Waluyo, Sri and Oktavia, Sari and Widodo, Soesiladi E. and Zulferiyenni, None (2021) Thermal Image Method to Detect Fruit Maturity of 'Red' Guava (Psidium Guajava L.). In: International Conference on Science, Infrastructure Technology and Regional Development (ICoSITeR) 2021, September 30th - October 1st, 2021, Institut Teknologi Sumatera.
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Abstract
Abstract. Guava 'Red' fruit is quite popular and favored by the wider community. Red guava is marketed in fresh or processed form such as fruit juice, jelly and jam. In the cultivation of 'Red' guava, the main obstacle faced by farmers is determining the right harvest time. In this study, the thermal image method was used to detect the maturity level of the 'Red' guava fruit. A total of 30 'Red' guava fruits at various levels of fruit maturity were used as samples. The research was arranged in a factorial design, with three level of fruit maturity: green, yellowish green, and greenish yellow and using 10 fruits each as a replication. The results showed that the level of fruit maturity correlated with fruit temperature, the higher the ripeness of the fruit (indicated by the increase in the content of obrix and sucrose and the decrease in the content of free acids and starch), the higher the temperature of the fruit. The thermal image analysis can then be potentially used to determine the cultivation time based on physiological fruit maturity.
| Item Type: | Conference or Workshop Item (Paper) |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Agronomi dan Hortikultura |
| Depositing User: | PROF. DR. SOESILADI E. WIDODO |
| Date Deposited: | 05 Nov 2021 01:50 |
| Last Modified: | 05 Nov 2021 01:50 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/35024 |
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