Quality classification of kiwifruit under different storage conditions based on deep learning and hyperspectral imaging technology

Zhao, Yuchen; Zhang, Kang; Chen, Lei; Guo, Yanju; Mu, Qingshuang; Wang, Shenyi; Zhao, Bingjie; Feng, Changzhou

doi:10.1007/s11694-022-01554-4

Cited by 15 publications

(7 citation statements)

References 38 publications

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“…However, the TSS content of kiwifruit puree showed a significant decrease after hypothermia treatment. These changes were probably due to the lower respiratory intensity of kiwifruit during hypothermia pretreatment and the reduced conversion of starch to soluble sugars (Yuchen et al, 2022). TSS content did not change significantly after thermal‐SF treatment compared to unprocessed‐SF, but HHP‐SF treatment significantly increased the TSS content.…”

Section: Resultsmentioning

confidence: 99%

Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree

Lu,

Fan,

Pan

et al. 2024

J Food Process Engineering

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This study evaluated the effects of the whole process of non‐thermal processing (hypothermia–hypoxia pulping and high hydrostatic pressure (HHP) pasteurization), different freezing methods, and repeat freeze–thaw cycles on physicochemical and nutritional quality of kiwifruit puree. Results showed that hypothermia–hypoxia treatment can retain the vitamin C, total phenol content, and antioxidant capacity of the puree better. Different pasteurization treatments can effectively kill microorganisms and improve the total phenol content and antioxidant capacity of the raw puree. Compared with thermal treatment, HHP can better retain the color, viscosity, and aroma components of the raw puree. The freezing methods have little impact on the quality of the raw puree, but peroxidase enzyme activity after quick freezing was significantly higher than that of slow freezing. Different freeze–thaw treatments had adverse effects on the quality of kiwifruit, and the damage of 25°C thawing conditions was more serious than that of 4°C thawing conditions. This research would provide new ideas for the production and storage of high‐quality kiwifruit puree and potential technical support for kiwifruit puree commercial production.Practical ApplicationsThe results of this study showed that non‐thermal processing can maintain the quality of kiwifruit puree better than traditional thermal processing, which provides a new idea for the production of high‐quality kiwifruit puree. In addition, this study suggests that temperature fluctuations should be minimized during storage to better maintain kiwifruit quality. This will provide potential technical support for the commercialization of kiwifruit puree.

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Section: Resultsmentioning

confidence: 99%

Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree

Lu,

Fan,

Pan

et al. 2024

J Food Process Engineering

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“…However, there are certain limitations in real-time detection capability and cost-effectiveness analysis, including difficulties in the application to different types of fruits or production environments, and no discussion on cost–benefit factor. Yuchen Zhao et al [ 17 ] used deep learning and hyperspectral imaging technology for quality classification research on kiwifruit under different storage conditions. The results showed that hyperspectral imaging combined with artificial intelligence technology can effectively assess the quality changes of kiwifruit under different storage conditions.…”

Section: Introductionmentioning

confidence: 99%

Multiscale Static Compressive Damage Characteristics of Kiwifruit Based on the Finite Element Method

Zhu,

Guo

et al. 2024

Foods

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In the handling or processing process, fruits are easily crushed by external loads. This type of damage in fruit often leads to the internal pulp browning and rotting, with the severity largely dependent on the fruit tissue’s geometric and mechanical properties. In kiwifruits, with their thin skin and dark-colored flesh, it is particularly challenging to observe and analyze the damage caused by extrusion through traditional experimental methods. The objective of this research is to construct a multi-scale finite element model encompassing the skin, flesh, and core by measuring the geometric and mechanical properties of kiwifruit, to assess and predict the damage characteristics under compression, and to verify the accuracy of the finite element model through experiments. The results indicated that kiwifruits demonstrated different compressive strengths in different directions during compression. The compressive strength in the axial direction was higher than that in the radial direction, and there was little difference between the long and short radial directions. The flesh tissue is the most vulnerable to mechanical damage under external compression, followed by the core. At strain levels below 5%, there was no noticeable damage in the axial or radial directions of the kiwifruit. However, when strain exceeded 5%, damage began to manifest in some of the flesh tissue. To maintain fruit quality during storage and transportation, the stacking height should not exceed 77 fruits in the axial direction, 48 in the long direction, and 53 in the short direction. The finite element analysis showed that the established model can effectively simulate and predict the internal damage behavior of kiwifruits under compression loads, which is helpful for a deeper understanding of the mechanical properties of fruits and provides a theoretical basis and technical guidance for minimizing mechanical damage during fruit handling.

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“…Zhao et al used hyperspectral imaging technology in the near infrared region to study kiwifruit quality changes under different storage conditions. 11 Liu et al used a support vector machine (SVM) as a classifier based on hyperspectral feature fusion to achieve rapid and non-destructive identification of rapeseed varieties. 12 At present, some spectral imaging devices on the market have the advantages of small size, low cost and mass production, and can be widely put into practical use.…”

Section: Introductionmentioning

confidence: 99%

On-site rapid detection of aging of Pericarpium Citri Reticulatae using multispectral imaging

Guo,

Yu,

Hong

et al. 2023

Journal of Near Infrared Spectroscopy

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Pericarpium Citri Reticulatae is a traditional Chinese medicine with high medicinal value, and its storage age has a great impact on its ethno-pharmaceutical relevance. At present, there is a situation in the market place where Pericarpium Citri Reticulatae with short storage age is fraudulently sold as Pericarpium Citri Reticulatae with long storage age, and some unaged orange peels dyed with tea are sold as Pericarpium Citri Reticulatae at a high price. In this study, a rapid, on-site method for identifying the storage age of Xinhui Pericarpium Citri Reticulatae based on spectral imaging technology was described. The image features and spectral features were extracted respectively from the surface reflection spectral images of Pericarpium Citri Reticulatae, and a machine learning model was established to identify the storage age. This study explored the classification effect of the combination of different spectral pre-processing methods and machine learning models, and finally selected the combination of standard normal variate (SNV) and random forest (RF) models, to achieve 95% accuracy on the test dataset, showing excellent generalization performance. The result shows that the spectral imaging technology can rapidly identify the storage age of Xinhui Pericarpium Citri Reticulatae in real time, which has a great application prospect in the detection of the properties of medicinal materials.

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Quality classification of kiwifruit under different storage conditions based on deep learning and hyperspectral imaging technology

Cited by 15 publications

References 38 publications

Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree

Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree

Multiscale Static Compressive Damage Characteristics of Kiwifruit Based on the Finite Element Method

On-site rapid detection of aging of Pericarpium Citri Reticulatae using multispectral imaging

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