Presentation Information
[24a-12C-1]Evaluation of avocado ripeness by non-distractive optical properties of outer skin
〇Ichiro Tono1, Makoto Saito2, Fujio Terai3, Yoshiro Baba4, Hiroyasu Ishikawa1, Tetsuya Homma1 (1.Shibaura Inst. of Technology, 2.DMR corporation, 3.TRIF LLC, 4.TWINKLE TEC)
Keywords:
avocado,ripeness,fluorescence
Avocados are an important food ingredient with high nutritional value, but due to the additional ripening process during transportation after harvesting, the degree of ripeness varies widely on the market. In addition, manual ripeness evaluation is inefficient due to large variations, and many of the previously reported non-destructive testing methods are not suitable for simple evaluation in the market.
In this study, we evaluated the correlation of the fluorescence intensity and chromaticity using a simple measuring device of the outer skin with fruit hardness. As a result, we found that the ripeness of avocados with different histories can be predicted with a certain degree of accuracy.
In this study, we evaluated the correlation of the fluorescence intensity and chromaticity using a simple measuring device of the outer skin with fruit hardness. As a result, we found that the ripeness of avocados with different histories can be predicted with a certain degree of accuracy.