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Deep Learning-Based Classification of Rotten Fruits and Identification of shelf life

Computers, Materials & Continua 2024年第1期78卷 781-794页

作者： S.Sofana Reka Ankita Bagelikar Prakash Venugopal V.Ravi Harimurugan Devarajan Centre for Smart Grid Technologies School of Electronics EngineeringVellore Institute of TechnologyChennai600127India School of Electronics Engineering Vellore Institute of TechnologyChennai600127India Department of Electrical Engineering Dr.B R Ambedkar National Institute of TechnologyJalandharPunjab144008India

The freshness of fruits is considered to be one of the essential characteristics for consumers in determining their quality,flavor and nutritional *** primary need for identifying rotten fruits is to ensure that only fresh and high-quality fruits are sold to *** impact of rotten fruits can foster harmful bacteria,molds and other microorganisms that can cause food poisoning and other illnesses to the *** overall purpose of the study is to classify rotten fruits,which can affect the taste,texture,and appearance of other fresh fruits,thereby reducing their shelf *** agriculture and food industries are increasingly adopting computer vision technology to detect rotten fruits and forecast their shelf ***,this research work mainly focuses on the Convolutional Neural Network’s(CNN)deep learning model,which helps in the classification of rotten *** proposed methodology involves real-time analysis of a dataset of various types of fruits,including apples,bananas,oranges,papayas and ***,machine learningmodels such as GaussianNaïve Bayes(GNB)and random forest are used to predict the fruit’s shelf *** results obtained from the various pre-trained models for rotten fruit detection are analysed based on an accuracy score to determine the best *** comparison to other pre-trained models,the visual geometry group16(VGG16)obtained a higher accuracy score of 95%.Likewise,the random forest model delivers a better accuracy score of 88% when compared with GNB in forecasting the fruit’s shelf *** developing an accurate classification model,only fresh and safe fruits reach consumers,reducing the risks associated with contaminated ***,the proposed approach will have a significant impact on the food industry for efficient fruit distribution and also benefit customers to purchase fresh fruits.

关键词： Rotten fruit detection shelf life deep learning convolutional neural network machine learning gaussian naïve bayes random forest visual geometry group16

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Comparative Transcriptomic Analysis of Two Tomato Cultivars with Different shelf-life Traits

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Phyton-International Journal of Experimental Botany 2024年第8期93卷 2075-2093页

作者： Abdul Karim Amin Yan He Xianglong Wang Pengwei Li Muhammad Ahmad Hassan Mohammad Yousof Soltani Yiling Zhang Mohammad Alem Amin Ahmad Shah Ahmadzai Yajing Liu Songhu Wang Anhui Province Key Laboratory of Horticultural Crop Quality Biology School of HorticultureAnhui Agricultural UniversityHefei230036China Anhui Academy of Agricultural Sciences Hefei230001China Anhui Province Key Laboratory of Soybean Molecular Breeding and Crop Quality Biology School of AgronomyAnhui Agricultural UniversityHefei230036China Department of Horticulture Ghazni UniversityGhazni2301Afghanistan State Key Laboratory of Crop Genetics and Germplasm Enhancement College of HorticultureNanjing Agricultural UniversityNanjing210095China

Tomato(Solanum lycopersicum)is a perishable fruit because of its fast water loss and susceptibility to pathogens in the post-harvest stage,which leads to huge economic losses every *** this study,firstly from 19 tomato cultivars,we screened out two cultivars,Riogrand and SalarF1,having long and short shelf-life spans,***,shelf-life analysis was carried out for both cultivars at room *** exhibited that Riogrand showed higher firmness and less weight loss than *** ethylene production was higher in SalarF1,compared with Riogrand during post-harvest *** performed transcriptomic analysis of both cultivars in different storage *** discovered 2913,2188,and 11,119 differentially expressed genes(DEGs)for three post-harvest stages(0,20,and 40 Days Post-Harvest(DPH)),*** genes are enriched in ethylene biosynthesis and response,as well as cell wall-related *** response factor(ERF)ERF2 and ERF4 were highly expressed in SalarF1 with a short shelf life in 40 DPH,and the ethylene biosynthetic genes ACO1,ACO4,ACS6,and ACS2 were significantly upregulated in *** cell wall loosening and cell wall-related genes XTH3,XTH7,XTH23,1,3;1,4-β-D-Gluc-like,pGlcT1,Cellulase,PGH1,PL5,PL-like 1,PL-like 2 exhibited the highest levels of significance,being notably upregulated in the last stage of *** quantitative real-time polymerase chain reaction(qRT-PCR)analysis validated these gene expressions,which is in line with the transcriptome *** findings suggested that the extension of tomato fruit shelf life is mostly dependent on ethylene biosynthesis,signaling pathway genes,cell wall loosening,and cell wall-associated genes.

