FD) is an image analysis method primarily used to elucidate the texture characteristics of an image.
In this study, the impact of bruise damage and the quality of ‘Fard’ and ‘Somali’ local banana cultivars were investigated at one drop height and two storage temperatures (13 and 22°C) using fractal image analysis.
For the damage test, a 0.11-kg stainless steel ball was dropped from 0.6 m (0.64 J). External quality attributes, such as surface area and colour, were evaluated using machine vision.
The bruised region was used to extract the fractal dimension (FD) values by implementing the fractal image analysis.
The measurements were conducted on days 0, 3, 9, and 15 of storage.
The results showed that the FD values and browning colour described the bruising intensity of banana cultivars.
The brown colour of the bruise increased during storage, particularly at 22°C in the ‘Fard’ banana.
The colour values of lightness (L*) and yellowness (b*) changed significantly over the storage period and at varying storage temperatures.
The surface area values obtained by machine vision were statistically significant.
The FD values were correlated (r) with the resulting colour values and the surface area of both cultivars at both temperatures.
Thus, the fractal dimension (FD) analysis is necessary and considered a successful tool for determining and describing the postharvest external appearance of various fruits and vegetables.
In this study, the impact of bruise damage and the quality of ‘Fard’ and ‘Somali’ local banana cultivars were investigated at one drop height and two storage temperatures (13 and 22°C) using fractal image analysis.
For the damage test, a 0.11-kg stainless steel ball was dropped from 0.6 m (0.64 J). External quality attributes, such as surface area and colour, were evaluated using machine vision.
The bruised region was used to extract the fractal dimension (FD) values by implementing the fractal image analysis.
The measurements were conducted on days 0, 3, 9, and 15 of storage.
The results showed that the FD values and browning colour described the bruising intensity of banana cultivars.
The brown colour of the bruise increased during storage, particularly at 22°C in the ‘Fard’ banana.
The colour values of lightness (L*) and yellowness (b*) changed significantly over the storage period and at varying storage temperatures.
The surface area values obtained by machine vision were statistically significant.
The FD values were correlated (r) with the resulting colour values and the surface area of both cultivars at both temperatures.
Thus, the fractal dimension (FD) analysis is necessary and considered a successful tool for determining and describing the postharvest external appearance of various fruits and vegetables.
Authors
M. Al-Dairi, P.B. Pathare, R. Al-Yahyai
Keywords
fractal dimension, colour, machine vision, bananas, external quality
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