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Quality assessment of blueberries by computer vision

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Blueberry’s main quality indicators associated to consumer acceptability are related to the fruit appearanceand texture. To date, appearance quality assessment is determined subjectively using visual observation.Computer vision analysis is an useful tool to evaluate fruit optical properties. The objective of this work wasto study quality indicators for different blueberry cultivars hand-harvested in Chile during storage usingcomputer vision.Five cultivars were analyzed: Briggitte, Duke, Elliot, Centurion and Star; 50 individual fruit from thesecultivars were stored at 4℃ and 15℃ during 21 days at 90% of relative humidity. Quality indicators: colour,presence of epicuticular wax (EW), size, dehydratation and microbial growth were determined through imageanalysis obtained by computer vision.Different values of each quality attribute were obtained between cultivars. Dehydratation values (measured assample size changes during storage) at 15℃ were 2.7 and 39.6% for Briggitte and Centurion, respectively.EW presence for all was lower of 33% of the surface, which is the minimum for export, except to cv.Briggitte (75%), which was associated to low dehydratation. Colour measured with CIEL*a*b* scaleshowed changes from blue to red for all cultivars at both temperatures during storage. Fungal presenceincreased at higher temperatures, which was represented by an increased lightness.The implication of this work is that computer vision analysis is useful to objective quality evaluation of fruitssuch as colour, dehydratation signs and fungal growth - most important attributes for consumers- andepicuticular wax presence, which is important to protect against deteriorative changes during storage,allowing heterogeneous materials analysis and their possible application in on-line packing control.

computer visionblueberriesquality assessmentepicuticular waxcolour

Silvia Matiacevich、Patricia Silva、Javier Enrione、Fernando Osorio

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Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago deChile, Av. Libertador Bernardo O’Higgins No 3363, Estación Central, 9170022 Santiago, Chile silvia.matiacevich@usach.cl

Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago deChile, Av. Libertador Bernardo O’Higgins No 3363, Estación Central, 9170022 Santiago, Chile

ICEF11;International congress on engineering and food

Athens(GR)

Food process engineering in a changing world

1-4

2011