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    Using a Computer Vision System for Monitoring the Exterior Characteristics of Damaged Apples
    (2025-10-01)
    Al-Riyami, Zamzam
    ;
    Al-Dairi, Mai
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    Pathare, Pankaj B.
    ;
    Kramchote, Somsak
    Mechanical damage like bruises produced during postharvest handling can lower market value, affect nutritional value, and pose food safety risks. The study evaluated bruises on apples using image processing. This research focuses on using computer vision for apple fruit damage detection. The fruits were subjected to three levels of impact using three ball weights (66, 98, and 110 g) dropped from 50 cm height and stored at 22 °C. The overall impact energies generated were 0.323 J (low), 0.480 J (medium), and 0.539 J (high). The bruise area and susceptibility of the damage, surface area of the fruit, and color were measured manually (colorimeter) and by image processing. The study found that the bruise area was significantly affected by impact force, where 110 g (0.539 J) damaged apples showed a bruise area of 4.24 cm<sup>2</sup> after 21 days of storage at 22 °C. The images showed a significant change in the RGB values (Red, Green, Blue) over 21 days of storage when impacted at 0.539 J. The study showed that the greater the impact energy effect, the higher the weight loss under constant conditions of storage. After 21 days of storage, the 110 g mechanically damaged apples recorded the highest percentage of weight loss (6.362%). The study found a significant decrease in the surface area of 110 g bruised apples, with a smaller decrease in surface area for 66 g bruised fruit. The use of computer vision to detect bruise damage and other quality attributes of Granny Smith apples can be highly recommended to detect their losses.
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    Preprocess Sonication Maintains Quality and Inhibits Browning of Fresh-cut Fruit Using Apples as the Fruit Model
    (2024-10-02)
    Thuamsuk, Pathitta
    ;
    Sinthusamran, Sirima
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    Techavuthiporn, Chairat
    ;
    Supapvanich, Suriyan
    Ultrasonic (US) waves (sound waves) have been used to preserve and improve the quality of fresh fruits and vegetables. The goal of this study was to determine whether pre-process US treatment was useful in reducing browning and retaining certain aspects of fresh-cut ‘Gala’ apples’ quality. The apples were sonicated at a frequency of 120 kHz for 0, 5, 10 and 15 min before processing and then the processed apples were stored at 4±1°C. The US treatment at 5 min significantly delayed the loss of lightness, and increases in colour difference and browning index, and maintained whiteness compared to other treatments. The US treatment at 5 min controlled enzymatic browning reaction, probably due to inhibition of polyphenol oxidase activity. US treatments could delay the loss of hardness compared to the control treatment but had no influence on the total soluble solids content. Interestingly, US treatments induced antioxidant activity in fresh-cut apples during storage. In summary, the 5 min sonication could prevent browning and enhance the quality of fresh-cut apples during storage.