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Torres-Palazzolo C, Ferreyra S, Hugalde IP, Kuhn Y, Combina M, Ponsone ML. Recent advances in biocontrol and other alternative strategies for the management of postharvest decay in table grapes. Int J Food Microbiol 2024; 420:110766. [PMID: 38815343 DOI: 10.1016/j.ijfoodmicro.2024.110766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 06/01/2024]
Abstract
During postharvest, table grapes are often spoiled by molds. Aspergillus sp., Alternaria sp., Botrytis sp., Cladosporium sp. and Penicillium sp. are different mold genera frequently related to table grape rot. Fungal spoilage affects nutritional value and organoleptic properties while also producing health hazards, such as mycotoxins. Traditionally, synthetic fungicides have been employed to control fungal diseases. However, possible negative effects on health and the environment are a serious concern for consumers and government entities. This review summarized data on innovative strategies proposed to diminish postharvest losses and extend table grape shelf life. Among physical, chemical, and biological strategies, either alone or in combination, the integrated management of fungal diseases is a sustainable alternative to synthetic fungicides. However, to date, only a few alternative technologies have succeeded on a commercial scale. Recent research aimed at increasing the competitiveness of alternative technologies has led to the development of integrated management strategies to prevent postharvest decay and increase the safety and quality of table grapes.
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Affiliation(s)
- Carolina Torres-Palazzolo
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, M5507 Mendoza, Argentina; Centro Regional Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas (CCT-Mendoza CONICET), Avenida Ruiz Leal s/n, Parque General San Martín, M5500 Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (FCA UNCuyo), Almirante Brown 500, Chacras de Coria, M5528 Mendoza, Argentina
| | - Susana Ferreyra
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, M5507 Mendoza, Argentina; Centro Regional Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas (CCT-Mendoza CONICET), Avenida Ruiz Leal s/n, Parque General San Martín, M5500 Mendoza, Argentina
| | - Ines P Hugalde
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, M5507 Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (FCA UNCuyo), Almirante Brown 500, Chacras de Coria, M5528 Mendoza, Argentina
| | - Yamila Kuhn
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, M5507 Mendoza, Argentina
| | - Mariana Combina
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, M5507 Mendoza, Argentina; Centro Regional Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas (CCT-Mendoza CONICET), Avenida Ruiz Leal s/n, Parque General San Martín, M5500 Mendoza, Argentina
| | - Maria Lorena Ponsone
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martín 3853, Mayor Drummond, Luján de Cuyo, M5507 Mendoza, Argentina; Centro Regional Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas (CCT-Mendoza CONICET), Avenida Ruiz Leal s/n, Parque General San Martín, M5500 Mendoza, Argentina; Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo (FCEN UNCuyo), Padre Jorge Contreras 1300, Parque General San Martín, M5502 Mendoza, Argentina.
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Yuan YH, Lin XN, Xu XM, Liu LX, Li XJ, Liu YG. Antifungal mechanism of rose, mustard, and their blended essential oils against Cladosporium allicinum isolated from Xinjiang naan and its storage application. J Appl Microbiol 2024; 135:lxae010. [PMID: 38211970 DOI: 10.1093/jambio/lxae010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/28/2023] [Accepted: 01/11/2024] [Indexed: 01/13/2024]
Abstract
AIMS To reveal the inhibition mechanism of rose, mustard, and blended essential oils against Cladosporium allicinum isolated from Xinjiang naan, and investigate the effect of the three essential oils on oxidative damage and energy metabolism. METHODS AND RESULTS Rose and mustard essential oils significantly inhibited mycelial growth and spore viability in a dose-dependent relationship. After essential oil treatment, the cell membrane permeability was altered, and significant leakage of intracellular proteins and nucleic acids occurred. SEM observations further confirmed the disruption of cell structure. ROS, MDA, and SOD measurements indicated that essential oil treatment induced a redox imbalance in C. allicinum, leading to cell death. As for energy metabolism, essential oil treatment significantly reduced Na+K+-ATPase, Ca2+Mg2+-ATPase, MDH activity, and CA content, impairing metabolic functions. Finally, storage experiments showed that all three essential oils ensured better preservation of naan, with mustard essential oil having the best antifungal effect. CONCLUSIONS Rose and mustard essential oils and their blends can inhibit C. allicinum at multiple targets and pathways, destroying cell morphological structure and disrupting metabolic processes.
