Determination of Chokanan mango sweetness (Mangifera indica) using non-destructive image processing technique
The Chokanan mango (Mangifera indica) has a high commercial potential. Its sugar content increases as the colour changes during the maturation process. In this research, the relationship between the sweetness of the Chokanan mango and its mean pixel values in RGB and HSB colour space is analyzed. Th...
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| Format: | Article |
| Language: | English |
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Southern Cross Publishing
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37023/ http://psasir.upm.edu.my/id/eprint/37023/1/Determination%20of%20Chokanan%20mango%20sweetness.pdf |
| _version_ | 1848848496654811136 |
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| author | Bejo, Siti Khairunniza Kamaruddin, Syahidah |
| author_facet | Bejo, Siti Khairunniza Kamaruddin, Syahidah |
| author_sort | Bejo, Siti Khairunniza |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The Chokanan mango (Mangifera indica) has a high commercial potential. Its sugar content increases as the colour changes during the maturation process. In this research, the relationship between the sweetness of the Chokanan mango and its mean pixel values in RGB and HSB colour space is analyzed. This information could be utilized in determining the level of sweetness of the Chokanan mango without destroying the fruit. A Keyence machine vision system was employed to capture the images of the mango in RGB and HSB colour spaces. Based on the findings, it could be concluded that hue not only has the highest correlation value (-0.916), but also has the lowest value of the standard deviation at all levels of sweetness compared to other colour components. It is possible to determine sweetness at Level 1 and Level 2 with a 100% success rate and a 87% success rate at Level 3. |
| first_indexed | 2025-11-15T09:35:26Z |
| format | Article |
| id | upm-37023 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:35:26Z |
| publishDate | 2014 |
| publisher | Southern Cross Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-370232015-08-20T08:29:14Z http://psasir.upm.edu.my/id/eprint/37023/ Determination of Chokanan mango sweetness (Mangifera indica) using non-destructive image processing technique Bejo, Siti Khairunniza Kamaruddin, Syahidah The Chokanan mango (Mangifera indica) has a high commercial potential. Its sugar content increases as the colour changes during the maturation process. In this research, the relationship between the sweetness of the Chokanan mango and its mean pixel values in RGB and HSB colour space is analyzed. This information could be utilized in determining the level of sweetness of the Chokanan mango without destroying the fruit. A Keyence machine vision system was employed to capture the images of the mango in RGB and HSB colour spaces. Based on the findings, it could be concluded that hue not only has the highest correlation value (-0.916), but also has the lowest value of the standard deviation at all levels of sweetness compared to other colour components. It is possible to determine sweetness at Level 1 and Level 2 with a 100% success rate and a 87% success rate at Level 3. Southern Cross Publishing 2014-04 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37023/1/Determination%20of%20Chokanan%20mango%20sweetness.pdf Bejo, Siti Khairunniza and Kamaruddin, Syahidah (2014) Determination of Chokanan mango sweetness (Mangifera indica) using non-destructive image processing technique. Australian Journal of Crop Science, 8 (4). pp. 475-480. ISSN 1835-2693; ESSN: 1835-2707 http://www.cropj.com/april2014.html |
| spellingShingle | Bejo, Siti Khairunniza Kamaruddin, Syahidah Determination of Chokanan mango sweetness (Mangifera indica) using non-destructive image processing technique |
| title | Determination of Chokanan mango sweetness (Mangifera indica) using non-destructive image processing technique |
| title_full | Determination of Chokanan mango sweetness (Mangifera indica) using non-destructive image processing technique |
| title_fullStr | Determination of Chokanan mango sweetness (Mangifera indica) using non-destructive image processing technique |
| title_full_unstemmed | Determination of Chokanan mango sweetness (Mangifera indica) using non-destructive image processing technique |
| title_short | Determination of Chokanan mango sweetness (Mangifera indica) using non-destructive image processing technique |
| title_sort | determination of chokanan mango sweetness (mangifera indica) using non-destructive image processing technique |
| url | http://psasir.upm.edu.my/id/eprint/37023/ http://psasir.upm.edu.my/id/eprint/37023/ http://psasir.upm.edu.my/id/eprint/37023/1/Determination%20of%20Chokanan%20mango%20sweetness.pdf |