Determination of fruit ripeness degree of ‘carabao’ mango (Mangifera indica L.) using digital photometry

Abstract

© 2018, Department of Science and Technology. All rights reserved. Color photographs of ‘Carabao’ mango fruits at different color index (CI) values or stages of ripeness were computer analyzed based on RGB, HSV, and L*a*b* color spaces. Plots of R, B, V, and L* versus CI had correlation coefficients (R2) of 0.874, 0.915, 0.931 and 0.948, respectively. Titratable acidity (TA) and fruit firmness decreased with CI. Values of R2 for TA were 0.917, 0.915, 0.948, and 0.977 for R, B, V, and L*, respectively; corresponding values for firmness were 0.941, 0.933, 0.941, and 0.968. R2 of the binary and ternary color functions for TA were 0.924 and 0.947, respectively; corresponding values for firmness were 0.905 and 0.948, respectively. The results show that digital photometry – using a simple digital camera and free-access software for color analysis based on RGB, HSV, or L*a*b* systems – is a promising laboratory method for determining the ripeness degree of ‘Carabao’ mango fruits.

Source or Periodical Title

Philippine Journal of Science

ISSN

317683

Page

249-253

Document Type

Article

Subject

Digital photometry, HSV, RGB, Ripeness indicator, ‘Carabao’ mango

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