Autofluorescence-spectral imaging as an innovative method for rapid, non-destructive and reliable assessing of soybean seed quality.
Autofluorescence-spectral imaging as an innovative method for rapid, non-destructive and reliable assessing of soybean seed quality.
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自体荧光光谱成像技术是一种快速、无损、可靠评价大豆种子品质的新方法。
DOI:
10.1038/s41598-021-97223-5
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发表时间:
2021-09-08
影响因子:
4.6
通讯作者:
Dos Reis AR
中科院分区:
文献类型:
--
作者:
Barboza da Silva C;Oliveira NM;de Carvalho MEA;de Medeiros AD;de Lima Nogueira M;Dos Reis AR
In the agricultural industry, advances in optical imaging technologies based on rapid and non-destructive approaches have contributed to increase food production for the growing population. The present study employed autofluorescence-spectral imaging and machine learning algorithms to develop distinct models for classification of soybean seeds differing in physiological quality after artificial aging. Autofluorescence signals from the 365/400 nm excitation-emission combination (that exhibited a perfect correlation with the total phenols in the embryo) were efficiently able to segregate treatments. Furthermore, it was also possible to demonstrate a strong correlation between autofluorescence-spectral data and several quality indicators, such as early germination and seed tolerance to stressful conditions. The machine learning models developed based on artificial neural network, support vector machine or linear discriminant analysis showed high performance (0.99 accuracy) for classifying seeds with different quality levels. Taken together, our study shows that the physiological potential of soybean seeds is reduced accompanied by changes in the concentration and, probably in the structure of autofluorescent compounds. In addition, altering the autofluorescent properties in seeds impact the photosynthesis apparatus in seedlings. From the practical point of view, autofluorescence-based imaging can be used to check modifications in the optical properties of soybean seed tissues and to consistently discriminate high-and low-vigor seeds.
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影响因子:
5.6
作者:
Galletti PA;Carvalho MEA;Hirai WY;Brancaglioni VA;Arthur V;Barboza da Silva C
通讯作者:
Barboza da Silva C
影响因子:
4.2
作者:
Groot SP;Surki AA;de Vos RC;Kodde J
通讯作者:
Kodde J
影响因子:
2.1
作者:
Caverzan, Andreia;Giacomin, Rafael;Chavarria, Geraldo
通讯作者:
Chavarria, Geraldo
影响因子:
6.1
作者:
Fukushima, Romualdo S.;Kerley, Monty S.
通讯作者:
Kerley, Monty S.
影响因子:
4.3
作者:
Cui, Meng;Wu, Dong;Luo, Liping
通讯作者:
Luo, Liping