The estimation of mango fruit total soluble solids using image processing technique

Abstract

Appearance and color, as the most important factors selected by consumers for the agricultural products, are related to the chemical and sensory properties. The present study aimed to evaluate the efficiency of image processing as a simple, rapid and non-destructive alternate for estimating mango quality indices. Thus, mango fruits were kept under different temperature conditions, and accordingly the fruits were evaluated several times by using image processing. The results indicated that the value of a* reached from −12.4 to −2.5 at 24 °C, while it increased from −10.09 to −2.43 at 15°C. The b* values of fruits in ambient temperature was higher than those in chilling conditions. Furthermore, differences among L* value of three storage conditions was found during seven-step evaluation periods. The fruits kept at cold conditions could display the internal browning area after the second and third observation period at 5°C and 15°C, respectively. Based on the results, the linear regression (R2 = 0.83) and polynomial (R2 = 0.84) models between Normalized a* and TSS is related to keeping fruit at 24 °C, while an obvious polynomial relationship was observed at 15°C (R2 = 0.78) and 5°C (R2 = 0.98).