Determination of oil palm fresh fruit bunch ripeness—Based on flavonoids and anthocyanin content

• Published in: Industrial crops and products Vol. 36; no. 1; pp. 466 - 475
• Main Authors: Hazir, Mohd Hafiz Mohd, Shariff, Abdul Rashid Mohamed, Amiruddin, Mohd Din
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.03.2012
• Subjects: Anthocyanins; Classification analysis; Flavonoids; Grading system; Oil palm FFB; Anthocyanins; Flavonoids; Classification analysis; Oil palm FFB; Grading system

► Flavonoids and anthocyanins are potential as a predictor to classify the degree of oil palm FFB ripeness. ► Flavonoid and anthocyanin content decreased from immature to over mature oil palm FFBs. ► The highest overall classification accuracy was 87.7%. Non-destructive and real-time oil palm fresh...