Early bruising detection of 'Korla' pears by low-cost visible-LED structured-illumination reflectance imaging and feature-based classification models

Introduction

Nondestructive 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 potential for detection of bruises.

Methods

This study presented the pioneering application of low-cost visible-LED SIRI for detecting early subcutaneous bruises in 'Korla' pears. Three types of bruising degrees (mild, moderate and severe) and ten sets of spatial frequencies (50, 100, 150, 200, 250, 300, 350, 400, 450 and 500 cycles m-1) were analyzed. By evaluation of contrast index (CI) values, 150 cycles m-1 was determined as the optimal spatial frequency. The sinusoidal pattern images were demodulated to get the DC, AC, and RT images without any stripe information. Based on AC and RT images, texture features were extracted and the LS-SVM, PLS-DA and KNN classification models combined the optimized features were developed for the detection of 'Korla' pears with varying degrees of bruising.

Results and discussion

It was found that RT images consistently outperformed AC images regardless of type of model, and LS-SVM model exhibited the highest detection accuracy and stability. Across mild, moderate, severe and mixed bruises, the LS-SVM model with RT images achieved classification accuracies of 98.6%, 98.9%, 98.5%, and 98.8%, respectively. This study showed that visible-LED SIRI technique could effectively detect early bruising of 'Korla' pears, providing a valuable reference for using low-cost visible LED SIRI to detect fruit damage.

A Review of Storage Temperature Recommendations for Apples and Pears

An exploration of the range of expert opinions on the optimum storage temperature for apples and pears in RA (refrigerated air), CA (controlled atmosphere), and DCA (dynamic controlled atmosphere) is provided, based on the accumulated postharvest data from the last 20 years. Apple cultivars have been divided into two storage temperature groups (0 to 1 °C and >1 °C), based on chilling sensitivity. Increasingly, gradual cooling, rather than rapid cooling, is recommended for apple cultivars, especially for chilling-sensitive cultivars. European pear cultivars are held at storage temperatures close to or just below 0 °C since they are not chilling-sensitive, and most cultivars require a cold temperature to induce ethylene production and ripening, especially if picked early for long-term storage. Asian pears apparently have higher temperature requirements in CA, compared with European pears. The temperature recommendations for RA and CA storage differ in some apple and European pear cultivars. In such cases, the CA recommendation is, on average, approximately 0.9 °C higher for apple cultivars and approximately 0.5 °C higher for pear cultivars, compared with RA. Research evidence suggests that some apple and pear cultivars can be stored at higher temperatures in DCA than in CA, and if the ethylene inhibitor, 1-methylcyclopropene (1-MCP), is applied in CA and/or DCA, leading to possible energy savings and quality benefits. A cool growing season may increase postharvest disorders, depending on cultivar and region. The store or packinghouse manager may choose to mitigate potential postharvest problems by maintaining the storage temperature at or above the temperature listed here and/or using stepwise (gradual) cooling. The storage temperature can affect the humidity and vapour pressure deficit (driving force) in the storage room. Altering the vapour pressure deficit controls the water loss in stored fruit, which can affect various quality parameters and the occurrence of several storage disorders.

Early Repair of Aortic Wall Structural Defect by "Net" Endoprosthesis to Arrest the Aneurysm without Interference with Aortic Branch Vessel Perfusion

Current treatments of aortic aneurysm include surgical or endovascular, respectively, anatomical or functional, substitution of the aneurysm tract; however, with these methods, perfusion of at least some collateral branches cannot be fully restored, leading to the risk of paraplegia. We present a novel endovascular “net” prosthesis to strengthen the aortic wall while preserving perfusion of collateral branches. This consists of a polyester mesh “net”-layered conduit in a variable cylindrical shape, which is personalized based on patient computed tomography scan images, and is defined by circular crossing spirals of a thin nitinol wire. The prosthetic conduit, shrunk by compressing the nitinol spirals, can be inserted into the vascular lumen and expanded in situ. Then, the insertion control device can be fully removed. Thus, the, “net” prosthesis, positioned inside the aorta in stable contact with the intimal wall for 2 to 5 months, is colonized by neointima and spontaneously moved deeper into the aortic wall in contact with the media, thus being ideally able to stabilize aortic diameter without interference with collateral branch blood perfusion. This new, (ideally) paraplegia-free procedure is aimed at curing the aortic wall structural defect, thus arresting the aneurysm from further progression. This contrasts with current treatments, indicated by aneurysm dimensions for their implied complication risk, which are actually for prophylaxis of impending rupture or dissection rather than fortification of the natural aorta. Moreover, this new approach can be used alongside open surgical procedures (personalized external aortic root support) as well as a frozen “net” elephant trunk technique, for full aortic stabilization.

