Knowledge of textural properties is important for stakeholders in the food value chain
including producers, postharvest handlers, processors, marketers and consumers. For fresh …

Spectroscopic methods deliver a valuable non-destructive analytical tool that provides
simultaneous qualitative and quantitative characterization of various samples. Apples …

Ultrasonic irradiation and the associated sonochemical and sonophysical effects are
complementary techniques for driving more efficient chemical reactions and yields …

Recently, ultrasound has been widely used in the researches in the food science and
technology. Among the food materials, fruits, juices and dairy products are strongly sensitive …

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 …

This review covers developments in the field of noninvasive techniques for quality analysis
of fresh fruit and vegetables over the past decade up to the year 2005. A chapter on the …

Peaches in cold storage may develop chill damage, as symptomized by deteriorated texture
and lack of juice. To examine fruit quality, we established a hyperspectral imaging system to …

Increasing public demands for improved quality of fruit and vegetables in the fresh market
and the food industry, and growers' expectations of high prices for premium quality products …

Mealiness is a symptom of fruit physiological disorder, which is characterized by abnormal
softness and lack of free juice in the fruit. This research investigated the potential of …

As an integral part of daily dietary intake, the market demand for fruits and vegetables is
continuously growing. However, traditional methods for assessing the quality of fruits and …