Prediction of banana maturity based on the sweetness and color values of different segments during ripening
文献类型： 外文期刊
作者： Ma, Lukai 1 ; Liang, Churong 1 ; Cui, Yun 1 ; Du, Huiyan 1 ; Liu, Huifan 1 ; Zhu, Lixue 1 ; Yu, Yuanshan 3 ; Lu, Chuqiang 4 ; Benjakul, Soottawat 5 ; Brennan, Charles 6 ; Brennan, Margaret Anne 6 ;
作者机构： 1.Zhongkai Univ Agr & Engn, Coll Light Ind & Food Sci, Guangzhou 510225, Peoples R China
2.Tibet Acad Agr & Anim Husb Sci, Inst Agr Prod Dev & Food Sci, Lhasa 850000, Peoples R China
3.Guangdong Acad Agr Sci, Inst Sericulture & Agroprod Proc, Guangzhou 510225, Peoples R China
4.Guangdong Yuanfeng Food Co LTD, Gaozhou 525200, Peoples R China
5.Prince Songkla Univ, Int Ctr Excellence Seafood Sci & Innovat, Hat Yai 90110, Thailand
6.Lincoln Univ, Dept Wine, Food & Mol Biosci, Lincoln 7647, New Zealand
7.501 Zhongkai Rd, Guangzhou 510225, Peoples R China
关键词： Banana; Maturity; Segments; Prediction
期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.269； 五年影响因子：6.288 ）
ISSN：
年卷期： 2022 年 5 卷
页码：
收录情况： SCI
摘要： To predict the maturity of bananas, the present study used non-destructive methods to analyze changes in the sweetness and color of the stalks, middles, and tips of bananas during ripening. The results indicated that the respective maturation of these three segments did not occur simultaneously, as indicated by the differential enzyme activity and gene expression levels recorded in these segments. A principal component analysis and cluster plots were used to review the classification of banana maturity, highlighting that banana maturation can be divided into six stages. Two distinct maturity prediction algorithms were established using random forest, artificial neural network, and support vector machines, and they also indicated that dividing the maturity of bananas into six stages was adequate. These findings contribute to the development of quality evaluation and of a rapid grading system for processing, which improves the quality and sale of banana fruits and the related pro-cessed products.
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