Capstone

Republic of the Philippines
ILOILO STATE UNIVERSITY OF FISHERIES

SCIENCE AND TECHNOLOGY
MAIN CAMPUS – POBLACION SITE
Barotac Nuevo, Iloilo
COLLEGE OF INFORMATION AND COMMUNICATIONS
TECHNOLOGY
Contact No.: (Tel/Fax) (033) 339 7370 local 1012
Website: www.iscof.edu.ph / Email:iscofcict@gmail.com/ iscof-bncict@iscof.edu.ph
BACHELOR OF SCIENCE IN INFORMATION TECHNOLOGY
Saba Banana (Musa Acuminata) Ripeness Classification Using Image Processing
A Capstone Project
Presented to the Faculty of College
Of Information and Communication Technology
Iloilo State College of Fisheries – Barotac Nuevo, Iloilo
In Partial Fulfillment
Of the Requirements for the Degree
Batchelor of Science in Information Technology
by:
Aurilio, Neri Marie B.
Belo, Cheyenne G.
Bejare, Daneza B.
Cartagena, Crezeil A.
Jondanero, Kyle Josepth B.
Seloterio, Lovely Joy P.
March 2023
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Page
Approval Sheet
Dedication
Acknowledgement
Table of Contents
List of Tables
List of Figures
List of Appendices
Abstract
CHAPTER 1 – INTRODUCTION
1.1 Background of the Study
1.2 Objectives of the Study
1.3 Conceptual Framework
1.4 Significance of the Study
1.5 Scope and Limitations of the Study
1.6 Definitions of Terms
CHAPTER 2 – REVIEW OF RELATED LITERATURE

2.1 ….
2.2 ….
2.3 ….
CHAPTER 3 – METHODOLOGY
3.1 ….
3.2 ….
3.3 ….
CHAPTER 4 – RESULTS AND DISCUSSION
CHAPTER 5 – SUMMARY, CONLCUSION AND RECOMMENDATION
Summary
Conclusions
Recommendations
REFERENCES
APPENDICES
TECHNOLOGY
CURRICULUM VITAE
Chapter 1
INTRODUCTION
This is an introductory note to the whole research effort. It begins with

Background of the Study, followed by Objectives of the Study, Conceptual
Framework, Significance of the Study, Scope and Limitation of the Study and
Definition of Terms will be discussed lastly.
1.1 Background of the Study
Fruit Ripening is the process which intimately associated with the level of
ethylene content in the fruit. As the fruit ripens the level of ethylene content gradually
increases inside the fruit. The increased level of ethylene affects the fruit in a way that
induces a change in color, smell and taste of the fruit. These changes in physical and
chemical properties of the fruit can be used to identify whether the fruit is ripened or
not. The physical changes may be change in color, change in size, change in texture,
change in shape etc.[1] Identifying ripening stage using changes in chemical
properties requires use of destructive methods of measurement but give more accurate
results whereas, using changes in physical properties can be measured using non-
destructive methods.
[2] To beat this test, image processing and computational knowledge techniques
utilized, and identify the nature of fruits with high outcomes. The number of farmworkers
TECHNOLOGY
gradually decrease day by day in the fruit industry. Therefore, it is needful to adapt labor
saving technology. The image processing techniques is the best approach in this consequence
for identification of fruits, which make easy for sorting and packaging. Early in the ripening
process. It is necessary to design and implement image processing tools for correct ripening
stage classification of the different fresh incoming banana bunches. Ripeness in banana fruit
generally affects the eating quality and the market price of the fruit. To ensure the
productivity, competitively, quality standards and reliability of banana fruit products,
automatic image processing tools based upon intelligent techniques are paramount over visual
features methods.
1.2 Objectives of the Study
The goal of this study is to classify an Android based application for Banana
Ripeness Classification Using Image Processing.
1.2.1 General objectives
1. Determine the ripeness of saba banana.
2. To classify the acceptable appearance of a saba banana.
1.2.2 Specific Objectives
1. To develop, scan and differentiate the Saba Banana varieties predict its maturity
2. Ddistinguish the appearance saba banana fruit
3. To implement real time classification with the use of camera.
1.3 Conceptual Framework
Figure 1. Conceptual Framework of Monitoring the Ripeness of Saba Banana.

