Monitoring leafy vegetables through packaging films with

Diezma Iglesias, Belen; Lara, M.A.; Molina, Marta; Lleó García, Lourdes; Ruiz-Altisent, Margarita; Artés Hernández, Francisco y Roger, Jean-Michel (2012). Monitoring leafy vegetables through packaging films with. En: "International Conference of Agricultural Engineering. CIGR-Ageng2012", 08/07/2012 - 12/07/2012, Valencia, España. p. 1321.


Título: Monitoring leafy vegetables through packaging films with
  • Diezma Iglesias, Belen
  • Lara, M.A.
  • Molina, Marta
  • Lleó García, Lourdes
  • Ruiz-Altisent, Margarita
  • Artés Hernández, Francisco
  • Roger, Jean-Michel
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: International Conference of Agricultural Engineering. CIGR-Ageng2012
Fechas del Evento: 08/07/2012 - 12/07/2012
Lugar del Evento: Valencia, España
Título del Libro: Proceedings of International Conference of Agricultural Engineering. CIGR-Ageng2012
Fecha: 2012
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: Técnicas Avanzadas en Agroalimentación LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Fresh-cut or minimally processed fruit and vegetables have been physically modified from its original form (by peeling, trimming, washing and cutting) to obtain a 100% edible product that is subsequently packaged (usually under modified atmosphere packaging –MAP) and kept in refrigerated storage. In fresh-cut products, physiological activity and microbiological spoilage, determine their deterioration and shelf-life. The major preservation techniques applied to delay spoilage are chilling storage and MAP, combined with chemical treatments antimicrobial solutions antibrowning, acidulants, antioxidants, etc.). The industry looks for safer alternatives. Consequently, the sector is asking for innovative, fast, cheap and objective techniques to evaluate the overall quality and safety of fresh-cut products in order to obtain decision tools for implementing new packaging materials and procedures. In recent years, hyperspectral imaging technique has been regarded as a tool for analyses conducted for quality evaluation of food products in research, control and industries. The hyperspectral imaging system allows integrating spectroscopic and imaging techniques to enable direct identification of different components or quality characteristics and their spatial distribution in the tested sample. The objective of this work is to develop hyperspectral image processing methods for the supervision through plastic films of changes related to quality deterioration in packed readyto-use leafy vegetables during shelf life. The evolutions of ready-to-use spinach and watercress samples covered with three different common transparent plastic films were studied. Samples were stored at 4 ºC during the monitoring period (until 21 days). More than 60 hyperspectral images (from 400 to 1000 nm) per species were analyzed using ad hoc routines and commercial toolboxes of MatLab®. Besides common spectral treatments for removing additive and multiplicative effects, additional correction, previously to any other correction, was performed in the images of leaves in order to avoid the modification in their spectra due to the presence of the plastic transparent film. Findings from this study suggest that the developed images analysis system is able to deal with the effects caused in the images by the presence of plastic films in the supervision of shelf-life in leafy vegetables, in which different stages of quality has been identified.

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Depositado por: Memoria Investigacion
Depositado el: 03 Dic 2013 15:27
Ultima Modificación: 03 Nov 2016 16:33
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