Different Levels Of Ripeness Research Articles

Ripeness Levels and Their Relations with the Success of the Negotiation Method: CPP-NPA, TTP, IRA

Conflict arises for a variety of reasons. Parties may fail to achieve clear success in the conflict process and achieve their goals. In such a situation, conflict causes the parties to reach the mutually hurting stalemate. The realization of this situation by the parties signifies the ripening of the conflict. In a ripening conflict, alternative methods come to the fore. At this point, one of the preferred tools is the negotiation method. A similar process takes place in low-intensity conflicts between states and terrorist organizations. After prolonged conflicts, contacts between the parties occur and thus negotiations are initiated. However, the negotiation method isn’t always end with successful, and it is possible to return to the conflict environment at different phases of the negotiation. This study argues that there are different levels of ripeness. At the same time, it is evaluated that there is a significant relationship between the levels of ripeness and the probability of success of the negotiation method.

Detection of citrus black spot disease and ripeness level in orange fruit using learning-to-augment incorporated deep networks

Fruit infected by pests or diseases and fruit harvests with different levels of ripeness cause a lack of marketability, decrease in economic value, and increase in crop waste. In this study, we propose a robust and generalized deep convolutional neural network (CNN) model via fine-tuning the pre-trained models for detecting black spot disease and ripeness levels in orange fruit. A dataset containing 1896 confirmed orange images in the farm in four classes (unripe, half-ripe, ripe, and infected with black spot disease) was used. In order to prevent overfitting and increase the robustness and generalizability of the model, instead of using fundamental data augmentation techniques, a novel learning-to-augment strategy that creates new data using noisy and restored images was employed. Controllers using the Bayesian optimization algorithm were utilized to select the optimal noise parameters of Gaussian, speckle, Poisson, and salt-and-pepper noise to generate new noisy images. A convolutional autoencoder model was developed to produce newly restored images affected by optimized noise density. The dataset augmented by the best policies of the learning-to-augment strategy was used to fine-tune several pre-trained models (GoogleNet, ResNet18, ResNet50, ShuffleNet, MobileNetv2, and DenseNet201). The results showed that the learning-to-augment strategy for the fine-tuned ResNet50 achieved the best performance with 99.5% accuracy, and 100% F-measure by assigning images infected with black spot disease as the positive class. The proposed automatic disease and fruit quality monitoring technique can be also used for the detection of other diseases in agriculture and forestry.

Maturity effect on the antioxidant activity of leaves and fruits of <i>Rhodomyrtus tomentosa</i> (Aiton.) Hassk.

<abstract> <p><italic>Rhodomyrtus tomentosa</italic> has been used as a traditional medicine for a long time in Southeast Asia countries and also in Indonesia. It is believed that the phytochemical content of its fruit at different levels of ripeness may affect its antioxidant activity. Therefore, this study aims to determine the antioxidant activity, phenols and flavonoids contents, and their distribution in the leaves and fruits of <italic>R. tomentosa</italic> at different levels of maturity. The antioxidant activity was determined using DPPH and FRAP analysis. Furthermore, the total flavonoid and phenolic contents were analyzed using the colorimetric and Folin–Ciocalteu methods. The distribution of secondary metabolites in the leaves or fruits tissues was determined using histochemical analysis. Antioxidant capacity was analyzed using DPPH and FRAP, and a comparable result was obtained. The highest antioxidant activity was observed in the green fruit with the value of 1419.75 ± 3.48 and 1367.59 ± 9.12 μmol TE/g DW for DPPH and FRAP, respectively. The highest TFC value observed in the young leaves and green fruits of the ethanol extract was 96.375 ± 3.96 and 95.731 ± 5.42 mg QE/g DW, respectively. The highest TPC was found in the red fruits 50.772 ± 7.46 mgAGE/g DW. The histochemical analysis provided a clear distribution of flavonoid and phenolic within the leaves and fruits. It was found that both compounds accumulated in the epidermis, mesophyll, vascular bundles, secretory cavity, and parenchyma midrib of the leaves, and also in the exocarp and mesocarp endocarp, secretory cavity, vascular bundles, seed, trichomes of the fruits. This study showed that young leaves and green fruits have a higher potency of being a natural source of antioxidants and flavonoid compounds</p> </abstract>

