Estimating Fruit Characteristics through Image Analysis in ‘Fuji’ Apple Fruits

초록

All observed outer features in Fuji apple fruits failed to show certain relationships with Brix degree and their pigment contents also did not exhibit a reliable correlation with it except chlorophyll b content. The distribution of red and green color showed higher significance with Brix degree (r=0.52 and 0.44). On the other side, fruit outer features negatively correlated with flesh firmness (r=0.70 in fruit weight, 0.61 in fruit length, and 0.79 in fruit diameter) and titratable acidity (r=0.56 in fruit weight, 0.46 in fruit length, and 0.56 in fruit diameter). Flesh firmness and titratable acidity showed negative correlation with anthocyanin content, but had positive correlation with chlorophyll content. However, there was negative correlation of color distribution on fruit skin to flesh firmness and titratable acidity. An index was devised at the basic concept of fruit cross-sectional shape (CS) to improve the evaluation of Brix degree, flesh firmness, and titratable acidity through observing outer fruit appearance. In presuming fruit characteristics by fruit outer features, the introducing CS index generally increased the reliance in estimating Brix degree, but decreased the significance in measuring flesh firmness and titratable acidity.

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