Food Quality and Safety最新文献_第8页

Qualitative and quantitative analysis of β-sitosterol marker in virgin camellia oil and virgin olive oil 初榨茶油和初榨橄榄油中β-谷甾醇标记物的定性和定量分析

3区农林科学

Food Quality and Safety Pub Date : 2023-01-01 DOI: 10.1093/fqsafe/fyad034

Yang Li, Minyu Wu, Liang Zhai, Hui Zhang, Lirong Shen

{"title":"Qualitative and quantitative analysis of β-sitosterol marker in virgin camellia oil and virgin olive oil","authors":"Yang Li, Minyu Wu, Liang Zhai, Hui Zhang, Lirong Shen","doi":"10.1093/fqsafe/fyad034","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad034","url":null,"abstract":"Abstract Camellia oil and olive oil with superior economic value are easily adulterated with other, cheaper oils. It is difficult to identify both oils by traditional methods because of their similar fatty acid profiles. In the present study, a novel method for qualitative and quantitative analysis of β-sitosterol using GC/MS and GC/FID was developed to identify camellia oil and olive oil. The method validation of β-sitosterol analysis showed good linearity and satisfactory values for recovery, accuracy, precision, and repeatability. The linear regression coefficient (R2) of the calibration curve was 0.9985. An acceptable limit of detection (0.36 mg/100 g) and limit of quantification (1.20 mg/100 g) were achieved. The spiked recoveries were 95.0% to 100.3%. The relative standard deviation (RSD) of within-day precision was less than 3.26%, and the RSD of retention times and peak areas for repeatability were within 0.03% and 1.08%, respectively. The contents of β-sitosterol in virgin camellia oil and virgin olive oil were in the range of 14.1–30.2 mg/100 g and 94.3–173.2 mg/100 g, respectively, indicating that the β-sitosterol content in the former is seven times that in the latter, and β-sitosterol could be a potential marker for the authentication and adulteration detection of both oils.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136257199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Methods to improve the quality of low-salt meat products: a meta-analysis 提高低盐肉制品质量的方法:荟萃分析

3区农林科学

Food Quality and Safety Pub Date : 2023-01-01 DOI: 10.1093/fqsafe/fyac076

Jiaxin Yin, Pangzhen Zhang, Zhongxiang Fang

{"title":"Methods to improve the quality of low-salt meat products: a meta-analysis","authors":"Jiaxin Yin, Pangzhen Zhang, Zhongxiang Fang","doi":"10.1093/fqsafe/fyac076","DOIUrl":"https://doi.org/10.1093/fqsafe/fyac076","url":null,"abstract":"Abstract Low-salt meat (salt content &lt;2%) is gaining popularity for its lower health risks, while the food industry faces technical challenges in improving its quality. Twenty-one studies involving meat quality improvement measures in low-salt meat products were included in this meta-analysis. The outcomes of these studies were assessed to derive conclusions about their effects on meat hardness and cooking losses. The results demonstrated that higher power ultrasound treatments (300–1500 W) significantly increased the hardness of low-salt meat, while a similar outcome was also achieved by low-strength (50–200 MPa) high-pressure processing (HPP) treatment, which was beneficial for alleviating the undesirable too-soft texture of the low-salt meat products. Furthermore, when salt reduction was greater than 50%, the application of ultrasonic treatment and HPP of 50–200 MPa significantly reduced the cooking losses, and the addition of hydrocolloids also increased the cooking yield of the salt-reduced meat products. Among all the interventions, HPP exhibited the most significant effects in low-salt meat quality improvement, which warrants future studies on the combination of this method with salt reduction strategies in the reduction of salt content in processed meat products.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135420121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Critical steps in the production of oil from oilseed to reduce heterocyclic aromatic amines 从油籽中提取油脂的关键步骤是减少杂环芳香胺

