高光谱技术在葡萄品质无损检测应用上的研究进展  

Research Progress on the Application of Hyperspectral Technology for Non-destructive Testing of Grape Quality

作　　者：文静[1] 马雯 张昂 金刚 徐国前[1,2] WEN Jing;MA Wen;ZHANG Ang;JIN Gang;XU Guoqian(College of Enology and Horticulture,Ningxia University,Yinchuan 750021,China;Engineering Research Center of Grape and Wine,Ministry of Education,Yinchuan 750021,China;Hebei Key Laboratory of Wine Quality&Safety Testing,Qinhuangdao 066000,China;Technology Centre of Qinhuangdao Customs,Qinhuangdao 066000,China)

机构地区：[1]宁夏大学葡萄酒与园艺学院,宁夏银川750021 [2]葡萄与葡萄酒教育部工程研究中心,宁夏银川750021 [3]河北省葡萄酒质量安全检测重点实验室,河北秦皇岛066000 [4]秦皇岛海关技术中心,河北秦皇岛066000

出　　处：《食品科学》2024年第21期357-367,共11页Food Science

基　　金：宁夏回族自治区农业育种专项(NXNYYZ202101)。

摘　　要：葡萄生产作为农业经济的重要组成部分,不仅具有显著的经济价值,而且兼具广泛的社会效益。在葡萄生长过程中对浆果进行监测评估是生产高品质葡萄浆果的重要保证。传统检测技术费时费力且具有破坏性,而以高光谱为代表的无损检测技术成功解决了这一难题。本文主要概述高光谱检测技术在葡萄浆果外形测量、化学物质检测、成熟度判别以及缺陷损伤认定等方面的研究进展,并对比分析高光谱技术在不同品质指标检测方面的优缺点以及在葡萄浆果品质检测方面的潜力和应用前景,旨在为葡萄浆果品质无损检测技术的研究和开发应用提供参考。Grape production is an important part of the agricultural economy,which has economic and widespread social benefits.Monitoring and evaluation of grape berries during growth is an important guarantee for the production of highquality grape berries.Traditional testing techniques are time-consuming,laborious and destructive,while non-destructive testing techniques represented by hyperspectral technology can successfully solve this problem.This paper summarizes recent progress in the application of hyperspectral technology in grape shape measurement,chemical substance detection,ripeness discrimination and defects and damage identification.It also analyzes the advantages and disadvantages of hyperspectral technology in the detection of different quality indexes,and discusses the potential of and prospects for the application of hyperspectral technology in the detection of grape quality,which is aimed at providing a reference to the research and developing non-destructive techniques for the quality detection of grape berry.

关 键 词：高光谱技术 葡萄浆果品质指标 无损检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]