Smart Scanning for Better Pumpkins: New Tech Helps Measure Taste and Quality in Seconds
Smart Scanning for Better Pumpkins: New Tech Helps Measure Taste and Quality in Seconds
Pumpkins are more than just Halloween decorations—they're a beloved ingredient in many kitchens. But how can we determine which pumpkins are the best?
A research team led by Professors WU Yuejin and WANG Qi from the Hefei Institutes of Physical Science of the Chinese Academy of Sciences has developed a new way to quickly assess the sensory quality of pumpkins using high-tech tools.
Their breakthrough, recently published in the Journal of Food Composition and Analysis and Microwave and Optical Technology Letters, combines two advanced technologies — near infrared spectroscopy (NIRS) and hyperspectral imaging (HSI) — to rapidly measure and visualize the overall sensory quality of pumpkins.
Traditionally, testing pumpkins quality has been a time-consuming and subjective process. Farmers and producers often rely on cooking and tasting to get a general idea of a pumpkin's quality. However, with NIRS and HSI, researchers can now quickly and accurately measure critical factors that influence sensory qualities, such as starch and moisture content, allowing for more objective evaluations.
To develop this technology, the team collected 97 pumpkin slice samples from 34 different pumpkins. Leveraging the significant correlation between moisture and starch content in pumpkins, they developed predictive models to assess sensory quality.
Impressive outcomes were observed in the study: the NIRS technique demonstrated a correlation of 0.788, and the HSI approach even surpassed with a correlation of 0.934, signifying a high level of precision in forecasting the quality of agricultural produce.
In addition to providing quality predictions, these methods can create colorful “maps” that illustrate the distribution of quality factors, such as starch and moisture, within each pumpkin. This innovation could revolutionize pumpkin cultivation, enabling farmers to choose superior varieties and refine their cultivation techniques.
“This technology, utilizing hyperspectral imaging, provides a smart and non-destructive way to measure pumpkin quality—quickly, accurately, and without guesswork,” said Dr. XU Zhuopin, a team member. “It could be key to improving pumpkin cultivation and making our pumpkin dishes even better!”