У нас вы можете посмотреть бесплатно Development of Low-cost and Portable Vis/NIR Spectroscopy for Predicting Tomato Quality или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
Team Fruititutti present Development of Low-cost and Portable Vis/NIR Spectroscopy for Predicting Tomato Quality Tomatoes are commonly used in food industry as one of the main components or for flavoring and color. It is a common everyday consuming list, from individual buyers to large scale fast-moving food companies. In Indonesia, tomato fruits are placed in 50.77 points of sustainability index, signifying the importance of productivity [1]. To make up the demand, for the need of tomatoes, Indonesia farmers produce over 1,020,331 Tons of tomatoes in 2019 [2]. A set of parameters in tomato are needed to evaluate not only quality, but also maturity of tomato. Local market in Indonesia sells tomato with simple physical appearance evaluation and local wisdom. The thing we generally know about tomatoes is the “color determine it's maturity.” Which is particularly in exclusive when we know that ripeness of fruits has it’s own grading. Tomato fruits are climateric, which means that they grow and ripen even post-harvest. If they are immature, the taste will not be able to reach consumer satisfactory, while if overripe, it is harder to sustain the optimal quality because of the continuous growth, leading to defect. Since fruits with defects often reduces their attractivity. Worst case scenario is that most of them end up as waste, contributing to the already massive 14% of global waste from agricultural sector– because of the lack in storage management that causes tomato fruit disorders, catalyzed by wrong harvest timing. That practice has been going for long and is not effective in terms of mass production [3]. Footnotes: [1] FAO. (2019). The State of Food and Agriculture 2019: Moving forward on food loss and waste reduction - World. ReliefWeb. https://reliefweb.int/report/world/st.... [2] Direktorat Jendral Hortikultura Departemen Pertanian. 2010. Statistik Produksi Holtikultura. Kementrian Pertanian. hortikultura.pertanian.go.id. [3] Anonymous. (2016). 2016 Food Sustainability Index. BCFN Foundation: Food and Nutrition Sustainability Index. https://foodsustainability.eiu.com/ke.... Supervisors: Dr. Rudiati Evi Masithoh, STP, M.Dev.Tech. Bayu Dwi Apri Nugroho, STP., M.Agr., Ph.D. Team Leader Amanda Ghifary Members Nabila Salma Haryo Prasetyo Special thanks to Our Senior M. Fahri Reza Pahlawan for the contribution of data and guidance This video is purely educational and we did not intend to take advantage of monetizing it Video Source: Pixabay Videvo Haryo Prasetyo Personal Gallery For ARC 2020