A Comparative and Comprehensive Characterization of Polyphenols of Selected Fruits from the Rosaceae Family

The present research presents a comprehensive characterization of polyphenols from peach, pear, and plum using liquid chromatography coupled with electrospray ionization quadrupole-time-of-flight-mass spectrometry (LC-ESI-QTOF-MS/MS), followed by the determination of their antioxidant potential. Plums showed the highest total phenolic content (TPC; 0.62 mg GAE/g), while peaches showed the highest total flavonoid content (TFC; 0.29 mg QE/g), also corresponding to their high scavenging activities (i.e., DPPH, ABTS, FRAP, and TAC). In all three fruit samples, a total of 51 polyphenolic compounds were tentatively identified and were mainly characterized from hydroxybenzoic acids, hydroxycinnamic acids, hydroxyphenylpentanoic acids, flavanols, flavonols, and isoflavonoids subclasses. Twenty targeted phenolic compounds were quantified using high-performance liquid chromatography with photodiode array detection (HPLC-PDA). The plum cultivar showed the highest content of phenolic acids (chlorogenic acid, 11.86 mg/100 g), whereas peach samples showed the highest concentration of flavonoids (catechin, 7.31 mg/100 g), as compared to pear. Based on these findings, the present research contributes and complements the current characterization data of these fruits presented in the literature, as well as ensures and encourages the utilization of these fruits in different food, feed, and nutraceutical industries.

Spatial Frequency Domain Imaging System Calibration, Correction and Application for Pear Surface Damage Detection

Spatial frequency domain imaging (SFDI) is a non-contact wide-field optical imaging technique for optical property detection. This study aimed to establish an SFDI system and investigate the effects of system calibration, error analysis and correction on the measurement of optical properties. Optical parameter characteristic measurements of normal pears with three different damage types were performed using the calibrated system. The obtained absorption coefficient μ_a and the reduced scattering coefficient μ'_s were used for discriminating pears with different surface damage using a linear discriminant analysis model. The results showed that at 527 nm and 675 nm, the pears' quadruple classification (normal, bruised, scratched and abraded) accuracy using the SFDI technique was 92.5% and 83.8%, respectively, which has an advantage compared with the conventional planar light classification results of 82.5% and 77.5%. The three-way classification (normal, minor damage and serious damage) SFDI technique was as high as 100% and 98.8% at 527 nm and 675 nm, respectively, while the classification accuracy of conventional planar light was 93.8% and 93.8%, respectively. The results of this study indicated that SFDI has the potential to detect different damage types in fruit and that the SFDI technique has a promising future in agricultural product quality inspection in further research.

Nondestructive Analysis of Internal Quality in Pears with a Self-Made Near-Infrared Spectrum Detector Combined with Multivariate Data Processing

