Skip to main content
ARS Home » Pacific West Area » Salinas, California » Crop Improvement and Protection Research » Research » Publications at this Location » Publication #317552

Title: Application of chlorophyll fluorescence imaging and hyperspectral imaging in evaluation of decay in fresh-cut lettuce

item Simko, Ivan
item JIMENEZ-BERNI, JOSE - Commonwealth Scientific And Industrial Research Organisation (CSIRO)
item FURBANK, ROBERT - Australian National University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/4/2015
Publication Date: 6/28/2015
Citation: Simko, I., Jimenez-Berni, J.A., Furbank, R.T. 2015. Application of chlorophyll fluorescence imaging and hyperspectral imaging in evaluation of decay in fresh-cut lettuce. International Plant and Algal Phenomics Meeting, June 27-30, 2015, Prague, Czech Republic.

Interpretive Summary:

Technical Abstract: Lettuce (Lactuca sativa L.) is commercially the most popular leafy vegetable whose leaves are usually consumed raw. Cleaned, cored, and chopped (fresh-cut) lettuce is a desirable, but highly perishable product. Modified atmosphere packaging (MAP) has been introduced to maintain quality of fresh-cut lettuce while extending its shelf-life. Variability exists in decay of fresh-cut lettuce in MAP despite uniform processing conditions. This variability is caused by genetic and environmental factors. To develop new breeding lines of lettuce with acceptable shelf-life, a large number of cultivars, breeding lines, and accessions thus need to be evaluated for their decay after processing. Visual evaluation of decay in MAP is, however, a slow, labor intensive, and somewhat subjective process. Therefore development of a system for rapid and accurate evaluation of decay is important for companies, institutions, and laboratories assessing lettuce post-harvest quality. We have developed two methods based on hyperspectral imaging and chlorophyll fluorescence imaging that allow detection of decay with very high accuracy on lettuce leaves that range in color from yellow through green to dark red. The two methods also accurately identified lettuce tissue damaged by freezing temperatures. This imaging-based, non-destructive approach thus presents the opportunity for development of a commercial, high throughput scanner for evaluation of quality of fresh-cut, bagged lettuce.