Colour and Quality of Strawberry fruit (Fragaria x ananassa Duch.) at Different Levels of Maturity

Strawberry fruit has five levels of maturity in terms of the color of the strawberry fruit. One of the important factors that affect the fruit's resistance from mechanical damage is the level of fruit maturity. At different levels of ripeness, strawberries have different nutritional content. The strawberries used are obtained from strawberry farmers in Pancasari Village, Tabanan Regency. The level of fruit maturity analyzed was divided into five stages, namely 0, 25%, 50%, 75%, and 100% of the red fruit. Based on the ANOVA variety results, the parameters of color, texture, pH, total acid content, total acid content, vitamin C content, and anthocyanin levels of strawberries at different levels of maturity showed very significant differences (P <0.01). Strawberry fruit at the optimal level of maturity obtained the value of L *, namely 18.45, a *, namely 67.04, b *, namely 20.86, texture of 7.46 N, pH of 3.36, total acid of 2.09 (meq NaOH / g), total dissolved solids was 6.40 oBrix, vitamin C levels were 66.24 mg / 100, and anthocyanin levels were 329.07 (mg PGN / 100 g).

Colour evaluation of sterilized and unsterilized palm fruitlets mesocarp at different storage time

Colour has been widely used in agriculture application in order to indicate the different level of ripeness and freshness of fruits and food. In this study, the freshness of oil palm fruitlet was evaluated by measuring its colour using colorimeter. Two types of oil palm fruitlets were investigated; sterilized and unsterilized, and the fruitlets were exposed to the environment for three days. The measurement of colour (in terms of L*, a*, and b* values) was measured using Konica Colour Reader on an exposed surface that was cut to specific dimension. The individual parameters of L*, a*, b* colour systems were measured daily for three days. The findings revealed that the unsterilized fruitlet showed the most significant color change after three days which indicates that oxidation and deterioration of the freshness continues to occur. The sterilized fruitlet did not show any major difference of colour value which can be explained by the inhibition of enzyme activity by sterilization process that causes oxidation. This study has proven that colour can be used to evaluate the freshness and oxidation of oil palm fruitlets. The findings of this study will be useful for palm oil industry to develop a proper palm freshness evaluation system.

Chemical and sensory profile of new genotypes of Brazilian Coffea canephora

The study of Brazilian Conilon coffee genotypes with unknown chemical composition and sensory quality is extremely important since these data may contribute to the launching of new coffee cultivars in the international market with high cup quality. The present study aimed to investigate the metabolic profile of 3 genotypes of Conilon and compared them to Robusta Tropical and Arabica coffees, all collected at 3 different levels of ripeness. The extracts were analysed by ESI-LTQ-ORBITRAP, and 11 attributes were evaluated by sensory analysis. To correlate sensory, composition and maturation, chemometric analysis was used. The metabolites trigonelline, caffeine, caffeoylquinic acid and sugars revealed higher concentrations in genotypes 105 and 108. According to the sensorial analysis, genotype 108 showed the highest final score (82), which was even higher than the Arabica coffees. Among the new coffees studied, genotype 108 presented promising characteristics, sparking interest in its national and international commercialization.

