Nondestructive Inspect of Fruit Maturity with
Hyperspectral Imaging Technology
YANG Kuncheng
1
,摇 SUN Mei
1,*
,摇 CHEN Xinghai
2
(1
. School of Computer and Information Engineering
,
Beijing Technology and Business University
,
Beijing
100048,
China
;
2
. Zolix Instruments Co. Ltd.
,
Beijing
101102,
China
)
Abstract
: Fruit maturity as an important indicator to measure the quality and grade of fruits, distinction
of fruit maturity between different fruits could reduce the loss rate in picking, storage, transport, and oth鄄
er logistics sectors. Hyperspectral technology was a novel spectroscopic techniques and computer vision
fusion technology, which could evaluate fruit quality from the image dimensions and spectral dimension.
This paper reviewed the application of the technology at home and abroad and proposed the application of
the hyperspectral imaging technology to detect jujube and pear maturity. The most effective characteristic
wavelengths of jujube and pear were determined based on fruits with different maturity degrees having dif鄄
ferent reflectances in the visible and near infrared bands.
Key words
: hyperspectral imaging; fruit maturity; nondestructive detection
(
责任编辑
:
檀彩莲
詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬
)
(
上接第
56
页
)
Influence of Three Kinds of Acetic Acid Bacteria on
Quality of
Rubus Coreanus
Fruit Vinegar
ZHANG Hezhi,摇 JIN Qing,摇 JIN Tieyan
*
(
College of Agriculture
,
Yanbian University
,
Yanji
133002,
China
)
Abstract
: In order to determine the influence of different kinds of acetic acid bacteria on the quality of
Rubus coreanus
fruit vinegar,
Rubus coreanus
fruit vinegar was brewed using
Rubus coreanus
as raw mate鄄
rial, yeast for alcoholic fermentation, and different varieties of acetic acid bacteria for acetic acid fermen鄄
tation. The alcoholic strength, soluble solids, total acid, and DPPH elimination rate were determined,
and sensory evaluation was also applied. The results showed that different varieties of acetic acid bacteria
had effects on the physicochemical indexes of
Rubus coreanus
fruit vinegar. In this study, the
Rubus core鄄
anus
fruit vinegar brewed by Hu No. 1郾 01 acetic acid bacteria had 0郾 80% alcohol content, 2郾 5% solu鄄
ble solids content, 4郾 78% total acid content, and 39郾 1% DPPH elimination rate, which was similar to
Vc (36郾 68% ) . The results were better than other two kinds of
Rubus coreanus
fruit vinegar.
Key words
:
Rubus coreanus
; fruit vinegar; acetic acid bacteria; physicochemical indexes
(
责任编辑
:
叶红波
)
76
第
33
卷 第
4
期
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
杨昆程等
:
水果成熟度的高光谱成像无损检测研究
