Search Results (16)

Mechanical damage like bruises produced during postharvest handling can lower market value, affect nutritional value, and pose food safety risks. The study evaluated bruises on apples using image processing. This research focuses on using computer vision for apple fruit damage detection. The fruits were subjected to three levels of impact using three ball weights (66, 98, and 110 g) dropped from 50 cm height and stored at 22 °C. The overall impact energies generated were 0.323 J (low), 0.480 J (medium), and 0.539 J (high). The bruise area and susceptibility of the damage, surface area of the fruit, and color were measured manually (colorimeter) and by image processing. The study found that the bruise area was significantly affected by impact force, where 110 g (0.539 J) damaged apples showed a bruise area of 4.24 cm² after 21 days of storage at 22 °C. The images showed a significant change in the RGB values (Red, Green, Blue) over 21 days of storage when impacted at 0.539 J. The study showed that the greater the impact energy effect, the higher the weight loss under constant conditions of storage. After 21 days of storage, the 110 g mechanically damaged apples recorded the highest percentage of weight loss (6.362%). The study found a significant decrease in the surface area of 110 g bruised apples, with a smaller decrease in surface area for 66 g bruised fruit. The use of computer vision to detect bruise damage and other quality attributes of Granny Smith apples can be highly recommended to detect their losses. Full article

As consumer preferences tend toward safer, chemical residue-free, and nutritionally rich fruits, preharvest bagging has gained attention as a sustainable method for improving fruit quality and protecting produce from environmental and biological stressors and pesticide residues. This study assessed the impact of preharvest bagging using paper bags with inner aluminum coating on the physicochemical traits, storability, and browning susceptibility after cutting or bruising of ‘Afrata Volou’ quince (Cydonia oblonga Mill.) fruit grown in central Greece. Fruits were either bagged or left unbagged approximately 60 days before harvest, and evaluations were conducted at harvest and after three months of cold storage, plus two days of shelf-life. Fruit bagging reduced the quince’s flesh temperature on the tree crown. Bagging had minor effects on fruit and nutritional quality, except for more yellow skin and higher titratable acidity (TA). Also, at harvest, bagging did not significantly affect fruit flesh browning after cutting or bruising. After three months of storage, unbagged and bagged quince fruit developed more yellow skin color, without significant alterations in most quality characteristics and nutritional value, but increased total tannin content (TTC). After three months of storage, the quince flesh color determined immediately after cutting or bruising was brighter and more yellowish compared to that at harvest, due to continuation of fruit ripening, but it darkened faster with time after cutting or skin removal. Therefore, fruit bagging appears to be a sustainable practice for improving the aesthetic and some chemical quality characteristics of quince, particularly after storage, without negative impacts on other characteristics such as texture and phenolic content. Full article

The bruising of fruits occurs at various stages, including picking, transportation, and sale. For fruits with large kernels that occupy a significant portion of their overall volume, considering the impact of the kernel is crucial in elucidating the mechanisms of bruising and controlling bruise formation. This study employs reverse engineering to develop a composite finite element model of loquat peel, flesh, and kernels. Bruise formation during collisions is analyzed from the perspectives of contact force, equivalent stress, energy, bruise volume, and bruise susceptibility, aiming to reveal the significant role of the fruit core in the bruise formation process. In this paper, we propose the use of 3D printing technology to accurately quantify bruise measurement for fruits with large kernels. The results showed that the maximum contact force, equivalent stress, and internal energy between loquat and steel/wood were essentially consistent, but all exceeded those observed when using rubber. Due to the blocking of stress transmission by the kernel, the susceptibility of loquats to bruising increases with height before decreasing. This study elucidates the mechanism of bruise formation in fruits with large kernels and provides methods and ideas for the research and precise measurement of complex fruit bruising characteristics. Full article

