Time-resolved reflectance spectroscopy reveals different texture characteristics in ‘Braeburn’, ‘Gala’ and ‘Kanzi<sup>®</sup>’ apples

Vanoli, M.; Grassi, M.; Buccheri, M.; Lovati, F.; Sadar, N.; Zanella, Alessandro; Torricelli, Alessandro; Rizzolo, A.; Spinelli, Lorenzo

doi:10.17660/actahortic.2018.1194.180

Cited by 4 publications

(6 citation statements)

References 21 publications

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“…In our work, we found that µ′ sTRS , and µ′ sSRS to a lesser extent, were negatively related to mechanical and acoustic parameters, in agreement with Rizzolo et al (2010Rizzolo et al ( , 2014 and Vanoli et al (2010Vanoli et al ( , 2015Vanoli et al ( , 2018 for µ′ sTRS . During the shelf life period, 'Braeburn' apples softened as firmness significantly decreased.…”

Section: Discussionsupporting

confidence: 81%

“…During the shelf life period, 'Braeburn' apples probably became mealy, as acoustic parameters also significantly decreased together with a dramatic increase of RISV: high values of mechanical and acoustic parameters accompanied with low RISV are characteristic of firm, crispy and juicy apples, while low values of mechanical and acoustic parameters with high RISV are typical of mealy apples, as found for 'Kanzi' and 'Braeburn' apples, respectively, by Vanoli et al (2018). Thus, the increase of µ′ sTRS observed in the present work could be due to the change of flesh texture from firm, crispy and juicy at harvest to mealy at the end of shelf life, as observed by Rizzolo et al (2014Rizzolo et al ( , 2019.…”

Section: Discussionmentioning

confidence: 74%

“…Thus, the increase of µ′ sTRS observed in the present work could be due to the change of flesh texture from firm, crispy and juicy at harvest to mealy at the end of shelf life, as observed by Rizzolo et al (2014Rizzolo et al ( , 2019. In addition, Rizzolo et al (2010Rizzolo et al ( , 2014 and Vanoli et al (2010Vanoli et al ( , 2015Vanoli et al ( , 2018 found that µ′ sTRS was inversely related to sensory firmness, crispness and juiciness and positively related to mealiness and RISV. In the present work, we also found a similar positive correlation of µ′ sTRS and µ′ sSRS with RISV, in agreement with Wang et al (2020) who found a clear (R 2 =0.89) and positive linear relationship between µ′ sSRS and porosity and pore surface density measured up to 3 mm in depth from the fruit surface, suggesting that variation in scattering is more linked to the variation in porosity/pore surface density, whereas cell size and cell density played a limited role in the scattering differences.…”

Section: Discussionmentioning

confidence: 98%

“…The mechanical profile was obtained using an 11 mm diameter cylindrical plunger at the cross-head speed of 3.33 mm/s to a depth of 8 mm; acoustic response was profiled by the AED device with a frequency cut off at 3.125 kHz, placing the microphone at about 10 mm far from the apple in correspondence of mid-height of the sample. Following the procedure of Vanoli et al (2018), a total of eight parameters were extracted, three from the mechanical graph and five from the acoustic profile, from the combined mechanical/acoustic profile (Table 2).…”

Section: Texture Propertiesmentioning

confidence: 99%

“…Special attention has been paid to the optical properties of apples because of the importance of this crop worldwide (Mendoza et al, 2014;Rowe et al, 2014;Van Beers et al, 2015Zhang et al, 2017). The absorption and the reduced scattering coefficients were investigated in apple tissues by using TRS (Cubeddu et al, 2001;Rizzolo et al, 2010;Seifert et al, 2014;Vanoli et al, 2014Vanoli et al, , 2018Rizzolo and Vanoli, 2016) and SRS (Cen et al, 2013;Nguyen Do Trong et al, 2014;Qin et al, 2009;Qin and Lu, 2008;Wang et al, 2020). SRS and TRS combine multiple conventional Vis/NIR spectroscopic measurements at different sourcedetector distances (resolved in the spatial domain) or record photon paths in the tissue (resolved in the time domain) to separate the spectral information from fruit tissue samples into scattering and absorption components by means of light propagation models (Tuchin, 2007;Lu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Time- and spatially-resolved spectroscopy to determine the bulk optical properties of ‘Braeburn’ apples after ripening in shelf life