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Affiliation(s)
- Yu-Han Yuan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China
- College of Life Sciences, Linyi University, Linyi 276000, China
| | - Xiang-Na Lin
- College of Life Sciences, Linyi University, Linyi 276000, China
| | - Xiao-Mei Xu
- College of Life Sciences, Linyi University, Linyi 276000, China
| | - Ling-Xiao Liu
- Linyi Academy of Agricultural Sciences, Linyi 276012, China
| | - Xing-Jiang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China
| | - Yun-Guo Liu
- College of Life Sciences, Linyi University, Linyi 276000, China
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Jiang N, Wang L, Jiang D, Wang M, Yu H, Yao W. Combined metabolome and transcriptome analysis reveal the mechanism of eugenol inhibition of Aspergillus carbonarius growth in table grapes (Vitis vinifera L.). Food Res Int 2023; 170:112934. [PMID: 37316002 DOI: 10.1016/j.foodres.2023.112934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 04/24/2023] [Accepted: 05/01/2023] [Indexed: 06/16/2023]
Abstract
During storage, Aspergillus carbonarius (A. carbonarius) can easily infect grape berries, resulting in a pronounced decline in nutritional value and substantial economic loss for the grape industry. Characterised by broad-spectrum antibacterial activity, eugenol is proven to significantly inhibit A. carbonarius and ochratoxin A (OTA) in vitro. In this study, the potential mechanism of eugenol against A. carbonarius in grapes ('Kyoho') was evaluated using integrative transcriptomic and metabolomics analyses. After eugenol treatment at 50 mM, the inhibition of OTA was reduced by 100%, despite a 56.2% inhibition of A. carbonarius. In the meantime, mycelial growth was completely inhibited by 100 mM eugenol in grape berries. The application of eugenol to grapes stimulated the activity of several enzymes involved in disease resistance, namely catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), chitinase (CHI), β-1,3-glucanase (GLU), cinnamate-4-hydroxylase (C4H), phenylalanine ammonia-lyase (PAL), 4-coumarate-CoA ligase (4CL) and glutathione (GSH) content. In addition, the contents of abscisic acid (ABA), jasmonic acid (JA) and salicylic acid (SA) in eugenol-treated grapes were higher after A. carbonarius inoculation. Combined transcriptomic and metabolomic analysis revealed that in phenylpropane biosynthesis, there were a variety of differentially expressed metabolites (DEMs) and differentially expressed genes (DEGs), and the plant hormone signalling pathway changed significantly. Among these, the levels of 47 polyphenol metabolites significantly increased in eugenol-treated grape berries compared to noneugenol-treated berries. Meanwhile, we investigated the transcript levels of 39 genes in 6 phytohormones signalling in response to eugenol-treated grape berries followed by A. carbonarius inoculation. These results suggest that eugenol positively improved the disease resistance of grapes and might be potentially beneficial for the prevention and treatment of A. carbonarius-caused disease.
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Affiliation(s)
- Nan Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Institute of Quality Standard and Testing Technology of Beijing Academy of Agriculture and Forestry Sciences, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China
| | - Liuqing Wang
- Institute of Quality Standard and Testing Technology of Beijing Academy of Agriculture and Forestry Sciences, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China
| | - Dongmei Jiang
- Institute of Quality Standard and Testing Technology of Beijing Academy of Agriculture and Forestry Sciences, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China
| | - Meng Wang
- Institute of Quality Standard and Testing Technology of Beijing Academy of Agriculture and Forestry Sciences, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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Ding Y, Wei R, Wang L, Wang W, Wang H, Li H. Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking. Food Res Int 2023; 167:112718. [PMID: 37087276 DOI: 10.1016/j.foodres.2023.112718] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 03/02/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023]
Abstract
Under natural conditions, a complex and dynamic microbial ecosystem exists on the grape epidermis, which plays an important role in safeguarding grape health and facilitating the conversion of grapes into wine. However, current viticulture and vinification are flooded with excessive chemical additives and commercial ferments, leading to a reduction in microbial diversity, affecting the ecological balance of the natural microbiota and masking the wine terroir. This experiment comprehensively explored the continuous changes in the natural microbiota from the Ecolly (Vitis vinifera L.) grape epidermis to spontaneous fermentation over two years. The results suggested that microbial community structure and composition were significantly influenced by vintage and growing stage, with fungal genera being more stable than bacterial genera during the growing season. The fungal genera Alternaria, Ascochyta, Gibberella and Dissoconium and the bacterial genera Pantoea, Sediminibacterium, Ralstonia and Sphingomonas were mainly present on the grape epidermis in both years. The natural microbial diversity decreased from grape growth to spontaneous fermentation, and the fermentation environment reshapes the community structure, composition and diversity of the wine microbial consortium. These findings provide insights to promote cultivation and fermentation management strategies, advocate natural terroir attributes for grapes and wines, and promote sustainable development of the wine industry.
