Thermal Image Method to Detect Fruit Maturity of Avocado (Persea americana Mill.) and Red-guava (Psidium guajava L.)

DOI

10.2991/978-94-6463-510-2_4How to use a DOI?

Keywords

Avocado; Guava; Thermal Image

Abstract

The fruit stages at which the avocado and red-guava fruits should be harvested are very important in determining the market life, storage, transport, eating and processing qualities. This is especially true for avocados because the fruit is harvested in a green-mature stage. The fruit surface temperatures were measured using a thermal image method and the information was used to determine the maturity stages of red-guava and avocado fruits. Five levels of avocado fruit maturities and three levels of red-guava fruit maturities were used. Thermal image parameters were measured and then correlated to the physical and chemical quality parameters of the fruits. The objective of this study was to correlate the surface temperatures of avocado and red-guava fruits using a thermal image method with their physical and chemical characteristics by analyzing at different stages of fruit maturities. The results showed that mature fruit of avocados had a lower temperature than immature fruit, but when fruit was getting ripe, the mature fruit had a higher temperature than immature fruit. There was a close correlation between thermal image and physical and chemical parameters of the avocados. Meanwhile, the level of fruit maturities of red-guava correlated with fruit temperature, the higher the ripeness of the fruit, the higher the temperature of the fruit. Thus, it can be concluded that the thermal image method has the opportunity to be used as a method for detecting the level of maturities of both fruits.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Soesiladi Esti Widodo
AU  - Sri Waluyo
AU  - Zulferiyenni Zulferiyenni
AU  - Maya Dwi Putri
AU  - Sari Oktavia
PY  - 2024
DA  - 2024/09/16
TI  - Thermal Image Method to Detect Fruit Maturity of Avocado (Persea americana Mill.) and Red-guava (Psidium guajava L.)
BT  - Proceedings of the International Agriculture Meeting (IAM 2023)
PB  - Atlantis Press
SP  - 29
EP  - 43
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-510-2_4
DO  - 10.2991/978-94-6463-510-2_4
ID  - Widodo2024
ER  -