A review of fluorescence imaging system supported by excitation-emission matrix for fruit and vegetable quality estimation

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-11-19 DOI:10.1016/j.foodcont.2024.111040

Zichen Huang , Yoshito Saito , Tianqi Gao , Dimas Firmanda Al Riza , Renfu Lu , Haiyan Cen , Naoshi Kondo , Ken Abamba Omwange

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引用次数: 0

Abstract

A fluorescence imaging system (FIS) supported by the excitation-emission matrix (EEM), has emerged as a powerful tool for the non-destructive assessment of fruit and vegetable quality, offering low costs and good accuracy for various applications. EEM captures the fluorescence spectrum under specific excitation light and the corresponding emission fluorescence, which can be used for optimizing machine vision construction. The FIS-EEM system can explore and identify naturally occurring bioactive and phytonutrient components whose fluorescent characteristics can be used non-destructively to monitor changes in the quality and maturation of fruits and vegetables. This review provides an in-depth analysis of the principles and methodologies of FIS based on EEM. By offering a comprehensive overview, this paper serves as a valuable reference for designing FIS for assessing fruit and vegetable quality. It also directs challenges and perspectives toward developing high-performance fluorescence imaging systems for research and commercial applications.

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基于激发-发射矩阵的荧光成像系统在果蔬质量评估中的应用综述

由激发-发射矩阵（EEM）支持的荧光成像系统（FIS）已成为对水果和蔬菜质量进行非破坏性评估的有力工具，其成本低、精度高，适用于各种应用。EEM 可捕捉特定激发光下的荧光光谱和相应的发射荧光，可用于优化机器视觉结构。FIS-EEM 系统可以探索和识别天然存在的生物活性成分和植物营养素成分，其荧光特性可用于非破坏性地监测水果和蔬菜质量和成熟度的变化。本综述深入分析了基于 EEM 的 FIS 的原理和方法。通过提供一个全面的概述，本文为设计用于评估水果和蔬菜质量的 FIS 提供了宝贵的参考。它还为开发高性能荧光成像系统的研究和商业应用提出了挑战和展望。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.