USING IMAGE PROCESSING TO EVALUATE THE QUALITY OF ORANGE FRUITS IN A NON-DESTRUCTIVE MANNER
The aim of this research is to develop an image processing system that relies on machine vision to evaluate the chemical and physical properties in a non-destructive, fast and effective way to evaluate the quality of the orange fruits. Chemical and physical features such as TSS, titrated acidity, pH...
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| Format: | Article |
| Language: | English |
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University of Agricultural Sciences and Veterinary Medicine, Bucharest
2023-01-01
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| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.23_3/Art30.pdf |
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| author | Mahmoud ELHOSARY Adel ELMETWALLI Asaad DERBALA Salah ELSAYED |
| author_facet | Mahmoud ELHOSARY Adel ELMETWALLI Asaad DERBALA Salah ELSAYED |
| author_sort | Mahmoud ELHOSARY |
| collection | DOAJ |
| description | The aim of this research is to develop an image processing system that relies on machine vision to evaluate the chemical and physical properties in a non-destructive, fast and effective way to evaluate the quality of the orange fruits. Chemical and physical features such as TSS, titrated acidity, pH, TSS/T.acidity, liquid percentage, chlorophyll a, chlorophyll b, total chlorophyll and carotenoids were estimated. The results of the study showed that there is a relationship between the chemical and physical properties and the ripening of fruits. Relationships between R/G ratio range, G/R ratio, R/(R+G+B) range, NDVI1 index, VARI index, and VARI1 with some properties such as acidity, liquid percentage, pH, (TSS), TSS/ T.Acidity, chlorophyll a, chlorophyll b as well as the concentration of carotenoids at different ripening days. Correlation coefficient and multiple regression analysis were obtained by testing the correlation between (TSS), acidity, TSS/T. acidity, chlorophyll a, chlorophyll b and carotenoids, and ratios R/G ratio, R/(R+G+B), NDVI index and VARI index and VARI1 for orange fruits. The results showed that the mean of the indices of VARI, VARI1, NDVI1, and the R/G range provided a better indicator of the concentrations (TSS), acidity, TSS/T. acidity, and chlorophyll a and b for orange fruits. R/(R + G + B) ratio gave the highest regression coefficient with carotenoids (𝑅2=95∗∗∗). while NDVI1 index gave the highest regression coefficient with chlorophyll a and chlorophyll b (𝑅2=91∗∗∗and 𝑅2=92∗∗∗), respectively. |
| format | Article |
| id | doaj-art-0e4cff5ecbb24817b249d4504b793c4f |
| institution | DOAJ |
| issn | 2284-7995 2285-3952 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | University of Agricultural Sciences and Veterinary Medicine, Bucharest |
| record_format | Article |
| series | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| spelling | doaj-art-0e4cff5ecbb24817b249d4504b793c4f2025-08-20T03:20:43ZengUniversity of Agricultural Sciences and Veterinary Medicine, BucharestScientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development2284-79952285-39522023-01-01233267276608USING IMAGE PROCESSING TO EVALUATE THE QUALITY OF ORANGE FRUITS IN A NON-DESTRUCTIVE MANNERMahmoud ELHOSARYAdel ELMETWALLIAsaad DERBALASalah ELSAYEDThe aim of this research is to develop an image processing system that relies on machine vision to evaluate the chemical and physical properties in a non-destructive, fast and effective way to evaluate the quality of the orange fruits. Chemical and physical features such as TSS, titrated acidity, pH, TSS/T.acidity, liquid percentage, chlorophyll a, chlorophyll b, total chlorophyll and carotenoids were estimated. The results of the study showed that there is a relationship between the chemical and physical properties and the ripening of fruits. Relationships between R/G ratio range, G/R ratio, R/(R+G+B) range, NDVI1 index, VARI index, and VARI1 with some properties such as acidity, liquid percentage, pH, (TSS), TSS/ T.Acidity, chlorophyll a, chlorophyll b as well as the concentration of carotenoids at different ripening days. Correlation coefficient and multiple regression analysis were obtained by testing the correlation between (TSS), acidity, TSS/T. acidity, chlorophyll a, chlorophyll b and carotenoids, and ratios R/G ratio, R/(R+G+B), NDVI index and VARI index and VARI1 for orange fruits. The results showed that the mean of the indices of VARI, VARI1, NDVI1, and the R/G range provided a better indicator of the concentrations (TSS), acidity, TSS/T. acidity, and chlorophyll a and b for orange fruits. R/(R + G + B) ratio gave the highest regression coefficient with carotenoids (𝑅2=95∗∗∗). while NDVI1 index gave the highest regression coefficient with chlorophyll a and chlorophyll b (𝑅2=91∗∗∗and 𝑅2=92∗∗∗), respectively.https://managementjournal.usamv.ro/pdf/vol.23_3/Art30.pdf |
| spellingShingle | Mahmoud ELHOSARY Adel ELMETWALLI Asaad DERBALA Salah ELSAYED USING IMAGE PROCESSING TO EVALUATE THE QUALITY OF ORANGE FRUITS IN A NON-DESTRUCTIVE MANNER Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| title | USING IMAGE PROCESSING TO EVALUATE THE QUALITY OF ORANGE FRUITS IN A NON-DESTRUCTIVE MANNER |
| title_full | USING IMAGE PROCESSING TO EVALUATE THE QUALITY OF ORANGE FRUITS IN A NON-DESTRUCTIVE MANNER |
| title_fullStr | USING IMAGE PROCESSING TO EVALUATE THE QUALITY OF ORANGE FRUITS IN A NON-DESTRUCTIVE MANNER |
| title_full_unstemmed | USING IMAGE PROCESSING TO EVALUATE THE QUALITY OF ORANGE FRUITS IN A NON-DESTRUCTIVE MANNER |
| title_short | USING IMAGE PROCESSING TO EVALUATE THE QUALITY OF ORANGE FRUITS IN A NON-DESTRUCTIVE MANNER |
| title_sort | using image processing to evaluate the quality of orange fruits in a non destructive manner |
| url | https://managementjournal.usamv.ro/pdf/vol.23_3/Art30.pdf |
| work_keys_str_mv | AT mahmoudelhosary usingimageprocessingtoevaluatethequalityoforangefruitsinanondestructivemanner AT adelelmetwalli usingimageprocessingtoevaluatethequalityoforangefruitsinanondestructivemanner AT asaadderbala usingimageprocessingtoevaluatethequalityoforangefruitsinanondestructivemanner AT salahelsayed usingimageprocessingtoevaluatethequalityoforangefruitsinanondestructivemanner |