Color and textural quality of packaged wild rocket measured by multispectral imaging |
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| Institution: | 1. Dept. of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Årslev, Denmark;2. Dept. of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark;1. School of Mechano-Electronic Engineering, Xidian University, Xi’an, Shanxi 710071, PR China;2. Guilin University of Aerospace Technology, Guilin, Guangxi 541004, PR China;3. School of Electronic Engineering and Automation, Guilin University of Electronic Technology, Guilin, Guangxi 541004, PR China;1. PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil;2. Department of Agricultural and Biological Engineering, Purdue University, 225 S. University Street, West Lafayette, IN 47907, USA;3. DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil;1. University of L’Aquila, Department of Physical and Chemical Sciences, Via Vetoio 67100, Coppito, L’Aquila, Italy;2. Ondalys, 4 rue Georges Besse, 34830 Clapiers, France;3. ITAP, Inrae, Montpellier SupAgro, University of Montpellier, Montpellier, France;4. ChemHouse Research Group, Montpellier, France;5. Centre des Sciences du Goût et de l’Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France;6. SPO, INRAE, Univ Montpellier, Montpellier Supagro, 34060 Montpellier, France;7. Chocolaterie Valrhona, 14 avenue du Président Roosevelt, 26600 Tain L’Hermitage, France;8. CIRAD, UMR Qualisud, F-34398 Montpellier, France;9. Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d''Avignon, Univ de La Réunion, Montpellier, France;12. CIRAD, UMR Qualisud, F-97490 Sainte-Clotilde, Réunion, France;1. Universidad Icesi, Cali, Colombia;2. Yokohama National University, Yokohama, Japan;3. Ritsumeikan University, Kyoto, Japan |
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| Abstract: | Green color and texture are important attributes for the perception of freshness of wild rocket. Packaging of green leafy vegetables can postpone senescence and yellowing, but a drawback is the risk of anaerobic respiration leading to loss of tissue integrity and development of an olive-brown color. The hypothesis underlying this paper is that color and textural quality of packaged wild rocket leaves can be predicted by multispectral imaging for faster evaluation of visual quality of leafy green vegetables in scientific experiments. Multispectral imaging was correlated to sensory evaluation of packaged wild rocket quality. CIELAB values derived from the multispectral images and from a spectrophotometer changed during storage, but the data were insufficient to describe variation in sensory perceived color and texture. CIELAB values from the multispectral images allowed for a more detailed determination of color compared to measurement with a spectrophotometer with an 8 mm aperture. Furthermore, the multispectral images enabled subtraction of background information of the sample and gave more accurate results on visual color of wild rocket leaves. The combination of wavelengths in the NIR range describing textural changes, and wavelengths in the VIS range describing color changes was optimal for quantification of sensory perceived color and textural quality of packaged wild rocket. |
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