Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging

Munera, Sandra; Besada, C.; Gómez-Sanchís, Juan; Salvador, Alejandra; Cubero, Sergio; Talens, Pau; Blasco, José

doi:10.1016/j.jfoodeng.2019.06.008

Cited by 20 publications

(10 citation statements)

References 36 publications

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“…Munera and co-workers have been evaluating the effectiveness of de-astringency treatments by HSI [ 116 ]. It has been employed in post-harvested or post-treated persimmon fruit to detect residual astringency [ 117 ]. Exposing these fruits to high CO 2 concentration treatments (95–98%) promoted anaerobic respiration in the fruit, making tannins insoluble at the end of the treatment and astringency to be no longer detected.…”

Section: Techniques To Quantify Astringencymentioning

confidence: 99%

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Pires¹,

Pastrana²,

Fuciños³

et al. 2020

Foods

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Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.

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Section: Techniques To Quantify Astringencymentioning

confidence: 99%

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Pires¹,

Pastrana²,

Fuciños³

et al. 2020

Foods

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“…"Rojo Brillante" is one of the main cultivars produced in the Mediterranean area, including Italy. Among the other and known persimmon cultivars, the "Rojo Brillante" is the most popular cultivar due to its high productivity and commercial quality [3,4]. This persimmon cultivar is seedless and ripens faster than the other cultivars.…”

Section: Introductionmentioning

confidence: 99%

Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Senadeera

Adiletta

Önal

et al. 2020

Foods

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Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

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“…The resulting spectrum was then normalised by the mean centre. A 10-fold CV was used to obtain the optimal number of latent variables (LV), as well as an estimate of the error rate of the models [30]. The results of the PLS-DA models were expressed as a percentage of correct classification for the calibration (using CV) and test sets.…”

Section: Discussionmentioning

confidence: 99%

RobHortic: A Field Robot to Detect Pests and Diseases in Horticultural Crops by Proximal Sensing

et al. 2020

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RobHortic is a remote-controlled field robot that has been developed for inspecting the presence of pests and diseases in horticultural crops using proximal sensing. The robot is equipped with colour, multispectral, and hyperspectral (400–1000 nm) cameras, located looking at the ground (towards the plants). To prevent the negative influence of direct sunlight, the scene was illuminated by four halogen lamps and protected from natural light using a tarp. A GNSS (Global Navigation Satellite System) was used to geolocate the images of the field. All sensors were connected to an on-board industrial computer. The software developed specifically for this application captured the signal from an encoder, which was connected to the motor, to synchronise the acquisition of the images with the advance of the robot. Upon receiving the signal, the cameras are triggered, and the captured images are stored along with the GNSS data. The robot has been developed and tested over three campaigns in carrot fields for the detection of plants infected with ‘Candidatus Liberibacter solanacearum’. The first two years were spent creating and tuning the robot and sensors, and data capture and geolocation were tested. In the third year, tests were carried out to detect asymptomatic infected plants. As a reference, plants were analysed by molecular analysis using a specific real-time Polymerase Chain Reaction (PCR), to determine the presence of the target bacterium and compare the results with the data obtained by the robot. Both laboratory and field tests were done. The highest match was obtained using Partial Least Squares-Discriminant Analysis PLS-DA, with a 66.4% detection rate for images obtained in the laboratory and 59.8% for images obtained in the field.

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Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging

Abstract: Discrimination of astringent and deastringed hard 'Rojo Brillante'persimmon fruit using a sensory threshold by means of hyperspectral imaging.

Cited by 20 publications

References 36 publications

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

RobHortic: A Field Robot to Detect Pests and Diseases in Horticultural Crops by Proximal Sensing

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