Recent Advances in the Application of Hyperspectral Imaging for Evaluating Fruit Quality
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Recent Advances in the Application of Hyperspectral Imaging for Evaluating Fruit Quality Nan-Nan Wang 1 & Da-Wen Sun 1,2 & Yi-Chao Yang 1 & Hongbin Pu 1 & Zhiwei Zhu 1
Received: 9 December 2014 / Accepted: 10 March 2015 # Springer Science+Business Media New York 2015
Abstract The quality of fruit is a very important measure in determining the market value of the fruit. Good fruit quality provides great potential benefits for antioxidant properties of abundant bioactive compounds such as flavonoids, anthocyanins, polyphenols, and ascorbic acid. Therefore, giving enough attention to fruit quality and its changes is important for assuring high quality of fruits. Hyperspectral imaging (HSI) technique has showed great potential for evaluating quality attributes of fruit due to its nature of simple, continuous noninvasiveness and economy. However, for inherent peculiarity of fruit, some problems arose in the practice of estimating fruit quality by HSI, including focusing, determination of scanning parameters, image processing, data mining, and data analysis. The purpose of this paper is to review the use of HSI in the estimation of physical-chemical attributes, detection of common defects and contaminants, and evaluation of maturity stage of fruit. Remaining problems are also identified, along with suggested solutions and possible future trends in the field.
Keywords Hyperspectral imaging (HSI) . Fruit quality . Physical-chemical attributes . Defects and contaminants . Maturity stage * Da-Wen Sun [email protected]; [email protected] http://www.ucd.ie/refrig; http://www.ucd.ie/sun 1
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
2
Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
Introduction Fresh fruit plays a significant role in human diet, being a good source of vitamins, prandial fiber, inorganic salt, various carbohydrates, and microelements. Previous research has shown that high consumption of various fruits contributes to the prevention of many common chronic diseases (Rasmussen et al. 2006), the alleviation of many degenerative diseases (including cardiovascular disease, cancer, and ageing) (Rico et al. 2007), and the overall maintenance of a healthy physical body. The beneficial health effects of fruit are due to the presence of antioxidants and phytochemicals such as flavonoids, anthocyanins, polyphenols, and ascorbic acid that act as scavengers of free radicals. As knowledge of these benefits has spread in the population in recent decades, the market for fruit has been growing continuously. However, fruit quality is influenced by fruit species, origin, stage of maturity, preharvest and postharvest conditions, and storage methods, time, and temperature. Also bruises can easily occur during picking, transport, storage, and marketing. In addition, most fruits are perishable, and therefore it is important to employ
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