基于高光谱成像的蔬菜新鲜度检测初探.pdfVIP

3 6 Vol. 3 No. 6 2012 12 Journal of Food Safety and Quality Dec. , 2012 1 1 1 2 2 2* 吴 琼 , 朱大洲 , 王 成 , 马智宏 , 陆安祥 , 王纪华 (1. , 100097; 2. , 100097) 摘 要: 目的 方法 , 0102448 h , , 结果 , , SPAD r=0.76 结论 关键词: ; ; ; Preliminary study on detection of vegetable freshness based on hyperspectral imaging 1 1 1 2 2 2* WU Qiong , ZHU Da-Zhou , WANG Cheng , MA Zhi-Hong , LU An-Xiang , WANG Ji-Hua (1. Beijing Research Center for Information Technology in Agriculture, Beijing 100097, China; 2. Beijing Research Center for Agri-food Testing and Farmland Monitoring, Beijing 100097, China) ABSTRACT: Objective To investigate the feasibility of determination of vegetable freshness by hyperspec- tral imaging. Methods Four kinds of vegetables including pakchoi cabbage, spinach, rape, and baby cabbage were analyzed. The hyperspectral images of vegetable leaves were collected at 0, 10, 24, and 48 h of water loss, respectively. Finally the characteristics of vegetable leaves were analyzed. Results Hyperspectral images could reflect the outer shape and inside chlorophyll changes of vegetables during the water loss. The correlation coefficient of the calibration model was 0.76. Conclusion It indicated that the detection of vegetable fresh- ness by hyperspectral imaging was feasible. KEY WORDS: vegetable; hyperspectral imaging; freshness; non-destructiv