A Review on Non-Destructive Techniques for Evaluating Quality of Fruits

Abstract

Even though the fruit ripening is a natural process, it can also be processed by means of different artificial fruit ripening agents. In the recent years, due to the effect of artificial ripening of fruits the various health related issues has increased. Thus the consequence of artificial ripening has become questionable. There are both direct and indirect health hazards allied with artificial fruit ripening agents, which requires both qualitative and quantitative analysis of chemicals and their impact on fruit quality. So it is important to evaluate the quality of artificially-ripened fruits, and to analyze the changes in food value. The presence of artificial ripening agent is usually encountered on the fruit skin. But it is also very important to enumerate the existence of detrimental chemicals within fruitflesh and to analysis the impact of these chemicals on the food value of artificially ripened fruits. This paper is a review in image processing in order to design a fruit grading system based on Machine vision, Near infrared spectroscopy and Hyperspectral imaging.

Colorimetric sensing of calcium carbide over banana peels using 5,5′-dithiobis-(2-nitrobenzoic acid) (DTNB) as a rapid chemoreceptor: a point of care tool for food fraud analysis

“…Complex and time-consuming traditional methods, 26–28 such as liquid chromatography, liquid chromatography–mass spectrometry, data processing techniques, optical techniques, photoacoustic spectroscopy, and electrochemical methods, are currently used for CaC 2 measurement. 21,29 Although these techniques can accurately quantify CaC 2 at low concentrations, they are not relevant to the consumers in the field. 30–32 To protect the worldwide environment and human health, analytes (dangerous substances) must be monitored promptly, effectively, and on-site.…”