关键词： shelf life transcriptome analysis tomato differentially expressed genes(DEGs) ethylene

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shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and Moringa leaf flour (Moringa oleifera)

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Food Bioscience 2022年第3期47卷 1351-1357页

作者： Ade Chandra Iwansyah Dwi Melanie Wisnu Cahyadi Anastasia Wheni Indraningsih Yuniar Khasanah Ashri Indriati Raden Cecep Erwan Andriansyah Hazrulrizawati Abd Hamid Izzah Hayati Yahya Research Center for Food Technology and Processing National Research and Innovation AgencyIndonesia.Jl.Jogja-Wonosari Km 315 Playen KabGunungkidulYogyakarta55861Indonesia Department of Food Technology Faculty of EngineeringPasundan UniversityJl Dr.Setiabudi No.193BandungWest Java4b 0153Indonesia Research Center for Appropriate Technology National Research and Innovation AgencyIndonesia.Jl.K.S.Tubun No.5 Subang41213West JavaIndonesia Faculty of Industrial Sciences and Technology Universiti Malaysia PahangLebuhraya Tun Razak26300GambangKuantanMalaysia

Hanjeli(Coix lacryma-jobi L.)and moringa leaf(Moringa oleifera)remain underutilised despite their high nutritional value for *** the present research,cookies made from hanjeli(Coix lacryma-jobi L.)with moringa leaf flour(Moringa oleifera)have been *** cookies were measured for nutritional composition and shelf life *** shelf life evaluation of hanjeli-moringa cookies was calculated using two approaches,which were accelerated shelf life testing(ASLT)methods with critical moisture content and the Arrhenius *** results of the nutritional composition analysis showed that hanjeli-moringa cookies contain protein(9.14%),fat(24.67%),carbohydrates(61.62%),crude fibre(4.85%),and energy(505.01 Kcal).Using the Arrhenius method,the shelf life of hanjeli-moringa cookies was 95.46 days at room temperature and 97.63 days at 20℃.Meanwhile,the shelf life of cookies using the critical moisture content approach was 170.57 *** life is influenced by initial moisture content,critical water content of the product,packaging surface area and permeability,saturated vapour pressure,and slope sorption isotherm *** formulated cookies have significant amounts of nutrients that are acceptable and safe for consumption,with guaranteed desirable sensory *** result of this study shows that hanjeli-moringa cookies can be used as an alternative food for people who need high energy in a practical way of serving or ready to eat.

关键词： Coix lacryma-jobi Moringa oleifera Cookies Functional food shelf life

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Effect of Different Initial pH on the Storage Characteristics and shelf life of Liquid Diet for Suckling and Weanling Piglets

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Journal of Integrative Agriculture 2014年第1期13卷 134-139页

作者： HE Yu-yong MA Pen LIU Xiao-lan WANG Ren-hua LU Wei College of Animal Science and Technology Jiangxi Agricultural University

An experiment was conducted to investigate the effect of different initial pH on the storage characteristics and shelf life of liquid diet. 45 polypropylene bags were allotted to treatments 1, 2 and 3 on average, 100 g diet and 200 g water were placed into each polypropylene bag, food-grade DL-lactic acid was added to each bag at a rate of 0.0 mL in treatment l, 1.2 mL in treatment 2 and 4.7 mL in treatment 3, air was artificially expelled from each bag prior to heat-sealing. All bags were placed into a cage, cooked with steam at 90~C for 30 rain under normal pressure, then taken out and stored from day 0 to 60 at room temperature. Results indicated that liquid diet in treatment 3 achieved the highest total sensory scores, the pH value had a tendency to decrease and the bacteria count had a tendency to increase in the liquid diet with the advancing of storage time with the advancing of storage time, lowering the initial pH of liquid diet decreased the bacteria count, the AFBl and ZEN concentrations and increased the starch gelatinization degree from day 30 to 60, liquid diet in treatment 3 had a lower （P〈0.01） bacteria count and a higher （P〈0.05） starch gelatinization degree at day 30 and 45 than liquid diet in treatment 1. In conclusion, lowering the initial pH of liquid diet with lactic acid to pH 4 could effectively improve the storage characteristics and shelf life of liquid diet.