3区农林科学

Food Quality and Safety Pub Date : 2023-01-01 DOI: 10.1093/fqsafe/fyad035

Chen-Xia Zhang, Wei-Wei Ma, Meng-Le Li, Yu-Xiang Ma, Xue-De Wang, Hua-Min Liu

{"title":"Critical steps in the production of oil from oilseed to reduce heterocyclic aromatic amines","authors":"Chen-Xia Zhang, Wei-Wei Ma, Meng-Le Li, Yu-Xiang Ma, Xue-De Wang, Hua-Min Liu","doi":"10.1093/fqsafe/fyad035","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad035","url":null,"abstract":"Abstract Contamination by the heterocyclic aromatic amines (HAAs) norharman and harman is one of the risks in vegetable oil production, so oil producers strive to decrease their content in the end products. In this study, the effects of production conditions—specifically, two pretreatment methods (roasting and microwaving), four extraction methods (two pressing and two solvent extraction) and adsorption refining (four absorbents)—of five oils (flaxseed, peanut, rapeseed, sesame, and sunflower seed) were evaluated. The results showed that microwaving as a pretreatment produced significantly fewer HAAs than roasting (P&lt;0.05). After two pretreatments, the HAA content of oils was ranked from high to low as follows: sunflower oil, sesame oil, flaxseed oil, rapeseed oil, and peanut oil. Solvent-extracted oils (9.16–316.73 µg/kg) had fewer HAAs than pressed oils (26.61–633.93 µg/kg). Using adsorbents reduced HAAs in oils from the initial 21.77–484.22 to 0.31–41.58 µg/kg, and the removal rate reached 99.28%. This study provides critical HAA reduction strategies for application in the oil production process to obtain safe final products.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"289 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136256956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Naringin, neohesperidin and their corresponding dihydrochalcones as bioactive substances: a symphony of bitter-sweet 作为生物活性物质的柚皮苷、新橙皮苷及其相应的二氢查尔酮:一首苦甜的交响曲

3区农林科学

Food Quality and Safety Pub Date : 2023-01-01 DOI: 10.1093/fqsafe/fyad036

Ruoqi Wang, Wenwen You, Heng Lin, Yunlin Cao, Changjie Xu, Kunsong Chen, Yilong Liu, Xian Li

{"title":"Naringin, neohesperidin and their corresponding dihydrochalcones as bioactive substances: a symphony of bitter-sweet","authors":"Ruoqi Wang, Wenwen You, Heng Lin, Yunlin Cao, Changjie Xu, Kunsong Chen, Yilong Liu, Xian Li","doi":"10.1093/fqsafe/fyad036","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad036","url":null,"abstract":"Abstract Bitter is generally undesirable, although it is an important part of flavor. Bitter substances exhibit diverse health-promoting activities, which is in line with the famous Chinese saying ‘a good medicine tastes bitter’. Naringin (NAG) and neohesperidin (NHP), two important flavanones that give bitterness to citrus fruits, show various pharmacological activities. Interestingly, their hydrogenation products, i.e. naringin dihydrochalcone (NDC) and neohesperidin dihydrochalcone (NHDC), undergo a dramatic taste shift from bitter to intensely sweet, which can be 300 and 1000 times sweeter than sucrose, respectively. Such sweeteners not only provide a sweet taste without the burden of increased calorie intake and glycemia, but also may exert multiple bioactivities. This review summarizes common dietary bitter and sweet compounds with sensory scores. Taste conversions induced by structural changes from bitter NAG and NHP to sweet NDC and NHDC are particularly discussed. In addition, the taste-sensing mechanisms, pharmacological characteristics, dietary distribution, synthesis, and food industry applications of these bitter–sweet interchangeable compounds are outlined. In conclusion, the bitter NAG and NHP are promising therapeutic candidates for management of diverse etiologically complex diseases while their corresponding dihydrochalcones NDC and NHDC are promising sweeteners, which might be a blessing for those who need to control sugar intake.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135442555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correction to: Combinatorial analysis of transcription and metabolism reveals the regulatory network associated with antioxidant substances in waxy corn 对糯玉米的转录和代谢进行组合分析，揭示了与抗氧化物质相关的调控网络

