Korean Journal of Environmental Agriculture (한국환경농학회지)

The Korean Society of Environmental Agriculture (한국환경농학회)
권호 표지
DOI QR코드

DOI QR Code

Application of Chlorophyll Fluorescence Imaging Technique to Estimate Fresh Weight in Kiwifruit

엽록소 형광이미징 기술을 이용한 키위과일의 생체중 예측

  • Lee, Mi Kyung (Department of Plant Life and Environmental Science, Hankyong National University) ;
  • Yoo, Sung Yung (Institute of Ecological Phytochemistry, Hankyong National University) ;
  • Kim, Tae Wan (Department of Plant Life and Environmental Science, Hankyong National University) ;
  • Ku, Hyun-Hwoi (Climate Change Research Center, Hankyong National University)
  • 이미경 (국립한경대학교 응용자원환경학과) ;
  • 유성영 (국립한경대학교 식물생태화학연구소) ;
  • 김태완 (국립한경대학교 응용자원환경학과) ;
  • 구현회 (국립한경대학교 기후변화연구센터)
  • Received : 2020.04.28
  • Accepted : 2020.06.24
  • Published : 2020.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

BACKGROUND: Fresh weight is one of the major quality measurement factors in determining the quality of fresh fruits. A practical method has been developed for rapid and non-destructive measurement using the Chlorophyll Fluorescence Image (CFI) technique to estimate changes in fresh weight of post-harvest products. METHODS AND RESULTS: Kiwifruit (Actinidia deliciosa) was used and measured for the fresh weight and CFI under different temperature conditions at 0, 10, and 20℃, from 0 to 21 days after storage (DAS). We observed the fresh weight of kiwifruit and measured the surface image for determining Fv/Fm value in terms of maximum quantum yield on each day. To estimate freshness of kiwifruit we applied linear regression between the measured fruit weights and Fv/Fm values. Results showed that fruit weights were reduced by 4% at 0℃, 6% at 10℃, and 14% at 20℃ for 21 days, respectively. And also, the value of Fv/Fm was shown as decreasing trend at all temperature conditions, especially at 20 ℃. Fv/Fm values showed highly significant correlation (R2>0.9) with fresh weight of kiwifruit at all different storage temperatures. CONCLUSION: Thus, CFI technique can be useful to estimate the fresh weight of kiwifruit.

Keywords

References

  1. Du C J, Sun D W (2004) Recent developments in the applications of image processing techniques for food quality evaluation. Trends in Food Science & Technology, 15(5), 230-249. https://doi.org/10.1016/j.tifs.2003.10.006.
  2. Du C J, Sun D W (2006) Learning techniques used in computer vision for food quality evaluation a review. Journal of food engineering, 72(1), 39-55. https://doi.org/10.1016/j.jfoodeng.2004.11.017.
  3. Calatayud A, Iglesias D J, Talon M, Barreno E (2006) Effects of long-term ozone exposure on citrus: Chlorophyll a fluorescence and gas exchange. Photosynthetica, 44(4), 548-554. https://doi.org/10.1007/s11099-006-0070-1.
  4. Nedbal L, Soukupova J, Withmarsh J, Trtilek M (2000) Postharvest imaging of chlorophyll fluorescence from lemons can be used predict fruit quality. Photosynthetica, 38(4), 571-579. https://doi.org/10.1023/A:1012413524395.
  5. Gorbe E, Calatayud A (2012) Applications of chlorophyll fluorescence imaging technique in horticultural research: A review. Scientia Horticulturae, 138, 24-35. https://doi.org/10.1016/j.scienta.2012.02.002.
  6. Strasser RJ (1985) Dissipative strukturen als thermodynamischer regelkreis des photosyntheseapparates. Berichte der Deutschen Botanischen Gesellschaft, 98(1), 53-72. https://doi.org/10.1111/j.1438-8677.1985.tb02902.x.
  7. Schreiber U, Klughammer C (2008) Non-photochemical fluorescence quenching and quantum yields in PSI and PSII: analysis of heat-induced limitations using maxi-imaging-PAM and Dual-PAM-100. PAM Application Notes, 1, 15-18.
  8. Macrae EA, Lallu N, Searle AN, Bowen JH (1989) Changes in the softening and composition of kiwifruit (Actinidia deliciosa ) affected by maturity at harvest and postharvest treatments. Journal of the Science of Food and Agriculture, 49(4), 413-43. https://doi.org/10.1002/jsfa.2740490404.
  9. Park JK, Chun JK, Lee SK, Kim KH (1989) Automatic Measurement of Respiration Rate and Weight Loss during Storage of Citrus fruits. Korean Journal of Food Science and Technology, 21(3), 387-390.