Assessment of Fresh-cut Apple Quality
Assessment of Fresh-cut Apple Quality
by Computer Vision System
by Computer Vision System
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Images of 4 common varieties of packed and unpacked fresh-cut apples (Golden Delicious, Pink Lady, Granny Smith, Fuji) acquired by the CVS recently set up at the Institute of Science of Food Production (ISPA-CNR) in Foggia (Apulia region, South of Italy)
WP 2
WP 2
Mar. 2021 - Jun. 2021
Mar. 2021 - Jun. 2021
Four common varieties of apple (Golden Delicious, Pink Lady, Granny Smith, Fuji) were processed with the aim to predict their quality through the packaging material by the use of colour information measured non-destructively by CVS.
In detail, apples were cut by an eight-core slicer and immediately dipped for 5 min in a citric acid (1%) and ascorbic acid (0.5%) solution to reduce the browning of slices after cutting. Samples (about 170 g) were put in PP bags (20 x 20 cm), sealed in MAP (10% O2 and 3% CO2), and stored at 8 °C for 10 days. At 0, 3, 7, and 10 days of storage images of fresh-cut apples, packed and unpacked, were acquired by CVS set up at ISPA-CNR in Foggia and processed by STIIMA-CNR in Bari. Then, the same samples were undergone postharvest quality evaluation through destructive conventional methods.
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