A primary study on forecasting the days before decay of peach fruit using near-infrared spectroscopy and electronic nose techniques

Huang, Lingxia; Meng, Liuwei; Zhu, Nan; Wu, Di

doi:10.1016/j.postharvbio.2017.07.014

Cited by 68 publications

(27 citation statements)

References 33 publications

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“…In the combination of multivariate analysis (chemometrics), the potential of Vis/NIR spectroscopy has been greatly enhanced. To date, Vis-NIR spectroscopy and related approach have been successfully applied to develop theoretical models for the discrimination of shelf-life or storage stages of freshcut salads and apples (Beghi, Giovenzana, Civelli, & Guidetti, 2016), peaches (Huang, Meng, Zhu, & Wu, 2017), pears (He, Fu, Rao, & Fang, 2016), and Valerianella locusta L. (Giovenzana, Beghi, Buratti, Civelli, & Guidetti, 2014). Post-harvest quality, such as SSC (soluble solids content), dry matter, pH, and firmness, was also investigated in tomatoes (Huang, Lu, & Chen, 2018), oranges (Ncama, Opara, Tesfay, Fawole, & Magwaza, 2017), sweet cherries (Escribano, Biasi, Lerud, Slaughter, & Mitcham, 2017), plums (Li, Pullanagari, Pranamornkith, Yule, & East, 2017), pears (Wang, Wang, Chen, & Han, 2017), and kiwifruits (Li et al, 2017) by Vis/NIR spectroscopy.…”

Section: Introductionmentioning

confidence: 99%

On‐line discrimination of storage shelf‐life and prediction of post‐harvest quality for strawberry fruit by visible and near infrared spectroscopy

Shen

Zhang

Cao

et al. 2018

J Food Process Engineering

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Quick assessment of storage time is important for the guarantee of fruit shelf‐life. On‐line discrimination of refrigerated storage time and prediction of post‐harvest quality for strawberry fruit was carried out by visible and near‐infrared (Vis/NIR) spectroscopy. For the classification of samples with storage time of 1, 3, 5, and 7 days, partial least square discriminant analysis (PLS‐DA) achieved correct classified rates of 93.3–97.4% in prediction based on selected wavelengths obtained by competitive adaptive reweighted sampling (CARS) at speeds of 0.05, 0.10, and 0.15 m/s. Moreover, for prediction of soluble solids content (SSC) in strawberry, the determination coefficient (rp2), root mean square error of prediction (RMSEP), and RPD value obtained by PLS coped with CARS at fruit moving speed of 0.10 m/s was 0.733, 0.699 °Brix and 1.96, respectively. Overall, this study indicates that Vis–NIR spectroscopy offers the potential as an on‐line tool for quality assurance of strawberry fruit. Practical applications Visible and near‐infrared (Vis/NIR) spectroscopy is a very attractive technique for nondestructive evaluation of quality of food products. Strawberry has an extremely short shelf‐life which is estimated to be less than 5 days. Rapid identification its postharvest storage time is essential for the evaluation of its shelf‐life. Based on the results reported here, Vis–NIR has the potential for on‐line monitoring of postharvest storage time and post‐harvest quality for strawberry fruit in real situation.

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Section: Introductionmentioning

confidence: 99%

On‐line discrimination of storage shelf‐life and prediction of post‐harvest quality for strawberry fruit by visible and near infrared spectroscopy

Shen

Zhang

Cao

et al. 2018

J Food Process Engineering

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“…Flavor is one of the most important sensory attributes of braised beef. The electronic nose (E‐nose) instrument (Ruifen Trading Co. Ltd., Shanghai, China) used in this study consisted of a sampler, array sensors, a chamber containing 14 sensors, and a pattern recognition software (Huang, Meng, Zhu, & Wu, ). Three grams of sample was chopped and poured into a special vial for E‐nose measurement and equilibrated at 37 ± 1°C for 2 hr.…”

Section: Methodsmentioning

confidence: 99%

Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef

Wang

Zhang

Adhikari

et al. 2019

J Food Process Engineering

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The aim of this article was to compare the effects of three different heating methods; water bath (WB), radio frequency (RF), microwave (MW), and their combinations (WB–RF, WB–MW, RF–MW) on reducing bacterial load, extending shelf‐life, and preserving quality (color, texture, peroxide value, and smell) of vacuum packed braised beef. The thermally processed samples were stored at 37°C, and the total number of bacterial colonies, pH, color, texture, and smell profiles was measured and analyzed. WB–RF heating was found to be the most suitable among these three methods and their combinations. WB–RF prolonged the shelf‐life of samples to the longest and also caused the least damage to color, texture, flavor, and caused least lipid oxidation. The WB–RF processed samples had similar sensory acceptability to that of untreated samples. Practical applications Compared with high temperature and high pressure sterilization, flexible heating methods can be a feasible approach to not only guarantee a certain shelf‐life of the braised beef but also improve the sensory and nutritional quality of products thus increasing the acceptability to consumers.

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“…[15] E-nose capability for identification or detection of fungal disease in fruits and vegetables has been evaluated also for cocoa [29] , potato [30] and peach. [12,31] They either studied fungal disease in the external parts of the samples or ignored the sample preparation time when they targeted the inner parts of fruit, especially thick-skinned ones. For pomegranate variety characterization, reinforcing the aromatic concentration to acquire high sensor responses is necessary as preliminary experiments revealed that the headspace achieved a stable condition after 30 min of equilibration.…”

Section: Introductionmentioning

confidence: 99%

Quality detection of pomegranate fruit infected with fungal disease

Nouri

Mohtasebi

Rafiee

2020

International Journal of Food Properties

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The presence of hidden fungal disease inside pomegranate fruit has reduced the price in the trade of the pomegranate. Alternaria spp. is a widespread fungal disease threatening pomegranate quality. The present study aimed to examine the efficiency of the Electronic nose (E-nose) system as a fast, nondestructive, and low-cost method in diagnosis the amount of Alternaria fungi of the pomegranate. Sixty samples were classified to 0, 25, 50, 75, and 100% amount of Alternaria spp. Linear Discriminant Analysis (LDA), Back Propagation Neural Network (BPNN) and Support Vector Machine (SVM) methods were applied and compared as linear and non-linear analysis methods for detection. The results showed that the LDA method successfully detected healthy and infected samples with 100% accuracy, only by using two Metal Oxide Semiconductor (MOS) sensors. As a prediction method, BPNN showed higher accuracy of 100% in the detection of 0, 25, 50, 75, and 100% infected pomegranates. The results indicated that the E-nose technique is a reliable instrument to detect the quality of the pomegranate with high precision.Abbreviations: BPNN: back propagation neural network; E-nose: electronic nose; LDA: linear discriminant analysis; MOS: metal oxide semi-conductor; PCA: principal component analysis; SVM: support vector machine ARTICLE HISTORY

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A primary study on forecasting the days before decay of peach fruit using near-infrared spectroscopy and electronic nose techniques

Cited by 68 publications

References 33 publications

On‐line discrimination of storage shelf‐life and prediction of post‐harvest quality for strawberry fruit by visible and near infrared spectroscopy

On‐line discrimination of storage shelf‐life and prediction of post‐harvest quality for strawberry fruit by visible and near infrared spectroscopy

Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef

Quality detection of pomegranate fruit infected with fungal disease

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