'Hass' Avocado Ripening Photographic Dataset

Published: 27 February 2024| Version 1 | DOI: 10.17632/3xd9n945v8.1


This dataset consists of 14,710 labeled photographs of Hass avocados (Persea Americana Mill. cv Hass), resized to 800 x 800 pixels and saved in the .jpg format, designed to facilitate the development of deep learning models for predicting ripening stages and estimating shelf-life. A total of 478 Hass avocados were acquired three days post-harvest and categorized into three storage groups: T10 at 10 ºC with 85% relative humidity (RH); T20 at 20 ºC with 85% RH; and Tamb under ambient conditions. The ripening process of these avocados was documented through daily photographs (2 of each sample of opposite sides), each linked to a detailed Ripening Index with five stages: 1 - Underripe; 2 - Breaking; 3 - Ripe (First Stage); 4 - Ripe (Second Stage); 5 - Overripe. The fourth stage marked the end of the avocados' shelf-life, with any sample classified as stage 5 considered beyond its prime. Time stamps on each photograph enable the tracking of the duration from any photograph, to the point each avocado reached the end of its shelf-life. Additionally, an Excel spreadsheet accompanies the dataset, listing all photograph filenames, their corresponding sample number, storage group, classification according to the 5-stage Ripening Index, the day the photograph was taken relative to the start of the experiment, and the side of the fruit photographed (a or b). Please cite the original contributors if you use it for your own work, by referring to this dataset.


Steps to reproduce

A total of 478 avocados (Persea Americana Mill. cv Hass) were stored under three distinct storage conditions: 10ºC with 85% relative humidity (RH); 20ºC with 85% RH; and ambient temperature. To monitor the ripening process throughout their shelf life, each sample was documented by taking two photographs daily (of opposite sides), using a HAVOX-HPB-40D Photo Studio Lightbox measuring 42 x 42 x 42 cm. This setup featured a matte white background, illuminated by two LED ramps providing a luminous flux of 12,000 lm ± 200 lm and a color temperature of 5500 K. A light diffuser cloth further refined the lighting conditions. Photographs were captured with a Canon EOS 60D DSLR camera, equipped with a Canon EF-S 18-55mm f/3.5-5.6 IS II lens, positioned atop the studio box. Camera settings were standardized at ISO 100, aperture at f/8.0, and shutter speed at 1/20 s. The photographs were analyzed and categorized using a 5-stage Ripening Index, intended to classify each avocado on a scale from 1 to 5, reflecting distinct stages in the ripening process, identified by a series of common characteristics: 1. Unripe - Exhibiting a yellowish-green color and a very firm texture, these avocados may display signs of sun damage or other pre-harvest markings. 2. Breaking - Beginning to ripen, the skin darkens to a greyish olive green with brown hues. While still firm, the avocado yields slightly under pressure. 3. Ripe (First Phase) - Marked by the emergence of purple spots on the skin, the texture softens, indicating readiness for slicing while resisting mashing. 4. Ripe (Second Phase) - Considered the peak of shelf-life, the skin turns a uniform purple, the flesh is soft to the touch, and the stem appears dry and light brown. There are no significant signs of decay. 5. Overripe - The avocados show clear senescence signs, including mold spots on the skin and stem, and separation between the exocarp and mesocarp, indicating they are past their prime. Stage four is deemed the end of the avocado's optimal shelf-life, while stage five avocados are considered beyond consumable quality. This Ripening Index provides a detailed framework for understanding the nuanced stages of avocado ripening, crucial for both shelf-life estimation and optimizing consumption timing.


Centro de Biotecnologia e Quimica Fina


Image Database


Fundação para a Ciência e a Tecnologia