Vanoli

Beers

Sadar

et al. 2020

Postharvest Biology and Technology

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Bulk optical properties, in terms of absorption (µ a ) and reduced scattering coefficients (µ′ s ), can be used for the non-destructive monitoring of fruit quality during ripening. In this study, the performance of time-resolved (TRS) and spatially-resolved (SRS) spectroscopy were compared by analyzing 'Braeburn' apples over a 21 d period of ripening. Nine batches of 20 apples each were measured on the blush side by TRS (540-1064 nm) and SRS (550-1000 nm). Every fruit was analyzed for skin color, texture characteristics, relative internal space volume (RISV), total solid soluble and titratable acidity contents. TRS absorption spectra showed two maxima, the highest at 980 nm (water) and the second at 670 nm (chlorophyll), while in SRS spectra the main peak was measured at 550 nm (anthocyanins) followed by that at 670 nm. The values of µ a 580 SRS and of µ a 670 SRS were much higher than those measured at the same wavelengths by TRS suggesting that TRS and SRS actually explore the apple tissue (skin and/or flesh) in a different way. The values of µ a 980 TRS were higher than those of µ a 980 SRS , probably due to the fact that water content was lower in the skin (mostly probed by SRS) than in the flesh (mostly probed by TRS). No significant correlations were found between µ a 580 SRS and µ a 580 TRS and between µ a 980 SRS and µ a 980 TRS but a low positive relationship was observed between µ a 670 TRS and µ a 670 SRS . On the contrary, high correlations were found between µ a 670 SRS and the spectral index I AD (index of absorbance difference) related to chlorophyll in the skin and between µ a 580 SRS and the spectral index ARI (anthocyanin reflectance index), related to anthocyanin content in the peel, suggesting that µ a 580 SRS is linked to the development of the red color in the peel. Both µ a 670 TRS and µ a 670 SRS decreased during fruit ripening, indicating a decline in chlorophyll in the flesh and skin, respectively. During the shelf life period, apples became soft and mealy, as mechanical and acoustic parameters decreased and RISV increased. Fruit softening was accompanied by increasing values of both µ′ sTRS and µ′ sSRS . The µ′ sTRS and µ′ sSRS were positively related to each other, were positively correlated to RISV and negatively related to mechanical and acoustic parameters. Both the TRS and SRS technique were able to follow ripening processes in 'Braeburn' apples during the shelf life period, as absorption phenomena were related to changes in pigments present in the fruit flesh and skin, while scattering events mirrored changes in the flesh texture.

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Section: Discussionsupporting

confidence: 81%

Section: Discussionmentioning

confidence: 74%

Section: Discussionmentioning

confidence: 98%

Section: Texture Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Time- and spatially-resolved spectroscopy to determine the bulk optical properties of ‘Braeburn’ apples after ripening in shelf life

Vanoli

Beers

Sadar

et al. 2020

Postharvest Biology and Technology

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Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review

Mishra

Sahni

Pandiselvam

et al. 2023

Journal of Texture Studies

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Texture is an important sensory attribute that drives consumer acceptance of any food material. In recent times consumers' demand for high‐quality food urges food industries to provide food with consistent textural properties. However, texture measurement not just requires a trained sensory panel but also a considerable amount of time and effort. On the flip side, human observation could be subjective hence repeatability of the result may not be ensured and/or relied on. Contrary to that, objective methods for texture measurement are reliable and consistent, but are not suitable for in‐line application and also destructive in nature. The mentioned crisis has made industries opt for nondestructive texture analysis techniques. In the past decade, considerable research has been carried out on nondestructive texture analysis methods such as micro‐deformation, and acoustic and optical techniques, showing feasibility for in‐line applications. The current review focuses on the working principles and most recent applications of nondestructive techniques for texture analysis of food products. Moreover, a detailed review of contact and noncontact‐type texture measurement has been presented in this article. The literature survey is concluded with future research aspects and challenges involved in the commercialization of the nondestructive texture analysis techniques.

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Relationship between bulk scattering, sensory texture and water spectral pattern in ‘Braeburn’ apples

Rizzolo¹,

Vanoli²,

Buccheri³

et al. 2021

Acta Hortic.

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Time-resolved reflectance spectroscopy reveals different texture characteristics in ‘Braeburn’, ‘Gala’ and ‘Kanzi^®’ apples

Cited by 4 publications

References 21 publications

Time- and spatially-resolved spectroscopy to determine the bulk optical properties of ‘Braeburn’ apples after ripening in shelf life

Time- and spatially-resolved spectroscopy to determine the bulk optical properties of ‘Braeburn’ apples after ripening in shelf life

Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review

Relationship between bulk scattering, sensory texture and water spectral pattern in ‘Braeburn’ apples

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Time-resolved reflectance spectroscopy reveals different texture characteristics in ‘Braeburn’, ‘Gala’ and ‘Kanzi®’ apples

Cited by 4 publications

References 21 publications

Time- and spatially-resolved spectroscopy to determine the bulk optical properties of ‘Braeburn’ apples after ripening in shelf life

Time- and spatially-resolved spectroscopy to determine the bulk optical properties of ‘Braeburn’ apples after ripening in shelf life

Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review

Relationship between bulk scattering, sensory texture and water spectral pattern in ‘Braeburn’ apples

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Product

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Time-resolved reflectance spectroscopy reveals different texture characteristics in ‘Braeburn’, ‘Gala’ and ‘Kanzi^®’ apples