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    Near-infrared hyperspectral and multispectral imaging principies and applications in the quality of fruits and vegetables
    (2023-08-21)
    Sharma, Sneha
    ;
    Sumesh, K. C.
    ;
    Shrestha, Bim Prasad
    ;
    Sirisomboon, Panmanas
    In recent years, imaging technologies (hyperspectral and multispectral) are being widely investigated and applied as a non-destructive, reliable, and accurate technique to monitor the quality and composition of agricultural products. Over two decades, hyperspectral imaging (HSI) has developed as a promising technology for qualitative and quantitative analysis of fruits and vegetables. The ability to integrate spatial and spectral information in the form of a hypercube is one of the significant advantages of HSI over spectroscopy and other imaging technologies. It enables mapping of the spatial variability or distribution of those Parameters within the sample. Like HSI, multispectral imaging (MSI) is also gaining interest in real-time application in the grading and/or packaging of fruits and vegetables. Hundreds of images over a contiguous wavelength in HSI brings algorithmic processing complexities, whereas fewer wavelengths in multispectral imaging reduces algorithmic complexities and enables faster processing with reliable results. In summary, these imaging technologies are powerful and reliable techniques for the analysis of agricultural products. This chapter will focus on the theory and principles of near infrared HSI and MSI technologies, their components, the mode of image acquisition, and image processing techniques. Finally, the recent application of these imaging techniques for predicting physicochemical properties, antioxidants, chemical components, texture, defects, maturity classification, shape, and size of fruits and agricultural products are presented.
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    Biochemical composition of dwarf mandarin cv. ‘Miagava-Vase’ in the humid subtropics of Russia
    (2023-01-01)
    Kunina, V.
    ;
    Soytong, K.
    ;
    Song, J. J.
    ;
    Belous, O.
    The influence of growth regulators and biochemical composition of dwarf mandarin fruits was investigsated. It is shown that heavier fruits (44.8-48.2 g at 41.3 g in the control) are formed during treatment with siliplant, nanoelicitor and zerbra agro due to the formation of a thicker peel (20.1-20.9%), which is associated with the protective mechanism of these drugs which thicker peel is a mechanical protection against pathogens and phytoparasites. Siliplatin treatments provided a higher juice output about 54.5% compared to other growth regulators. Treatments with obstactin and silver agro significantly increased the fructose content in fruits (17.53-16.98 g / kg). The nanoelicitor variant has significantly higher sugar content (107.49 g /kg) due to the content is increased (73.12 g/kg). The use of growth regulators leaded to decrease in ascorbic acid (AA) to 30.61 mg / 100 g, which was shown to be an undesirable factor. The most significantly decreased in ascorbic acid (LSD = 8.27) was noted in variants with obstactin and siliplant treatments. Taking into account, the influence of growth regulators on plant resistance are increased AA synthesis under stress and decreased in ascorbic acid is associated with an improvement in the functional state of tangerine under the influence of non-root treatments. With the introduction of growth regulators, there was significantly increased in the amount of polyphenols (up to 9.33 mg /g at 7.72 mg /g in the control), especially on variants with treatments with obstactin (7.53 mg /g), siliplant (7.39 mg /g) and zerebra agro (7.33 mg/g). Treatments with growth regulators leaded to a significant increase in the Rutin in mandarin fruits (from 7.39 to 7.58 mg /g). The highest values of vitamin P were noted in the variant with obstactin and nanoelicitor treatment (7.53-7.58 mg/g at 6.68 mg/g). Nanoelicitor treatments accelerated fruit ripening, which represented to consumer value and economic benefits of growing crops for the resort town/area.
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    NIR Spectroscopy for Quality Evaluation of Fruits and Vegetables
    (2018-01-01)
    Sirisomboon, Panmanas
    Near infrared (NIR) spectroscopy is a rapid method for evaluation of the chemical and physical properties with very little sample preparation. NIR spectroscopy is widely used in the agricultural product and food. Researchers have attempted to use NIR spectroscopy for evaluating the quality of fruits and vegetables. The quality of fruits and vegetables such as, for total soluble solids content (sweetness indicator), acidity (sourness indicator), dry matter (in some case it is maturity indicator), moisture content (indicator for juiciness), lycopene content (such as in case of watermelon and tomato) and texture properties e.g. firmness and toughness are successfully evaluated by NIR spectroscopy.