3区农林科学

Food Quality and Safety Pub Date : 2023-01-01 DOI: 10.1093/fqsafe/fyad040

引用次数: 0

1-Methylcyclopropene retards pak choi (Brassica rapa subsp. chinensis) yellowing via BcNAC055-, BcMYB44- and BcOBF1-mediated regulation of the key chlorophyll degrading gene BcNYC1 during storage at 20 °C 1-甲基环丙烯通过BcNAC055-、BcMYB44-和BcOBF1介导的关键叶绿素降解基因BcNYC1在20°C下储存期间的调节，延缓小白菜（Brassica rapa subsp.chinensis）的黄化

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2022-12-30 DOI: 10.1093/fqsafe/fyac075

Liuli Song, Junping Wang, Haitao Yu, Zhi-fang Yu

{"title":"1-Methylcyclopropene retards pak choi (Brassica rapa subsp. chinensis) yellowing via BcNAC055-, BcMYB44- and BcOBF1-mediated regulation of the key chlorophyll degrading gene BcNYC1 during storage at 20 °C","authors":"Liuli Song, Junping Wang, Haitao Yu, Zhi-fang Yu","doi":"10.1093/fqsafe/fyac075","DOIUrl":"https://doi.org/10.1093/fqsafe/fyac075","url":null,"abstract":"\u0000 The objective of this study was to investigate the molecule regulatory mechanism of 1-MCP treatment on leaf yellowing of pak choi during storage at 20 °C. In the present study, compared with control and 10 μL L -1 ethylene-treated pak choi, 5.0 μL L -1 1-MCP fumigation alleviated the yellowing process of pak choi as proved by the maintenance of higher level of colour, chlorophyll content and appearance. 1-MCP treatment decreased chlorophyll breakdown by down-regulating the activity of chlorophyll-degrading enzymes (chlorophyll b reductase CBR and pheophytinase PPH) and expression of their related genes (BcNYC1 and BcPPH). The application of 1-MCP also inhibited the transcript abundant of ethylene biosynthesis and signal transduction genes (BcACO, BcEIN3 and BcERF), reduced ethylene production, thus helping to keep green colour of pak choi; however, ethylene treatment exerted an opposite function. Meanwhile, three transcription factors BcNAC055, BcMYB44, and BcOBF1 were successfully cloned. Experiments performed using yeast one-hybrid assay, dual-luciferase reporter system and in vivo biolumines-cence imaging assay, confirmed that BcNAC055, BcMYB44, and BcOBF1 directly bound to the BcNYC1 promoter. 1-MCP inhibited the expression levels of BcNAC055, BcMYB44, BcOBF1, and BcNYC1 during storage, while the application of ethylene activated their expression. In conclusion, 1-MCP down-regulated the expression of chlorophyll degradation key genes BcNYC1 via inhibiting the transcript level of its three positively regulators (BcNAC055, BcMYB44, and BcOBF1), lowed the activity of chlorophyll-degrading enzyme CBR, thereby helping mitigate chlorophyll breakdown to retard leaf yellowing in pak choi. The results of this work extend our understanding of 1-MCP-delayed yellowing in postharvest pak choi.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46826987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Rational Hapten Design and Establishment of Broad-spectrum Indirect Competitive Enzyme-linked Immunosorbent Assay for Benzimidazoles Monitoring in Milk 合理半抗原设计及广谱间接竞争酶联免疫吸附法在牛奶中苯并咪唑监测中的建立

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2022-12-28 DOI: 10.1093/fqsafe/fyac072

Zile Wang, Liang Zhang, Yanhong Yang, Huixia Zhang, Weichunbai Zhang, Pimiao Zheng, Haiyang Jiang

