SOME PHYSICAL PROPERTIES AFFECTING DATES CLASSIFICATION | ||||
| Misr Journal of Agricultural Engineering | ||||
| Article 7, Volume 40, Issue 4, October 2023, Page 367-376 PDF (1.82 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjae.2023.227766.1111 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
D. Abo Bakr   1; W. K. Elhelew 2; S. Abdo Zayan3; M. A. Mayhoub 4
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| 1MSc. stud., Ag. Eng. Dept., Fac. of Ag., Ain Shams U., Cairo, Egypt. | ||||
| 2Assoc. Prof., Ag. Eng. Dept., Fac. of Ag., Ain Shams U., Cairo, Egypt. | ||||
| 3Head of research at the Plant Pathology Research Institute., Ag. Res. Center (A. R. C)., Giza, Egypt. | ||||
| 4Assist. Prof., Ag. Eng. Dept., Fac. of Ag., Ain Shams U., Cairo, Egypt. | ||||
| Abstract | ||||
| This research was inducted to investigate the differences between the physical properties for accepted and rejected dates for Mejdool and Saeidi varieties, to enhance the final products quality depending on their dimensional attributes. Dates' physical properties are crucial for minimizing losses during fruit handling. They also help to determine the quality of the fruit. The results showed that the difference appears between the physical properties of the accepted and rejected date fruits. In the Mejdool variety there was a difference between the mean for the properties of length, average width, mass, and volume. According to the study sample, it was shown that the accepted fruits of dates are more than (26 mm, 22 gm and 19 cm3) for the physical properties (average width, mass, and volume), respectively. Generally, as a result of the existence of an overlap in the range between the physical properties under study of the accepted and rejected date fruits, which reduces reliance on them in the classification processes. The classification processes for date fruits need other methods such as deep learning, image analysis, etc., to achieve a final good quality product. | ||||
| Keywords | ||||
| Date fruit; Physical properties; Handling process; Classification | ||||
| References | ||||
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