Temperature effect on apple biospeckle activity evaluated with different indices
Temperature effect on apple biospeckle activity evaluated with different indices
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DOI：
10.1016/j.postharvbio.2011.12.017
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发表时间：
2012-05-01
影响因子：
7
通讯作者：
Zdunek, Artur
中科院分区：
文献类型：
--
作者：
Kurenda, Andrzej;Adamiak, Anna;Zdunek, Artur
生物斑点现象的物理解释是众所周知的，但是，缺乏生物学相关的解释，这限制了可能的应用的方法作为一种新的，无损的技术评价水果质量。从物理上讲，生物散斑是相干光在活组织内移动粒子上散射的结果。几乎所有的生物过程都依赖于温度，因此，本研究的目的是调查温度对苹果中生物斑点活性的影响，并确定这种活性在多大程度上是由水果组织中的生物过程引起的。在储藏室中将“Idared”栽培品种的苹果从高室温29摄氏度冷却到2摄氏度，这导致苹果表面温度在29-4摄氏度的范围内。为了评估生物散斑活性，使用三种图像分析方法：相关系数、散斑对比度和惯性矩。结果表明，生物散斑的活性随温度的降低而降低。然而，发现相关系数是生物斑点活性的最稳健指标，Q（10）因子表明这种现象的主要生物学基础。(C)2012爱思唯尔有限公司版权所有。
The physical explanation of the biospeckle phenomenon is well known; however, there is lack of biologically related interpretation, which limits a possible application of the method as a new, nondestructive technique for evaluation of fruit quality. Physically, biospeckles are the result of scattering of coherent light on moving particles inside living tissue. Almost all biological processes are temperature-dependent; therefore, the aim of this study was to investigate a temperature effect on biospeckle activity in apples and determine the extent to which this activity results from biological processes in the tissues of the fruit. Apples of 'Idared' cultivar were cooled in a storage room from high room temperature 29 degrees C down to 2 degrees C, which resulted in apple surface temperatures in the range 29-4 degrees C. To evaluate the biospeckle activity, three methods of image analysis were used: correlation coefficient, speckle contrast, and the moment of inertia. The results showed that biospeckle activity measured by each method decreases with temperature decreases. However, the correlation coefficient was found as the most robust indicator of biospeckle activity and Q(10) factor indicates a mostly biological basis for this phenomenon. (C) 2012 Elsevier B.V. All rights reserved.