Firmness Classification of Tomato Fruits by Using Colour Parameters
Yıl: 2021 Cilt: 36 Sayı: 3 Sayfa Aralığı: 511 - 519 Metin Dili: İngilizce DOI: 10.7161/omuanajas.952786 İndeks Tarihi: 17-01-2023
Firmness Classification of Tomato Fruits by Using Colour Parameters
Öz: Aim of study: In this study, firmness classification potential of tomato fruits was investigated by using colour parameters measured with a colour measuring device. Material and methods: 202 ‘Bandita F1’ greenhouse tomatoes were used as trial material. In damage free colour measurements carried out by Minolta CR-400 colour measurement device, L*, a* and b* colour parameters were considered as main parameters. Other colour parameters (a*xb*, a*2, b*2 and a*/b*) were derived from main colour parameters. These colour parameters were associated with tomato firmness. In tomato firmness measurements, the force value at the skin rupture point was used and this value was expressed as tomato firmness. Tomato samples were grouped according to firmness by using clustering analysis method. In addition, linear discrimination analysis method was used in the classification of tomatoes according to firmness. Classification accuracy was improved by linear discrimination analysis and the number of parameters used was decreased with stepwise regression analysis method. The association between tomato firmness and colour parameters (L*, a*, b*, a*xb*, a*2, b*2 and a*/b*) was determined with Pearson Correlation test. Main results: Statistical analysis results showed that the association between tomato firmness and colour parameters was significant (P<0.01). According to linear discrimination analysis results, linear classification accuracy was calculated as 85.64% for main colour parameters approach and as 90.59% for seven colour parameters approach. The results of linear discrimination analysis performed by using the most important three colour parameters determined with stepwise regression analysis method showed that correct classification accuracy of tomatoes was 89.10%. Research highlights: The results showed that firmness classification of tomatoes could be done by using colour parameters and linear discrimination analysis method.
Anahtar Kelime: Domates meyvelerinin renk parametrelerine göre sertlik sınıflandırması
Öz: Bu çalışmada, renk ölçüm cihazı ile ölçülen renk parametreleri kullanılarak domates meyvelerinin sertlik sınıflandırma potansiyeli araştırılmıştır. Deneme materyali olarak 202 adet ‘Bandita F1’ sera domatesleri kullanılmıştır. Minolta CR-400 model renk ölçüm cihazı kullanılarak yapılan hasarsız renk ölçümlerinde, L*, a* ve b* renk parametreleri ana parametreler olarak dikkate alınmıştır. Diğer renk parametreleri (a*xb*, a*2, b*2 ve a*/b*) ana renk parametrelerinden türetilmiştir. Bu renk parametreleri, domates sertliği ile ilişkilendirilmiştir. Domates sertliği ölçümlerinde, kabuk yırtılma noktasındaki kuvvet değeri kullanılmış ve bu değer domates sertliği olarak ifade edilmiştir. Kümeleme analiz yöntemi kullanılarak domates örnekleri sertliğine göre gruplandırılmıştır. Ayrıca, domateslerin sertliğine göre sınıflandırma işlemlerinde, doğrusal ayırma analiz yöntemi kullanılmıştır. Sınıflandırma hassasiyeti doğrusal ayırma analizi ile iyileştirilmiş ve kullanılan parametre sayısı stepwise regresyon analiz yöntemi ile azaltılmıştır. Domates sertliği ve renk parametreleri (L*, a*, b*, a*xb*, a*2, b*2ve a*/b*) arasındaki