Lycium barbarum L. (goji), as an economic crop, has a high added value. However, the tender and fragile fruits are easily damaged during harvesting and transportation, leading to fruit bruising, which can cause rotting or black–brown spots after drying, seriously affecting the quality and price. In this study, two varieties of goji were used to determine and evaluate fruit bruising using a pendulum impact test, and the impact process was recorded using a high-speed camera and impact force sensor. This study discussed the energy changes during the impact process of fruits and conducted a correlation analysis of the impact energy, absorbed energy, restitution coefficient, impact force, and other indicators, analyzing the changes in each indicator with the falling height. The results showed that 0.2 m could be considered a critical height for damaging the fruit of goji. Furthermore, this study calculated the bruise susceptibility of the different varieties at different heights, which can be used for predicting bruising during the harvesting and collection of goji berries and ultimately for estimating the damage caused by mechanical harvesting. Full article

Post-harvest activities, which include sorting, loading, unloading, and transporting, are potential factors that cause mechanical damage and bruises to fresh produce. This would directly impact fruit shelf-life and, therefore, cause economic losses. This study developed a finite element (FE) model for pear fruit where a steel impactor drop-based test was utilized. The FE model was validated by evaluating it as the experimental model in order to identify bruises of the pear fruit. Therefore, to minimize bruises on the pear fruit, a recycled polyethylene terephthalate (PET) spring-based design was proposed in order to serve as a cushioning design for pear fruits. Design of experiments and response surface methodology were performed in order to minimize the fruit bruise susceptibility response subject to different spring design parameters. The results revealed that reduced spring pitch and increased coil thickness would significantly minimize bruises of pear fruit. The recycled PET proposed design proved its efficiency in reducing FE pear fruit model bruises by about 50%. This study provides insights on assessing bruise susceptibility using finite element analysis and reusing plastic for fresh produce packaging, thus reducing loops in supply chains and achieving a circular economy. Full article

Mechanical damage and bruising of fruit is a critical problem in the food industry. Minimizing brusing and damage can be achieved by designing energy-absorbing structures and packaging systems in order to ensure the long-term quality of fresh produce. The aim of this study is to investigate the response and bruise susceptibility of pears under impact loading conditions through finite element analysis (FEA) methods. In this paper, three impact heights (0.25 m, 0.5 m, and 1.0 m), four impact material surfaces (poplar wood, rubber, cardboard, and acrylonitrile butadiene styrene (ABS) plastic), two packaging sizes (standard 0.22″ and sandwich lattice 2.1″), and three impact design structures (rigid, corrugated, and honeycomb) are considered. Based on mesh sensitivity analysis, a mesh element of 1.5 mm was adopted for all simulations, assuring the accuracy of results and considering the trade-off between mesh size and computational time. The response surface analysis approach was utilized in order to develop predictive empirical models related to pear bruising. Results revealed that the rubber-based impact platform yielded minimal bruise susceptibility at all heights, while standard-sized corrugated cardboard performed best at a height of 0.25 m. Furthermore, single, double, and triple layers of packaging cardboard were tested. We observed that adding a second soft layer of corrugated cardboard reduced the stress on the pear by around 33%. However, adding a third layer only reduced stress by 5%. The 3D-printed honeycomb ABS has potential as protective packaging but would require further investigations and parameter optimization. Stacking multiple layers of cardboard on top of each other is a cost-effective solution that could improve damping and, therefore, ensure good quality and increase the shelf life of the fresh produce. This study will help decision-makers select the optimal energy-absorbing material for cushioning and packaging designs in order to improve the handling and post-harvesting logistics of fresh produce. Full article

