Document Type : Research paper

Authors

1 Grape Processing and Preservation Department, Faculty of Agriculture, Research Institute of Grape and Raisin, Malayer University, Malayer, Iran

2 Department of Horticulture and Landscape Engineering, Faculty of Agriculture, Malayer University, Malayer, Iran

3 Department of Food Science and Technology, Toyserkan Faculty of Engineering and natural resources, Bu-Ali Sina University, Hamadan, Iran

4 Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamadan, Iran

10.22059/ijhst.2024.365138.694

Abstract

Artificial neural networks (ANN) can be used as a nondestructive method for estimating the shelf life and quality attributes of fruits and vegetables. In this research, in order to model the storage process of fruit grapes (Vitis vinifera cv. Rishbaba) coated with maltodextrin, including different levels of potassium nanocarbonate (0 and 2%) and pyracantha extract (0 and 1.5%), artificial neural network was used. After applying these coatings, the fruits were stored for 60 days in a cold storage with a temperature of -1°C and a relative humidity of 90%. Weight loss percentage, Titrable acidity (TA), pH, texture firmness, color index (a*) and general acceptance of fruit grapes were investigated. Artificial neural networks were used to predict changes. By examining different networks, the feedforward backpropagation network with 3-10-6 topologies with coefficient of determination (R²) greater than 0.988 and mean square error (MSE) less than 0.005 and by using hyperbolic sigmoid tangent activation function, resilient learning pattern and 1000 learning process were determined as the best neural method. On the other hand, the results of the optimized models showed that this model had the highest and lowest accuracy for predicting the weight loss percentage (R2= 0.9975) and a* (R2= 0.5671) of the samples respectively.

Keywords