Prediction of Ripening Stage of Cameo Apple Using Fourier-Transform Infrared Spectroscopy

Abstract

Traditionally, farmers determine when a crop is ready for harvest by observing sensible attributes. They inspect the color or other physical observables which their crops exhibit and make decisions based on these observations and their past experience. This research presents for the first time a mathematical method employing Fourier-transform infrared spectroscopy to quantify the maturation or ripeness of Cameo apple based on the changes in concentrations of selected constituent components (e.g., glucose) in the apple fruit. Cameo apple fruit samples were collected from a single tree every 15 days during the last 60 days of the apple fruit maturation cycle and then analyzed with Fourier-transform infrared spectroscopy. The vibrational bands from the Fourier-transform infrared spectra were assigned to specific functional group. The peak intensities of the vibrational bands corresponding to glucose molecule were normalized and plotted against the number of days remaining before the apple fruit maturity and were observed to show a linear relationship. This relationship can be used to calculate the time required for the apple fruit to reach maturity and also to calculate the concentration of constituent components at any stage of its growth cycle.