{"title":"Research on prediction of yellow flesh peach firmness using a novel acoustic real-time detection device and Vis/NIR technology","authors":"","doi":"10.1016/j.lwt.2024.116772","DOIUrl":null,"url":null,"abstract":"<div><p>Firmness is a critical indicator for predicting fruit ripeness, optimal harvest date, and shelf life. In this study, a novel fruit acoustic real-time detection prototype device and a conventional visible near-infrared (Vis/NIR) spectroscopy real-time detection device were used to collect acoustic and spectral signals from yellow flesh peaches to jointly predict their firmness. The acoustic and optical signals were generated into one- and two-dimensional feature data by complete ensemble empirical mode decomposition with adaptive noise (CEEMDAN), continuous wavelet transform (CWT) and Gramian angular field (GAF) data processing methods. Based on these data, a variety of yellow flesh peach firmness prediction models were constructed in this study, including partial least square (PLS), support vector regression (SVR), Swin Transformer (SwinT), and SwinT-PLS/SVR. The experimental results showed that the SwinT-PLS model based on the fusion of competitive adaptive re-weighted sampling (CARS)-acoustic image features and CARS-Vis/NIR spectral features showed the best prediction performance (R<sup>2</sup><sub>P</sub> = 0.951, the RMSE<sub>P</sub> = 0.443 N/mm, RPD<sub>P</sub> = 4.339), and the prediction performance is significantly higher than that of the prediction model based on single acoustic and Vis/NIR spectral data. The method proposed can fast, non-destructively, accurately predict fruit firmness and has excellent prospects for commercial real-time fruit sorting applications.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0023643824010533/pdfft?md5=a40721ed44441ddf78a933bf038aab21&pid=1-s2.0-S0023643824010533-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824010533","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Firmness is a critical indicator for predicting fruit ripeness, optimal harvest date, and shelf life. In this study, a novel fruit acoustic real-time detection prototype device and a conventional visible near-infrared (Vis/NIR) spectroscopy real-time detection device were used to collect acoustic and spectral signals from yellow flesh peaches to jointly predict their firmness. The acoustic and optical signals were generated into one- and two-dimensional feature data by complete ensemble empirical mode decomposition with adaptive noise (CEEMDAN), continuous wavelet transform (CWT) and Gramian angular field (GAF) data processing methods. Based on these data, a variety of yellow flesh peach firmness prediction models were constructed in this study, including partial least square (PLS), support vector regression (SVR), Swin Transformer (SwinT), and SwinT-PLS/SVR. The experimental results showed that the SwinT-PLS model based on the fusion of competitive adaptive re-weighted sampling (CARS)-acoustic image features and CARS-Vis/NIR spectral features showed the best prediction performance (R2P = 0.951, the RMSEP = 0.443 N/mm, RPDP = 4.339), and the prediction performance is significantly higher than that of the prediction model based on single acoustic and Vis/NIR spectral data. The method proposed can fast, non-destructively, accurately predict fruit firmness and has excellent prospects for commercial real-time fruit sorting applications.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.