Description
Book SynopsisThis book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement. It is essential to detect bruises in the early stages of their formation and conduct a quantitative analysis of the degree of bruising, to ensure the accurate grading of bruised fruits and vegetables and reduce unnecessary economic losses. Bruise damage occurring between the point of harvest and consumption contributes the most to the decrease in fruit quality, reducing the market value and ultimately leading to significant reductions in potential revenue. SDG 12.3 aims to “by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.”
This book presents recent technological developments in bruise measurement, detection, and analysis of fresh horticultural produce. Given the rising demand for rapid and accurate methods of quality measurement in the horticultural produce industry, this book covers destructive and nondestructive techniques for bruise measurement. Selected applications of different nondestructive methods for various fresh produce commodities are also included.
This book will interest graduate and undergraduate students, researchers, academics and engineers working in different aspects of the mechanical damage affected by postharvest handling practices, professionals working in the governments, and other authorities related to fresh horticultural produce quality, regulations, and safety.
Table of ContentsChapter 1. Mechanical damage of fresh produce – an overview.- Chapter 2. Factors affecting bruise damage susceptibility of fresh produce.- Chapter 3. Imaging Techniques for Fresh Produce Damage Detection.- Chapter 4. Hyperspectral imaging techniques for quality assessment in fresh horticultural produce and prospects for measurement of mechanical damage.- Chapter 5. Hyperspectral imaging and related machine learning for postharvest bruise damage detection and analysis of fresh food produce.- Chapter 6. Bruise damage susceptibility of pome fruit.- Chapter 7. Mechanical Damage in Fresh Stone Fruits: Measurement and Analysis.- Chapter 8. Bruise damage susceptibility of pomegranates.- Chapter 9. Bruise damage susceptibility of tomato.- Chapter 10. BRUISING OF AVOCADO (PERSEA AMERICANA M.) FRUIT.- Chapter 11. Bruise Damage Susceptibility and Assessment of Guava.- Chapter 12. Bruise damage susceptibility of blueberry and strawberry.- Chapter 13. Bruise damage susceptibility of table olive.- Chapter 14. Bruise damage susceptibility of banana.- Chapter 15. Impact of packaging on bruise damage of fresh produce.- Chapter 16. Importance of bruise assessment and control in fresh produce industry.