{"title":"Rational Hapten Design and Establishment of Broad-spectrum Indirect Competitive Enzyme-linked Immunosorbent Assay for Benzimidazoles Monitoring in Milk","authors":"Zile Wang, Liang Zhang, Yanhong Yang, Huixia Zhang, Weichunbai Zhang, Pimiao Zheng, Haiyang Jiang","doi":"10.1093/fqsafe/fyac072","DOIUrl":"https://doi.org/10.1093/fqsafe/fyac072","url":null,"abstract":"\u0000 \u0000 \u0000 Benzimidazoles were commonly used for the treatment of soil-transmitted helminth infections in veterinary clinics, however, misuse and overdose of BZs will cause residual problems and have potential damage to human health through the food chain. Thus, the existence of BZs in foods need more attention. This study aimes to establish broad-spectrum immunoassay for rapid and simultaneously monitor benzimidazoles in milk.\u0000 \u0000 \u0000 \u0000 Based on structure analysis, a \"zero epitope loss\" strategy which introduced a spacer arm into the imino group of the imidazole ring of albendazole was firstly adopted for hapten modification to obtain ultra sensitive and broad-spectrum antibody. An indirect competitive ELISA was established for the detection of eighteen BZs in milk sample with a single-step pretreatment. And quantitative structure-activity relationship model was constructed to interpret and predict the recognition.\u0000 \u0000 \u0000 \u0000 The antibody could recognize twenty benzimidazoles and the half-inhibitory concentrations were ranged from 0.054 to 417.58 ng/mL, the limits of detection of icELISA ranged from 0.4 to 89.4 ng/mL, and the mean recovery rates were ranged from 76.49% to 120.40%, coefficient of variation < 20%. Substituent R1 of benzimidazoles was considered to be main influencing factor for recognition, and CoMFA model (q 2 =0.724, r 2 =0.998) was finally chosen for further prediction.\u0000 \u0000 \u0000 \u0000 The results indicated that the established icELISA could simultaneously identify 18 benzimidazoles, with good accuracy and precision, which was suitable for rapid detection of benzimidazoles in milk.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2022-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45798314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of 1-methylcyclopropene Treatment on the Quality of Red ‘Fuji’ Apples Fruit during Short-time Storage 1-甲基环丙烯处理对红富士苹果短期贮藏品质的影响

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2022-12-22 DOI: 10.1093/fqsafe/fyac074

Zhenzhen Peng, D. Fu

{"title":"Effects of 1-methylcyclopropene Treatment on the Quality of Red ‘Fuji’ Apples Fruit during Short-time Storage","authors":"Zhenzhen Peng, D. Fu","doi":"10.1093/fqsafe/fyac074","DOIUrl":"https://doi.org/10.1093/fqsafe/fyac074","url":null,"abstract":"\u0000 \u0000 \u0000 The aim of this study is to determine the mechanism through which 1-methylcyclopropene (1-MCP) affects the quality of red ‘Fuji’ apples, which were stored for a short-term duration of time.\u0000 \u0000 \u0000 \u0000 Red ‘Fuji’ apples were treated with 1-MCP (1.0 μl/L), stored at 25 ℃ for 0 h, 12 h, 24 h, 48 h, 72 h, 96 h, and ethylene production was measured. An integrated metabolomic and transcriptomic analysis was performed on apples stored for 24 h.\u0000 \u0000 \u0000 \u0000 The release of ethylene was significantly delayed from red “Fuji” apples, which were subjected to 1-MCP treatment. By performing an integrated method of transcriptome and metabolome analyses, we identified 117 differentially expressed genes (DEGs) and 44 differentially accumulated metabolites (DAMs). By performing functional enrichment analysis, we found that DEGs were involved in the following pathways: carbon metabolism (LPD2, gpmA, LTA2, ACC, PSAT1, MdCAS2), phytohormone signal transduction (EBF1), amino acid metabolism (MdACS-1), fatty acid metabolism (LOX1.5, KCS4, KAS1), energy metabolism (Lhcb1, Lhcb6, PsbY, GPDHC1, PUMP5), metabolic pathways (TRE1, HEXO1) and cell wall metabolism (CSLG2). Thus, these DEGs were involved in the ripening of fruits, and they controlled the quality of fruits at the post-harvest stage. The metabolites were enriched with DAMs. These were found to be individually involved in the metabolic pathway, secondary metabolite biosynthesis, phenylpropanoid biosynthesis, flavonoids, and flavonol synthesis.\u0000 \u0000 \u0000 \u0000 The results indicate that 1-MCP inhibits the biosynthesis of ethylene and suppresses energy metabolism. Moreover, it also down-regulates metabolic pathways and the enzymatic genes related to fruit quality. Therefore, 1-MCP delays the ripening of fruits at the post-harvest stage. The study helps us understand how 1-MCP treatment affects the ripening and quality of fruits.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46726933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Prediction and determination of mildew grade in grain storage based on FOA-SVM algorithm 基于FOA-SVM算法的粮库霉变等级预测与确定

