APLIKASI THERMAL IMAGE PENDETEKSI TINGKAT KEMATANGAN BUAH PISANG DAN APOKAT

Abstract

Banana ‘Cavendish’ and avocado are grouped into climacteric fruits and are perishable in nature after harvest. The facts that both fruits are harvested when they are still green make difficulties in detecting fruit maturities. This occurs because the harvest criteria are carried out physically, where fruits with the same physical criteria may have different levels of physiological maturity. Thermal image (TI) is a non-invasive, non-contact and non-destructive technology used to determine the thermal properties and features of various objects, including fruits. This study aimed to analyze the various levels of fruit maturities of banana ‘Cavendish’ and avocado fruits with the thermal image method. The results showed that (1) thermal image could distinguish the level of maturity, both the level of maturity between each hand on ‘Cavendish’ banana bunch and the bananas in the ripe and unripe phases; (2) the mature fruit of avocado had a lower temperature than the immature one, but when the fruit was getting ripe, the mature fruit had a higher temperature than immature fruit. Thus, it can be stated that the fruit body temperature radiation represented by the thermal image of both fruits have the opportunity to be used as a method of detecting the level of maturity in banana ‘Cavendish’ and avocado fruits.