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Annual Review of Food Science and Technology

Volume 5, 2014

Nondestructive Measurement of Fruit and Vegetable Quality

Abstract

We review nondestructive techniques for measuring internal and external quality attributes of fruit and vegetables, such as color, size and shape, flavor, texture, and absence of defects. The different techniques are organized according to their physical measurement principle. We first describe each technique and then list some examples. As many of these techniques rely on mathematical models and particular data processing methods, we discuss these where needed. We pay particular attention to techniques that can be implemented online in grading lines.

Keyword(s): appearance, aroma, defect, fruit, nondestructive, quality, taste, texture, vegetable
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2014-02-28
2024-04-25
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Nondestructive Measurement of Fruit and Vegetable Quality
Annual Review of Food Science and Technology 5, 285 (2014); https://doi.org/10.1146/annurev-food-030713-092410
/content/journals/10.1146/annurev-food-030713-092410
/content/journals/10.1146/annurev-food-030713-092410
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