Reflectance based non-destructive determination of colour and ripeness of tomato fruits

Kumar, Rajeev; Paul, Vijay; Pandey, Ravi P.; Sahoo, Rabi Narayan; Gupta, Vinod Kumar

doi:10.1007/s12298-022-01126-2

Cited by 8 publications

(5 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As the storage days progressed, the reflectance values at different wavelengths changed, showing the changes in the quality parameters of the date fruit samples. As fruits ripen, their physical and chemical properties change, which affects their reflectance spectra, which can be determined using non-destructive measurement techniques, using sensors [69]. The spectral reflectance results correlated with the quality parameters data, were very realistic, and proved the robustness of the triad spectroscopy sensor used in the testing.…”

Section: Non-destructive Estimation Of Shelf Life and Quality Of Datesmentioning

confidence: 85%

Machine-Learning-Based Spectroscopic Technique for Non-Destructive Estimation of Shelf Life and Quality of Fresh Fruits Packaged under Modified Atmospheres

Mohammed,

Srinivasagan,

Alzahrani

et al. 2023

Sustainability

View full text Add to dashboard Cite

The safety and quality of fresh fruits deserve the greatest attention, and are a priority for producers and consumers alike. Modern technologies are crucial to accurately estimating and predicting fresh fruits’ quality and shelf life, to optimize supply chain management. Modified atmosphere packaging (MAP) is an essential method that maintains quality parameters and increases the shelf life of fresh fruits by reducing their ripening rates. This study aimed to develop a cost-effective, non-destructive technique using tiny machine learning (TinyML) and a multispectral sensor to predict/estimate the quality parameters and shelf life of packaged fresh dates under the natural atmosphere (Control), vacuum-sealed bags (VSBs), and MAP with different gas combinations: 20% CO2 + N balance (MAP1), and 20% CO2 + 10% O2 + N balance (MAP2). The shelf life and quality parameters of the packaged fresh dates (pH, total soluble solids (TSSs), sugar content (SC), moisture content (MC), and tannin content (TC)) were evaluated under different storage temperatures and times. A multispectral sensor (AS7265x) was utilized to correlate the fruit quality parameters with spectrum analysis under the same storage conditions, to prepare the dataset to train the prediction models. The prediction models were trained in the Edge Impulse Platform, and deployed to an Arduino Nano 33 BLE sense microcontroller unit (MCU) for inference. The findings indicated that the vacuum and MAP1 efficiently increased the shelf life and maintained the quality parameters of the packaged fresh fruit to 43 ± 2.39 and 39 ± 3.34 days, respectively, at 5 °C. The optimal neural network consisted of the input layer with 20 nodes (the packaging type, storage temperature, and 18 channels of the spectral sensor data at 410 to 940 nm wavelengths), two hidden layers with 20 and 12 nodes, and an output layer with one node for the target quality parameter or shelf life. These optimal prediction models efficiently predicted the shelf life with R2 = 0.951, pH with R2 = 0.854, TSSs with R2 = 0.893, SC with R2 = 0.881, MC with R2 = 0.941, and TC with R2 = 0.909. The evaluation of the developed prediction models under each packaging condition indicated that these models serve as powerful tools for accurately predicting fruit quality parameters, and estimating the shelf life of fresh dates.

show abstract

Section: Non-destructive Estimation Of Shelf Life and Quality Of Datesmentioning

confidence: 85%

Machine-Learning-Based Spectroscopic Technique for Non-Destructive Estimation of Shelf Life and Quality of Fresh Fruits Packaged under Modified Atmospheres

Mohammed,

Srinivasagan,

Alzahrani

et al. 2023

Sustainability

View full text Add to dashboard Cite

show abstract

“…The color of tomato fruit is an important quality factor valued by consumers [57]. The analysis of tomato color during storage is very important to identify the stage of ripening [58]. During storage, tomatoes change color, which is associated with ripening and ethylene production [59].…”

Section: Discussionmentioning

confidence: 99%

Development of Basil Essential Oil (BEO) as a Novel Alternative to Prolong the Storage of Tomato (Lycopersicum esculentum L.)

