Classification of mango by artificial neural network based on near infrared diffuse reflectance

摘要

The objective of this study was to apply the artificial neural network for mango classification based on their near infrared reflectance and the organoleptic taste score. The results indicated that the use of both the stepwise method and the principal component analysis in providing input for the neural network was feasible. The results of neural network on mango classification reached an accuracy of 88.9% for the sweet taste group, 100.0% for the sweet sour 83.3% for the sour and 100.0% for the bland ones at 5 principal components.