TECHNOLOGY
In Figure 1 the Saba Banana proposed system’s input-process-output structure framework.
Also figure 1 shows the input state the Saba Banana Image .Through the process, it discuss
the process of the Saba Banana from raw to ripe. To monitor the classification of Saba
Banana.
1.4 Significance of the Study
This sstudy will beneficial to the following:
Manufacturers - Can adopted the processing methods of this research. They can see the
ripeness of the Saba banana.
Consumers - They can test the ripeness of banana and also see the true color of it.
Future Researchers - The proposed study will benefit future researchers using this as
reference for conducting similar studies.

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1.5 Scope and limitation of the Study
This research focuses on finding out the ripeness of Saba. Recent studies and
researches will be used as reference in determining the ripeness of Saba. The study will focus
only in determinene the variety of Saba.
This research will not extend to determine the ripeness of other banana varieties. The
study will only focus to the specific variety of banana which is Saba. It will not show any
relations to other varieties.
1.6 Definitions of Terms
Banana - A long curve fruit which grows in clusters and has soft pulpy flesh and yellow skin
when ripe. (Cambridge University, 2023)
Ripeness - the state of fruit or crops being fully grown and ready to be eaten. (Oxford
Learner’s Dictionary, 2023)
Image Processing - Is a method to perform some operation on an image in order to get an
enhanced image or to extract some useful information from it. (University of Tartu,
2014)
Classification – The act or process of dividing things into groups according to their type.
(Cambridge Dictionary, 2023)

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References
[1] June, 2021, Wang, Zhao & Liu, Quande& Dou, Qi. (2020). Contrastive Cross-site Learning
with Redesigned Net for COVID-19 CT Classification, https://ijarsct.co.in/Paper1571.pdf
[2] R. Yamini, MuskanLawania, Aashna Bansal. Morphology Based Lung Nodule Detection
Using Machine Learning. JCR. 2020; 7(4): 237-242. doi:10.31838/jcr.07.04.44, ,
https://ijarsct.co.in/Paper1571.pdf
TECHNOLOGY
Chapter II
Review of Related Literature
This chapter includes review of related literature and studies which are related saba
banana (musa acuminata) ripeness classification using image processing. It also covers related
research concepts.
2.1 How to Ripen Bananas Quickly

According to Zauberman, (2022), a ripe banana is yellow (with some brown
spots) and just starting to soften, but it still holds its shape. At that stage, it's just right
for a fruit salad because it won't get mushy. The more brown speckles, the riper the
bananas, the sweeter they'll be!
2.2 Saba Bananas
Based on Asian Family Marketing, (2023), saba bananas are typically
selected for cooked preparations when the peels are still green and are turning yellow.
For raw consumption, choose bananas that have ripened and have a golden yellow-
brown peel. Saba bananas have a sweet, tangy, and starchy taste when raw,
developing richer, savory, and sweet flavor notes with a subtle fruitiness when
cooked.
2.3 Banana Ripeness Classification Based On Image Processing With Machine

Learning
Based on IJARSCT, (2021), banana is one of the most consumed fruits

globally. It contributes about 16% of the world’s fruit production according to FAO.
Maturity stage of fresh banana fruit is a principal factor that affects the fruit quality
during ripening and marketability after ripening. The machine learning techniques
with adequate concepts of image processing have a great scope to provide intelligence
for designing an automation system to differentiate the fruits according to its type,
variety, matureness and intactness. Application of image processing has helped
agriculture to improve yield estimation, disease detection, fruit sorting, irrigation and
maturity grading.
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According to FAO, (2002), above 67 million metric tons is produced

worldwide. Usually, evenly green and matured bananas are harvested to increase the
shelf life and prevent loss during transportation. They remain firm and green with no
any significant physical (color and texture) and chemical changes. Consumers primarily
evaluate bananas on skin color.
2.5 Assessment of banana fruit maturity by image processing technique
Based on J food Sci technol, (2015), maturity stage of fresh banana fruit is an
important factor that affects the fruit quality during ripening and marketability after
ripening. The ability to identify maturity of fresh banana fruit will be a great support
for farmers to optimize harvesting phase which helps to avoid harvesting either under-
matured or over-matured banana. This study attempted to use image processing
technique to detect the maturity stage of fresh banana fruit by its color and size value
of their images precisely. A total of 120 images comprising 40 images from each stage
such as under-mature, mature and over-mature were used for developing algorithm
and accuracy prediction. The mean color intensity from histogram; area, perimeter,
major axis length and minor axis length from the size values, were extracted from the
calibration images.
2.6 Physicochemical and physiological changes during the ripening of Banana

