A statistical analysis of the freshness of postharvest leafy vegetables with application of water based on chlorophyll fluorescence measurement

作     者：Yichen Qiu Yuhang Zhao Juan Liu Ya Guo 

作者机构：School of IoT EngineeringJiangnan UniversityWuxi 214122China Wuxi Big Bridge AcademyWuxiChina Wuxi Institute of TechnologyWuxi 214121China 

出 版 物：《Information Processing in Agriculture》 (农业信息处理（英文）)

年 卷 期：2017年第4卷第4期

页      面：269-274页

核心收录：

学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 

主　　题：Vegetable freshness Chlorophyll fluorescence Food measurement 

摘      要：Vegetable freshness is very important for both restaurant and home *** market,sellers frequently apply water to leafy vegetables to make them not lose weight and look fresh;however,these vegetables may not be stored for a long time as they *** a time limit,they may be quickly *** is thus meaningful to investigate early and simple detection tools to measure leafy vegetable freshness while they are frequently applied water in *** this work,three types of newly harvested leafy vegetables were bought from a local farmer market and stored in the air with room temperature and roots submerging in *** a fluorescence(ChlF)from the vegetables was measured each half a day for three *** obtained ChlF data were analyzed statistically and the correlation of ChlF parameters and vegetable freshness/storage time was *** k-mean classification was also *** is found that Fo,Fj,Fm/Fo,and Fv/Fm can be used as an early detection tool to differentiate the freshness of leafy vegetables on which water is constantly applied in storage without visible difference.