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Esteves M, Lage P, Sousa J, Centeno F, de Fátima Teixeira M, Tenreiro R, Mendes-Ferreira A. Biocontrol potential of wine yeasts against four grape phytopathogenic fungi disclosed by time-course monitoring of inhibitory activities. Front Microbiol 2023; 14:1146065. [PMID: 36960294 PMCID: PMC10028181 DOI: 10.3389/fmicb.2023.1146065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Accepted: 02/17/2023] [Indexed: 03/09/2023] Open
Abstract
Grapes' infection by phytopathogenic fungi may often lead to rot and impair the quality and safety of the final product. Due to the concerns associated with the extensive use of chemicals to control these fungi, including their toxicity for environment and human health, bio-based products are being highly preferred, as eco-friendlier and safer alternatives. Specifically, yeasts have shown to possess antagonistic activity against fungi, being promising for the formulation of new biocontrol products.In this work 397 wine yeasts, isolated from Portuguese wine regions, were studied for their biocontrol potential against common grapes phytopathogenic fungal genera: Aspergillus, Botrytis, Mucor and Penicillium. This set comprised strains affiliated to 32 species distributed among 20 genera. Time-course monitoring of mold growth was performed to assess the inhibitory activity resulting from either diffusible or volatile compounds produced by each yeast strain. All yeasts displayed antagonistic activity against at least one of the mold targets. Mucor was the most affected being strongly inhibited by 68% of the tested strains, followed by Botrytis (20%), Aspergillus (19%) and Penicillium (7%). More notably, the approach used allowed the detection of a wide array of yeast-induced mold response profiles encompassing, besides the decrease of mold growth, the inhibition or delay of spore germination and the complete arrest of mycelial extension, and even its stimulation at different phases. Each factor considered (taxonomic affiliation, mode of action and fungal target) as well as their interactions significantly affected the antagonistic activity of the yeast isolates. The highest inhibitions were mediated by volatile compounds. Total inhibition of Penicillium was achieved by a strain of Metschnikowia pulcherrima, while the best performing yeasts against Mucor, Aspergillus and Botrytis, belong to Lachancea thermotolerans, Hanseniaspora uvarum and Starmerella bacillaris, respectively. Notwithstanding the wide diversity of yeasts tested, only three strains were found to possess a broad spectrum of antagonistic activity, displaying strong or very strong inhibition against the four fungal targets tested. Our results confirm the potential of wine yeasts as biocontrol agents, while highlighting the need for the establishment of fit-for-purpose selection programs depending on the mold target, the timing, and the mode of application.
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Affiliation(s)
- Marcos Esteves
- WM&B—Laboratory of Wine Microbiology and Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - Patrícia Lage
- WM&B—Laboratory of Wine Microbiology and Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - João Sousa
- WM&B—Laboratory of Wine Microbiology and Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - Filipe Centeno
- PROENOL—Indústria Biotecnológica, Lda, Canelas, Portugal
| | | | - Rogério Tenreiro
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - Ana Mendes-Ferreira
- WM&B—Laboratory of Wine Microbiology and Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
- *Correspondence: Ana Mendes-Ferreira,
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Xu M, Sun J, Cheng J, Yao K, Wu X, Zhou X. Non‐destructive prediction of total soluble solids and titratable acidity in Kyoho grape using hyperspectral imaging and deep learning algorithm. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Min Xu
- School of Electrical and Information Engineering Jiangsu University Zhenjiang 212013 Jiangsu China
- School of Electronic Engineering, Changzhou College of Information Technology Changzhou 213164 Jiangsu China
| | - Jun Sun
- School of Electrical and Information Engineering Jiangsu University Zhenjiang 212013 Jiangsu China
| | - Jiehong Cheng
- School of Electrical and Information Engineering Jiangsu University Zhenjiang 212013 Jiangsu China
| | - Kunshan Yao
- School of Electrical and Information Engineering Jiangsu University Zhenjiang 212013 Jiangsu China
| | - Xiaohong Wu
- School of Electrical and Information Engineering Jiangsu University Zhenjiang 212013 Jiangsu China
| | - Xin Zhou
- School of Electrical and Information Engineering Jiangsu University Zhenjiang 212013 Jiangsu China
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Li X, Li T, Li M, Chen D, Liu X, Zhao S, Dai X, Chen J, Kong Z, Tan J. Effect of Pathogenic Fungal Infestation on the Berry Quality and Volatile Organic Compounds of Cabernet Sauvignon and Petit Manseng Grapes. FRONTIERS IN PLANT SCIENCE 2022; 13:942487. [PMID: 35937365 PMCID: PMC9353940 DOI: 10.3389/fpls.2022.942487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Accepted: 06/23/2022] [Indexed: 06/15/2023]
