Banana Fruit Quality Assessment Using Impedance Measurement Technique

• Technology Oriented • Business Driven • Sustainable Development • Environmental Friendly
BANANA FRUIT QUALITY ASSESSMENT

USING IMPEDANCE MEASUREMENT
TECHNIQUE
Supervisor : Dr. Samsuzana Bt. Abd Aziz

Examiners : Prof. Ir. Dr. W. Ishak B. W. Ismail
Dr. Muhammad Razif
Presented by :
NUR ULATIKAH BT IBRAHIM(155364)
1
CONTENT
Introduction
Literature Review
Problem statement
Objective
Material and method
Result and discussion
Conclusion
Recommendation 2
INTRODUCTION
• Banana (Musa paradisiaca L.) is one of the

most widely cultivated fruit in Malaysia.
• Its provide a good source of nutrients for

both human and animal consumption.
• Bananas are typical fruits having a

climacteric rise (a physiological
phenomenon caused by ethylene).
• Post harvest quality of banana changes

rapidly and make banana an extremely
perishable fruits. Banana color guide
• The storage period and the ripening

treatment could be critical for retailer.
• Therefore, it is important to assess

banana quality through an inexpensive,
fast and non-destructive approach.
• Most of the approach to assess the

quality of banana are destructive and
based on human expertise.
• In this study, impedance measurement

has been used to assess banana quality
as an inexpensive, fast and non-
destructive approach.
LITERATURE REVIEW
• Near-Infrared (NIR) spectroscopy to analyze
color variation (Gunasekaran, 2001) is used to
replace the human vision evaluation.
• A non-destructive measurement using resonant

frequencies, acoustic response and ultrasonic
have been used to replace penetrometer in
investigate the firmness of fruit (Gunasekaran,
2001).
• Sweetness is normally referred as the total

soluble content in °Brix (Harker et al., 2002a).
It is measured using refractometer and
required internal tissue sample that will
destruct the fruit.
• Varlan et al. (1996) carried out impedance

measurement on apples and tomatoes.
PROBLEM STATEMENT
• Most of the current method and research
involved a costly instrument and some of
them is destructive to the fruit.
• Peel color is considered as a good indicator of

banana ripeness as the chlorophyll content in
the peel reduces with banana ripening (Li et
al., 1997).
• However, this method is based on human

visual determination. It can be imprecise and
insufficient to assess the internal quality
changes
OBJECTIVES
• To study the dielectric characteristic of banana

from Berangan variety at different ripeness
using impedance measurement.
• To correlate the impedance measurement with

the soluble solid content (SSC) measurement in
the banana as the banana ripens.
• To develop model to predict SSC value based on

impedance measurement for ripeness
determination.
MATERIAL
A. INSTRUMENT AND SOFTWARE
Figure 1 Impedance Analyzer

Board AD5933 with ECG probe
Figure 2 AD5933 Beta Version REV.
1.0
Figure 3 Pocket Refractometer

PAL- α (Atago Co., Ltd)
B. Material
Figure 4 Figure 5 Figure 6

Unripe Ripe Overripe
Table 1 Classification of three different ripeness of banana at
ripening stage
Category Unripe Ripe Overripe
Yellow with brown flecks
Color All green Full Yellow
Physiology Self-development Eating-ripe stage Overripe stage
Characteristics Very firm fruit with very Soft fruit with good Brown flecks indicate high
low sugar content. flavour. Fruit should sugar. Consumer can
Immediately upon be on display and refrigerate fruit to maintain
arrival at warehouse, not in storage. flavour or can be peeled
fruit should be placed and frozen. Fruits should be
into ripening room at separated from less ripe
appropriate temperature. fruit.
Appropriate stage for
long distance
transportation.
METHODOLOGY
A. Data collection process for impedance
Figure 7 Impedance analyzer Figure 8 ECG probes were Figure 9 Frequency sweep
board with ECG probe connected attached to the banana was set from 100 Hz to
to the laptop 100 kHz
Figure 11 Data downloaded

into Microsoft excel format
Figure 10 Impedance measurement
displayed by the software
B. Data collection process for SSC measurement
Figure 12 Ten g of Figure 13 The tissue Figure 14

flesh was sampled was homogenized Measurement of
with 40 ml distilled SSC
water
C. Data Analysis
Figure 15 Select Anova: single Figure 16 Input the data range

factor from Data Analysis Tool in
MS excel
D. Model Development
Microsoft Excel was used in model

development. Linear regression model was
done to find the equation for the frequency
from 20.1 kHz to 30.1 kHz with 1 kHz interval.
E. Model Validation
 The model quality was quantified by root
mean square error (RMSE). The RMSE were
calculated by using equation 1 as follows;
Equation 1
An experiment was done to validate the

models that have been developed from simple
linear regression.
SSC predicted were calculated from the

impedance measurement for 10 samples by
using the equation from simple linear
regression.
RESULT AND DISCUSSION
A) Impedance measurement of banana from Berangan
variety at different ripeness
10080
10060
10040
Impedance (Ω)
10020
Unripe
10000 Ripe
Overripe
9980
9960
9940
19000 24000 29000 34000
Frequency (Hz)
Figure 17 Relationship between Impedance changes of unripe, ripe and

overripe banana over the frequency of 20.1 kHz to 30.1 kHz
 Statistical analysis on differences between the
ripeness groups for impedance measurement
Table 2 Statistical analysis using ANOVA: Single factor
ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 29851.58033 2 14925.79017 27.26916602 7.9203E-11 3.056366
Within Groups 82102.5668 150 547.3504454
Total 111954.1471 152

