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Creation of a banana classifier 'Nanicão' from the evaluation of fruit quality parameters

Grant number: 20/01711-1
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): July 01, 2020
Effective date (End): June 30, 2021
Field of knowledge:Agronomical Sciences - Agronomy - Crop Science
Principal Investigator:Angela Vacaro de Souza
Grantee:Jéssica Marques de Mello
Home Institution: Faculdade de Ciências e Engenharia. Universidade Estadual Paulista (UNESP). Campus de Tupã. Tupã , SP, Brazil

Abstract

The aim of the project is to create software, through the MatLab computational environment, that is able to determine the banana ripeness stage (Totally green, more yellow than green, yellow, or yellow with brown areas), from the insertion of physical data: weight, texture and diameter of the fruits; physical-chemical: pH, titratable acidity, soluble solids and 'Ratio' and biochemicals: sugars, phenolic compounds, ascorbic acid, pigments, antioxidant activity by the DPPH and FRAP methods produced in the city of Tupã-SP. For the elaboration of the software, a selection of the attributes that will be collected will be carried out, prioritizing the non-destructive analyzes. The fruits will be harvested when they reach commercial size and transported to the Biology Laboratory of the School of Science and Engineering of Unesp - Tupã to be selected and evaluated. At the end of the experiment, it is expected that when informing the necessary attributes, for the produced interface, it will return to the stage of maturation in which the banana is. The project is relevant due to the large consumption that the banana has, in addition to being a necessity of the Companhia de Entrepostos e Armazéns Gerais de São Paulo (CEAGESP), responsible for a large part of the fruit warehousing that develops standards for the classification of vegetables, and with the objectification of the process it will cause the minimization of errors due to subjectivity, enabling a fairer remuneration to the producer and standardized products available to the consumer.