Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Zhonglei Cai"'
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
IntroductionSoluble solids content (SSC) is an important indicator for evaluating tomato flavor, and general physical and chemical methods are time-consuming and destructive.MethodsThis study utilized full transmittance visible and near infrared (Vis
Externí odkaz:
https://doaj.org/article/f0c3a36cf7124c9281cfe2a5c33fd5d2
Autor:
Mengwen Mei, Zhonglei Cai, Xinran Zhang, Chanjun Sun, Junyi Zhang, Huijie Peng, Jiangbo Li, Ruiyao Shi, Wei Zhang
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
IntroductionNondestructive detection of thin-skinned fruit bruising is one of the main challenges in the automated grading of post-harvest fruit. The structured-illumination reflectance imaging (SIRI) is an emerging optical technique with the potenti
Externí odkaz:
https://doaj.org/article/a74931d96d2f433db525d6dd4fa5aec0
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Citrus fruits are susceptible to fungal infection after harvest. To reduce the economic loss, it is necessary to reject the infected citrus fruit before storage and transportation. However, the infected area in the early stage of decay is almost invi
Externí odkaz:
https://doaj.org/article/5206b8e4c76a4346b7db2901a0016b25
Publikováno v:
Foods, Vol 10, Iss 12, p 2983 (2021)
Watercore is an internal physiological disorder affecting the quality and price of apples. Rapid and non-destructive detection of watercore is of great significance to improve the commercial value of apples. In this study, the visible and near infrar
Externí odkaz:
https://doaj.org/article/0acccf3ccdca4701b65fbb280120a17c
Autor:
Zhonglei Cai1 3083377438@qq.com, Chanjun Sun2 chanjun.sun@ujs.edu.cn, Yizhi Zhang3,4 929324633@qq.com, Ruiyao Shi3 shiry@nercita.org.cn, Junyi Zhang1,3 18999112144@163.com, Hailiang Zhang4 zhanghailiang@zju.edu.cn, Jiangbo Li3,5 lijb@nercita.org.cn
Publikováno v:
International Journal of Agricultural & Biological Engineering. Jun2024, Vol. 17 Issue 3, p185-192. 8p.
Publikováno v:
Journal of Food Composition and Analysis. 111:104642
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62cbbc85a9c35a69d522656b8da5b5b1
https://doi.org/10.1016/j.jfca.2022.104642
https://doi.org/10.1016/j.jfca.2022.104642
Publikováno v:
Infrared Physics & Technology. 122:104090
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5153a43fd7c166560df9a21848526156
https://doi.org/10.1016/j.infrared.2022.104090
https://doi.org/10.1016/j.infrared.2022.104090