Physical Properties of Iranian Berhi Date at Different Stages of Maturity

Razieh Pourdarbani, Hamid Reza Ghassemzadeh, Hadi Seyedarabi, Fariborz Zaare Nahandi and Mohammad Moghaddam Vahed

Sustainable Agriculture Research, 2012, vol. 01, issue 2

Abstract: In the present study, some physical properties of the Iranian date (Berhi variety) were determined at three stages of maturity namely Khalal, Rotab and Tamar. Color and textural features of samples were extracted by image processing toolbox of Matlab software. Total soluble solids (TSS), pH and weight of samples were also measured. The relationship between color and TSS, surface area and weight were obtained. The maximum correlation between TSS content and color occurred in blue for Rotab and Tamar but in red for Khalal. In the meantime, color and textural features differences between three stages of maturity were significant. There was a linear relationship between weight and surface area. The weights and areas of Rotab and Tamar were significantly different from those of Khalal.

Keywords: Agricultural and Food Policy; Agricultural Finance (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:ags:ccsesa:231392

DOI: 10.22004/ag.econ.231392

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