Omani research project applies new technique for banana quality control
Dr. Mai Khalfan Salim Al Dairi, Research Assistant at Sultan Qaboos University, won in the Information and Communication Technologies field in the Young Researcher's category.
Discussing her research project, Dr. Mai Al Dairi stated that bananas are susceptible to mechanical damage due to bruising caused by improper handling and it gets spoiled due to improper storage conditions.
The research team applied a simulated drop impact test and evaluated the mechanical damage magnitude by fractal dimension using a machine vision system to characterise the bruise intensity and quality of bananas as affected by different impact energies and storage temperatures.
Dr. Mai Al Dairi said that to evaluate the bruise area, the fractal dimension, browning index, grayscale value, and total colour difference were determined after 48 hours of impact by image processing. Besides, conventional analyses of bruise area, bruise size, and bruising susceptibility were also performed. The effect of drop heights, ball weights, and storage temperatures on the main quality parameters (weight, firmness, colour, sugar content, and acidity) was studied.
According to Dr. Mai Al Dairi, the results indicated that fractal dimension analysis provides high accuracy in describing bruises in bananas, opening up new avenues for improving quality control during transportation and storage.
The study identified a quality problem, showing that storing damaged bananas at improper temperatures can worsen the situation, leading to weight loss, reduced firmness, and significant changes in sugar and acidity, ultimately making the fruit less
appealing to consumers.
Through this study, Dr. Mai Al Dairi recommended using modern technologies such as applying fractal analysis to accurately assess the size of bruises and the severity of damage and utilising machine vision technologies to improve banana quality control throughout the supply chain; and choosing appropriate storage temperatures such as storing bananas at optimal temperatures that limit the aggravation of damage and maintain their nutritional and visual quality.
She maintained that these efforts contribute to providing a better product to
consumers and reducing economic losses for farmers and traders.
This research project was published in the journal Food Chemistry with an impact factor of 8.5. The research team consisted of Dr. Mai Al Dairi, Dr. Pankaj B. Pathare, Prof. Rashid Abdullah Al Yahyai, Dr. Hemanatha Jayasuriya, and Dr. Zahir
Humaid Al Attabi.
Regarding her win, Dr. Mai Al Dairi stated that 'Winning the National Research Award has been a profound recognition of my dedication to addressing one of the real-world challenges through research. It symbolises not only personal achievement but also the impact of myself and our Postharvest and Value Addition Research Team work on advancing knowledge and contributing to sustainable agricultural practices. This award also serves as a motivation to further my commitment to meaningful research that benefits both local and global communities, inspiring others to pursue excellence in their fields.'
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