Application of hue spectra fingerprinting during cold storage and shelf-life of packaged sweet cherry

Abstract

Presented work investigated the application of a new color analysis technique in post-harvest life of sweet cherry (Prunus avium L. ‘Hudson’). The hue spectra fingerprinting creates a histogram of image colors by summarizing the saturation. The advantage of this calculation method is that vivid colors make peaks while neutral background color is eliminated without object segmentation. Partial Least Squares (PLS) regression was used to estimate reference parameters during 9 d cold storage at 10 ± 0.5 °C (RH = 90 ± 1%) and following 2 d shelf-life at 20 ± 0.5 °C. The reference parameters of respiration, weight loss, fruit firmness and total soluble solid (TSS) content were measured. Samples were split into seven groups according to the number of perforations of polypropylene film and fructose concentration of moisture absorber. It was observed that parameters TSS and fruit firmness were the most sensitive to the length of storage. Weight loss was affected significantly by packaging. All reference parameters were estimated by PLS model with R2 > 0.917, but weight loss and respiration obtained high estimation error of RMSE% = 48.02% and 11.76%, respectively. TSS and fruit firmness prediction were successful with RMSE% = 0.84% and 1.85%, respectively. Desiccation and color change of peduncle became visible in the green range of hue spectra. Color change of red fruit was observed with decreasing saturation in the red range of hue spectra. Our findings suggest that hue spectra fingerprinting can be a useful nondestructive method for monitoring quality change of sweet cherry during post-harvest handling and shelf-life.

Effect of perforation packaging on quality of fresh-cut carrot during storage

“…The weight loss of control was much higher compared to perforated packs. Similar behavior was observed in perforation packaging for carrot (Dawange et al, 2016) and for fresh fruit (Nguyen et al, 2020). In this work, the firmness of carrot slices was determined using the penetration force into the cortex of each slice.…”

Ozone treatment on cucumber and tomato during simulated retail storage

“…Measurements. The measurements were performed according to Baranyai et al (2020), Nguyen et al (2020aNguyen et al ( , 2020b and Zsom et al (2020). Stiffness, surface color, weight loss, decay percentage and DA index were conducted at the initial time (day 0) and on the 4 th , 8 th , 12 th and 16 th day.…”

“…Weight loss was determined by weighing the samples at the beginning of the experiment and each interval with a balance (Sartorius, Germany). Results were expressed as percentage loss of initial readings according to Nguyen et al (2020a). -Decay percentage.…”

Postharvest quality of hydroponic strawberry coated with chitosan-calcium gluconate

“…Nowadays, fruit market is in high demand, thus maintaining quality of fruit including nutrition, microbial safety, and specific characteristics during storage are necessary. In order to meet the market requirements, many technologies have been applied to prolong the postharvest life of fruit including chemical treatment (Nguyen et al, 2020a, Baranyai et al, 2020, edible coating (Hazarika et al, 2019), radiation treatment (Jesus Filho et al, 2018), modified atmosphere packaging (Rux et al, 2016), ethylene absorber (Nguyen et al, 2018), moisture absorber (Nguyen et al, 2020b).…”