BIOSYST-MeBioS, KU Leuven, 3001 Leuven, Belgium; email:
Annu Rev Food Sci Technol. 2014;5:285-312. doi: 10.1146/annurev-food-030713-092410. Epub 2014 Jan 2.
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.
我们回顾了用于测量水果和蔬菜内部和外部质量属性的非破坏性技术，例如颜色、大小和形状、味道、质地和无缺陷。这些不同的技术是根据它们的物理测量原理进行组织的。我们首先描述每种技术，然后列出一些示例。由于这些技术中的许多都依赖于数学模型和特定的数据处理方法，因此在需要时我们会讨论这些方法。我们特别关注可以在分级线上在线实施的技术。
