Ripening of avocado fruits studied by spectroscopic techniques

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Ripening of avocado fruits studied by spectroscopic techniques. / Lin, Xiaobo; Zhang, Han; Hu, Lingna; Zhao, Guangyu; Svanberg, Sune; Svanberg, Katarina.

I: Journal of Biophotonics, Vol. 13, Nr. 8, e202000076, 08.2020.

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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Lin, Xiaobo ; Zhang, Han ; Hu, Lingna ; Zhao, Guangyu ; Svanberg, Sune ; Svanberg, Katarina. / Ripening of avocado fruits studied by spectroscopic techniques. I: Journal of Biophotonics. 2020 ; Vol. 13, Nr. 8.

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TY - JOUR

T1 - Ripening of avocado fruits studied by spectroscopic techniques

AU - Lin, Xiaobo

AU - Zhang, Han

AU - Hu, Lingna

AU - Zhao, Guangyu

AU - Svanberg, Sune

AU - Svanberg, Katarina

PY - 2020/8

Y1 - 2020/8

N2 - Avocados are considered very healthy due to the high content mono-unsaturated lipid, essential vitamins and minerals, minimal sugar and no cholesterol and are therefore sometimes referred to as “the perfect fruits”. Avocados, mainly grown in Latin-America, are harvested unripe and sent overseas. However, the ripening process is very difficult to assess visually and tactilely. A tool for precise noninvasive judgment of the status would be valuable as the fruit is too expensive to be cut open unripe or overdue. A white-light source and a light-emitting diode unit with four excitation wavelengths (365, 385, 395, and 405 nm) were used for reflectance and fluorescence spectroscopy in a fiber-coupled set-up for noninvasive monitoring. Twelve non-ripe avocados, with approximately the same size and appearance, were studied and divided into three groups and kept at three different storage conditions; at room temperature, in a refrigerator and a combination of the two. We showed that fluorescence was useful for following the ripening process. A method, which compensates for the spatial variations in spectral properties around a fruit, is described. Remote fluorescence monitoring, intended for orchard use, was also demonstrated. A low-cost device based on fluorescence for avocado ripeness assessment is proposed.

AB - Avocados are considered very healthy due to the high content mono-unsaturated lipid, essential vitamins and minerals, minimal sugar and no cholesterol and are therefore sometimes referred to as “the perfect fruits”. Avocados, mainly grown in Latin-America, are harvested unripe and sent overseas. However, the ripening process is very difficult to assess visually and tactilely. A tool for precise noninvasive judgment of the status would be valuable as the fruit is too expensive to be cut open unripe or overdue. A white-light source and a light-emitting diode unit with four excitation wavelengths (365, 385, 395, and 405 nm) were used for reflectance and fluorescence spectroscopy in a fiber-coupled set-up for noninvasive monitoring. Twelve non-ripe avocados, with approximately the same size and appearance, were studied and divided into three groups and kept at three different storage conditions; at room temperature, in a refrigerator and a combination of the two. We showed that fluorescence was useful for following the ripening process. A method, which compensates for the spatial variations in spectral properties around a fruit, is described. Remote fluorescence monitoring, intended for orchard use, was also demonstrated. A low-cost device based on fluorescence for avocado ripeness assessment is proposed.

KW - avocado

KW - fluorescence spectroscopy

KW - fruit ripening

KW - noninvasive technique

KW - reflectance spectroscopy

U2 - 10.1002/jbio.202000076

DO - 10.1002/jbio.202000076

M3 - Article

C2 - 32306512

AN - SCOPUS:85085939754

VL - 13

JO - Journal of Biophotonics

JF - Journal of Biophotonics

SN - 1864-063X

IS - 8

M1 - e202000076

ER -