Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine
Avocado, a climacteric fruit, exerts high rate of respiration and ethylene production and thereby subject to ripening during storage. Therefore, its ripening is a significant factor to impart optimum quality in postharvest storage. To understand the dynamics of ripening and to assess the degree of r...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/4706147 |
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