Rapid assessment of ready-to-eat Xuxiang kiwifruit quality based on chroma recognition and GC-MS analysis
Hongbo Li, Shangqiao Cao, Zhenbin Liu, Na Li, Dan Xu, Yang Yongfeng, Haizhen Mo, Liangbin Hu
Abstract
The postharvest quality of kiwifruit is critical for consumer satisfaction and reducing waste. Ready-to-eat kiwifruit lacks a consistent quality standard, and monitoring its quality is essential. This study proposes a novel and smart strategy to monitor the quality of mature kiwifruits stored at room temperature using image recognition application on a mobile phone. The study correlates the storage time, quality indexes, and volatile flavor compounds with RGB (RGB stands for Red, Green, and Blue) values readouts from photos. Results show that central B/G (The ratio of B to G in the center of kiwifruit) values positively correlate with vitamin C and negatively correlate with weight loss rate. Specific volatile compounds, such as methyl benzoate, methyl butyrate, ethyl benzoate, ethyl butyrate, and ethyl acetate, can serve as markers for evaluating kiwifruit quality and freshness. Furthermore, firmness strongly correlates with the volatile gases hexanal and trans-2-hexenoic acid. Chroma values and specific volatiles can serve as early warning indicators to monitor the quality of postharvest kiwifruit. The study provides a quick and facile method to evaluate kiwifruit quality stored at room temperature, providing a basis for the development of ready-to-eat kiwifruit. This strategy benefits both consumers and processing plants in reducing waste and improving kiwifruit quality.