Assessment of optical properties and Monte-Carlo based simulation of light propagation in citrus infected by Penicillium italicum

IF 7 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Research International Pub Date : 2024-07-18 DOI:10.1016/j.foodres.2024.114787
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Abstract

This original work investigated the optical properties and Monte-Carlo (MC) based simulation of light propagation in the flavedo of Nanfeng tangerine (NF) and Gannan navel orange (GN) infected by Penicillium italicum. The increase of absorption coefficient (μa) at around 482 nm and the decrease at around 675 nm were both observed in infected NF and GN during storage, indicating the accumulation of carotenoids and loss of chlorophyll. Particularly, the μa in NF varied more intensively than GN, but the limited differences of reduced scattering coefficient (μs') were detected while postharvest infection. Besides, MC simulation of light propagation indicated that the photon packets weight and penetration depth at 482 nm in NF were reduced more than in GN flavedo, while there were almost no changes at the relatively low absorption wavelength of 926 nm. The simulated absorption energy at 482 nm in NF and GN presented more changes than those at 675 nm during infection, thus could provide better detection of citrus diseases. Furthermore, PLS-DA models can discriminate healthy and infected citrus, with the accuracy of 95.24 % for NF and 98.67 % for GN, respectively. Consequently, these results can provide theoretical fundamentals to improve modelling prediction robustness and accuracy.

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受意大利青霉感染的柑橘的光学特性评估和基于 Monte-Carlo 的光传播模拟
这项原创性工作研究了受意大利青霉感染的南丰蜜桔(NF)和赣南脐橙(GN)黄皮中的光学特性和基于蒙特卡洛(MC)的光传播模拟。受感染的南丰蜜橘和赣南脐橙在贮藏过程中,在 482 纳米波长处的吸收系数(μa)增加,而在 675 纳米波长处的吸收系数降低,这表明类胡萝卜素积累和叶绿素流失。特别是,NF 的 μa 变化比 GN 更剧烈,但在收获后感染时,发现降低的散射系数(μs')差异有限。此外,光传播的 MC 模拟表明,在 482 纳米波长处,NF 的光子包重量和穿透深度比 GN 黄酮降低得更多,而在相对较低的吸收波长 926 纳米波长处几乎没有变化。在感染过程中,NF 和 GN 在波长 482 nm 处的模拟吸收能量比波长 675 nm 处的吸收能量变化更大,因此能更好地检测柑橘病害。此外,PLS-DA 模型可以区分健康柑橘和感染柑橘,NF 和 GN 的准确率分别为 95.24 % 和 98.67 %。因此,这些结果可为提高建模预测的稳健性和准确性提供理论依据。
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来源期刊
Food Research International
Food Research International 工程技术-食品科技
CiteScore
12.50
自引率
7.40%
发文量
1183
审稿时长
79 days
期刊介绍: Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.
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