Image analysis to quantify the browning in fresh cut tender jackfruit slices

Area of Science:

• Food Science
• Agricultural Engineering
• Postharvest Technology

Background:

• Physicochemical properties, particularly color, change significantly in fresh-cut tender jackfruit during storage.
• Traditional colorimeter measurements are often inaccurate for large or non-homogeneously colored produce like jackfruit.
• Objective quantification of browning is crucial for quality assessment and shelf-life prediction.

Purpose of the Study:

• To develop and validate an image analysis technique for quantifying browning in fresh-cut tender jackfruit slices.
• To compare the efficacy of image analysis with conventional methods such as sensory evaluation, enzyme activity assays, and colorimetry.
• To establish image analysis as a reliable tool for assessing fruit and vegetable quality.

Main Methods:

• Fresh-cut tender jackfruit slices were subjected to storage under different conditions.
• Image analysis software was employed to quantify the extent of browning based on digital images.
• Results were correlated with data from sensory panel assessments, enzyme activity measurements, and colorimeter readings.

Main Results:

• Browning increased rapidly in control and normally packed jackfruit slices during storage.
• A high correlation coefficient (0.963) was observed between image analysis results and established quantification techniques.
• Image analysis demonstrated high accuracy and consistency in quantifying color changes.

Conclusions:

• Image analysis provides an accurate, consistent, and reliable method for quantifying browning in fresh-cut tender jackfruit.
• This technique overcomes the limitations of colorimeters for large or non-homogeneously colored produce.
• Image analysis is a valuable tool for objective quality assessment and shelf-life studies of fruits and vegetables.