Prediction of banana maturity based on the sweetness and color values of different segments during ripening
To predict the maturity of bananas, the present study used non-destructive methods to analyze changes in the sweetness and color of the stalks, middles, and tips of bananas during ripening. The results indicated that the respective maturation of these three segments did not occur simultaneously, as...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122001411 |
| _version_ | 1811296547185360896 |
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| author | Lukai Ma Churong Liang Yun Cui Huiyan Du Huifan Liu Lixue Zhu Yuanshan Yu Chuqiang Lu Soottawat Benjakul Charles Brennan Margaret Anne Brennan |
| author_facet | Lukai Ma Churong Liang Yun Cui Huiyan Du Huifan Liu Lixue Zhu Yuanshan Yu Chuqiang Lu Soottawat Benjakul Charles Brennan Margaret Anne Brennan |
| author_sort | Lukai Ma |
| collection | DOAJ |
| description | To predict the maturity of bananas, the present study used non-destructive methods to analyze changes in the sweetness and color of the stalks, middles, and tips of bananas during ripening. The results indicated that the respective maturation of these three segments did not occur simultaneously, as indicated by the differential enzyme activity and gene expression levels recorded in these segments. A principal component analysis and cluster plots were used to review the classification of banana maturity, highlighting that banana maturation can be divided into six stages. Two distinct maturity prediction algorithms were established using random forest, artificial neural network, and support vector machines, and they also indicated that dividing the maturity of bananas into six stages was adequate. These findings contribute to the development of quality evaluation and of a rapid grading system for processing, which improves the quality and sale of banana fruits and the related processed products. |
| first_indexed | 2024-04-13T05:51:01Z |
| format | Article |
| id | doaj.art-0fe72a2bd85a4f32843f76f1c429a886 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-13T05:51:01Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-0fe72a2bd85a4f32843f76f1c429a8862022-12-22T02:59:47ZengElsevierCurrent Research in Food Science2665-92712022-01-01518081817Prediction of banana maturity based on the sweetness and color values of different segments during ripeningLukai Ma0Churong Liang1Yun Cui2Huiyan Du3Huifan Liu4Lixue Zhu5Yuanshan Yu6Chuqiang Lu7Soottawat Benjakul8Charles Brennan9Margaret Anne Brennan10College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Institute of Agricultural Product Development and Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, 850000, ChinaCollege of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, ChinaCollege of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, ChinaCollege of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, ChinaCollege of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Corresponding author. No. 501 Zhongkai Road, Haizhu District, Guangzhou, 510225, China.College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China; Corresponding author. No. 501 Zhongkai Road, Haizhu District, Guangzhou, 510225, China.Institute of Sericulture and Agro-products Processing, Guangdong Academy of Agricultural Sciences, Guangzhou, 510225, ChinaGuangdong Yuanfeng Food Co., LTD., Gaozhou, 525200, ChinaInternational Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, 90110, ThailandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New ZealandTo predict the maturity of bananas, the present study used non-destructive methods to analyze changes in the sweetness and color of the stalks, middles, and tips of bananas during ripening. The results indicated that the respective maturation of these three segments did not occur simultaneously, as indicated by the differential enzyme activity and gene expression levels recorded in these segments. A principal component analysis and cluster plots were used to review the classification of banana maturity, highlighting that banana maturation can be divided into six stages. Two distinct maturity prediction algorithms were established using random forest, artificial neural network, and support vector machines, and they also indicated that dividing the maturity of bananas into six stages was adequate. These findings contribute to the development of quality evaluation and of a rapid grading system for processing, which improves the quality and sale of banana fruits and the related processed products.http://www.sciencedirect.com/science/article/pii/S2665927122001411BananaMaturitySegmentsPrediction |
| spellingShingle | Lukai Ma Churong Liang Yun Cui Huiyan Du Huifan Liu Lixue Zhu Yuanshan Yu Chuqiang Lu Soottawat Benjakul Charles Brennan Margaret Anne Brennan Prediction of banana maturity based on the sweetness and color values of different segments during ripening Current Research in Food Science Banana Maturity Segments Prediction |
| title | Prediction of banana maturity based on the sweetness and color values of different segments during ripening |
| title_full | Prediction of banana maturity based on the sweetness and color values of different segments during ripening |
| title_fullStr | Prediction of banana maturity based on the sweetness and color values of different segments during ripening |
| title_full_unstemmed | Prediction of banana maturity based on the sweetness and color values of different segments during ripening |
| title_short | Prediction of banana maturity based on the sweetness and color values of different segments during ripening |
| title_sort | prediction of banana maturity based on the sweetness and color values of different segments during ripening |
| topic | Banana Maturity Segments Prediction |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122001411 |
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