LED-induced fluorescence spectroscopy technique for apple freshness and quality detection

被引：29

作者：

Gao, Fei ^{[1
]}

Dong, Yongjiang ^{[1
]}

Xiao, Weimin ^{[2
]}

Yin, Bin ^{[2
]}

Yan, Chunsheng ^{[1
]}

He, Sailing ^{[1
]}

机构：

[1] Zhejiang Univ, JORCEP Joint Res Ctr Photon Royal Inst Technol Lu, Zhejiang Prov Key Lab Sensing Technol, State Key Lab Modern Opt Instrumentat,Ctr Opt & E, Hangzhou 310058, Zhejiang, Peoples R China

[2] Philips China Investment Co Ltd, Shanghai 200233, Peoples R China

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2016年 / 119卷

关键词：

Fluorescence spectroscopy; Non-destructive test; LED; Apple; Freshness; Fruit quality; LASER-INDUCED FLUORESCENCE; SOLUBLE SOLIDS CONTENT; CHLOROPHYLL FLUORESCENCE; TEA CLASSIFICATION; FRUIT-QUALITY; FIRMNESS; HARVEST; CHEMOMETRICS;

D O I：

10.1016/j.postharvbio.2016.04.020

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The LED-induced fluorescence spectroscopy technique is developed to detect apple freshness and quality. A compact and automatic system is set up for fast measurements of apple fluorescence spectra. The partial least square regression (PLSR) method is used to establish a predictive model between fluorescence signals and corresponding actual apple qualities. Apple freshness is related to physiological aging, and apple quality is expressed by firmness (F) and soluble solids content (SSC). As for freshness detection, an LED at 375 nm is demonstrated to be more effective than at 400 nm with a root mean square error of validation (RMSEV) of 4.73 d. Meanwhile, the prediction results of the firmness and SSC for two kinds of apples also show low RMSEV values of 6.88 N and 0.98%, respectively, indicating that the LED-induced fluorescence spectroscopy technique is an effective, convenient and promising method for scanning apples and perhaps other foods. (C) 2016 Elsevier B.V. All rights reserved.

引用

页码：27 / 32

页数：6

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