Abstract
Developing a noninvasive technique to estimate the degreening (loss of green color) velocity of harvested broccoli was attempted. Loss of green color on a harvested broccoli head occurs heterogeneously. Therefore, hyperspectral imaging technique that stores spectral reflectance with spatial information was used in the present research. Using artificial neural networks (ANNs), we demonstrated that the reduction velocity of chlorophyll at a site on a broccoli head was related to the second derivative of spectral reflectance data at 15 wavelengths from 405 to 960 nm. The reduction velocity was predicted using the ANNs model with a correlative coefficient of 0.995 and a standard error of prediction of 5.37 × 10−5 mg·g−1·d−1. The estimated reduction velocity was effective for predicting the chlorophyll concentration of broccoli buds until 7 d of storage, which was established as the maximum time for maintaining marketability. This technique may be useful for nondestructive prediction of the shelf life of broccoli heads.
Highlights
Broccoli (Brassica oleracea var. italica) is one of the main vegetables with 26.5 Mt of the commodity harvested in 2018 in the world (FAOSTAT, broccoli + cauliflower [Brassica oleracea var. botrytis]) [1].Since the early 1980s, broccoli has been reported as a food to depress cancer [2] since it includes sulforaphane [3,4], which is useful for depressing the growth of Helicobacter pylori, the main reason for gastric cancer [5]
Loss of green color may cause a reduction of effects suitable for health-promotion by broccoli since chlorophyll is useful for reducing serum cholesterol in mammals [8,9]
Lipton & Harris [10] subjectively evaluated the appearance of broccoli heads by scales, while Jacobssonet al. [11] chose a visual technique to assess the appearance of broccoli and determined a threshold that 30% of the buds had turned yellow
Summary
Broccoli (Brassica oleracea var. italica) is one of the main vegetables with 26.5 Mt of the commodity harvested in 2018 in the world (FAOSTAT, broccoli + cauliflower [Brassica oleracea var. botrytis]) [1].Since the early 1980s, broccoli has been reported as a food to depress cancer [2] since it includes sulforaphane [3,4], which is useful for depressing the growth of Helicobacter pylori, the main reason for gastric cancer [5]. Italica) is one of the main vegetables with 26.5 Mt of the commodity harvested in 2018 in the world Loss of green color (degreening) is the main phenomenon that decreases the shelf life of harvested broccoli [6] and is induced by the reduction of pigment (chlorophyll) [7]. Loss of green color may cause a reduction of effects suitable for health-promotion by broccoli since chlorophyll is useful for reducing serum cholesterol in mammals [8,9]. Lipton & Harris [10] subjectively evaluated the appearance of broccoli heads by scales (nine levels), while Jacobssonet al. This report indicated that it is difficult to select a colorimeter (point-based method) to measure loss of green color at local sites.
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