A Rapid and Non-Destructive Technique in Determining The Ripeness of Oil Palm Fresh Fruit Bunch (FFB)

Oil palm industry is one of the main industries in Malaysia that contributes to the country’s gross domestic product (GDP). In the oil palm industrial sector, methods of planting, detection and assessment are very important to produce high quality palm oil. Currently, the ripeness of oil palm fresh fruit bunch (FFB) is estimated using eyesight (most common), computer vision, hyperspectral imaging, light detection and ranging (LiDAR), near infrared (NIR) spectroscopy, and magnetic resonance imaging. The objective of this research is to introduce a rapid and non-destructive technique in determining and assessing the ripeness of oil palm fresh fruit bunch (FFB) by using a LiDAR scanning system. The LiDAR scanning system is used to scan three types of oil palm fruits at different level of ripeness which is under ripe, ripe, and over ripe. The reflectance intensity that bounces off the fruits are gathered and analysed to determine the different level or ripeness. Even though the intensity value is purely relative, it is proportional to the reflectance or absorption rate from the LiDAR sensor. A rapid method to determine the ripeness of palm fruits using a LiDAR sensor was proposed by calculating the reflectance percentage from 0% to 100% using the concept of linearity.

Antioxidant Capacity and Free Radical Scavenging Effects on Nigerian Pineapple (Ananas cormosus) and Orange (Citrus sinensis) Pulp Extracts at Different Levels of Ripeness

Background: There is a need to shift interest from the use of synthetic antioxidants which are harmful to the use of natural antioxidants from fruits and vegetables for the prevention of lipid oxidation. Objective: The total polyphenols, flavonoids, lipid-soluble antioxidants (CALT) and radical scavenging ability of the pulp extracts of pineapple (Ananas cormosus) and orange (Citrus sinensis) were investigated at different maturation stages for the purpose of determining their antioxidant capacity and the possibility of using these fruits at every maturation stage for the prevention of lipid oxidation. Methods: The pulps of these fruits were extracted at different levels of ripeness; unripe (UR), about to ripe (AR) and ripe (RP). The extracted pulps were freeze-dried and used for the analysis. The total phenol content was determined by spectrophotometry (Folic Ciocalteu’s method) while 1, 1-diphenyl-2-picrylhydrazyl (DPPH) was used for the radical scavenging ability. The various antioxidant capacities were compared with standard antioxidants such as gallic acid, rutin, α-tocophenol and ascorbic acid. Results: The results showed that the two edible fruits investigated at different levels of ripeness possess high quality antioxidants (those that can scavenge free radicals, function as metal chelators or donate hydrogen atoms). Radical scavenging ability of the fruit pulps was significantly affected (P < 0.05) by the different level of ripeness. Conclusion: The unripe fruits had the highest antioxidant properties suggesting that the antioxidant capacity of the fruits decreased as the fruits ripened.

Nondestructive Method for Ripening Prediction of Papaya

Abstract It is critical to investigate some physical and mechanical properties of papaya fruits at different level of ripeness. Ripening of climacteric fruit such as papaya fruit depends on the ethylene action which later accompanied by softening process that can influence postharvest quality and storability of the fruit. Relation between various stages of ripeness is going to be determined. Ripening is a process in fruits that causes them to become more palatable. In general, a fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens. All physical and mechanical properties of papaya fruit except deformation had high correlation with stage of ripeness. The firmness, rupture energy and hardness decrease as papaya fruit ripened. To find out ripeness of papaya, use capacitive sensing system, color index method and eco measurement is utilized. Firmness shows a correlation up to 99% to capacitance method.

Optimizing olive harvest time under hot climatic conditions of Jordan Valley, Israel

