Mi He, Dapeng Li, Xin Zhang, Han Jiang, Gan Yang, Ling Li, Tao Wen
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引用次数: 0
Abstract
Changes in citrus volatile organic compounds (VOCs) induced by Bactrocera dorsalis (Hendel) infestation can serve as characteristic identifiers for non-destructive detection of infested citrus. This study proposed an innovative method combining colorimetric sensor array (CSA) technology with machine learning algorithms for the discrimination of B. dorsalis infestation in citrus. Gas chromatography-mass spectrometry (GC-MS) analysis identified key VOCs, including d-limonene, linalool, and decanal, as infestation markers. Subsequently, various porphyrin and metalloporphyrin dyes exhibiting sensitivity to these VOCs were selected to construct the CSA. To enhance detection accuracy, a hybrid feature selection method integrating ReliefF and Particle Swarm Optimization (PSO) was implemented. Subsequently, the optimized features subsets were utilized to develop classification models. Specifically, a binary classification model employing the K Nearest Neighbor (KNN) algorithm achieved a high accuracy of 93.89 % in distinguishing between healthy and infected citrus. Furthermore, a multi-class classification model using KNN was developed to differentiate among invasive, incubation, and infestation stages, attaining a remarkable accuracy of 97.78 %. This approach presents a promising solution for early detection of B. dorsalis infestation in citrus.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.