엽록소 형광이미징 기술을 이용한 키위과일의 생체중 예측
Application of Chlorophyll Fluorescence Imaging Technique to Estimate Fresh Weight in Kiwifruit
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초록
BACKGROUND: Fresh weight is one of the major quality measurement factors in determining the quality of fresh fruits. A practical method has been developed for rapid and non-destructive measurement using the Chlorophyll Fluorescence Image (CFI) technique to estimate changes in fresh weight of post-harvest products. METHODS AND RESULTS: Kiwifruit (Actinidia deliciosa) was used and measured for the fresh weight and CFI under different temperature conditions at 0, 10, and 20℃, from 0 to 21 days after storage (DAS). We observed the fresh weight of kiwifruit and measured the surface image for determining Fv/Fm value in terms of maximum quantum yield on each day. To estimate freshness of kiwifruit we applied linear regression between the measured fruit weights and Fv/Fm values. Results showed that fruit weights were reduced by 4% at 0℃, 6% at 10℃, and 14% at 20℃ for 21 days, respectively. And also, the value of Fv/Fm was shown as decreasing trend at all temperature conditions, especially at 20 ℃. Fv/Fm values showed highly significant correlation (R2>0.9) with fresh weight of kiwifruit at all different storage temperatures. CONCLUSION: Thus, CFI technique can be useful to estimate the fresh weight of kiwifruit.
Abstract
BACKGROUND: Fresh weight is one of the major quality measurement factors in determining the quality of fresh fruits. A practical method has been developed for rapid and non-destructive measurement using the Chlorophyll Fluorescence Image (CFI) technique to estimate changes in fresh weight of post-harvest products. METHODS AND RESULTS: Kiwifruit (Actinidia deliciosa) was used and measured for the fresh weight and CFI under different temperature conditions at 0, 10, and 20℃, from 0 to 21 days after storage (DAS). We observed the fresh weight of kiwifruit and measured the surface image for determining Fv/Fm value in terms of maximum quantum yield on each day. To estimate freshness of kiwifruit we applied linear regression between the measured fruit weights and Fv/Fm values. Results showed that fruit weights were reduced by 4% at 0℃, 6% at 10℃, and 14% at 20℃ for 21 days, respectively. And also, the value of Fv/Fm was shown as decreasing trend at all temperature conditions, especially at 20 ℃. Fv/Fm values showed highly significant correlation (R2>0.9) with fresh weight of kiwifruit at all different storage temperatures. CONCLUSION: Thus, CFI technique can be useful to estimate the fresh weight of kiwifruit.
참고문헌 (9)
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