文献类型： 外文期刊
作者： Wang, Qiankun 1 ; He, Hui 1 ; Liu, Chenxia 1 ; Wang, Chunfang 1 ; Chen, Bingjie 1 ; Wang, Xiao 1 ; Niu, Qingfeng 2 ; Wang, Ke 3 ; Zhu, Wenxin 4 ; Qiao, Yongjin 1 ; Liu, Hongru 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Crop Breeding & Cultivat Res Inst, 1000 Jinqi Rd, Shanghai 201403, Peoples R China
2.Anhui Agr Univ, Sch Life Sci, Hefei 230036, Peoples R China
3.Anhui Agr Univ, Key Lab Jianghuai Agr Prod Fine Proc & Resource Ut, Anhui Engn Lab Agroprod Proc, Minist Agr & Rural Affairs, Hefei 230036, Peoples R China
4.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
关键词： Intelligent packaging; Nondestructive testing; Shelf-life prediction; Quality indicators; Difference between quality and freshness
期刊名称：PLANT PHENOMICS （ 影响因子：6.4； 五年影响因子：7.1 ）
ISSN： 2643-6515
年卷期： 2025 年 7 卷 2 期
页码：
收录情况： SCI
摘要： The freshness phenotype of fruit and vegetables is a critical determinant of consumer satisfaction, selection, and public health, which plays a pivotal role in postharvest quality management. This paper presents a review of the definition and detection techniques used to assess and maintain this vital freshness phenotype. Advanced intelligent packaging technologies, that incorporate sensors, indicators, and data carrier systems, and their roles in dynamically monitoring the freshness phenotype during storage and transportation are discussed. The integration of nondestructive testing (NDT) methods such as near-infrared spectroscopy (NIR), hyperspectral imaging (HSI), machine vision, and light detection and ranging (LiDAR) offers real-time, precise assessments of the freshness phenotype without compromising the integrity of the produce. By understanding the underlying mechanisms of the fruit and vegetable freshness phenotype, this paper discusses the definition, detection technologies, and gaps that require further research. The integration of advanced quantitative models with NDT and intelligent packaging solutions has the potential to reduce food waste. This advancement will lead to better quality control, extended shelf life, and increased consumer confidence in fresh produce, driving innovation and application within the food industry.
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