Application of Image Processing Technique on Mangoes Color Changes Identification during Degreening Process
Journal Title: International Journal of engineering Research and Applications - Year 2017, Vol 7, Issue 9
Abstract
The objective of this research was to analyze color changes on mangoes using image processing and to know the relationship between color changes on mangoes and physical and chemical properties of mangoes during degreening process. The research used descriptive method with the presentation of data in graphics. Parameters observed were hardness, total sugar, total acid, and percentage of colour. The result showed for 96 hours of degreening, the percentage obtained of yellow on mangoes before degreening was 17.06% and after degreening it increased to 30.76%; hardness decreased from 0.04781 kgf to 0.04727 kgf ; total sugar content increased from 12.51% to 14.05%; and total acid levels decreased from 0.463% to 0.287%. The percentages of yellow color with hardness, total sugar and total acid which have a linear relation to the value of R 2 were 0.989, 0.989 and 0.979, respectively.
Authors and Affiliations
Amelia Gustina, Amin Rejo
Keywords
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- EP ID EP392473
- DOI 10.9790/9622-0709091418.
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