Piling behavior (PB) is a common issue that causes negative impacts on the health, welfare, and productivity of the flock in poultry houses (e.g., cage-free layer, breeder, and broiler). Birds pile on top of each other, and the weight of the birds can cause physical injuries, such as bruising or suffocation, and may even result in death. In addition, PB can cause stress and anxiety in the birds, leading to reduced immune function and increased susceptibility to disease. Therefore, piling has been reported as one of the most concerning production issues in cage-free layer houses. Several strategies (e.g., adequate space, environmental enrichments, and genetic selection) have been proposed to prevent or mitigate PB in laying hens, but less scientific information is available to control it so far. The current study aimed to develop and test the performance of a novel deep-learning model for detecting PB and evaluate its effectiveness in four CF laying hen facilities. To achieve this goal, the study utilized different versions of the YOLOv6 models (e.g., YOLOv6t, YOLOv6n, YOLOv6s, YOLOv6m, YOLOv6l, and YOLOv6l relu). The objectives of this study were to develop a reliable and efficient tool for detecting PB in commercial egg-laying facilities based on deep learning and test the performance of new models in research cage-free facilities. The study used a dataset comprising 9000 images (e.g., 6300 for training, 1800 for validation, and 900 for testing). The results show that the YOLOv6l relu-PB models perform exceptionally well with high average recall (70.6%), mAP@0.50 (98.9%), and mAP@0.50:0.95 (63.7%) compared to other models. In addition, detection performance increases when the camera is placed close to the PB areas. Thus, the newly developed YOLOv6l relu-PB model demonstrated superior performance in detecting PB in the given dataset compared to other tested models. Full article

Bruise damage is one of the mechanical injuries that fresh produce can sustain during the postharvest supply chain. The study investigated the effect of drop impact levels, storage temperatures, and the storage period on the quality changes of cucumbers. A known mass ball was used to damage cucumbers once from three different drop heights (30, 60, and 90 cm) before they were stored for 24 days at 5 °C, 10 °C, and 22 °C. The data showed that the bruise area (BA), bruise susceptibility (BS), yellowness, and chroma* increased with the increase in the drop height and storage temperature. The study found that the bruise area (BA) and bruise susceptibility (BS) of the damaged cucumbers increased substantially (p < 0.05) with the increase in storage temperature and drop height. Due to the increment in drop height, storage temperature, and the storage period, the weight loss (Wl)% significantly increased after 24 days of storage. The storage period affects the firmness of damaged cucumbers stored in all storage conditions. The highest value of lightness (L*) was observed for the cucumbers bruised from the 60 cm drop height and stored at 22 °C with a value of 43.08 on day 24 of storage. Hue*, redness (a*), and total soluble solids (TSS) were all unaffected by the drop height. This study can serve as a resource for horticultural researchers and experts involved in the fresh fruit and vegetable supply chain. The study pays attention to the importance of postharvest supply chain activities, such as handling and storage to maintain the quality and prolong the shelf life of perishable produce, such as cucumbers. Full article

Loquat (Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature conditioning, heat treatment, edible coatings, and postharvest chemical application, have been tested to extend shelf life, mitigate chilling injury, and quality preservation. This review comprehensively focuses on the recent advances in the postharvest physiology and technology of loquat fruit, such as harvest maturity, fruit ripening physiology, postharvest storage techniques, and physiological disorders and diseases. Full article

Mechanical damage resulting from excessive impact force during handling and other postharvest operations from harvesting to consumption is a critical quality problem in fresh produce marketing. The study investigates the impact of bruise damage, storage temperature, and storage period on the physiological responses of Omani pomegranate fruit cultivar ‘Helow’. Fruits were subjected to low (45°; 1.18 J) and high (65°; 2.29 J) impact levels using a pendulum test by hitting the fruit on the cheek side. Bruised and non-bruised fruit were stored at 5 and 22 °C for 28 days. Bruise measurements, water loss per unit mass, water loss per surface area, firmness, fruit size measurements, geometric mean diameter, surface area, fruit volume, color parameters, respiration rate, and ethylene production rate were evaluated. Bruise area, bruise volume, and bruise susceptibility of damaged pomegranate fruit were increased as impact level, storage duration, and storage temperature increased. Pomegranates damaged at a high impact level and conditioned at 22 °C showed 20.39% weight loss on the last day of storage compared to the control and low-impact-bruised fruit. Firmness and geometric mean diameter were significantly (p < 0.05) reduced by bruising at a high impact level. Impact bruising level and storage temperature decreased lightness, yellowness, browning index, and increased redness over time. Furthermore, the respiration rate was five times higher in the non-bruised and low- and high-impact-injured fruit stored at 22 °C than that stored at 5 °C. The ethylene production rate recorded its highest value on day 21 in high-level-impact-bruised pomegranate fruit. The bruise susceptibility was strongly correlated with the majority of the studied parameters. This study can confirm that bruising can affect not only the visual quality characteristics but also the physiological attributes of pomegranate fruit; therefore, much care is required to preserve fresh produce and avoid any mechanical damage and losses during postharvest handling. Full article

