Application if Image Processing Technique for Estimating Chilling Injury to Mango Fruit

To estimate quantitative and quality of agricultural products, a non destructive technique as image processing would be very useful and practical. This research examined the estimation of chilling injury in mango fruit using image processing technique. The experiment was arranged as factorial in completely randomized design with two factors; temperature (5, 15 and 24ºC) and observation (7 observation in 48hrs. interval), and three replications. Analysis of variance revealed significant differences between treatments for some quantative and quality traits of fruit such as total acid (TA), total soluble solids (TSS) and fruit firmness. The results showed positive significant correlation between TSS and image character “a*” and “L*” (r = 0.545** and r = 0.548**, respectively). There was negative significant correlation between fruit firmness and image characters “a*” and “L*” (r = 0.534** and r = 0.548**, respectively). In dertructive methed (laboratory) fruit characteristics changed after fourth and fifth observations when fruit internal characteristics have been affected. However, image processing revealed the differences between treatments in second observation.