B) SSC measurement of banana from Berangan
variety at different ripeness
Table 3 Average SSC value at different ripeness groups
Average SSC value (%Brix) Ripeness groups

0.47 Unripe
0.49 Unripe
0.68 Unripe
3.51 Ripe
3.54 Ripe
3.63 Ripe
4.38 Overripe
4.58 Overripe
5.03 Overripe
 Statistical analysis on differences between the
ripeness groups for SSC measurement
Table 4 Statistical analysis using ANOVA: Single factor
ANOVA
Source of
Variation SS df MS F P-value F crit
Between
Groups 27.24447 2 13.62223 318.8559 8.1E-07 5.143253
Within Groups 0.256333 6 0.042722
Total 27.5008 8
C) Correlation between Impedance measurement
and SSC measurement of banana from Berangan
variety.
6
5 20.1 kHz
21.1kHz
4 22.1kHz
SSC (%Brix)
23.1kHz
3 24.1kHz
25.1kHz
2 26.1kHz
27.1kHz
1 28.1kHz
29.1kHz
0 30.1kHz
9970 9985 10000 10015 10030 10045 10060 10075 10090
Impedance(Ω)
Figure 18 Correlation between SSC measurements with Impedance

measurements at the frequency over 20.1kHz to 30.1 kHz
D) Prediction of SSC value using linear regression
models
6
Table 5 RMSE at the frequency of

5
20.1 kHz to 24.1kHz in model
development
4
SSC(%Brix)
Frequency Linear regression RMSE 3
(kHz) model (%Brix)
20.1 y = - 0.041x+413.6 1.258 2
21.1 y = - 0.046x+463.8 0.769 y = -0.046x + 463.89

1 R² = 0.7163
23.1 y = - 0.069x+694.4 0.895
24.1 y = - 0.093x+933.6 1.131 0
9960 10010 10060 10110
Impedance(Ω)
Figure 19 Scatter plot of SSC versus

Impedance at frequency of 21.1 kHz in model
development
CONCLUSION
• Results indicated that the impedance
measurement has a good potential to be used
in assessing the SSC of banana fruit as the
quality indicator in order to predict its
ripening and storage period.
• The impedance measurement technique

provides a non-destructive measurement,
quick, easy approach and suitable for
industrial application.
RECOMMENDATION
• Further research involved seven stage of
banana ripeness, increase the number of
sample and other parameter such as firmness,
peel color changes and moisture content.
• It is interested if impedance measurement

could be used for other fruits or change to
vegetables.
Thank You

Banana Fruit Quality Assessment Using Impedance Measurement Technique

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• Technology Oriented • Business Driven • Sustainable Development • Environmental Friendly

BANANA FRUIT QUALITY ASSESSMENT

Supervisor : Dr. Samsuzana Bt. Abd Aziz

• Banana (Musa paradisiaca L.) is one of the

• Its provide a good source of nutrients for

• Bananas are typical fruits having a

• Post harvest quality of banana changes

• The storage period and the ripening

• Therefore, it is important to assess

• Most of the approach to assess the

• In this study, impedance measurement

• A non-destructive measurement using resonant

• Sweetness is normally referred as the total

• Varlan et al. (1996) carried out impedance

• Peel color is considered as a good indicator of

• However, this method is based on human

• To study the dielectric characteristic of banana

• To correlate the impedance measurement with

• To develop model to predict SSC value based on

Figure 1 Impedance Analyzer

Figure 3 Pocket Refractometer

Figure 4 Figure 5 Figure 6

Figure 11 Data downloaded

Figure 12 Ten g of Figure 13 The tissue Figure 14

Figure 15 Select Anova: single Figure 16 Input the data range

Microsoft Excel was used in model

An experiment was done to validate the

SSC predicted were calculated from the

Figure 17 Relationship between Impedance changes of unripe, ripe and

Table 2 Statistical analysis using ANOVA: Single factor

Source of Variation SS df MS F P-value F crit

Between Groups 29851.58033 2 14925.79017 27.26916602 7.9203E-11 3.056366

Within Groups 82102.5668 150 547.3504454

Total 111954.1471 152

Average SSC value (%Brix) Ripeness groups

Table 4 Statistical analysis using ANOVA: Single factor

Within Groups 0.256333 6 0.042722

Figure 18 Correlation between SSC measurements with Impedance

Table 5 RMSE at the frequency of

21.1 y = - 0.046x+463.8 0.769 y = -0.046x + 463.89

Figure 19 Scatter plot of SSC versus

• The impedance measurement technique

• It is interested if impedance measurement

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