(Musaceae) fruit grown in Colombia
According to Moreno, Tran, et al, (2020), the physicochemical and

physiological attributes of three contrasting commercial varieties of Musaceae,
Dominico Harton (plantain), Guineo (cooking banana) and Gros Michel (dessert
banana), were evaluated and statistically analysed during post-harvest ripening.
Quality attributes differed markedly among varieties, both in fresh fruits and during
ripening. Variety (V) had a significant effect (P < 0.001) on all attributes except total
soluble solids (TSS), carotenes and total chlorophyll. Storage time (ST) had a
significant effect on all attributes except color parameter b* and total carotenes.
Starch levels decreased significantly (P < 0.001) during ripening, with nearly
complete hydrolysis in Gros Michel, followed by Guineo and Dominico Harton.
Discriminant analysis showed that central diameter, TSS of the pulp, color parameter
a* and total starch had the highest weight in the differentiation among varieties. These
results point out which parameters may help improve current methods for monitoring
ripening of bananas, in particular the commercially important varieties in this study.
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2.7 Evaluating the ripening stages of Musa acuminata × balbisiana (Saba) using
2D-image analysis
According to Moso, Puda, et al, (2021), the color and texture features from
the 90 images that were used to train SVM were able to achieve a 70% overall
agreement in classifying the 30 Saba banana samples into unripe, ripe, and overripe
classes. Nevertheless, the SVM was still able to garner a 100% accuracy rating for the
ripe banana images. Hence, 2D-image analysis has the potential to be a non-
destructive alternative in classifying the ripening stages of Saba banana as well as
other similar fruits in the food industry, but can always be improved further in the
future.
2.8 Ripening Behaviour of Banana with Different Sources of Ethylene

According to Microbiol, (2021), present experiment laid out in Completely
Randomized Design with seven treatments and three replications was carried out at
Banana Research Station, Jalgaon (M.S.) during the year 2015-16. Ethylene gas and
Ethephon were used as the sources of ethylene. There were three concentration of
each ethylene gas and ethephon viz. 50, 100 and 150 ppm. Ethylene gas treated fruits
were kept in the ripening chamber up to 36 hrs.at200C and 85- 90 % RH.
Conspicuous changes were witnessed in fruit color and green color changed to yellow
color. Similarly, the chemical parameters namely TSS; reducing and total sugar
exhibited an increasing trend with increase in concentration and period after the
treatment. There was gradual decrease in titratable acidity as the ripening process
progressed and also with the increase in the concentration of ethylene gas and
ethephon, as well. Lower acidity was observed in the fruits treated with ethylene gas.
The physiological loss in weight (PLW) was found to increase with the advancement
of storage period irrespective of treatments up to eight days at ambient conditions.
Banana fruits treated with 150 ppm ethylene gas had the maximum PLW as compared
to other treatments. It was noticed that more the concentration of ethylene gas, faster
the ripening process in banana. Banana fruits treated with ethylene gas recorded
significantly higher sensory score indicating that the ripening banana fruits with
ethylene gas had good acceptability on 4th day of ripening. Ripening of banana with
150 ppm ethylene gas in low cost ripening chamber at 200C temperature and 85-90 %
RH for 36 hours is found safest way of ripening banana.
2.9 Fruit Ripening