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2022-12-01 DOI: 10.1093/fqsafe/fyac071

Jianghao Yuan, Fang Tang, Zhihui Qi, Huiyi Zhao

{"title":"Prediction and determination of mildew grade in grain storage based on FOA-SVM algorithm","authors":"Jianghao Yuan, Fang Tang, Zhihui Qi, Huiyi Zhao","doi":"10.1093/fqsafe/fyac071","DOIUrl":"https://doi.org/10.1093/fqsafe/fyac071","url":null,"abstract":"\u0000 Grain mildew is a significant hazard that causes food loss and poses a serious threat to human health when severe. Therefore, its effective prediction and determination of mildew grade is essential for the prevention and control of the mildew and global food security. In the present study, a model for predicting and determining the mildew grade of rice was constructed using Logistic regression, BP neural network and GS-SVM (a grid search-based support vector machine algorithm) based on laboratory culture data and actual data from granary respectively. The results show that the GS-SVM model has a better prediction effect, but the model cannot automatically adjust the parameters and is more subjective, and the accuracy may decrease when the data set changes. Therefore, this paper establishes a new model for a support vector machine based on a fruit fly optimization algorithm (FOA-SVM) which can achieve automatic parameter search and automatically adjust its parameters to find the best result when the data set changes, with a strong ability of self-adjustment of parameters. In addition, the FOA-SVM converges quickly and the model is stable. The results of this study provide a technical method for early identification of mildew grade during grain storage, which is beneficial for the prevention and control of rice mildew during grain storage.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46658888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sulfur-fumigated ginger identification via brightness information and voting mechanism 通过亮度信息和投票机制对硫磺熏姜进行鉴定

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2022-11-29 DOI: 10.1093/fqsafe/fyac070

Tianshu Wang, Hui Yan, Z. Wang, Rui Yang, Jin Zhang, Kongfa Hu, Xichen Yang, Minghui Wei, J. Duan

{"title":"Sulfur-fumigated ginger identification via brightness information and voting mechanism","authors":"Tianshu Wang, Hui Yan, Z. Wang, Rui Yang, Jin Zhang, Kongfa Hu, Xichen Yang, Minghui Wei, J. Duan","doi":"10.1093/fqsafe/fyac070","DOIUrl":"https://doi.org/10.1093/fqsafe/fyac070","url":null,"abstract":"\u0000 As a worldwide consumed food, ginger is often sulfur-fumigated. Sulfur-fumigated ginger is harmful to health. However, traditional methods to detect the sulphur-fumigated ginger are expensive and unpractical for general public. In this paper, we present an efficient and convenient identification method based on image processing. Firstly, rapid detection kits are employed to mark three levels of sulfur-fumigated gingers, and the RGB images of the gingers of each sulfur-fumigated level are collected. Secondly, the brightness and texture features are extracted from the images. Three machine learning methods, SVM (Support Vector Machine), BPNN (Back Propagation Neural Network) and RF (Radom Forest) are applied to establish prediction models. Thirdly, the accuracy of each model is calculated and different weights are assigned for different models. Finally, the models with different weights vote the result and the final identification model is established. Experimental results show that the proposed method is robust. When the train set occupies 90%, the prediction accuracy is up to 100%. When the train set only occupies 10%, the accuracy remains high at 80%. Meanwhile, the proposed method is more competitive than other methods in terms of accuracy.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2022-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47285586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1