The consumption of pears has increased, thanks not only to their delicious and juicy flavor, but also their rich nutritional value. Traditional methods of detecting internal qualities (e.g., soluble solid content (SSC), titratable acidity (TA), and taste index (TI)) of pears are reliable, but they are destructive, time-consuming, and polluting. It is necessary to detect internal qualities of pears rapidly and nondestructively by using near-infrared (NIR) spectroscopy. In this study, we used a self-made NIR spectrum detector with an improved variable selection algorithm, named the variable stability and cluster analysis algorithm (VSCAA), to establish a partial least squares regression (PLSR) model to detect SSC content in snow pears. VSCAA is a variable selection method based on the combination of variable stability and cluster analysis to select the infrared spectrum variables. To reflect the advantages of VSCAA, we compared the classical variable selection methods (synergy interval partial least squares (SiPLS), genetic algorithm (GA), successive projections algorithm (SPA), and bootstrapping soft shrinkage (BOSS)) to extract useful wavelengths. The PLSR model, based on the useful variables selected by SiPLS-VSCAA, was optimal for measuring SSC in pears, and the correlation coefficient of calibration (Rc), root mean square error of cross validation (RMSECV), correlation coefficient of prediction (Rp), root mean square error of prediction (RMSEP), and residual predictive deviation (RPD) were 0.942, 0.198%, 0.936, 0.222%, and 2.857, respectively. Then, we applied these variable selection methods to select the characteristic wavelengths for measuring the TA content and TI value in snow pears. The prediction PLSR models, based on the variables selected by GA-BOSS to measure TA and that by GA-VSCAA to detect TI, were the best models, and the Rc, RMSECV, Rp and RPD were 0.931, 0.124%, 0.912, 0.151%, and 2.434 and 0.968, 0.080%, 0.968, 0.089%, and 3.775, respectively. The results showed that the self-made NIR-spectrum detector based on a portable NIR spectrometer with multivariate data processing was a good tool for rapid and nondestructive analysis of internal quality in pears.

Preharvest application of prohydrojasmon affects color development, phenolic metabolism, and pigment-related gene expression in red pear (Pyrus ussuriensis)

BACKGROUND

Peel color is an economically relevant trait that influences the appearance and quality of red pear, whose red color is due to anthocyanin accumulation. Prohydrojasmon (PDJ), which has similar effects to endogenous jasmonates, was developed as a commercial bioregulator, particularly to improve fruits coloring. However, little information is available about the effect of PDJ on pears. This study investigated the effects of preharvest PDJ treatments on color development, phenolic compounds accumulation, and related gene expression in the red pear cultivar 'Nanhong'. The treatments were performed during the pre-color-change period by spraying 50 or 100 mg L^-1 of PDJ on fruits.

RESULTS

Preharvest PDJ treatments had a significant effect on color development, without affecting other quality parameters such as total soluble solids and fruit acidity. Liquid chromatography-mass spectrometry analysis showed that concentrations of anthocyanins and flavonols were enhanced in the peel after PDJ treatments, particularly when a concentration of 100 mg L^-1 was used, whereas those of hydroxycinnamates and flavanols were decreased. After PDJ application, the transcription levels of anthocyanin biosynthesis genes PAL, CHS, CHI, ANS, F3H, and UFGT were enhanced, especially under the higher PDJ concentration tested. In addition, anthocyanin accumulation in the peels of PDJ-treated fruits was found to be positively correlated with the upregulation of the regulatory gene MYB114.

CONCLUSION

Preharvest treatments with PDJ could be a useful tool to improve fruits coloring and increase phenolic content in pear. These findings also improve our understanding of the molecular mechanisms associated with PDJ-regulated anthocyanin accumulation in pear fruits.

Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition

Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatography and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars (Cortland, Gala, Idared) with and without addition of pear (Konferencja) juice addition. Analysis of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15 °C were characterized by a greater share of esters, such as ethyl hexanoate, ethyl decanoate and ethyl dodecanoate, in volatile profile (66.24–79.58%) than ciders fermented at 20 °C (58.81–77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcohols, such as phenylethyl alcohol and hexan-1-ol (18.34–36.7%) than ciders fermented at a lower temperature (16.07–25.35%). In the ciders prepared from pear (20% w/w) and apple (80% w/w) juice, the presence of esters, such as ethyl (2E, 4Z)-deca-2,4-dienoate, characterized by a pear aroma, could be noted.

