visualization of firmness, soluble solids content and functional ingredients of vegetables by non-destructive spectroscopic measurement

2016 Fiscal Year Final Research Report

• Project/Area Number: 26450359
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Agricultural environmental engineering/Agricultural information engineering
• Research Institution: Hirosaki University
• Principal Investigator: zhang shuhuai 弘前大学, 農学生命科学部, 教授 (90261429)
• Co-Investigator(Renkei-kenkyūsha): YE Xujun 弘前大学, 農学生命科学部, 准教授 (10708168)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 非破壊計測 / 機能性成分 / 見える化 / 野菜 / 分光計測

Outline of Final Research Achievements

In order to respond to consumers’ strong interest and demand for higher internal quality of vegetables, as well as to develop the effective production management systems for improving the quality of vegetables, this research attempted to establish an non-destructive assessment approach for visualizing the firmness, soluble solids content and functional ingredients of vegetables by spectroscopic measurement. The results indicated that the spectroscopic measurement obtained by a hyperspectral camera system could be utilized to non-destructively estimate the firmness and various functional ingredients (crude fiber, carotene, lycopene and anthocyanin) of vegetables (carrot, asparagus, onion, apple, etc.). However, further improved estimation accuracy would be necessary for visualizing the distribution of these internal quality parameters.

Free Research Field

農業機械学