Non-Destructive Assessment of Mango Firmness and Ripeness Using a Robotic Gripper

Autores UPV
Año
Revista Food and Bioprocess Technology

Abstract

The objective of the study was to evaluate the use of a robot gripper in the assessment of mango (cv. BOsteen^) firmness as well as to establish relationships between the nondestructive robot gripper measurements with embedded accelerometers in the fingers and the ripeness of mango fruit. Intact mango fruit was handled and manipulated by the robot gripper, and the major physicochemical properties related with their ripening index were analyzed. Partial least square regression models (PLS) were developed to explain these properties according to the variables extracted from the accelerometer signals. Correlation coefficients of 0.925, 0.892, 0.893, and 0.937 with a root-mean-square error of prediction of 2.524 N/ mm, 1.579 °Brix, 3.187, and 0.517, were obtained for the prediction of fruit mechanical firmness, total soluble solids, flesh luminosity, and ripening index, respectively. This research showed that it is possible to assess mango firmness and ripeness during handling with a robot gripper.