Effects of Intake of Apples, Pears, or Their Products on Cardiometabolic Risk Factors and Clinical Outcomes: A Systematic Review and Meta-Analysis

Apples and pears contain nutrients that have been linked to cardiovascular health. We conducted a systematic review and meta-analysis to summarize related research. Medline, Cochrane Central, and Commonwealth Agricultural Bureau databases were searched for publications on apple or pear intake and cardiovascular disease (CVD)/ cardiometabolic disease (CMD). Studies in adults (healthy or at risk for CVD) that quantified apple or pear intake were included. Random-effects models meta-analysis was used when ≥3 studies reported the same outcome. In total, 22 studies were eligible including 7 randomized controlled trial, 1 nonrandomized trial, and 14 prospective observational studies. In RCTs, apple intake significantly decreased BMI, but made no difference in body weight, serum lipids, blood glucose, or blood pressure. In observational studies, apple or pear intake significantly decreased risk of cerebrovascular disease, cardiovascular death, type 2 diabetes mellitus, and all-cause mortality. No association was reported for cerebral infarction or intracerebral hemorrhage. In conclusion, apple or pear intake significantly decreased BMI and risk for CVD outcomes.

Pear Extract and Malaxinic Acid Reverse Obesity, Adipose Tissue Inflammation, and Hepatosteatosis in Mice

SCOPE

Obesity and diabetes are major public health problems and are emerging as pandemics. Considerable evidence suggests that pear fruit consumption is associated with a lower risk of obesity-related complications. Thus, the present study is conducted to investigate the therapeutic potential of pear extract (PE) for reversing obesity and associated metabolic complications in high-fat diet-induced obese mice.

METHODS AND RESULTS

Obesity is induced in male C57BL/6 mice fed a high-fat diet for 11 weeks. After the first 6 weeks on the diet, obese mice are administered vehicle or PE for 5 weeks. PE treatment decreases body weight gain, expands white adipose tissue (WAT), and causes hepatic steatosis in obese mice, as well as inhibits adipogenesis and lipogenesis. Impaired glucose tolerance and insulin resistance are improved by PE. In addition, PE reduces macrophage infiltration and expression of pro-inflammatory genes and deactivates mitogen-activated protein kinases in WAT. Finally, malaxinic acid is identified as an active component responsible for the anti-obesity effects of PE in mice.

CONCLUSION

The results demonstrate that PE supplementation ameliorates diet-induced obesity and associated metabolic complications and suggest the health-beneficial effects of both pear fruits and malaxinic acid in counteracting these diseases.

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS

Aroma plays an important role in fruit quality and varies among different fruit cultivars. In this study, a sensitive and accurate method based on headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed to comprehensively compare aroma components of five pear cultivars. In total, 241 volatile compounds were identified and the predominant volatile compounds were esters (101 compounds), followed by alcohols (20 compounds) and aldehydes (28 compounds). The longyuanyangli has the highest relative concentration (838.12 ng/g), while the Packham has the lowest (208.45 ng/g). This study provides a practical method for pear aroma analysis using SPME and GC×GC-TOFMS.

Chemical Composition and Crystal Morphology of Epicuticular Wax in Mature Fruits of 35 Pear (Pyrus spp.) Cultivars

An evaluation of fruit wax components will provide us with valuable information for pear breeding and enhancing fruit quality. Here, we dissected the epicuticular wax concentration, composition and structure of mature fruits from 35 pear cultivars belonging to five different species and hybrid interspecies. A total of 146 epicuticular wax compounds were detected, and the wax composition and concentration varied dramatically among species, with the highest level of 1.53 mg/cm2 in Pyrus communis and the lowest level of 0.62 mg/cm2 in Pyrus pyrifolia. Field emission scanning electron microscopy (FESEM) analysis showed amorphous structures of the epicuticular wax crystals of different pear cultivars. Cluster analysis revealed that the Pyrus bretschneideri cultivars were grouped much closer to Pyrus pyrifolia and Pyrus ussuriensis, and the Pyrus sinkiangensis cultivars were clustered into a distant group. Based on the principal component analysis (PCA), the cultivars could be divided into three groups and five groups according to seven main classes of epicuticular wax compounds and 146 wax compounds, respectively.

