Use of High-Resolution X-Ray Micro-Computed Tomography for the Analysis of Internal Structural Changes in Maize Infected
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Use of High-Resolution X-Ray Micro-Computed Tomography for the Analysis of Internal Structural Changes in Maize Infected with Fusarium verticillioides Irene Orina 1 & Marena Manley 1 & Paul J. Williams 1
Received: 14 July 2016 / Accepted: 27 January 2017 # Springer Science+Business Media New York 2017
Abstract X-ray micro-computed tomography (X-ray microCT) is a non-destructive, three-dimensional (3D) imaging and analysis technique for the investigation of internal structure of a large variety of materials, including agricultural produce. As a relatively new method in the field of food science, X-ray micro-CT has been applied successfully to obtain microstructural information of foods undergoing different physical and chemical changes. In this study, high-resolution X-ray micro-CT was used for non-destructive analysis of the internal structure of maize kernels infected with Fusarium verticillioides. The major anatomical features of the maize kernel were identified based on their differences in X-ray attenuation, i.e. the germ, scutellum, vitreous and floury endosperm. Fungal infection caused changes in the internal structure of the kernels over time, which included a decrease in total kernel volume and an increase in total volume of void space, with more voids observed in the germ and floury endosperm regions. No significant (P > 0.05) difference was observed between the control and the infected kernels; it was apparent that the changes observed in the infected kernels were not solely as a result of fungal growth. The grey level histograms of the control and infected kernels shifted to the lower grey value intensity range over time indicating an increase in void space within the kernels. In the 3D images, the increase in total volume of void space with fungal progression was clearer and the effect of fungal damage on the internal structure was evident.
* Paul J. Williams [email protected] 1
Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
Keywords X-ray micro-computed tomography . Maize . Internal structure . Fusarium verticillioides
Introduction X-ray micro-computed tomography is an emerging technique in the field of food science for non-destructive analysis of the internal structure characteristics and the detection of internal defects. X-ray micro-computed tomography (micro-CT) has been widely used to study the internal structure of many food materials such as coffee beans (Frisullo et al. 2012), wheat (Suresh and Neethirajan 2015; Schoeman et al. 2016a), rice (Zhu et al. 2012), apples (Mendoza et al. 2007) and bread (Van Dyck et al. 2014). It provides a means to acquire a complete 3D image of the structure, visualising the internal architecture at the microscopic level in a non-destructive way. Additionally, the X-ray micro-CT images enable subsequent image analysis resulting in 3D quantification of the internal structure (Kerckhofs et al. 2008). Therefore, the technique is used not only for qualitative visualisation of internal features but al
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