关键词： initial pH storage characteristics shelf life liquid diet lactic acid

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Pre-harvest and post-harvest application of benzothiadiazole for controlling anthracnose and extending shelf life of harvested banana

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International Journal of Agricultural and Biological Engineering 2013年第4期6卷 76-83页

作者： Li Xueping Shi Jingying Zhu Xiaoyang Wang Jinghua Yuan Zhenxin Luo Jun Liu Tongxin Wang Rong Rao Shen Chen Weixin State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory for Postharvest Science and Technology of Fruits and Vegetables College of HorticultureSouth China Agricultural UniversityGuangzhou 510642China College of Food Science and Engineering Shandong Agricultural UniversityTaian 271018China

Anthracnose,caused by the fungus Colletotrichum musae,is a serious latent post-harvest disease of banana,which results in major economic losses during transportation and ***-thiadiazole-7-carbothioic acid S-methyl ester(BTH),a functional analogue of the plant endogenous hormone-like compound salicylic acid(SA),has been known to possess resistant effects on some diseases caused by *** aim of present study was to select an appropriate BTH concentration and an appropriate stage of banana ripening for its application in controlling anthracnose and extending shelf life of harvested banana *** concentrations of BTH(50,100,200 and 300μg/mL)were applied at different stages of banana fruit ripening,including one week,two weeks and one month before *** results suggest that while the concentrations of BTH ranging from 50μg/mL to 200μg/mL in both pre-harvest and post-harvest application,this could control anthracnose of harvested banana fruit,the appropriate concentration of BTH in both pre-harvest and post-harvest treatment was 100μg/mL and the best time of BTH treatment was two weeks before *** of quality parameters including peel color and firmness indicated that 100μg/mL BTH treatment delayed banana fruit ripening at room temperature.

关键词： banana fruit shelf life ripening post-harvest preservation BTH treatment anthracnose peel color firmness

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Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics

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Food Quality and Safety 2021年第1期5卷 31-41页

作者： llaria Lanza Daniele Conficoni Stefania Balzan Marco Cullere Luca Fasolato Lorenzo Servap Barbara Contiero Angela Trocino Giorgio Marchesini Gerolamo Xiccato Enrico Novelli Severino Segato Department of Animal Medicine Productions and HealthUniversity of PadovaLegnaroItaly Department of Comparative Biomedicine and Food Science University of PadovaLegnaroItaly Department of Agronomy FoodNatural ResourcesAnimals and EnvironmentUniversity of PadovaLegnaroItaly

Objectives:Near-infra red(NIR)spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated,especially for portable *** aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times(RT),coupled with multivariate classifier *** and Methods:Ninety-six samples were analysed by both NIR tools at 2,6,10 and 14 days post *** data were subsequently submitted to partial least squares discriminant analysis(PLS-DA)and canonical discriminant analysis(CDA).The latter was preceded by double feature selection based on Boruta and Stepwise ***:PLS-DA sorted moderate separation of RT theses,while shelf life assessment was more accurate on application of ***-top tool had better performance than portable one,probably because it captured more informative spectral data as shown by the variable importance in projection(VIP)and restricted pool of Stepwise-CDA predictive scores(SPS).Conclusions:NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during *** showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts,suitable for routine at-line application for screening of meat quality.

关键词： shelf life chicken breast Near-infrared(NIR)spectroscopy bench-top NIR portable NIR canonical discriminant analysis

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Microbiota and shelf life of Whole and Gutted Pacific Saury(Cololabis saira) During Refrigerated Storage

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Journal of Ocean University of China 2020年第2期19卷 473-478页

作者： CAO Rong LIN Ruihuan SUN Huihui LIU Qi Yellow Sea Fisheries Research Institute Chinese Academy of Fishery SciencesQingdao 266071China Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology Qingdao 266071China College of Food Science and Technology Shanghai Ocean UniversityShanghai 200090China

Pacific saury(Cololabis saira)is usually sold as whole fish in wholesale markets,or in its gutted form which is easy for consumers to cook in retail *** order to assess the effect of gutting on the shelf life of Pacific saury during refrigerated storage and reveal the microbial community,fish samples grouped into(I)whole fish and(II)gutted fish were analyzed periodically for sensory,biochemical and microbiological characteristics,and high-throughput sequencing technology was used to investigate the *** showed that the sensory score for the gutted fish became unacceptable on day 8,while the whole fish score remained acceptable for 10 *** total volatile basic nitrogen(TVB-N)value of the gutted fish reached 30 mg N(100 g)^-1 on day 6,while that of the whole samples surpassed 30 mg N(100 g)^-1 on day *** thiobarbituric acid reactive substances(TBARS)value of the gutted fish got close to 5.0 mg kg^-1 on day 10,while that of the whole samples surpassed 5.0 mg kg^-1 on day *** aerobic plate colony counts(APCs)for the gutted and whole Pacific saury reached 7.0 log10 CFUg^-1 on days 6 and 10,***,biochemical and microbiological analyses revealed that shelf-lives should be 6–8 days for gutted fish and 10 days for whole *** analysis results showed that gutting partly changed the initial microbiota,but didn't alter the dominant bacteria during *** the fish were spoiled,high proportion of Pseudomonadaceae was detected in both groups.

