A shape equation for Hayward Kiwifruit

Olatunji, Jamal R.; Love, Richard; Shim, Young-Min; East, A.R.

doi:10.1080/10942912.2019.1584631

Cited by 7 publications

(4 citation statements)

References 13 publications

(15 reference statements)

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“…A lower transmitted signal intensity of ‘SunGold™’ was observed for fruit with CI when using a dual-laser system [ 29 ]. Furthermore, a large variation of µ a and µ s ’ was reported of kiwifruit skin compared with kiwifruit flesh [ 32 ]. Kiwifruit flesh tissue had absorption peaks at 970 nm, 1190 nm and 1390 nm in the NIR region, and the correlation between µ a and SSC reached R² = 0.8 [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

“…Kiwifruit samples were cut into half at the equator and juice extracted by hand from the stylar end half. Kiwifruit longitudinal profile (lp) was calculated using kiwifruit length, minor diameter and major diameter [32]. Non-destructive LBI measurement was conducted at 520 nm, which is the absorption peak of carotenoids.…”

Section: Kiwifruit Quality Assessmentmentioning

confidence: 99%

“…The SSC (%) of kiwifruit was measured by a refractometer (PR-32α, Atago, Tokyo, Japan) at 20 • C. Kiwifruit samples were cut into half at the equator and juice extracted by hand from the stylar end half. Kiwifruit longitudinal profile (lp) was calculated using kiwifruit length, minor diameter and major diameter [32].…”

Section: Kiwifruit Quality Assessmentmentioning

confidence: 99%

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Application of Absorption and Scattering Properties Obtained through Image Pre-Classification Method Using a Laser Backscattering Imaging System to Detect Kiwifruit Chilling Injury

Yang

Li²,

East³

et al. 2021

Foods

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Kiwifruit chilling injury (CI) damage occurs after long-term exposure to low temperature. A non-destructive approach to detect CI injury was tested in the present study, using a laser backscattering image (LBI) technique calibrated with 56 liquid phantoms for providing absorption coefficient (µa) and reduced scattering coefficient (µs’). Calibration of LBI resulted in a true-positive (TP) classification of 91.5% and 65.6% of predicted µs’ and µa, respectively. The optical properties of ‘SunGold™’and ‘Hayward’ kiwifruit were analysed at 520 nm with a two-step protocol capturing pre-classification according to the LBI parameters used in the calibration and estimation with the Farrell equation. Severely injured kiwifruit showed white corky tissue and water soaking, reduced soluble solids content and firmness measured destructively. Non-destructive classification results for ‘SunGold™’ showed a high percentage of TP for severe CI of 92% and 75% using LBI parameters directly and predicted µa and µs’ after pre-classification, respectively. The classification accuracy for severe CI ‘Hayward’ kiwifruit with LBI parameter was low (58%) and with µa and µs’ decreased further (35%), which was assumed to be due to interference caused by the long trichomes on the fruit surface.

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Section: Resultsmentioning

confidence: 99%

Section: Kiwifruit Quality Assessmentmentioning

confidence: 99%

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Application of Absorption and Scattering Properties Obtained through Image Pre-Classification Method Using a Laser Backscattering Imaging System to Detect Kiwifruit Chilling Injury

Yang

Li²,

East³

et al. 2021

Foods

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“…Yuan et al fitted the growth and development dynamics of kiwifruit fruit well by linear equations [ 26 ]. A new shape equation for Hayward kiwifruit has been developed by Olatunji et al, which can predict the fruit shape of kiwifruit within 4% error [ 27 ]. A model of kiwifruit berry development was presented, building on the model of Fishman and Génard used for peach fruit; the resulting model showed close simulation of field observations of fresh weight, dry matter, starch, and soluble solids in kiwifruit [ 28 ].…”

Section: Introductionmentioning

confidence: 99%

Prolonged On-Vine vs. Cold of Actinidia eriantha: Differences in Fruit Quality and Aroma Substances during Soft Ripening Stage

et al. 2022

Foods

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In order to find an efficient, economical and feasible method for soft ripening storage of kiwifruit, two softening methods (on-vine, cold) were utilized for the ‘Ganlv-2’ kiwifruit (Actinidia. eriantha) cultivar. A comprehensive evaluation was conducted on the quality changes in ‘Ganlv-2’ under different methods after fruit ripening by principal component analysis and mathematical modeling. Compared to kiwifruit under cold softening, kiwifruit treated with on-vine soft ripening had slightly greater sugar-acid ratios and flesh firmness and higher contents of dry matter, soluble solids, and soluble sugar. The titratable acid content was slightly lower in the on-vine group than in the cold group. The sensory evaluation results manifested little difference in fruit flavor between the two groups. However, at the end of the trial, the overripe taste of the on-vine group was lighter and the taste was sweeter than those of the cold group. More aromatic substances were emitted from the kiwifruit in the on-vine group. According to the mathematic model, there was no significant difference in fruit quality and flavor between the on-vine and traditional cold groups. The fruit in the on-vine group had a stronger flavor and lighter overripe flavor when they reached the edible state. This paper provided a novel storage method of A. eriantha, it can reduce the cost of traditional cold storage and reduce the pressure on centralized harvesting, and the feasibility of this method was verified from the fruit quality.

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Reconstruction of kiwifruit fruit geometry using a CGAN trained on a synthetic dataset

Olatunji

Redding

Rowe

et al. 2020

Computers and Electronics in Agriculture

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A shape equation for Hayward Kiwifruit

Cited by 7 publications

References 13 publications

Application of Absorption and Scattering Properties Obtained through Image Pre-Classification Method Using a Laser Backscattering Imaging System to Detect Kiwifruit Chilling Injury

Application of Absorption and Scattering Properties Obtained through Image Pre-Classification Method Using a Laser Backscattering Imaging System to Detect Kiwifruit Chilling Injury

Prolonged On-Vine vs. Cold of Actinidia eriantha: Differences in Fruit Quality and Aroma Substances during Soft Ripening Stage

Reconstruction of kiwifruit fruit geometry using a CGAN trained on a synthetic dataset

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