Potential using of infrared thermal imaging to detect volatile compounds released from decayed grapes

被引：16

作者：

Ding, Luyu ^{[1
]}

Dong, Daming ^{[1
]}

Jiao, Leizi ^{[1
]}

Zheng, Wengang ^{[1
]}

机构：

[1] Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Informat Technol Agr, Beijing, Peoples R China

来源：

PLOS ONE | 2017年 / 12卷 / 06期

关键词：

INDICATORS;

D O I：

10.1371/journal.pone.0180649

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Previous studies have demonstrated variations in volatile compound content during fruit spoilage. Infrared spectroscopy was proposed as an alternative method to discriminate the various states of decayed fruit through the makeup of their volatile compounds. Based on the infrared spectra of volatile compounds obtained from decayed grapes, this study simplified the extraction of their feature spectra and visualized their gas plumes by using a commercial infrared thermal camera equipped with a custom-made wavelength filter. As a function of volatilization gradients, accumulated gray value and imaging area were proposed as indicators for semi-quantitative analysis in a volatilization range similar to that of ethanol solutions ranging from 10% to 70%. Fresh, seriously decayed, and slightly or moderately decayed grapes were rapidly discriminated through their alcoholic volatiles by thermal images with correct classification ratings of 100%, 93.3%, and 90%, respectively.

引用

页数：11