Widodo, Soesiladi E. and Waluyo, Sri and Zulferiyenni, None and Putri, Maya Dwi (2021) Measurement of Fruit Thermal Radiation to Identify Optimal Harvestable Maturity of Avocado (Persea americana Mill.). 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. Avocado belongs to the climacteric fruit group and is perishable in nature after harvest. The stage at which the fruits should be harvested is very important in determining the market life, storage, transport, eating and processing quality. Harvesting avocado at the right stage of maturity can also reduce the amount of losses during post-harvest handling. This study uses the radiation temperature of the fruit body to identify the level of maturities of avocados. Avocado fruit at 5 levels of maturity, from immature to mature fruit, with 5 replicates for each level of maturity was used for the experiment. Thermal image parameters were measured and then correlated to the physical quality parameters of the fruit, including: diameter, weight, and fruit hardness as well as the chemical quality of the fruit, including: fat content, starch, free acid, glucose, sucrose and total dissolved solids were measured. Furthermore, the data were statistically analyzed using Completely Randomized Design (CRD) and the Least Significant Difference (BNT) test. The results showed that mature fruit had a lower temperature than immature fruit, but when fruit was getting ripe, the mature fruit had a higher temperature than immature fruit. The results of statistical analysis state that there is a close correlation between thermal image parameters and the physical and chemical parameters. The coefficient of determination was found to be 0.79, 0.71, 0.86, 0.59, 0.80, 0.71, 0.83, 0.20 and 0,38 for diameter, weight, glucose, sucrose, starch, free acid, fat, total soluble solids and free fatty acid of the avocado fruits, respectively. The relationship of thermal radiation and glucose, sucrose, starch, fat, total soluble solids and free fatty acid followed the polynomial equations while diameter, weight and free acid followed a linear relationship at different maturity stages. Thus, it can be stated that the fruit body temperature radiation represented by the thermal image of the fruit has the opportunity to be used as a method of detecting the level of maturity in avocados.
| 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/35026 |
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