Maturity is a crucial indicator in assessing the quality of tomatoes, and it is closely related to lycopene content. Using hyperspectral imaging, this study aimed to monitor tomato maturity and predict its lycopene content at different maturity stages. Standard normal variable (SNV) transformation was applied to preprocess the hyperspectral data. Then, using competitive adaptive reweighted sampling (CARS), the characteristic wavelengths were selected to simplify the calibration models. Based on the full and characteristic wavelengths, a support vector classifier (SVC) model was developed to determine tomato maturity qualitatively. The results demonstrated that the classification accuracy using the characteristic wavelength led to the obtention of better results with an accuracy of 95.83%. In addition, the support vector regression (SVR) and partial least squares regression (PLSR) models were utilized to predict lycopene content. With a coefficient of determination for prediction (R²_P) of 0.9652 and a root mean square error for prediction (RMSEP) of 0.0166 mg/kg, the SVR model exhibited the best quantitative prediction capacity based on the characteristic wavelengths. Following this, a visual distribution map was created to evaluate the lycopene content in tomato fruit intuitively. The results demonstrated the viability of hyperspectral imaging for detecting tomato maturity and quantitatively predicting the lycopene content during storage.

This study evaluated the differences in oral processing and texture perception of breads with varying compositions. The research investigated the dynamic changes in moisture content (MC), reducing sugars (RSs), and chewiness of the bolus formed from white bread (B0) and 50% whole-wheat bread (B50) during oral processing. Hyperspectral imaging (HSI) combined with chemometric methods was used to establish quantitative prediction models for MC, RSs, and chewiness, and to create visual distribution maps of these parameters. The results showed that B0 had a higher moisture content and a faster hydration rate than B50 during the initial stages of oral processing, indicating greater hydrophilicity and ease of saliva wetting. Additionally, the uniformity of moisture distribution in the bolus of B0 was higher than that of B50. B50 exhibited significantly lower RSs content and poorer distribution uniformity compared to B0. The primary differences in chewiness between the two types of bread were observed during the early stages of oral processing, with B50 requiring more chewing effort initially. This study demonstrated that HSI technology can effectively monitor and elucidate the compositional changes in food particles during oral processing, providing new insights into bread texture perception and offering a scientific basis for improving bread processing and texture.

This review explores the synergistic integration of edible coatings and non-thermal preservation technologies as a multifaceted approach to maintaining food quality, safety, and sustainability. Edible coatings—composed of polysaccharides, proteins, lipids, or composite biopolymers—serve as biodegradable barriers that control moisture, gas, and solute transfer while acting as carriers for bioactive compounds such as antimicrobials and antioxidants. Meanwhile, non-thermal techniques, including high-pressure processing, cold plasma, ultrasound, photodynamic inactivation, modified atmosphere packaging, and irradiation, offer microbial inactivation and enzymatic control without compromising nutritional and sensory attributes. When combined, these technologies exhibit complementary effects: coatings enhance the stability of bioactives and protect surface quality, while non-thermal treatments boost antimicrobial efficacy and promote active compound penetration. The review highlights their comparative advantages over individual treatments—improved microbial inhibition, nutrient retention, and sensory quality. It further discusses the possible mechanisms through which edible coatings and selected hurdles induced microbial decontamination. Finally, the study identified major drawbacks and provided strategic recommendations to overcome these limitations, including optimizing coating formulations for specific food matrices, tailoring process parameters to minimize adverse physicochemical changes, and conducting pilot-scale validations to bridge the gap between laboratory success and industrial application.

Pomegranate blackheart disease, as an internal disease affecting the global pomegranate industry, is difficult to identify externally and urgently requires non-destructive detection methods for rapid diagnosis. This study established discriminative models for blackheart disease severity in pomegranates by using near-infrared (NIR) spectroscopy and soft X-ray imaging techniques. The results showed that the optimal NIR-based discriminative model, constructed with a Random Forest (RF) algorithm based on spectra preprocessed by the second-derivative (D2) denoising and a Competitive Adaptive Reweighted Sampling (CARS) algorithm, achieved a prediction set accuracy of 86.00%; the optimal soft X-ray imaging-based discriminative model, built with an RF algorithm using textural features extracted from images preprocessed by median filtering and a Contrast-Limited Adaptive Histogram Equalization (CLAHE) algorithm combined with gray-level co-occurrence matrix (GLCM) and gray-gradient co-occurrence matrix (GGCM) algorithms, reached a prediction set accuracy of 93.10%. In terms of model performance, the model based on soft X-ray imaging exhibited superior performance. Both techniques possess distinct advantages and limitations yet enable non-destructive detection of pomegranate blackheart disease. Further technical optimizations in the future could provide enhanced support for the healthy development of the pomegranate industry.