Macroscopic and microscopic characterization of fluorescence properties of multiple sweet pepper cultivars (Capsicum annuum L.) using excitation-emission matrix and UV induced fluorescence imaging

Characterization of time-series fluorescence properties of bean sprouts during storage using excitation emission matrix and fluorescence imaging

Soybean (Glycine max (L.) Merr.) and mung bean (Vigna radiata L.) are popular varieties of bean sprouts, which are used in various Asian cuisines. The freshness of bean sprouts reduces at fast rate during storage. Hence, determining index of monitoring the state of sprouts is required to prevent unnecessary food loss, which is also linked to economical loss. The aim of this study is to reveal fluorescence characteristic of bean sprouts and investigate its potentiality for tracking the freshness state of bean sprouts. The fluorescence spectroscopy and imaging were used. For fresh bean sprouts, the Excitation-Emission Matrix (EEM) showed two fluorescence regions: Excitation (Ex) 270-300 nm with Emission (Em) 300-400 nm and Ex 300-350 nm with Em 400-450 nm, which are suspected to be amino acids and vitamins, respectively. When browning process started, the new fluorescence region occurred at Ex 400-450 nm with Em 450-550 nm. Consistent with EEM, under 365 nm, bean sprouts initially had blue fluorescence emission, and later changed to green when they start spoiling. However, due to higher emission, 420 nm-excitation wavelength was preferable for detecting browning part. With these basic fluorescence information, further application on inspecting both physical change and chemical change of bean sprouts can be easily established.

Characterization of fluorescence properties of wounds on soybean seedlings during healing process using excitation emission matrix and fluorescence imaging

To establish a simple and nondestructive method for measuring plant wound-healing ability, we characterized the fluorescence characteristics of wounds on hypocotyl of soybean seedlings during healing process. Wounds were manually created on the stem of soybean seedlings 7 days after sowing. The fluorescence time-series characteristics of the wounds were measured until 96 h after wounding using excitation emission matrix (EEM) and fluorescence images excited by wavelength of 365 nm. In the EEM of wounds, three main fluorescence peaks were observed, and the intensity decreased with time after wounding. The reddish color due to chlorophyll in fluorescence images also decreased with healing process. In addition, microscopic observation of the wounded tissue using a confocal laser microscope showed that the intensity of lignin or suberin like fluorescence increased with healing time, which might have blocked the excitation light. These results suggest that UV-excited fluorescence can be a new indicator of the healing ability of plant tissues.

Investigating the characteristics of fluorescence features on sweet peppers using UV light excitation

Sweet peppers are popular worldwide due to their nutrition and taste. Conventional vegetable tracing methods have been trialed, but the application of such labels or tags can be laborious and expensive, making their commercial application impractical. What is needed is a label-free method that can identify features unique to each individual fruit. Our research team has noted that sweet peppers have unique textural fluorescence features when observed under UV light that could potentially be used as a label-free signature for identification of individual fruit as it travels through the postharvest supply chain. The objective of this research was to assess the feature of these sweet pepper features for identification purposes. The macroscopic and microscopic images were taken to characterize the fluorescence. The results indicate that all sweet peppers possess dot-like fluorescence features on their surface. Furthermore, it was observed that 93.60% of these features exhibited changes in fluorescence intensity within the cuticle layer during the growth of a pepper. These features on the macro-image are visible under 365 nm UV light, but challenging to be seen under white LEDs and to be classified from the fluorescence spectrum under 365 nm light. This research reported the fluorescence feature on the sweet pepper, which is invisible under white light. The results show that the uniqueness of fluorescent features on the surface of sweet peppers has the potential to become a traceability technology due to the presence of its unique physical modality.