Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Sensory Perception: Organization of the Somatosensory System01:11

Sensory Perception: Organization of the Somatosensory System

The somatosensory system is the central and peripheral nervous system component that senses and processes touch, pressure, pain, temperature, and body position or proprioception. The process of sensation takes place at three levels:
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the stimulus...
Key Elements for Plant Nutrition02:35

Key Elements for Plant Nutrition

Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the atmosphere, the...
Tactile and Chemical Senses01:27

Tactile and Chemical Senses

Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex. This...
The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Sensory Modalities01:15

Sensory Modalities

Sensation typically is the process by which the sensory receptors and sense organs detect stimuli from the internal and external environment and transmit this information to the central nervous system for processing.
General senses refer to the broad category of sensory information detected by receptors in the body and can be further grouped into somatic and visceral senses. Somatic sensations include touch, pressure, temperature, and pain and are essential for navigating our environment and...
Overview of Somatic Sensory Pathways01:29

Overview of Somatic Sensory Pathways

Somatic sensory or somatosensory pathways refer to the neural pathways that carry information related to touch, pressure, pain, temperature, and proprioception from the skin, muscles, tendons, and joints to the brain. These pathways involve several stages of processing and integration of sensory information.
The somatosensory system is divided into three main pathways: the dorsal (or posterior) column-medial lemniscus, spinothalamic (or anterolateral), and spinocerebellar pathways.
The dorsal...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

The reduced genome of Candidatus Portiera sp. in Bemisia afer: evolutionary trajectories and functional implications.

BMC genomics·2026
Same author

DLCPD-25: A Large-Scale and Diverse Dataset for Crop Disease and Pest Recognition.

Sensors (Basel, Switzerland)·2025
Same author

Improved Real-Time Detection Transformer with Low-Frequency Feature Integrator and Token Statistics Self-Attention for Automated Grading of <i>Stropharia rugoso-annulata</i> Mushroom.

Foods (Basel, Switzerland)·2025
Same author

Downregulation of uncoupling protein 1 by hypermethylation in gastric cancer activates <i>Rap1</i> signaling.

World journal of gastrointestinal oncology·2025
Same author

AFBF-YOLO: An Improved YOLO11n Algorithm for Detecting Bunch and Maturity of Cherry Tomatoes in Greenhouse Environments.

Plants (Basel, Switzerland)·2025
Same author

Automated Discrimination of Appearance Quality Grade of Mushroom (<i>Stropharia rugoso-annulata</i>) Using Computer Vision-Based Air-Blown System.

Sensors (Basel, Switzerland)·2025

Related Experiment Video

Updated: Jul 16, 2026

Tomato Analyzer: A Useful Software Application to Collect Accurate and Detailed Morphological and Colorimetric Data from Two-dimensional Objects
15:25

Tomato Analyzer: A Useful Software Application to Collect Accurate and Detailed Morphological and Colorimetric Data from Two-dimensional Objects

Published on: March 16, 2010

Harnessing Multisensory Perception for the Tomato Agrifood Chain.

Jun-Wei Liang1, Yi-Jia Chen1, Peng-Xian Zhang1

  • 1College of Engineering, China Agricultural University, 17 Qinghua East Road, Haidian, Beijing 100083, China.

Sensors (Basel, Switzerland)
|July 15, 2026
PubMed
Summary

Multisensory perception offers a novel approach to assess tomato quality, overcoming limitations of vision-based systems. This technology creates digital fingerprints for transparent evaluation in the agrifood chain.

Keywords:
digital fingerprintmultimodal fusionmultisensory perceptiontomato

More Related Videos

High Throughput Image-Based Phenotyping for Determining Morphological and Physiological Responses to Single and Combined Stresses in Potato
06:28

High Throughput Image-Based Phenotyping for Determining Morphological and Physiological Responses to Single and Combined Stresses in Potato

Published on: June 7, 2024

Direct Observation and Automated Measurement of Stomatal Responses to Pseudomonas syringae pv. tomato DC3000 in Arabidopsis thaliana
05:03

Direct Observation and Automated Measurement of Stomatal Responses to Pseudomonas syringae pv. tomato DC3000 in Arabidopsis thaliana

Published on: February 9, 2024

Related Experiment Videos

Last Updated: Jul 16, 2026

Tomato Analyzer: A Useful Software Application to Collect Accurate and Detailed Morphological and Colorimetric Data from Two-dimensional Objects
15:25

Tomato Analyzer: A Useful Software Application to Collect Accurate and Detailed Morphological and Colorimetric Data from Two-dimensional Objects

Published on: March 16, 2010

High Throughput Image-Based Phenotyping for Determining Morphological and Physiological Responses to Single and Combined Stresses in Potato
06:28

High Throughput Image-Based Phenotyping for Determining Morphological and Physiological Responses to Single and Combined Stresses in Potato

Published on: June 7, 2024

Direct Observation and Automated Measurement of Stomatal Responses to Pseudomonas syringae pv. tomato DC3000 in Arabidopsis thaliana
05:03

Direct Observation and Automated Measurement of Stomatal Responses to Pseudomonas syringae pv. tomato DC3000 in Arabidopsis thaliana

Published on: February 9, 2024

Area of Science:

  • Agricultural Science
  • Sensory Science
  • Food Technology

Background:

  • Global tomato agrifood chains face economic threats from structural inefficiencies and labor shortages.
  • Current vision-dominated systems for intelligent management have limitations in environmental robustness and computational efficiency.
  • Dimensional incompleteness in current systems hinders the accurate decoding of internal tomato states.

Purpose of the Study:

  • To critically review multisensory perception technologies for characterizing tomato physiological states.
  • To outline progress, challenges, and prospects in multisensory perception for the agrifood sector.
  • To propose a pathway for constructing digital fingerprints and multimodal fusion for practical applications.

Main Methods:

  • Integration of physical (tactile, auditory) and chemical (olfactory, gustatory) sensory modalities.
  • Quantitative characterization of tomato physiological states using multisensory data.
  • Development of digital fingerprints by coupling instrumental sensing signals with human sensory experiences.

Main Results:

  • Multisensory perception enables a more comprehensive quantitative characterization of tomato physiological states compared to vision-only systems.
  • Significant progress has been made in multisensory perception, addressing limitations of visual perception.
  • A pathway for constructing digital fingerprints and multimodal fusion has been delineated.

Conclusions:

  • Multisensory perception presents a promising avenue for advancing intelligent management in the tomato agrifood chain.
  • Digital fingerprints and multimodal fusion are key to addressing practical challenges and ensuring sensorially transparent evaluation.
  • This perspective provides a roadmap for future research and development in agrifood sensory evaluation systems.