Abstract
The effect of pathogenic fungal infestation on berry quality and volatile organic compounds (VOCs) of Cabernet Sauvignon (CS) and Petit Manseng (PM) were investigated by using biochemical assays and gas chromatography-ion mobility spectrometry. No significant difference in diseases-affected grapes for 100-berry weight. The content of tannins and vitamin C decreased significantly in disease-affected grapes, mostly in white rot-affected PM, which decreased by 71.67% and 66.29%. The reduced total flavonoid content in diseases-affected grape, among which the least and most were anthracnose-affected PM (1.61%) and white rot-affected CS (44.74%). All diseases-affected CS had much higher titratable acid, a maximum (18.86 g/100 ml) was observed in the gray mold-affected grapes, while only anthracnose-affected grapes with a higher titratable acid level (21.8 g/100 mL) were observed in PM. A total of 61 VOCs were identified, including 14 alcohols, 13 esters, 12 aldehydes, 4 acids, 4 ketones, 1 ether, and 13 unknown compounds, which were discussed from different functional groups, such as C6-VOCs, alcohols, ester acetates, aldehydes, and acids. The VOCs of CS changed more than that of Petit Manseng's after infection, while gray mold-affected Cabernet Sauvignon had the most change. C6-VOCs, including hexanal and (E)-2-hexenal were decreased in all affected grapes. Some unique VOCs may serve as hypothetical biomarkers to help us identify specific varieties of pathogenic fungal infestation.
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Affiliation(s)
- Xueyao Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Tinggang Li
- Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Minmin Li
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Deyong Chen
- College of Life Sciences, Tarim University, Alar, China
| | - Xiaowei Liu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shanshan Zhao
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaofeng Dai
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jieyin Chen
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhiqiang Kong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jianxin Tan
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Xu M, Sun J, Yao K, Wu X, Shen J, Cao Y, Zhou X. Nondestructive detection of total soluble solids in grapes using VMD-RC and hyperspectral imaging. J Food Sci 2021; 87:326-338. [PMID: 34940982 DOI: 10.1111/1750-3841.16004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 11/01/2021] [Accepted: 11/12/2021] [Indexed: 11/27/2022]
Abstract
Total soluble solids (TSS) are one of the most essential attributes determining the quality and price of fruit. This study aimed to use hyperspectral imaging (HSI) and wavelength selection for nondestructive detection of TSS in grape. A novel method involving variational mode decomposition and regression coefficients (VMD-RC) was proposed to select feature wavelengths. VMD was introduced to decompose the hyperspectral images data of samples with bands of (400.68-1001.61 nm) to get a series of feature components. Afterward, these components were processed separately using regression analysis to obtain the stability values of RC of each component. Finally, a filter-based selection strategy was used to screen key wavelengths. The least squares support vector machine (LSSVM) and partial least squares (PLS) were constructed under full and feature wavelengths for predicting TSS. The VMD-RC-LSSVM model obtained the best prediction accuracy for TSS, with R p 2 of 0.93, with R M S E P of 0.6 %, with R E R of 18.14 and R P D p of 3.69. The overall results indicated that the VMD-RC algorithm can be used as an alternative to handle high-dimensional hyperspectral images data, and HSI has great potential for nondestructive and rapid evaluation of quality attributes in fruit. PRACTICAL APPLICATION: Traditional methods of evaluating grape quality attributes are destructive, time-consuming and laborious. Therefore, HSI was used to achieve rapid and nondestructive determination of TSS in grape. The results indicated that it was feasible to use HSI and variable selection for predicting TSS. It is of great significance to improve grape quality, guide postharvest handling and provide a valuable reference for noninvasively evaluating other internal attributes of fruit.
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Affiliation(s)
- Min Xu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.,School of Electronic Engineering, Changzhou College of Information Technology, Changzhou, Jiangsu, 213164, China
| | - Jun Sun
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
| | - Kunshan Yao
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
| | - Xiaohong Wu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
| | - Jifeng Shen
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
| | - Yan Cao
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
| | - Xin Zhou
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
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