ilişki, Pearson Korelasyon testi ile belirlenmiştir. İstatistiksel analiz sonuçları, domates sertliği ve renk parametreleri arasındaki ilişkinin önemli olduğunu göstermiştir (P<0.01). Doğrusal ayırma analizi sonuçlarına göre, doğrusal sınıflandırma hassasiyeti ana renk parametreleri yaklaşımı için % 85.64 ve yedi renk parametre yaklaşımı için de % 90.59 olarak hesaplanmıştır. Stepwise regresyon analiz yöntemi ile belirlenmiş olan en önemli üç renk parametresi kullanılarak yapılan doğrusal ayırma analizi sonuçları da, domateslerin doğru sınıflandırma hassasiyetinin % 89.10 olarak gerçekleştiğini göstermiştir. Sonuçlar, domateslerin sertlik sınıflandırmalarının renk parametreleri ve doğrusal ayırma analiz yöntemi kullanılarak gerçekleştirilebileceğini göstermiştir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Öztekin Y, VURSAVUŞ K, KESILMIS Z (2021). Firmness Classification of Tomato Fruits by Using Colour Parameters. , 511 - 519. 10.7161/omuanajas.952786 |
| Chicago | Öztekin Yeşim Benal,VURSAVUŞ Kubilay Kazım,KESILMIS ZEHAN Firmness Classification of Tomato Fruits by Using Colour Parameters. (2021): 511 - 519. 10.7161/omuanajas.952786 |
| MLA | Öztekin Yeşim Benal,VURSAVUŞ Kubilay Kazım,KESILMIS ZEHAN Firmness Classification of Tomato Fruits by Using Colour Parameters. , 2021, ss.511 - 519. 10.7161/omuanajas.952786 |
| AMA | Öztekin Y,VURSAVUŞ K,KESILMIS Z Firmness Classification of Tomato Fruits by Using Colour Parameters. . 2021; 511 - 519. 10.7161/omuanajas.952786 |
| Vancouver | Öztekin Y,VURSAVUŞ K,KESILMIS Z Firmness Classification of Tomato Fruits by Using Colour Parameters. . 2021; 511 - 519. 10.7161/omuanajas.952786 |
| IEEE | Öztekin Y,VURSAVUŞ K,KESILMIS Z "Firmness Classification of Tomato Fruits by Using Colour Parameters." , ss.511 - 519, 2021. 10.7161/omuanajas.952786 |
| ISNAD | Öztekin, Yeşim Benal vd. "Firmness Classification of Tomato Fruits by Using Colour Parameters". (2021), 511-519. https://doi.org/10.7161/omuanajas.952786 |
| APA | Öztekin Y, VURSAVUŞ K, KESILMIS Z (2021). Firmness Classification of Tomato Fruits by Using Colour Parameters. Anadolu Tarım Bilimleri Dergisi, 36(3), 511 - 519. 10.7161/omuanajas.952786 |
| Chicago | Öztekin Yeşim Benal,VURSAVUŞ Kubilay Kazım,KESILMIS ZEHAN Firmness Classification of Tomato Fruits by Using Colour Parameters. Anadolu Tarım Bilimleri Dergisi 36, no.3 (2021): 511 - 519. 10.7161/omuanajas.952786 |
| MLA | Öztekin Yeşim Benal,VURSAVUŞ Kubilay Kazım,KESILMIS ZEHAN Firmness Classification of Tomato Fruits by Using Colour Parameters. Anadolu Tarım Bilimleri Dergisi, vol.36, no.3, 2021, ss.511 - 519. 10.7161/omuanajas.952786 |
| AMA | Öztekin Y,VURSAVUŞ K,KESILMIS Z Firmness Classification of Tomato Fruits by Using Colour Parameters. Anadolu Tarım Bilimleri Dergisi. 2021; 36(3): 511 - 519. 10.7161/omuanajas.952786 |
| Vancouver | Öztekin Y,VURSAVUŞ K,KESILMIS Z Firmness Classification of Tomato Fruits by Using Colour Parameters. Anadolu Tarım Bilimleri Dergisi. 2021; 36(3): 511 - 519. 10.7161/omuanajas.952786 |
| IEEE | Öztekin Y,VURSAVUŞ K,KESILMIS Z "Firmness Classification of Tomato Fruits by Using Colour Parameters." Anadolu Tarım Bilimleri Dergisi, 36, ss.511 - 519, 2021. 10.7161/omuanajas.952786 |
| ISNAD | Öztekin, Yeşim Benal vd. "Firmness Classification of Tomato Fruits by Using Colour Parameters". Anadolu Tarım Bilimleri Dergisi 36/3 (2021), 511-519. https://doi.org/10.7161/omuanajas.952786 |