Ohmic Heating Assisted Lye Peeling of Pears

Currently, high concentrations (15% to 18%) of lye (sodium hydroxide) are used in peeling pears, constituting a wastewater handling and disposal problem for fruit processors. In this study, the effect of ohmic heating on lye peeling of pears was investigated. Pears were peeled using 0.5%, 1%, 2%, and 3% NaOH under different electric field strengths at two run times and their peeled yields were compared to that obtained at 2% and 18% NaOH with conventional heating. Results revealed that ohmic heating results in greater than 95% peeled yields and the best peel quality at much lower concentrations of lye (2% NaOH at 532 V/m and 3% NaOH at 426 and 479 V/m) than those obtained under conventional heating conditions. Treatment times of 30 and 60 s showed no significant differences. Within the studied range, the effects of increasing field strength yielded no significant additional benefits. These results confirm that the concentration of lye can be significantly lowered in the presence of ohmic heating to achieve high peeled yields and quality.

PRACTICAL APPLICATION

Our work shows that lye concentrations can be greatly reduced while peeling pears, resulting in significant savings in use of caustic chemicals, reduced costs for effluent treatment and waste disposal.

Modification of the existing maximum residue levels for folpet in apples and pears

In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Belchim Crop Protection NV/SA submitted a request to the competent national authority in France to modify the existing maximum residue levels (MRL) for the active substance folpet in apples and pears. The data submitted in support of the request were found to be sufficient to derive MRL proposals for these two crops. Appropriate analytical methods allowing monitoring the proposed MRLs are available. Based on the risk assessment results, EFSA concluded that the short-term and long-term intakes of residues resulting from the intended uses of folpet according to the reported agricultural practice are unlikely to present a risk to consumers' health.

Evaluation of cinnamon essential oil microemulsion and its vapor phase for controlling postharvest gray mold of pears (Pyrus pyrifolia)

BACKGROUND

Essential oil of cinnamon (CM) is a potential alternative to chemical fungicides. Thus this work aimed to investigate the possible effects of CM microemulsions on decay developments and qualitative properties of pears.

RESULTS

The decay incidence of samples treated with 500 µg L⁻¹ microemulsion was significantly reduced by 18.7% in comparison to that of 500 µg L⁻¹ non-microemulsion after 4 days' storage at 20 °C. In the vapor phase, the CM microemulsion with the lowest concentration had the best control for decay incidence and lesion diameter. The interval between inoculations also influenced decay development. Pears treated with Botrytis cinerea and immediately followed by CM microemulsion showed the lowest decay incidence. Moreover, in the natural decay experiment, the percentage of rotted pears was 3.8% in the CM microemulsion treatment and 5.8% in the control. CM microemulsion delayed the loss of ascorbic acid, yet it had no significant influence on pear qualities such as firmness and color.

CONCLUSION

CM microemulsion may be an alternative way to control the gray mold of pears without a negative influence on its qualities.

Phenolic Inhibitors of α-Amylase and Trypsin Enzymes by Extracts From Pears, Lentils, and Cocoa

Inhibition of α-amylase and trypsin by phenolic extracts of various fruit and vegetable foodstuffs (pears [ Pyrus communis ], lentils [ Lens esculenta ], and cocoa beans [ Theobroma cacao ]) was studied. An appropriate methodology for determining the percentage of inhibition of each enzyme was developed. A concomitant study carried out using standard substances (gallic acid, (+)-catechin, tannic acid, and condensed tannins) showed that polymeric phenols were more potent inhibitors than the simple forms, all of them having different behaviors towards the enzymes, depending on their chemical characteristics. The inhibitory potency of the extracts varied according to the phenolic composition of each and was intermediate between that of the simple and that of the more complex phenolic compounds. Inhibition of α-amylase by the phenolic extracts (at equal concentrations) was of the same order of magnitude, even though the phenolic nature and content in the three foodstuffs differed substantially. In contrast, in the case of trypsin, the lentil and cocoa extracts displayed inhibition 10 times greater than that of the pear extract.