Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 14 ISSUE 3
Written by Tarek FOUDA, Shimaa SALAH
At different ripening stages the color of orange varies from nature green, yellow, to intense orange color. Sometimes, instead of chemical analysis, color measurement may be used if a correlation is present between the presence of the colored component and the chemical in the food since color measurement is simpler and quicker than chemical analysis. The aim of this research:(a)Study possibility of using computer vision and for as a suitable technique to predict of orange chemical properties fruit maturity according to their image analysis for color changes during maturity stage.(b)The relationships between hue and saturation of images in this research revealed that to find a sensitive relation between some different chemical properties. The results showed significant correlation between RGB, hue and saturation indices and some chemical properties such as total soluble solid (Tss), ph, acidity and percentage of liquid.
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