2022

View full text Add to dashboard Cite

Antimicrobial compounds used as post-harvest treatment of fruit and vegetables can extend their shelf life by reducing the rate of microbial growth. Essential oils extracted from herbs or spices can also enhance shelf life due to their antimicrobial nature. Tomatoes harvested at consumption maturity were treated by spraying with aqueous solutions of basil essential oil (BEO) and glycerol in different concentrations (50, 100, 150, 200, 250 and 300 ppm) and stored by refrigeration at 8 ∘C and 85% relative humidity. The BEO used was obtained by extraction from indigenous crops of Ocimum basilicum and was analyzed by GC-MS for discerning of the constituents present in it. The main components identified in BEO were: eucalyptol, linalool, estragol, eugenol methyl-cinamate, trans-α-bergamotene, germacrene D, γ-cadinene and T-cadinol. During storage, in order to highlight the effect of the applied treatment, the following were determined: dry matter (DM), total soluble content (TSS), total phenols content (TP), antioxidant activity (AOA), color, weight loss and total number of aerobic mesophilic bacteria (AMB) during storage. It has been shown that spraying the fruit with solutions of different concentrations of BEO has significant effects on weight loss, DM, TSS, TP, AOA, color and TAMB, during storage. The lowest TP value was found in the control and the variant treated only with 2.5% aqueous glycerol solution (52.18 mg/100 g fw GAE) and the highest value in the variants treated with concentrations of 200, 250 and 300 ppm BEO (54.37, 55.00 and 57.81 mg GAE/100 g fw). The highest AOA values were found in the 300 ppm BEO-treated variant (119.23 μmol TE/100 g fw). Spraying tomatoes with aqueous solutions of glycerol 2.5% and BEO at a dose of 250 ppm prolongs their storage while maintaining their quality for fresh consumption.

show abstract

“…When picking tomatoes, a certain pre-tightening force is applied to make the FSR sensor on the end effector finger tightly fit the tomato. Firstly, a multi-frequency electrical impedance measurement of the tomato is performed to determine its maturity and corresponding grasping force [28,29]. Then, the resistance value of the FSR is detected to achieve real-time detection of grasping force.…”

Section: Fsr Hybrid Measurementmentioning

confidence: 99%

Design of a Tomato Sorting Device Based on the Multisine-FSR Composite Measurement

et al. 2023

View full text Add to dashboard Cite

The ripeness of tomatoes is crucial to determining their shelf life and quality. Most of the current methods for picking and sorting tomatoes take a long time, so this paper aims to design a device for sorting tomatoes based on force and bioelectrical impedance measurement. A force sensor installed on each of its four fingers may be used as an impedance measurement electrode. When picking tomatoes, the electrical impedance analysis circuit is first connected for pre-grasping. By applying a certain pre-tightening force, the FSR sensor on the end effector finger can be tightly attached to the tomato and establish an electric current pathway. Then, the electrical parameters of the tomato are measured to determine its maturity, and some of the electrical parameters are used for force monitoring compensation. Then, a force analysis is conducted to consider the resistance of the FSR under current stress. According to the principle of complex impedance circuit voltage division, the voltage signal on the tomato is determined. At the same time, the specific value of the grasping force at this time is determined based on the calibration of the pre-experiment and the compensation during the detection process, achieving real-time detection of the grasping force. The bioelectricity parameters of tomatoes can not only judge the ripeness of tomatoes, but also compensate for the force measurement stage to achieve more accurate non-destructive sorting. The experimental results showed that within 0.6 s of stable grasping, this system could complete tomato ripeness detection, improve the overall tomato sorting efficiency, and achieve 95% accuracy in identifying ripeness through impedance.

show abstract

Reflectance based non-destructive determination of colour and ripeness of tomato fruits

Cited by 8 publications

References 56 publications

Machine-Learning-Based Spectroscopic Technique for Non-Destructive Estimation of Shelf Life and Quality of Fresh Fruits Packaged under Modified Atmospheres

Machine-Learning-Based Spectroscopic Technique for Non-Destructive Estimation of Shelf Life and Quality of Fresh Fruits Packaged under Modified Atmospheres

Development of Basil Essential Oil (BEO) as a Novel Alternative to Prolong the Storage of Tomato (Lycopersicum esculentum L.)

Design of a Tomato Sorting Device Based on the Multisine-FSR Composite Measurement

Contact Info

Product

Resources

About