Non-invasive measurement of soluble solid content and pH in Kyoho grapes using a computer vision technique
Author:
Affiliation:
1. College of Biosystems Engineering and Food Science
2. Zhejiang University
3. Hangzhou
4. China
5. Zhejiang Research Institute of Traditional Chinese Medicine
6. College of Agriculture & Biotechnology
Abstract
The determination of SSC and pH in grapes could be well performed on the basis of RGB color features.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2016/AY/C5AY02694F
Reference34 articles.
1. Regulation of skin color in ‘Aki Queen’ grapes: Interactive effects of temperature, girdling, and leaf shading treatments on coloration and total soluble solids
2. Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines
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4. Study on infrared spectroscopy technique for fast measurement of protein content in milk powder based on LS-SVM
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