Classification of Banana Fruit Maturity using zNose

Abstract

A study was undertaken to classify the banana fruits based on their ripening/maturity by using zNose flavour detection technique. The quality parameters of banana fruits viz., respiratory quotient (RQ), total soluble solids (TSS), moisture content and firmness at each ripening/maturity stage were determined and the results were correlated with zNose flavour data. The principal component analysis (PCA) was used to identify the ripening/maturity stages of banana fruits and also to test the variability of the observed data. By using multiple linear regression (MLR), models were established to predict the fruit quality parameters. The coefficient of determination (r²) corresponding to the predicted respiratory quotient, total soluble solids, moisture content and firmness were found to be 0.93, 0.94, 0.96 and 0.95, respectively, signifying better prediction of the banana fruits into different ripening/maturity stages.