Global climate change leads to the exposure of olive orchards to higher temperatures than in the past. We followed yield and quality parameters of olive oils from Barnea, Coratina, and Picual, under hot climatic conditions through different levels of ripeness. Oil yield per tree increased throughout the monitoring period due to continuous oil accumulation. Toward the last harvest date, significant fruit drop occurred, which resulted in substantial loss in oil yield. Maximal oil yield was obtained in Barnea at a maturity index of 2.1–2.5, in Coratina at 2.3 and in Picual at 3.2. A reduction in quality parameters was found with delay of harvest date: free fatty acid content increased and the ratio of monounsaturated to polyunsaturated fatty acid declined, but only in one season. Nevertheless, all parameters remained within the trade standard for extra virgin olive oil (EVOO). In contrast to most previous studies, no consistent reduction was observed in total polar phenol content in the oils. Hence, maximizing oil yield should be the main criterion for the determination of harvest date under these conditions. It is therefore suggested that olives exposed to hot climate be harvested earlier than those in typical Mediterranean climate areas.Practical applications: Harvest timing has a strong effect on both oil yield and quality. However, in most of the studies published on the topic until now only a sample of fruit was taken to determine oil accumulation and quality, but little or no information is available on oil yield at tree level, which is an important parameter from the grower's perspective. Moreover, this study describes changes in oil yield and quality along the ripening period, under hot climatic conditions prevailing in Jordan Valley. The Mediterranean basin region, where more than 90% of the world's olive oil is produced is expected to be exposed to higher temperatures in the future due to global climate changes. The current work provides information on the effect of those unfavorable growing conditions on oil production and quality. One of the major findings is the necessity to harvest early (in a relatively low ripening index) under those conditions.

Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds

New cultivars with greater adaptability to modern irrigated (super-) high-density orchards and producing good sensory quality oils are highly demanded by an olive oil industry in continuous change. This work analyzes olive oil sensory quality, in terms of phenols and volatiles that are responsible for virgin olive oil flavor, for three cultivars: Picual, which is used for >15% of world olive oil production; Arbequina, which is cultivated worldwide; and the new progeny Sikitita, which is derived from the other two. The availability of data at three different levels of ripeness allowed quantifying the genetic and olive maturity effects on the oil composition by means of the analysis of variance (ANOVA) and principal component analysis (PCA). Phenols and volatiles varied greatly both with genotype and, to a lesser extent, with olive maturity. With regard to the phenol profile, the crossbred cultivar Sikitita showed a higher degree of similarity with the Arbequina variety. The volatile composition of var. Sikitita, however, varies significantly from that of Arbequina, in the first stages of the olive ripeness, and becomes more similar to that of Picual as the level of ripeness increases.

Comparison of Some Chromatic, Mechanical and Chemical Properties of Banana Fruit at Different Stages of Ripeness

The physical, mechanical and chemical properties of banana fruits at different level of ripeness were determined. Relation between stages of banana ripeness and these properties were investigated and correlation coefficients were calculated. A significant difference at 5% level was found between the degree of ripeness and properties of banana fruit. Duncan multiple range test were conducted and results were reported. Comparisons indicated that ultimate strength and a* appropriated the highest correlation coefficient, but mechanical experiments destroyed banana fruits thus were not suitable for ripening process.

The Effects of Maturity on Chilli Pepper Volatile Components Determined by SDE, GC-MS and HPLC

The volatile components of a Chinese chilli pepper (Capsicum annuum L. var. longum Sendt) were identified at different levels of ripeness. The peppers at the green, ripening, and full color stages were investigated by simultaneous distillation extraction (SDE) combined with gas chromatography and mass spectrometry (GC-MS). Principal component analysis (PCA) was used to analyze the main factors at each of the stages studied. Eighty-one volatile components were identified and quantified in this study. Twenty-two compounds were found at the green stage, forty-four at the ripening stage, and sixty-one at the full color stage. Qualitative and quantitative discrepancies were observed at the different levels of ripeness. Hexanal, 2-hexenal and propanoic acid-2-methyl-hexyl ester were the most abundant components at the green stage, while 2-pentanol was important at the ripening stage, and 3-hexen-1-ol was related to the full color stage.

Determination of the bruise indexes of oil palm fruits

This study determines the bruise indexes of oil palm fruits as criteria for use in the design of the oil palm fruits stripper. Bruise has been classified into four according to the bruise area and the effect of each category on the free fatty acid (FFA) has been investigated. The FFA developed by each category of the bruise was determined at different delay period of 4 and 12 h between stripping and oil extraction. Statistical analysis showed that there was no significant relationship at 1% significant level between delay period and the FFA. Regression analysis was also carried out on the FFA of different ripeness levels and the bruise index and a regression model was developed relating the amount of FFA at different levels of ripeness and bruise index. At all levels of ripeness, the percentage of free fatty acid developed by bruised fruits increased with increasing bruise index.

