Construction of Maturity Random Forest Models Based on the Changes of Fruit Firmness of Musa AAA Group Banana and Musa ABB Group Banana During Ripening

【Objective】The study was to explore the changes of fruit firmness of the stalk, the middle and the tip of Musa AAA group banana and Musa ABB group banana during ripening. Based on this, Random Forest models were established to predict the maturity of Musa AAA group banana and Musa ABB group banana.【Methods】Use Type GY-4 fruit durometer was used to measure the fruit firmness of the stalk, the middle and the tip of Musa AAA group banana and Musa ABB group banana, respectively. Correlation analysis was used to study the relationship between fruit firmness and other indexes related to maturity of banana. ANOSIM was used to classify the firmness of three parts during the ripening process of Musa AAA group banana and Musa ABB group banana, the Random Forest was used to construct models for their maturity prediction, and the importance of the fruit firmness of three parts on the model was compared.【Results】During the ripening process, the fruit firmness of Musa AAA group banana and Musa ABB group banana had a similar change trend, while the changes of fruit firmness of three parts were inconsistent. Through correlation analysis, it was found that banana had significant negative correlation with the activity of various enzymes and ethylene release. In addition, the error rates of the maturity prediction by Random Forest models were 4.94% and 0%, respectively,which indicated that these models could accurately predict the maturity of Musa AAA group banana and Musa ABB group banana, and the fruit firmness of the middle of Musa AAA group banana and the stalk of Musa ABB group banana had the greatest influence on their models.【Conclusion】By using Random Forest, the fruit firmness of Musa AAA group banana and Musa ABB group banana can predict their maturity accurately. The changes in fruit firmness of three parts are not consistent during the ripening process, and the utilization of bananas can be improved according to the maturity differences in various parts of the fruit. The fruit firmness of the middle of Musa AAA group banana and the stalk of Musa ABB group banana can better represent their maturity, which can provide a reference for quantification and rapid monitoring and classification of fresh bananas, thus promoting the development of food processing industry.