关键词： Cololabis saira gutting shelf life microbiota

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Edible Coatings Based on Apple Pectin,Cellulose Nanocrystals,and Essential Oil of Lemongrass:Improving the Quality and shelf life of Strawberries(Fragaria Ananassa)

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Journal of Renewable Materials 2019年第1期7卷 73-87页

作者： Ingrid Souza Vieira da Silva Natália Soares Prado Patrícia Gontijo de Melo Danilo Campion Arantes Mara Zeni Andrade Harumi Otaguro Daniel Pasquini Instituto de Química Universidade Federal de UberlândiaCampus Santa MônicaAv.João Naves deÁvila2121Uberlândia-MG38400-902Brazil Instituto Federal do Triângulo Mineiro Campus Uberaba Rua João Batista Ribeiro4000Uberaba-MG38064-790Brazil Departamento de Ciências Naturais(DCNAT) Universidade Federal de São João Del-ReiPraça D.Helvécio74São João Del-Rei-MG36301-160Brazil Universidade de Caxias do Sul Rua Francisco Getúlio Vargas1130Caxias do Sul-RS95070-970Brazil

In this work,nine different types of edible coating based on pectin,cellulose nanocrystals,glycerol,and essential oil of lemongrass were prepared and used to coat strawberries with a film formed directly on the surface of the coated *** effects of the different edible coatings on refrigerated fruits in terms of weight loss,titratable acidity,total soluble solids,pH,and anthocyanin content was evaluated after 2 days,4 days,6 days,and 8 days of *** of the edible coatings reduced the weight loss of the coated strawberries and the anthocyanin *** total soluble solids content of or uncoated fruit increase more markedly than that of coated *** contrast,pH was maintained for both coated and uncoated *** edible coatings were effective in minimizing of the weight loss,without worsening the physical chemistry *** treatments T5 and T9 presented the best results.

关键词： Strawberry edible coating cellulose nanocrystals pectin shelf life

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Application of modified atmosphere packaging using silicone membrane system for shelf life extension of pomegranate (Punica granatum L.) and its effect on physico-chemical properties

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Food Quality and Safety 2019年第3期3卷 145-155页

作者： Shubhangi Srivastava Prashant Said Agricultural and Food Engineering Department Indian Institute of TechnologyKharagpurWest BengalIndia College of Agricultural Engineering and Post-Harvest Technology RanipoolSikkimIndia

Objectives:The study was conducted to prolong the shelf life of freshly harvested pomegranate fruits and to find out its physiochemical properties during *** and Methods:Pomegranate fruits of variety‘Bhagawa’were stored in 200,300 gauge high-density polyethylene(HDPE)package,and silicone membrane modified atmospheric storage system at ambient conditions and 10℃.Gas composition inside the package,texture,color,and overall quality parameters were evaluated at these two storage *** physico-chemical properties such as total soluble solids,titratable acidity,ascorbic acid content,total,reducing,and non-reducing sugars,and physiological loss in weight(PLW)were also ***:In ambient storage,the shelf life of pomegranate fruit was 10 days,whereas in modified atmosphere packaging(200 gauge HDPE,300 gauge HDPE,and silicone membrane system),the shelf life of pomegranate fruits was extended up to 60,60,25 days at ambient and 96,96,65 days at 10℃temperature,***:Among the 200,300 gauge HDPE package,and silicone membrane system treatments T1,T5,and T8,respectively,were found better with respect to all the sensory and quality parameters studied.

关键词： silicone membrane shelf life pomegranate temperature ripening

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Comparison of different cooling methods for extending shelf life of postharvest broccoli

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International Journal of Agricultural and Biological Engineering 2016年第6期9卷 178-185页

作者： Ding Tian Liu Fen Ling Jiangang Kang Mengli Yu Jingfen Ye Xingqian Liu DongHong Department of Food Science and Nutrition Zhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhouZhejiang 310058China Ningbo Academy of Agricultural Sciences NingboZhejiang 315040China

This study aimed to investigate and compare the effects of vacuum cooling,cooling water and cold room methods on the shelf life of *** experiments were divided into four groups:vacuum cooling(A),ice-water cooling(B),cold room cooling(C)and *** cooling rate and changes of weight loss,respiratory rate,chlorophyll,vitamin C,reducing sugar content and sensory properties were measured at intervals of five *** results indicated that vacuum cooling was the most effective method for extending the shelf life of postharvest broccoli in terms of cooling rate,respiration rate,chlorophyll,vitamin C,reducing sugar and sensory ***,spraying the broccoli with water during the vacuum cooling process resulted in a significant reduction in weight compared with the other two cooling methods and did not reduce the quality of the ***,vacuum cooling treatment can be applied to broccoli after harvest in the field to maintain quality during transportation and ***,the application of water spraying during vacuum cooling can considerably reduce the negative influence caused by vacuum cooling.

关键词： vacuum cooling broccoli shelf life water spraying postharvest

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