ACOUSTIC AND SENSORY MEASUREMENTS OF DIFFERENT RIPENESS OF APPLES

In a previous work, the impact of harvest date on apple quality by considering the correlations between acoustic measurements (stiffness coefficient) and sensory evaluation by a trained panel has been studied. The relationships with other destructive measurements were studied as well. Three different stages of ripeness were chosen. For each variety, apples were harvested three weeks before, on the optimal date itself (determined by an expert) and three weeks after. All of these apples were tested two weeks after harvesting. The later the apples were harvested, the lower the stiffness, touch resistance and crunchiness were. In contrast, sweetness and odour intensity increased. Significant positive correlations were observed between stiffness and touch resistance and crunchiness. In the current work, the same methodology of studying different levels of ripeness was used, completed by the impact of storage on apple quality. Acoustic, sensory and instrumental textural measurements were taken from each apple. So correlations were studied using individual fruit data and not only using averages as previously done. The high correlations between acoustic and textural measurements found earlier were confirmed. Stiffness seemed to be a good non-destructive parameter for measuring apple texture. The correlation between sensory and instrumental measurements was also studied, comparing results based on both individual fruit data and the averaged data.

PROCESSING FACTORS AFFECTING ACIDIFICATION OF CANNED PIMIENTO PEPPERS

ABSTRACTLye‐peeled, cored and washed pimiento peppers were separated into three ripeness levels and acidified in a citric acid bath, immersed in three different organic acids, processed at five different temperatures, and evaluated for pH and drained weight at intervals up to 12 months in separate experiments. Pimientos were also acidified at three acid bath concentrations, at three temperatures, for three periods of time and pH was measured at each treatment. Pimientos were also sampled at various points along a commercial processing line and pH and variability were determined at each step. Results showed pimientos at different levels of ripeness exhibited different pH levels after processing when acidified by immersion, whereas pimientos acidified in the jar exhibited no pH differences due to ripeness. Fumaric acid was more effective than citric or malic acids in lowering pH. An equation predicting pimiento pH from acid bath concentration, temperature and duration of dip showed concentration was by far the most important determinant. Processed pimiento pH seemed to decrease slightly as processing time increased. No changes in pH of jar fractions of whole and diced acid bath‐acidified pimientos was seen over a 12‐month storage period. In‐plant studies illustrated higher than normal pH values and high variabilities at intermediate process steps but fairly uniform pH values after processing. A significant negative correlation was observed between pimiento pH and acid bath concentration. Whole pimientos were more sensitive to acid bath variations than diced pimientos.

Título en español.

Se llevaron a cabo estudios sobre el comportamiento durante el almacenamiento de la piña Española Roja cosechada en cuatro estados de madurez aparente. La fruta se clasificó respecto a su madurez aparente a base del área de la fruta que mostraba un color amarillo anaranjado. Las frutas se almacenaron bajo diferentes condiciones de temperatura y humedad relativa. Durante el almacenamiento, las frutas se analizaron periódicamente para determinar sus componentes químicos y se evaluaron sensorialmente. La piña clasificada como "un cuarto madura" fue evaluada en cuanto a su calidad como más aceptable que la designada "verde para embarque", que es la que se cosecha actualmente para la exportación. Se determinó que las condiciones controladas de almacenamiento que simulaban las del embarque, o sea una temperatura de 45° F (7.2° C), una húmeda relativa que variaba entre 80 y 90 por ciento y una circulación de aire adecuada por 7 días eran aceptables para la fruta clasificada como "un cuarto madura". Esta fruta puede mantenerse en condiciones muy buenas de mercadeo por 9 días adicionales bajo las condiciones de almacenamiento que prevalecen en los supermercados, o sea de 60° F (15.6° C) y 75 por ciento de humedad relativa.