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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/4706147 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849414039642308608 |
|---|---|
| author | Monzurul Islam Khan Wahid Anh Dinh |
| author_facet | Monzurul Islam Khan Wahid Anh Dinh |
| author_sort | Monzurul Islam |
| collection | DOAJ |
| description | 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 ripening in the avocado, electrical sensing technique is utilized in this study. In particular, electrical impedance spectroscopy (EIS) is found to uncover the physiological and structural characteristics in plants and vegetables and to follow physiological progressions due to environmental impacts. In this work, we present an approach that will integrate EIS and machine learning technique that allows us to monitor the ripening degree of the avocado. It is evident from our study that the impedance absolute magnitude of the avocado gradually decreases as the ripening stages (firm, breaking, ripe, and overripe) proceed at a particular frequency. In addition, principal component analysis shows that impedance magnitude (two principal components combined explain 99.95% variation) has better discrimination capabilities for ripening degrees compared to impedance phase angle, impedance real part, and impedance imaginary part. Our classifier utilizes two principal component features over 100 EIS responses and demonstrates classification over firm, breaking, ripe, and overripe stages with an accuracy of 90%, precision of 93%, recall of 90%, f1-score of 90%, and auc of 88%. The study offers plant scientists a low cost and nondestructive approach to monitor postharvest ripening process for quality control during storage. |
| format | Article |
| id | doaj-art-717212ad6f0b41ea87338c4ed3ce775b |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-717212ad6f0b41ea87338c4ed3ce775b2025-08-20T03:33:57ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/47061474706147Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector MachineMonzurul Islam0Khan Wahid1Anh Dinh2Department of Electrical and Computer Engineering, University of Saskatchewan, Saskatoon S7N 5A2, CanadaDepartment of Electrical and Computer Engineering, University of Saskatchewan, Saskatoon S7N 5A2, CanadaDepartment of Electrical and Computer Engineering, University of Saskatchewan, Saskatoon S7N 5A2, CanadaAvocado, 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 ripening in the avocado, electrical sensing technique is utilized in this study. In particular, electrical impedance spectroscopy (EIS) is found to uncover the physiological and structural characteristics in plants and vegetables and to follow physiological progressions due to environmental impacts. In this work, we present an approach that will integrate EIS and machine learning technique that allows us to monitor the ripening degree of the avocado. It is evident from our study that the impedance absolute magnitude of the avocado gradually decreases as the ripening stages (firm, breaking, ripe, and overripe) proceed at a particular frequency. In addition, principal component analysis shows that impedance magnitude (two principal components combined explain 99.95% variation) has better discrimination capabilities for ripening degrees compared to impedance phase angle, impedance real part, and impedance imaginary part. Our classifier utilizes two principal component features over 100 EIS responses and demonstrates classification over firm, breaking, ripe, and overripe stages with an accuracy of 90%, precision of 93%, recall of 90%, f1-score of 90%, and auc of 88%. The study offers plant scientists a low cost and nondestructive approach to monitor postharvest ripening process for quality control during storage.http://dx.doi.org/10.1155/2018/4706147 |
| spellingShingle | Monzurul Islam Khan Wahid Anh Dinh Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine Journal of Food Quality |
| title | Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine |
| title_full | Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine |
| title_fullStr | Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine |
| title_full_unstemmed | Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine |
| title_short | Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine |
| title_sort | assessment of ripening degree of avocado by electrical impedance spectroscopy and support vector machine |
| url | http://dx.doi.org/10.1155/2018/4706147 |
| work_keys_str_mv | AT monzurulislam assessmentofripeningdegreeofavocadobyelectricalimpedancespectroscopyandsupportvectormachine AT khanwahid assessmentofripeningdegreeofavocadobyelectricalimpedancespectroscopyandsupportvectormachine AT anhdinh assessmentofripeningdegreeofavocadobyelectricalimpedancespectroscopyandsupportvectormachine |