Abstract
Presented work investigated the application of a new color analysis technique in post-harvest life of sweet cherry (Prunus avium L. ‘Hudson’). The hue spectra fingerprinting creates a histogram of image colors by summarizing the saturation. The advantage of this calculation method is that vivid colors make peaks while neutral background color is eliminated without object segmentation. Partial Least Squares (PLS) regression was used to estimate reference parameters during 9 d cold storage at 10 ± 0.5 °C (RH = 90 ± 1%) and following 2 d shelf-life at 20 ± 0.5 °C. The reference parameters of respiration, weight loss, fruit firmness and total soluble solid (TSS) content were measured. Samples were split into seven groups according to the number of perforations of polypropylene film and fructose concentration of moisture absorber. It was observed that parameters TSS and fruit firmness were the most sensitive to the length of storage. Weight loss was affected significantly by packaging. All reference parameters were estimated by PLS model with R2 > 0.917, but weight loss and respiration obtained high estimation error of RMSE% = 48.02% and 11.76%, respectively. TSS and fruit firmness prediction were successful with RMSE% = 0.84% and 1.85%, respectively. Desiccation and color change of peduncle became visible in the green range of hue spectra. Color change of red fruit was observed with decreasing saturation in the red range of hue spectra. Our findings suggest that hue spectra fingerprinting can be a useful nondestructive method for monitoring quality change of sweet cherry during post-harvest handling and shelf-life.
Highlights
Sweet cherry (Prunus avium L.) is very popular and consumed as fresh fruit
The Partial Least Squares (PLS) loadings confirmed that data below 100° and above 320° contributed to the models
The combination of cold storage temperature and modified atmosphere packaging was able to delay the ripening according to firmness, weight loss and color change [3]
Summary
Sweet cherry (Prunus avium L.) is very popular and consumed as fresh fruit. The characteristic red color is the major quality attribute and primarily affects consumer acceptance [1,2,3]. The optimum harvest date was estimated by utilizing color for sweet cherry ‘Burlat’ [9], and using pigment specific spectral parameters for ‘Samba’ and ‘Bellise’ [10]. Significant change of fruit color was observed for ‘Napoleon’ cherry during cold storage by means of CIELAB a*, b* and chroma, but no correlation was found with anthocyanin content [12]. It was observed, that large and more colored
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