Comparison of multispectral indexes extracted from hyperspectral images for the assessment of fruit ripening

Lleó García, Lourdes; Roger, Jean-Michel; Herrero Langreo, Ana; Diezma Iglesias, Belen y Barreiro Elorza, Pilar (2011). Comparison of multispectral indexes extracted from hyperspectral images for the assessment of fruit ripening. "Journal of Food Engineering", v. 104 (n. 4); pp. 612-620. ISSN 0260-8774. https://doi.org/10.1016/j.jfoodeng.2011.01.028.

Descripción

Título: Comparison of multispectral indexes extracted from hyperspectral images for the assessment of fruit ripening
Autor/es:
  • Lleó García, Lourdes
  • Roger, Jean-Michel
  • Herrero Langreo, Ana
  • Diezma Iglesias, Belen
  • Barreiro Elorza, Pilar
Tipo de Documento: Artículo
Título de Revista/Publicación: Journal of Food Engineering
Fecha: Junio 2011
Volumen: 104
Materias:
Palabras Clave Informales: Hyperspectral imaging; Vision; Ripeness; Non-destructive assessment; Quality; Peach,
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

The present research is focused on the application of artificial vision to assess the ripening of red skinned soft-flesh peach (‘Richlady’). Artificial vision allows a spatially detailed determination of the ripening stage of the fruit. The considered optical indexes (Ind1 and Ind2, proposed in the present research, and Ind3 and IAD, proposed by other authors) are based on the combination of wavelengths close to the chlorophyll absorption peak at 680 nm. Ind1 corresponds approximately to the depth of the absorption peak, and Ind2 corresponds to the relative absorption peak. An artificial image of each index was obtained by computing the corresponding reflectance images, which were acquired with a hyperspectral camera. All indexes were able to correct convexity (except for the just-harvested peaches and for Ind1). Ind2 is the preferred index; it showed the highest discriminating power between ripening stages and no influence of convexity. Ind2 also allowed the differentiation of ripening regions within the fruits, and it showed the evolution of those regions during ripening.

Más información

ID de Registro: 6421
Identificador DC: http://oa.upm.es/6421/
Identificador OAI: oai:oa.upm.es:6421
Identificador DOI: 10.1016/j.jfoodeng.2011.01.028
URL Oficial: http://www.sciencedirect.com/science/journal/02608774
Depositado por: Memoria Investigacion
Depositado el: 18 Mar 2011 10:51
Ultima Modificación: 20 Abr 2016 15:43
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