Based on Fox, Giovannoni,(2011), Fleshly fruit development and ripening are
complex processes involving numerous physiological and molecular changes that are
unique to plants. Model plant systems such as Aradidoosis
and tomato have provided numerous insights into ethylene synthesis and signal
transduction and its involvement in fruit ripening. Various molecular and genetic tools
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in tomato, such as micro- arrays, DNA markers, mapping populations, and more
recently, the tomato genome sequence, have allowed for rapid examination of fruit
development and ripening. Numerous ripening mutants in tomato have provided
important information on the ripening of fleshy fruits. Discovery of critical
transcription factor genes such as RIN, CNR, and TAGL1 in tomato have begun to
shed light on the regulatory mechanisms of ripening that operate upstream of
ethylene. Advances in understanding the synthesis and accumulation of carotenoids,
the contributions of ethylene and light signal transduction in addition to cell-wall
metabolism alterations during fruit ripening offer novel ways to consider and
understand ripening as a complex regulatory genetic and metabolic system which can
be modified for human benefit.
2.10. How Do Fruits Ripen?
According to Moirangthem,Tucker(2018), There is nothing like eating a fruit

when it is just ripe. Ripeness brings out the best flavor, texture, and even an
appetizing smell. Eat that same fruit a week before it is ripe, and you will get a
completely different experience. The ripeness of fruit influences the choice of which
fruit we pick at supermarkets. However, once fruits are ripe, they tend to spoil
quickly, as you might have noticed in your own experience. This article provides an
insight into two of the changes that are associated with fruit ripening: (1) softness; and
(2) flavor, in particular, sweetness, and the role of ethylene gas in controlling fruit
ripening.
TECHNOLOGY
How to Ripen Bananas Quickly
Saba Bananas
Banana Ripeness Classification Based

On Image Processing With Machine
Learning
z
Assessment of banana fruit maturity by
image processing technique
Physicochemical and physiological

changes during the ripening of Banana
(Musaceae) fruit grown in Colombia
Ripening Behaviour of Banana with
Different Sources of Ethylene
Fruit Ripening
How Do Fruits Ripen?

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Republic of the Philippines

ILOILO STATE UNIVERSITY OF FISHERIES

Saba Banana (Musa Acuminata) Ripeness Classification Using Image Processing

CHAPTER 2 – REVIEW OF RELATED LITERATURE

CHAPTER 4 – RESULTS AND DISCUSSION

CHAPTER 5 – SUMMARY, CONLCUSION AND RECOMMENDATION

This is an introductory note to the whole research effort. It begins with

1.1 Background of the Study

change in shape etc.[1] Identifying ripening stage using changes in chemical

productivity, competitively, quality standards and reliability of banana fruit products,

1.2 Objectives of the Study

Ripeness Classification Using Image Processing.

1.2.1 General objectives

1. Determine the ripeness of saba banana.

2. To classify the acceptable appearance of a saba banana.

1.2.2 Specific Objectives

2. Ddistinguish the appearance saba banana fruit

3. To implement real time classification with the use of camera.

1.3 Conceptual Framework

Figure 1. Conceptual Framework of Monitoring the Ripeness of Saba Banana.

In Figure 1 the Saba Banana proposed system’s input-process-output structure framework.

1.4 Significance of the Study

This sstudy will beneficial to the following:

ripeness of the Saba banana.

reference for conducting similar studies.

1.5 Scope and limitation of the Study

only in determinene the variety of Saba.

relations to other varieties.

1.6 Definitions of Terms

when ripe. (Cambridge University, 2023)

Learner’s Dictionary, 2023)

Image Processing - Is a method to perform some operation on an image in order to get an

(Cambridge Dictionary, 2023)

with Redesigned Net for COVID-19 CT Classification, https://ijarsct.co.in/Paper1571.pdf

Using Machine Learning. JCR. 2020; 7(4): 237-242. doi:10.31838/jcr.07.04.44, ,

Review of Related Literature

2.1 How to Ripen Bananas Quickly

2.3 Banana Ripeness Classification Based On Image Processing With Machine

Based on IJARSCT, (2021), banana is one of the most consumed fruits

According to FAO, (2002), above 67 million metric tons is produced

2.5 Assessment of banana fruit maturity by image processing technique

2.6 Physicochemical and physiological changes during the ripening of Banana

According to Moreno, Tran, et al, (2020), the physicochemical and

2.8 Ripening Behaviour of Banana with Different Sources of Ethylene

2.9 Fruit Ripening

2.10. How Do Fruits Ripen?

According to Moirangthem,Tucker(2018), There is nothing like eating a fruit

How to Ripen Bananas Quickly

Banana Ripeness Classification Based

Physicochemical and physiological

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