Mechanical damage is a threat to both food security and sustainability. Bruising is the most common type of mechanical damage, and it causes a huge economic loss due to rejection of fresh produce and downgrading of the appearance quality by consumers. Therefore, this study aims to examine the effect of bruising during postharvest handling using a pendulum test technique. Pomegranate fruit were bruised once at two impact levels (1.189 ± 0.109 and 2.298 ± 0.239 J) and then stored (at 5 °C ± 1 °C and 22 °C ± 1 °C) for 28 days. The study evaluated the effect of impact bruising, storage temperature, and duration on the bruise magnitude and quality attributes of the bruised and non-bruised pomegranates. The results showed that the investigated factors affect the bruise size of bruised pomegranates. Increasing storage temperature from 5 to 22 °C and impact level from 1.189 to 2.298 J increased the bruise area, bruise volume, and bruise susceptibility over time. Alterations in total soluble solids (TSS) and titratable acidity (TA%) were statistically (p < 0.05) induced by bruising, particularly at a high impact. The total soluble solids (TSS) content was reduced in all tested pomegranate fruit (bruised and non-bruised) and recorded the highest percentage decline in those impacted at a high level and stored at 22 °C, at 16.81%. The combination of both studied factors did not affect the water activity (A_w) of aril or the mesocarp of bruised or non-bruised fruit. Bruising parameters and quality attributes were strongly correlated in this study, excluding water activity (A_w). The regression models showed a good determination coefficient (R²) between the predicted and measured values of bruise susceptibility (BS), total soluble solids (TSS), titratable acidity (TA%), and sugar: acid ratio (TSS:TA). The study demonstrates that bruising at a high impact level and long-term storage both affected the susceptibility of pomegranates to bruise, and altered fruit quality. Thus, these factors need to be considered during the postharvest supply chain. Full article

Human falls, especially for elderly people, can cause serious injuries that might lead to permanent disability. Approximately 20–30% of the aged people in the United States who experienced fall accidents suffer from head trauma, injuries, or bruises. Fall detection is becoming an important public healthcare problem. Timely and accurate fall incident detection could enable the instant delivery of medical services to the injured. New advances in vision-based technologies, including deep learning, have shown significant results in action recognition, where some focus on the detection of fall actions. In this paper, we propose an automatic human fall detection system using multi-stream convolutional neural networks with fusion. The system is based on a multi-level image-fusion approach of every 16 frames of an input video to highlight movement differences within this range. This results of four consecutive preprocessed images are fed to a new proposed and efficient lightweight multi-stream CNN model that is based on a four-branch architecture (4S-3DCNN) that classifies whether there is an incident of a human fall. The evaluation included the use of more than 6392 generated sequences from the Le2i fall detection dataset, which is a publicly available fall video dataset. The proposed method, using three-fold cross-validation to validate generalization and susceptibility to overfitting, achieved a 99.03%, 99.00%, 99.68%, and 99.00% accuracy, sensitivity, specificity, and precision, respectively. The experimental results prove that the proposed model outperforms state-of-the-art models, including GoogleNet, SqueezeNet, ResNet18, and DarkNet19, for fall incident detection. Full article

