Hyperspectral imaging for estimating substances related to enzymatic browning of strawberry fruits

Strawberries have high respiration rates, and their quality deteriorates quickly during storage.Therefore, we investigated quinone, ascorbic acid, and anthocyanin content changes during storage of fruits.Additionally, we further investigated whether these substances could be measured nondestructively in strawberry fruit before storage (day 0) and on days 3 and 5 of storage using hyperspectral imaging.Partial least squares (PLS) regression analysis was performed using the obtained image data, and a calibration curve was created and evaluated using complete cross-validation.The anthocyanin and quinone contents increased during the storage with weight loss.The accuracy of the quinone content calibration curve using hyperspectral imaging was high (R 2 = 0.78), suggesting it may be used to measure quinone content during storage nondestructively.