Effects of procyanidin treatment on the ripening and softening of banana fruit during storage

2018 ◽

Vol 5 (2) ◽

pp. 60-67 ◽

Cited By ~ 1

Author(s):

Dwi Yulianto ◽

Retno Nugroho Whidhiasih ◽

Maimunah Maimunah

Keyword(s):

Naive Bayes ◽

Fruit Production ◽

Naïve Bayes ◽

Primary Data ◽

Banana Fruit ◽

Bayes Method ◽

Classification Image ◽

Average Accuracy ◽

The Government

ABSTRACT Banana fruit is a commodity that contributes a great value to both national and international fruit production achievement. The government through the National Standardization Agency establishes standards to maintain the quality of bananas. The purpose of this Project is to classify the stages of maturity of Ambon banana base on the color index using Naïve Bayes method in accordance with the regulations of SNI 7422:2009. Naive Bayes is used as a method in the classification process by comparing the probability values generated from the variable value of each model to determine the stage of Ambon banana maturity. The data used is the primary data image of 105 pieces of Ambon banana. By using 3 models which consists of different variables obtained the same greatest average accuracy by using the 2nd model which has 9 variable values (r, g, b, v, * a, * b, entropy, energy, and homogeneity) and the 3rd model has 7 variable values (r, g, b, v , * a, entropy and homogeneity) that is 90.48%. Keywords: banana maturity, classification, image processing ABSTRAK Buah pisang merupakan komoditas yang memberikan kontribusi besar terhadap angka produksi buah nasional maupun internasional. Pemerintah melalui Badan Standarisasi Nasional menetapkan standar untuk buah pisang, menjaga mutu buah pisang. Tujuan dari penelitian ini adalah klasifikasi tahapan kematangan dari buah pisang ambon berdasarkan indeks warna menggunakan metode Naïve Bayes sesuai dengan SNI 7422:2009. Naive bayes digunakan sebagai metode dalam proses pengklasifikasian dengan cara membandingkan nilai probabilitas yang dihasilkan dari nilai variabel penduga setiap model untuk menentukan tahap kematangan pisang ambon. Data yang digunakan adalah data primer citra pisang ambon sebanyak 105. Dengan menggunakan 3 buah model yang terdiri dari variabel penduga yang berbeda didapatkan akurasi rata-rata terbesar yang sama yaitu dengan menggunakan model ke-2 yang mempunyai 9 nilai variabel (r, g, b, v, *a, *b, entropi, energi, dan homogenitas) dan model ke-3 yang mempunyai 7 nilai variabel (r, g, b, v, *a, entropi dan homogenitas) yaitu sebesar 90.48%. Kata Kunci : kematangan pisang, klasifikasi, pengolahan citra

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Mass and surface modelling of green plantain banana fruit based on physical characteristics

Computers and Electronics in Agriculture ◽

10.1016/j.compag.2021.106194 ◽

2021 ◽

Vol 186 ◽

pp. 106194

Author(s):

Meenatai G. Kamble ◽

Anurag Singh ◽

Vijendra Mishra ◽

Murlidhar Meghwal ◽

Pramod K. Prabhakar

Keyword(s):

Physical Characteristics ◽

Banana Fruit ◽

Surface Modelling

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The Effect of Gaseous Ozone Exposure and Storage Room Temperatures on Ethylene Production, Peel Colour, and Total Soluble Solid Content of Banana Fruit (Musa acuminata) During Storage

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/828/1/012044 ◽

2021 ◽

Vol 828 (1) ◽

pp. 012044

Author(s):

D Triardianto ◽

N Bintoro

Keyword(s):

Ethylene Production ◽

Solid Content ◽

Musa Acuminata ◽

Total Soluble Solid ◽

Ozone Exposure ◽

Soluble Solid Content ◽

Banana Fruit ◽

Storage Room ◽

Soluble Solid ◽

And Storage

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Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients

Agriculture ◽

10.3390/agriculture11070584 ◽

2021 ◽

Vol 11 (7) ◽

pp. 584

Author(s):

Hafza Fasiha Zahid ◽

Chaminda Senaka Ranadheera ◽

Zhongxiang Fang ◽

Said Ajlouni

Keyword(s):

Lactobacillus Rhamnosus ◽

Fruit Weight ◽

Banana Fruit ◽

Fruit Peel ◽

Tropical Fruit ◽

Functional Ingredients ◽

Potential Applications ◽

Mango Peel ◽

Pharmaceutical Industries ◽

Physical And Chemical

Among the waste by-products generated by the fruit industry (peels, seeds, and skins), fruit peel constitutes the major component. It is estimated that fruit peel accounts for at least 20% of the fresh fruit weight. Fruit peels are considered as major sources of dietary fiber and anticipated to be successfully utilized as prebiotics. This study examined the chemical composition, functional properties and the prebiotic effects of three major tropical fruit peels (apple, banana and mango). The prebiotic effect was tested using three commercial probiotic strains (Lactobacillus rhamnosus, L. casei and Bifidobacterium lactis) individually and in combination. Each probiotic culture was fortified with different concentration (0%, 2% and 4%) of selected fruit peel powder (FPP). Results revealed that all tested FPP significantly (p < 0.05) enhanced the probiotics viable counts, which reached >10 logs after 24 h of incubation. However, the concentration of 2% and 4% FPP showed no significant differences (p > 0.05) on the probiotic viable counts. Additionally, the prebiotic effects of FPP were the same when applied to individual and mixed cultures. This investigation demonstrated that small amount (2%) of apple, banana and mango peel powder could be successfully utilized as prebiotics to enhance the growth of lactic acid bacteria (LAB). Additionally, the studied physical and chemical characteristics of FPP demonstrated their potential applications in the food and pharmaceutical industries as functional ingredients.

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