Influence of physical and biological variability and solution methods in fruit and vegetable quality nondestructive inspection by using imaging and near-infrared spectroscopy techniques: A review

Zhang, Baohua; Dai, Dawei; Huang, Jichao; Zhou, Jun; Gui, Qifa; Dai, Fang

doi:10.1080/10408398.2017.1300789

Cited by 80 publications

(33 citation statements)

References 131 publications

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“…Specifically there was a panel effect on overall green, lettuce, earthy, toothetch, and astringent and panel * product interactions for spinach, woody, water‐like, overall sweet, sour, and bitter. This occurrence was expected due to the variable nature of the samples evaluated (Moscowitz, ; Zhang et al., ).…”

Section: Testing Proceduresmentioning

confidence: 97%

Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach

Batziakas

Talavera

Swaney‐Stueve

et al. 2019

Journal of Food Science

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The consumer demand for locally grown fresh produce is continuously increasing in the United States. The high tunnel systems have been successfully utilized by small acreage growers for local production. Consumers are typically assessing appearance, freshness, flavor and aroma when purchasing produce. A common perception is that locally grown produce tastes better than nonlocal. However, there is not much evidence for supporting this claim. The objective of this study was to identify consumer acceptability and the sensory characteristics/differences of locally grown spinach in open field or in high tunnel and nonlocal commercially grown spinach. Spinach, Spinacia oleracea cv. “Corvair” was grown in open field and in high tunnel at Kansas State Univ. Olathe Horticulture Research and Extension Center (OHREC) in spring 2017 and the commercially grown spinach was purchased at a local retail store. A consumer study (n = 205) was conducted at Kansas State Univ., Olathe campus, and a descriptive sensory analysis was conducted by a highly trained descriptive analysis panel in the Center for Sensory Analysis and Consumer Behavior at Kansas State Univ., Manhattan campus, in spring 2017. The consumer test showed that high tunnel spinach scored significantly higher in overall liking (P < 0.0001), flavor liking (P < 0.0001), and texture liking (P < 0.05) when compared to open field and store purchased spinach. Descriptive analysis showed that locally grown spinach had higher intensity of attributes that indicate premium quality, such as green color and green/spinach flavors. Our results indicate that locally grown spinach was preferred from the consumers for its high organoleptic quality. Practical Application Locally grown spinach demonstrated high intensity in a set of sensory attributes that suggest a product with premium organoleptic quality. Correspondingly to these results, consumers liked spinach produced locally in high tunnels the most. The results of this study can be used for developing marketing strategies that are aiming specifically to the consumer niche that is seeking fresh produce of high organoleptic quality.

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Section: Testing Proceduresmentioning

confidence: 97%

Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach

Batziakas

Talavera

Swaney‐Stueve

et al. 2019

Journal of Food Science

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“…The possibility to estimate this feature directly on the tree, through the setup of portable devices, allowed a more precise definition of the optimum time for the fruit harvest and thus improved the final quality. A recent review [163], published in Critical Reviews in Food Science and Nutrition, gave a detailed summary about the influence of physical and biological variability, as well as the correction and compensation methods for eliminating or reducing the effects in fruit and vegetable quality nondestructive inspection using imaging and spectroscopy techniques. In fact, a great variety of physical and biological properties of agricultural products influence the optical propagation properties and interaction behaviors with incident light, thus decreasing the quality inspection accuracy.…”

Section: Process Control Authenticity and Classification Studiesmentioning

confidence: 99%

Review: NIR Spectroscopy as a Suitable Tool for the Investigation of the Horticultural Field

Cattaneo

Stellari

2019

Agronomy

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The last 10 years of knowledge on near infrared (NIR) applications in the horticultural field are summarized. NIR spectroscopy is considered one of the most suitable technologies of investigation worldwide used as a nondestructive approach to monitoring raw materials and products in several fields. There are different types of approaches that can be employed for the study of key issues for horticultural products. In this paper, an update of the information collected from the main specific International Journals and Symposia was reported. Many papers showed the use of NIR spectroscopy in the horticultural field, and the literature data were grouped per year, per product, and per application, such as studies of direct (chemical composition) and indirect (physical and sensorial) properties (P), process control (PC), and authenticity and classification studies (AC). A mention was made of a recent innovative approach that considers the contribution of water absorption in the study of biological systems.

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“…Much research has been done in this field with various products. An overview of the different technologies used in food processing and their advantages as well as disadvantages are given by Zhang, et al [1]. They describe which measuring techniques are commonly used in which applications and for which products.…”

Section: Introductionmentioning

confidence: 99%

High End Quality Measuring in Mango Drying through Multi-Spectral Imaging Systems

et al. 2020

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In modern fruit processing technology, non-destructive quality measuring techniques are sought for determining and controlling changes in the optical, structural, and chemical properties of the products. In this context, changes inside the product can be measured during processing. Especially for industrial use, fast, precise, but robust methods are particularly important to obtain high-quality products. In this work, a newly developed multi-spectral imaging system was implemented and adapted for drying processes. Further it was investigated if the system could be used to link changes in the surface spectral reflectance during mango drying with changes in moisture content and contents of chemical components. This was achieved by recovering the spectral reflectance from multi-spectral image data and comparing the spectral changes with changes of the total soluble solids (TSS), pH-value and the relative moisture content xwb of the products. In a first step, the camera was modified to be used in drying, then the changes in the spectra and quality criteria during mango drying were measured. For this, mango slices were dried at air temperatures of 40–80 °C and relative air humidities of 5%–30%. Samples were analyzed and pictures were taken with the multi-spectral imaging system. The quality criteria were then predicted from spectral data. It could be shown that the newly developed multi-spectral imaging system can be used for quality control in fruit drying. There are strong indications as well, that it can be employed for the prediction of chemical quality criteria of mangoes during drying. This way, quality changes can be monitored inline during the process using only one single measuring device.

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Influence of physical and biological variability and solution methods in fruit and vegetable quality nondestructive inspection by using imaging and near-infrared spectroscopy techniques: A review

Cited by 80 publications

References 131 publications

Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach

Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach

Review: NIR Spectroscopy as a Suitable Tool for the Investigation of the Horticultural Field

High End Quality Measuring in Mango Drying through Multi-Spectral Imaging Systems

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