Widodo, Soesiladi E. and Putri, Riska Avinda and Waluyo, Sri and Zulferiyenni, None
(2021)
Deteksi Tingkat Kematangan Buah Jambu Biji (Psidium Guajava L.) Kristal Secara Tak Merusak Dengan Metode Thermal Image.
In: Seminar Nasional PERHORTI 2021 “Kemitraan untuk Mempercepat Peningkatan Daya Saing Hortikultura”, 14-15 Oktober 2021, Bogor.
Abstract
Determination of the level of maturity of fruit at harvest is one of the critical factors that affects fruit quality during post-harvest handling. The thermal image method is a non-destructive technology used to detect the temperature radiated by an object without direct contact. This study aims to detect the level of maturity of guava fruit (Psidium guajava L.) Kristal by using the thermal image method. Three levels of fruit maturity were used in the research test, namely green, yellowish green, and greenish yellow. The results showed that the more mature the Guava ‘Kristal’ fruit, the higher the temperature of the fruit. This temperature increase was closely correlated with a decrease in fruit hardness (R2 = 0.997), free acid (R2 = 0.936), and starch content (R2 = 0.903), and was strongly correlated with an increase in Brix (R2 = 0.866), and sucrose (R2 = 0.968). Although the fruit ripeness classification has very small differences in physical and chemical parameters (at significant level, = 0.05, it does not show a significant difference), however, the temperature radiation of the fruit captured by the thermal camera is able to follow it very well. So that the thermal image method has the potential to be developed as a tool for detecting the level of fruit maturity.
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Deteksi Tingkat Kematangan Buah Jambu Biji (Psidium Guajava L.) Kristal Secara Tak Merusak Dengan Metode Thermal Image. (deposited 05 Nov 2021 08:08)
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