Ali Tanhaei; Ahmad Reza Dadras; Hossein Sabouri; Ebrahim Gholamalipour Alamdari; Sayed Javad Sajadi; Hossein Hosseini Moghaddam
Abstract
Olive (Olea europaea L.) is a historic and significant Mediterranean tree that has been widely used for its curative properties and oily nature. Images of 150 randomly selected fruits were captured and processed in three replications to investigate the genetic diversity among 98 olive genotypes. The ...
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Olive (Olea europaea L.) is a historic and significant Mediterranean tree that has been widely used for its curative properties and oily nature. Images of 150 randomly selected fruits were captured and processed in three replications to investigate the genetic diversity among 98 olive genotypes. The difference in all traits between genotypes was significant (P˂0.01), indicating a high level of genetic diversity among the olive genotypes. D1 outperformed other genotypes in terms of fruit area, major axis length, convex area, filled area, and equiv. diameter. The major axis length of the fruit exhibited a significant positive correlation with the perimeter, equivalent diameter, major axis length, and area of the stone (P≤0.01). Also, there was a significant, positive correlation between the minor axis lengths of the fruit and stone. The explained percentage of the traits’ associated markers indicated that the fruits’ major axis length had the highest cumulative coefficient (39%) with five bands. The IJS9-A and ScoT21-B genes regulated the most significant number of traits. The former regulated seven characteristics, i.e. fruit area, major axis length, minor axis length, convex area, filled area, equivalent diameter, and perimeter. In comparison, the latter regulated six characteristics, i.e. fruit area, major axis length, convex area, filled area, and the equivalent diameter of the fruit. Cluster analysis was used for categorizing genotypes into two groups. The findings of this study can be applied in hybridization and production programs for developing genotypes with more suitable fruits.
Navid Yazdani; Behnam Osanloo; Mahmoud Lotfi; Keyvan Asefpour Vakilian
Abstract
Digital image processing is an emerging tool to predict fruit quality; therefore present study was carried out to develop an image processing technique for investigating the storage life of cantaloupe. Potassium permanganate (KMnO4) impregnated materials were used to prolong the postharvest life of cantaloupe ...
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Digital image processing is an emerging tool to predict fruit quality; therefore present study was carried out to develop an image processing technique for investigating the storage life of cantaloupe. Potassium permanganate (KMnO4) impregnated materials were used to prolong the postharvest life of cantaloupe fruit and the effects of these treatments were evaluated by 3 image textural features parameters and flesh firmness. The treatments were divided into seven groups containing untreated, conventional paper impregnated with 7% KMnO4, nanozeolite impregnated with 7% KMnO4 and nanosponge impregnated with 0, 4, 7 and 10% KMnO4 respectively in packages. Findings of the investigations showed that the nanosponges impregnated by 7 or 10% KMnO4 could preserve the quality of cantaloupe over time by maintaining its color and flesh firmness which could be a result of ethylene absorption. Nanozeolite covered with 7% KMnO4 was also a good compound to preserve the fruit firmness. Image processing features including Entropy was increased and Homogeneity was decreased during cold storage whereas, fruits that are treated with nanosponge impregnated with 10% KMnO4 showed less Entropy and more Homogeneity than other treatments. Moreover, all KMnO4 treated fruits had better values of flesh firmness and image textural parameters than control. A significant correlation was observed between flesh firmness and image parameters. In total, nano-materials showed acceptable performance in extending the postharvest life of cantaloupes based on the fruit firmness and our findings illustrated that the image processing technique can be used to assess the quality of cantaloupe fruits during storage.
