Non-invasive, Real Time in situ Techniques to Determine the Ripening Stage of Banana - Development of a Banana Ripening Index
Tillmann Ringer, Michael Blanke
Universität Bonn Landwirtschaftliche Fakultät, INRES- Horticultural Science, Germany
The objective of the work was to elaborate non-destructive, real-time, in situ
opto-electronic techniques to determine the ripening stage of Cavendish banana.
Four methods were used 1) chlorophyll degradation (DA-meter), 2) colour change (Minolta), 3) change in light reflectance (spectroscopy), and 4) peel gloss (Keyence CH72Z) and maybe develop a ripening index.
All the above results identified the fruit centre (rather than the tip) as a suitable candidate due to the most advanced ripening and least curved surface region of the fruit with easy access, when a carton is opened and the hands become accessible. This novel approach based on a comparison has shown the DA-meter, colorimeter and spectrometer as suitable candidates for the identification of each ripening stage. The combination of these three devices may be suitable for monitoring of banana ripening rooms in terms of temperature and humidity in addition to the present, colour-based ripening scale.
Keywords: Banana (Musa sapientum), chlorophyll degradation, colour, glossiness, non-invasive measurement, precision horticulture, ripening, spectral index, storage life
Contact Address: Michael Blanke, University of Bonn, INRES- Horticultural Science, Auf Dem Hügel 6, 53121 Bonn, Germany, e-mail: mmblankeuni-bonn.de