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Establishment of maturity index level of ‘Pisang Berangan’ based on extracted color features at 3 different maturity stages

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Bibliographic Details
Main Author: Muhammad Nazirul, Abu Bakar
Format: Other
Language:English
Published: Universiti Malaysia Perlis (UniMAP) 2022
Subjects:
Pisang Berangan
Maturity > Pisang Berangan
Banana
Maturity index level
Online Access:http://dspace.unimap.edu.my:80/xmlui/handle/123456789/74532
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spelling my.unimap-745322022-02-24T08:01:12Z Establishment of maturity index level of ‘Pisang Berangan’ based on extracted color features at 3 different maturity stages Muhammad Nazirul, Abu Bakar Pisang Berangan Maturity -- Pisang Berangan Banana Maturity index level Access is limited to UniMAP community. Banana is one of the food sources which contain a lot of vitamins that are beneficial to the human body. It is a popular tropical fruit that has high market value all over the world. Currently, banana is sorted manually by the fruit sellers or suppliers from color inspection of the peel color. This process is relatively slow and time-consuming, higher cost and labor demanding. The major purpose of this study is to establish the maturity index level of local banana variety, Pisang Berangan based on the extracted color features at 3 different maturity stages by using vision machine system. In this study, 30 banana samples were used in image acquisition. The images were grabbed in 2 different views: top and side views daily using a CCD camera set up in a black box. All of the acquired images were processed using several image processing procedure to enhance the image quality and separate sample image with the background image. Image processing procedure such as IMAQ Threshold was carried out in the LabVIEW programming software. Color features data such as RGB, L*a*b* and HSV were extracted based on the acquired image. All of the extracted data were analyzed using Qualitative Data Analysis (QDA). From the analysis, a maturity index level chart of Pisang Berangan is produced to assist the sellers and suppliers in classifying the banana according to the corresponding ripening stages for a better postharvest management procedure. 2022-02-24T08:01:12Z 2022-02-24T08:01:12Z 2014-06 Other http://dspace.unimap.edu.my:80/xmlui/handle/123456789/74532 en Universiti Malaysia Perlis (UniMAP)
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Pisang Berangan
Maturity -- Pisang Berangan
Banana
Maturity index level
spellingShingle Pisang Berangan
Maturity -- Pisang Berangan
Banana
Maturity index level
Muhammad Nazirul, Abu Bakar
Establishment of maturity index level of ‘Pisang Berangan’ based on extracted color features at 3 different maturity stages
description Access is limited to UniMAP community.
format Other
author Muhammad Nazirul, Abu Bakar
author_facet Muhammad Nazirul, Abu Bakar
author_sort Muhammad Nazirul, Abu Bakar
title Establishment of maturity index level of ‘Pisang Berangan’ based on extracted color features at 3 different maturity stages
title_short Establishment of maturity index level of ‘Pisang Berangan’ based on extracted color features at 3 different maturity stages
title_full Establishment of maturity index level of ‘Pisang Berangan’ based on extracted color features at 3 different maturity stages
title_fullStr Establishment of maturity index level of ‘Pisang Berangan’ based on extracted color features at 3 different maturity stages
title_full_unstemmed Establishment of maturity index level of ‘Pisang Berangan’ based on extracted color features at 3 different maturity stages
title_sort establishment of maturity index level of ‘pisang berangan’ based on extracted color features at 3 different maturity stages
publisher Universiti Malaysia Perlis (UniMAP)
publishDate 2022
url http://dspace.unimap.edu.my:80/xmlui/handle/123456789/74532
_version_ 1729704627532726272
score 13.222552

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