Monitoring of fresh-cut Valerianella locusta Laterr. shelf life by electronic nose and VIS–NIR spectroscopy

Giovenzana, V.; Beghi, R.; Buratti, Susanna; Civelli, R.; Guidetti, R.

doi:10.1016/j.talanta.2013.12.014

Cited by 35 publications

(18 citation statements)

References 30 publications

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“…In the combination of multivariate analysis (chemometrics), the potential of Vis/NIR spectroscopy has been greatly enhanced. To date, Vis-NIR spectroscopy and related approach have been successfully applied to develop theoretical models for the discrimination of shelf-life or storage stages of freshcut salads and apples (Beghi, Giovenzana, Civelli, & Guidetti, 2016), peaches (Huang, Meng, Zhu, & Wu, 2017), pears (He, Fu, Rao, & Fang, 2016), and Valerianella locusta L. (Giovenzana, Beghi, Buratti, Civelli, & Guidetti, 2014). Post-harvest quality, such as SSC (soluble solids content), dry matter, pH, and firmness, was also investigated in tomatoes (Huang, Lu, & Chen, 2018), oranges (Ncama, Opara, Tesfay, Fawole, & Magwaza, 2017), sweet cherries (Escribano, Biasi, Lerud, Slaughter, & Mitcham, 2017), plums (Li, Pullanagari, Pranamornkith, Yule, & East, 2017), pears (Wang, Wang, Chen, & Han, 2017), and kiwifruits (Li et al, 2017) by Vis/NIR spectroscopy.…”

Section: Introductionmentioning

confidence: 99%

On‐line discrimination of storage shelf‐life and prediction of post‐harvest quality for strawberry fruit by visible and near infrared spectroscopy

Shen

Zhang

Cao

et al. 2018

J Food Process Engineering

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Quick assessment of storage time is important for the guarantee of fruit shelf‐life. On‐line discrimination of refrigerated storage time and prediction of post‐harvest quality for strawberry fruit was carried out by visible and near‐infrared (Vis/NIR) spectroscopy. For the classification of samples with storage time of 1, 3, 5, and 7 days, partial least square discriminant analysis (PLS‐DA) achieved correct classified rates of 93.3–97.4% in prediction based on selected wavelengths obtained by competitive adaptive reweighted sampling (CARS) at speeds of 0.05, 0.10, and 0.15 m/s. Moreover, for prediction of soluble solids content (SSC) in strawberry, the determination coefficient (rp2), root mean square error of prediction (RMSEP), and RPD value obtained by PLS coped with CARS at fruit moving speed of 0.10 m/s was 0.733, 0.699 °Brix and 1.96, respectively. Overall, this study indicates that Vis–NIR spectroscopy offers the potential as an on‐line tool for quality assurance of strawberry fruit. Practical applications Visible and near‐infrared (Vis/NIR) spectroscopy is a very attractive technique for nondestructive evaluation of quality of food products. Strawberry has an extremely short shelf‐life which is estimated to be less than 5 days. Rapid identification its postharvest storage time is essential for the evaluation of its shelf‐life. Based on the results reported here, Vis–NIR has the potential for on‐line monitoring of postharvest storage time and post‐harvest quality for strawberry fruit in real situation.

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Section: Introductionmentioning

confidence: 99%

On‐line discrimination of storage shelf‐life and prediction of post‐harvest quality for strawberry fruit by visible and near infrared spectroscopy

Shen

Zhang

Cao

et al. 2018

J Food Process Engineering

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“…at 10°C and relative humidity of 82%. The storage conditions were chosen to simulate an average stressed environment that a commercial product may experiencing during distribution [13,18].…”

Section: Green Saladmentioning

confidence: 99%

“…However, in these complex multi-parameter systems, there is no simple correlation between cause and effect and direct determination of the relevant parameters often is needed. Such a practice is expensive since requires repeated chemical, biochemical and microbiological tests, implies collection of several food specimens and preliminary treatments of each sample, including the simplest ones, like pH determination [17,18]. The characterization of the wastes becomes even harder [14][15][16][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables

Haman

Signorelli

Duce

et al. 2019

J Therm Anal Calorim

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Protocols and guidelines were assessed in order to apply Isothermal Calorimetry as a complementary/alternative method to monitoring, during the shelf life, the microbial growth/metabolism in commercial fresh cut vegetables with random initial microbial population. Moreover, the endogenous microbial population was used as a biosensor to check the modifications occurred during long storage for aftermarket characterization in the frame of vegetable waste treatments. Validation was obtained following ready-to-use carrots highlighting the effects of the different exposed surface (cylinders, sticks and à-la-julienne cut) on the overall spoiling process during shelf life and green salad stored up to 14 days as regard the aftermarket characterization.

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“…In a study of Gobbi et al (2015), e-nose with four MOS sensors was available for rapid diagnosis of Enterobacteriaceae in vegetable soups. Results of Giovenzana, Beghi, Buratti, Civelli, and Guidetti (2014)'s work demonstrated that a commercial portable e-nose composed of 10 MOS sensors was able to monitor freshness decay of fresh-cut Valerianella locusta L. based on evolution of the aroma profile during storage.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose

Chen

Zhang

Bhandari

et al. 2018

LWT

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This study investigated a freshness assessment method utilizing electronic nose (e-nose) for fresh-cut green bell pepper (Capsicum annuum var. grossum) stored at 7±1 °C. Physicochemical results showed that the fresh-cut green bell peppers were fresh until 5 days and became spoiled at 7 days, particularly as evidenced by a surge in aerobic plate count and MDA content on subsequent days. The e-nose data combined hierarchical cluster analysis (HCA) can preliminarily distinguish between fresh (days 0, 1, 3 and 5) and spoiled (days 7 and 9) samples. Principal component analysis (PCA) result showed that days 0 and 1 samples were mixed together in PCA plot, and the other different groups can be obtained according to the different sampling days. Partial least squares (PLS) statistical model (R 2 =0.9783, RMSE=0.3317) was used to correlate the e-nose data with the aerobic plate counts. The results suggested the promising possibility of e-nose system for monitoring freshness of fresh-cut green bell pepper.

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Monitoring of fresh-cut Valerianella locusta Laterr. shelf life by electronic nose and VIS–NIR spectroscopy

Cited by 35 publications

References 30 publications

On‐line discrimination of storage shelf‐life and prediction of post‐harvest quality for strawberry fruit by visible and near infrared spectroscopy

On‐line discrimination of storage shelf‐life and prediction of post‐harvest quality for strawberry fruit by visible and near infrared spectroscopy

Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables

Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose

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