Loss in fresh fruit mainly occurs due to their susceptibility to mechanical damage during the postharvest supply chain. Mechanical damage can reduce the quality of fresh produce during handling, especially if not consumed directly, which is a critical food safety challenge and economic issue. Therefore, food security and agricultural efficiency requires vital action to minimize such losses. Possible mitigation includes reducing the occurrence of damage by investigating the effects of the application of external forces during the handling of fresh fruit. Hence, this study aims to evaluate the local banana quality changes affected by impact energy and forces resulting from simulated handling practices during storage at three different temperature conditions for 12 days. By using the pendulum technique, local banana fruit were damaged by low (0.074 ± 0.003 J), medium (0.160 ± 0.008 J), and high (0.27 ± 0.016 J) impact forces. Fruit from each impact energy level were divided into groups and stored at 5 °C, 13 °C, and 22 °C. The changes in weight loss, firmness, and color (lightness (L*) and redness (a*)) were evaluated. The rate of transpiration was also determined. The study results showed a gradual reduction in weight loss percent in high, medium, and low impact bruised bananas under all storage conditions. The highest recorded weight loss percent was found in high impact (0.27 ± 0.016 J) injured banana fruit (19.55%) stored at 22 °C after 12 days of storage. Storage at 22 °C and damage from the highest impact energy accelerated the increment of the transpiration rate (2.031 mg kg⁻¹ s⁻¹) of banana fruit on day 12 of storage. Furthermore, high impact bruising and storage at ambient temperature condition resulted in 76.69% firmness reduction in banana fruit after 12 days of storage. Storage at 13 °C showed the fewest changes in visual properties, such as color, of impacted bananas. The color parameters (lightness and redness) were statistically influenced (p < 0.05) by impact level, storage temperatures, and storage duration. Chilling injuries were highly observed after day 4 of storage in banana fruit stored at 5 °C in all damaged fruit. Two of the most critical factors that reduced the incidence of severe damage due to mechanical damage were: (1) storage management, and (2) increasing people’s awareness about the main mechanism of this problem and how to reduce it. Full article

Simulated impact damage testing was investigated by fractal image analysis using response surface methodology (RSM) with a central composite design (CCF) on quality of ‘Glom Sali’ guava for drop heights (0.2, 0.4, and 0.6 m), number of drops (1, 3, and 5) and storage temperature conditions (10, 20, and 30 °C). After 48 h, impacted fruit were determined and analyzed for bruise area (BA), bruise volume (BV), browning index (BI), total color difference (∆E), image analysis for bruise area (BAI), and fractal dimension (FD) at the bruising region on peeled guava. Results showed that the correlation coefficient (r = −0.6055) between ∆E and FD value was higher than ∆E and either BA (r = 0.3132) or BV (r = 0.2095). The FD variable was determined as a better indicator than conventional measurement (BA or BV) for pulp browning and impact bruising susceptibility. The FD variable also exhibited highest R²_adj value (81.69%) among the other five variables, as the highest precision model with high determination coefficient value (R²_adj) (>0.8) for impact bruising prediction. Recommended condition of the FD variable to minimize impact bruising was drop height of 0.53 m for five drops under storage at 30 °C. FD variable assessed by image analysis was shown to be a highly capable measurement to determine impact bruising susceptibility in guava fruit. Full article

Postharvest damage, leading to loss and waste, continues to be a significant problem in the fresh produce industry. Trays, designed to reduce fruit-to-fruit contact, are utilized by the apple industry to minimize bruising of whole apples. During distribution, packaged apples are subjected to various supply chain hazards, which may lead to bruising damage. Currently, molded fiber (MF) and expanded polystyrene (EPS) trays transport whole apples from the packhouse to the retail outlet. Mechanical shock, by free-fall drop method, was used to evaluate the performance differences between the two trays and quantify the bruising characteristics of the apples. Results showed that the EPS trays provided better shock protection to the apple as compared to the MF tray, reducing the impact acceleration by more than 70%. Additionally, the bruise susceptibility was 40% less for the apples packaged inside the EPS trays, regardless of drop height. However, apples packaged in the middle layer trays were most susceptible to bruising damage, regardless of tray type. Full article