A feature-enhanced approach based on joint domain alignment and multi-order derivative spectral reconstruction for predicting apple firmness using Vis-NIR spectroscopy

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-06-01 Epub Date: 2025-02-17 DOI:10.1016/j.foodchem.2025.143457
Shuo Liu , Xin Zhao , Qibing Zhu , Min Huang , Xinnian Guo
{"title":"A feature-enhanced approach based on joint domain alignment and multi-order derivative spectral reconstruction for predicting apple firmness using Vis-NIR spectroscopy","authors":"Shuo Liu ,&nbsp;Xin Zhao ,&nbsp;Qibing Zhu ,&nbsp;Min Huang ,&nbsp;Xinnian Guo","doi":"10.1016/j.foodchem.2025.143457","DOIUrl":null,"url":null,"abstract":"<div><div>Fruit firmness is a critical quality indicator influencing texture, processing, and resistance to post-harvest diseases. Spectroscopy is commonly applied for firmness assessment; however, limited sample sizes in target domains (datasets to be analyzed) often affect detection performance. To address this limitation, a spectral feature-enhanced method is developed to integrate spectral data from related domains (datasets with similar spectral characteristics). The method incorporates multi-scale spectral inputs, a joint domain feature extractor for shared features, and a target domain feature extractor for domain-specific features. Reconstruction mechanisms and similarity constraints are employed to ensure that the extracted features capture intrinsic domain characteristics. The combined features serve as inputs for firmness prediction. Evaluation using data from three apple varieties across 30 joint scenarios indicates that the proposed method outperforms single-scenario and existing approaches in 28 scenarios, demonstrating its effectiveness in managing data variability and enhancing prediction performance.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143457"},"PeriodicalIF":9.8000,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625007083","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/2/17 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

Abstract

Fruit firmness is a critical quality indicator influencing texture, processing, and resistance to post-harvest diseases. Spectroscopy is commonly applied for firmness assessment; however, limited sample sizes in target domains (datasets to be analyzed) often affect detection performance. To address this limitation, a spectral feature-enhanced method is developed to integrate spectral data from related domains (datasets with similar spectral characteristics). The method incorporates multi-scale spectral inputs, a joint domain feature extractor for shared features, and a target domain feature extractor for domain-specific features. Reconstruction mechanisms and similarity constraints are employed to ensure that the extracted features capture intrinsic domain characteristics. The combined features serve as inputs for firmness prediction. Evaluation using data from three apple varieties across 30 joint scenarios indicates that the proposed method outperforms single-scenario and existing approaches in 28 scenarios, demonstrating its effectiveness in managing data variability and enhancing prediction performance.

Abstract Image

Abstract Image

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
基于联合域对准和多阶导数光谱重建的特征增强方法在可见光-近红外光谱中预测苹果硬度
果实硬度是影响果实质地、加工和抗采后病害的关键品质指标。光谱学通常用于硬度评估;然而,目标域(待分析的数据集)中有限的样本量通常会影响检测性能。为了解决这一限制,开发了一种光谱特征增强方法来整合来自相关域(具有相似光谱特征的数据集)的光谱数据。该方法结合了多尺度光谱输入、用于共享特征的联合域特征提取器和用于特定域特征的目标域特征提取器。利用重构机制和相似度约束确保提取的特征捕获固有的域特征。组合的特征作为预测强度的输入。利用3个苹果品种30个联合情景的数据进行的评估表明,该方法在28个情景下优于单一情景和现有方法,证明了其在管理数据变异性和提高预测性能方面的有效性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
期刊最新文献
Development and methodological user-validation in industry of a 3D-printed biosensing toolkit for tropane alkaloid detection Rhodotorula mucilaginosa SY-AN-9 as a novel starter culture for improving the safety of Northeastern Chinese dried sausage: Mitigating N-nitrosamines and elucidating the underlying mechanism Host-guest assisted carbon quantum dots/WS2 photoelectrochemical solution-gated graphene field-effect transistor for diquat detection Mechanisms of low-level pressure coupled heat treatment enhancing the quality stability of Nemipterus virgatus surimi gel during refrigerated storage Rethinking soy protein allergenicity: an integrated model of matrix-dependent digestion, transport, and immune activation
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1