Influence of vision systems, black and white, colored and visual digitalization, in natural cork stopper quality estimation

Costa, Alexandre; Pereira, Helena

doi:10.1002/jsfa.2947

Cited by 15 publications

(6 citation statements)

References 11 publications

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“…1 and 2). Several porosity features such as porosity coefficient or total number of pores presented an increasing trend from premium to standard quality class, for all sections in accordance with the published data (Costa and Pereira, 2007).…”

Section: Characterization Of Stoppers Quality Classessupporting

confidence: 89%

Classification modeling based on surface porosity for the grading of natural cork stoppers for quality wines

Oliveira

Knapic

Pereira

2015

Food and Bioproducts Processing

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The natural cork stoppers are commercially graded into quality classes according with the homogeneity of the external surface. The underlying criteria for this classification are subjective without quantified criteria and standards defined by cork industry or consumers. Image analysis was applied to premium, good and standard quality classes to characterize the surface of the cork stoppers and stepwise discriminant analysis (SDA) was used to build predictive classification models. The final goal is to analyze the contribution of each porosity feature and propose an algorithm for cork stoppers quality class classification. This study provides the knowledge based on a large sampling to an accurate grading of natural cork stoppers. In average all the models presented accuracy in relation to the commercial classification over 68% with a higher mismatch in the mid-quality range. Color showed an important discriminating power, increasing the accuracy in 10%. The main discriminant features were porosity coefficient and color variables, calculated for the lateral surface. A quality classification algorithm was presented based on a simplified model with an accuracy of 75%. The classification based on color vision systems can ensure improved quality class uniformity and a higher transparency in trade.

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Section: Characterization Of Stoppers Quality Classessupporting

confidence: 89%

Classification modeling based on surface porosity for the grading of natural cork stoppers for quality wines

Oliveira

Knapic

Pereira

2015

Food and Bioproducts Processing

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“…Pore and ‘nail’ data were filtered out by area, and only cork tissue discontinuities with an area equal or superior to 0.8 mm 2 were kept for analysis. Small porosity is functionally irrelevant and increases variance and variability of the sample [49]. Pore roundness is defined by the following formula: where circular discontinuities will have roundness ≈ 1.…”

Section: Methodsmentioning

confidence: 99%

Differential DNA Methylation Patterns Are Related to Phellogen Origin and Quality of Quercus suber Cork

et al. 2017

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DNA methylation is thought to influence Quercus suber cork quality, which is the main constraint for its economic valorisation. However, a deep knowledge of the cytosine methylation patterns disclosing the epigenetic variability of trees with different cork quality types is totally missing. This study investigates the hypothesis that variations in DNA methylation contribute to differences in cork cellular characteristics directly related to original or traumatic phellogen activity. We used MSAPs (Methylation Sensitive Amplified Polymorphism) to assess DNA methylation patterns of cork and leaf tissues of Q. suber adult trees growing in three cork oak stands. The relationship between the detected polymorphisms and the diversity of cork quality traits was explored by a marker-trait analysis focusing on the most relevant quality characteristics. Populations differed widely in cork quality, but only slightly in degree of epigenetic differentiation. Four MSAP markers (1.3% of the total) were significantly associated with the most noteworthy quality traits: wood inclusions (nails) and porosity. This evidence supports the potential role of cytosine methylation in the modulation of differential phellogen activity either involved in localized cell death or in pore production, resulting in different cork qualities. Although, the underlying basis of the methylation polymorphism of loci affecting cork quality traits remain unclear, the disclosure of markers statistically associated with cork quality strengthens the potential role of DNA methylation in the regulation of these traits, namely at the phellogen level.

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“…Other authors such as Pereira et al (1996), Gonzalez-Adrados et al (2008), Oliveira et al (2012) or Costa and Pereira (2007) evaluated surface defects on cork planks and cork stoppers, also called porosity coefficient in some of these works. Different qualities and cork sections (tangential, transversal, and even the top of the cork) were studied.…”

Section: Cork Surface Image Analysismentioning

confidence: 98%

The cork viewed from the inside

Lagorce-Tachon

Karbowiak

Loupiac

et al. 2015

Journal of Food Engineering

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Influence of vision systems, black and white, colored and visual digitalization, in natural cork stopper quality estimation

Cited by 15 publications

References 11 publications

Classification modeling based on surface porosity for the grading of natural cork stoppers for quality wines

Classification modeling based on surface porosity for the grading of natural cork stoppers for quality wines

Differential DNA Methylation Patterns Are Related to Phellogen Origin and Quality of Quercus suber Cork

The cork viewed from the inside

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