Digitization of Broccoli Freshness Integrating External Color and Mass Loss
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Storage Method
2.3. Digitization of Freshness
3. Results
3.1. Evaluation of Freshness by Conventional Methods
3.2. Evaluation of Freshness by a Novel Evaluation Index Integrating Green Color, Mass, and Area Retention Rate
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Variable | Effect | Degree of Freedom | Sum of Square | F | p |
---|---|---|---|---|---|
Green color retention rate | Storage period | 7 | 2.01 | 309 | <0.001 *** |
Error | 40 | 0.0371 | |||
Total | 47 | 2.05 | |||
Mass retention rate | Storage period | 7 | 1.13 | 261 | <0.001 *** |
Error | 40 | 0.0248 | |||
Total | 47 | 1.16 | |||
Area retention rate | Storage period | 7 | 0.223 | 60.6 | <0.001 *** |
Error | 40 | 0.0210 | |||
Total | 47 | 0.244 |
(A) Covariates: Green Color and Mass Retention Rate | ||||||||
---|---|---|---|---|---|---|---|---|
Ac(days) | Pr(days) | |||||||
0 | 2 | 4 | 6 | 8 | 10 | 12 | 14 | |
0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
2 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 |
4 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 |
6 | 1 | 0 | 2 | 0 | 0 | 0 | 0 | 0 |
8 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 |
10 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 |
12 | 0 | 0 | 0 | 0 | 0 | 1 | 2 | 0 |
14 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 2 |
(B) Covariates: Green Color and Area Retention Rate | ||||||||
Ac(days) | Pr(days) | |||||||
0 | 2 | 4 | 6 | 8 | 10 | 12 | 14 | |
0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
2 | 2 | 1 | 0 | 0 | 0 | 0 | 0 | 0 |
4 | 2 | 0 | 0 | 1 | 0 | 0 | 0 | 0 |
6 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 |
8 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 |
10 | 0 | 0 | 0 | 0 | 2 | 1 | 0 | 0 |
12 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 2 |
14 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 2 |
(A) Covariates: Green Color and Mass Retention Rate | ||||||||
---|---|---|---|---|---|---|---|---|
Ac(days) | Pr(days) | |||||||
0 | 2 | 5 | 6 | 8 | 10 | 12 | 14 | |
0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
2 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 |
4 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 |
6 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 |
8 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 |
10 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 |
12 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 |
14 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 2 |
(B) Covariates: Green Color and Area Retention Rate | ||||||||
Ac(days) | Pr(days) | |||||||
0 | 2 | 4 | 6 | 8 | 10 | 12 | 14 | |
0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
2 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 |
4 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 |
6 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 |
8 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 |
10 | 0 | 0 | 0 | 0 | 1 | 2 | 0 | 0 |
12 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 |
14 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 2 |
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Makino, Y.; Amino, G. Digitization of Broccoli Freshness Integrating External Color and Mass Loss. Foods 2020, 9, 1305. https://doi.org/10.3390/foods9091305
Makino Y, Amino G. Digitization of Broccoli Freshness Integrating External Color and Mass Loss. Foods. 2020; 9(9):1305. https://doi.org/10.3390/foods9091305
Chicago/Turabian StyleMakino, Yoshio, and Genki Amino. 2020. "Digitization of Broccoli Freshness Integrating External Color and Mass Loss" Foods 9, no. 9: 1305. https://doi.org/10.3390/foods9091305