Color and firmness classification of fresh market tomatoes

Yael Edan, H. Pasternak, I. Shmulevich, D. Rachmani, D. Guedalia, S. Grinberg, E. Fallik

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Abstract

A total of 370 tomatoes from two seasons were analyzed using a vision system and three mechanical properties sensors which measured firmness parameters. Multiple linear regresssion indicated classification based on color and firmness could be applied in practical sorting and improves overall classification. Hue values provided adequate information for classification. The best model (R2 = 0.96) based on 13 specific colors yielded severe misclassification of 2.2% for classification into 12 maturity classes and 79% correct classification with all samples classified ± one maturity stage according to USDA standards. A weighted color parameter provided a stable model invariant to changes in lighting conditions and yielded excellent results (R2 = 0.89). Quality classification was successfully achieved using a vision and drop impact sensor.

Original languageEnglish
Pages (from-to)793-796
Number of pages4
JournalJournal of Food Science
Volume62
Issue number4
DOIs
StatePublished - 1 Jan 1997

Keywords

  • Classification
  • Color analysis
  • Maturity
  • Sorting
  • Tomatoes

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