INFRARED TRANSIENT THERMOGRAPHY FOR NON-CONTACT, NONDESTRUCTIVE INSPECTION OF WHOLE AND DISSECTED APPLES AND OF CHERRY TOMATOES AT DIFFERENT MATURITY STAGES

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Abstract
Fruits and vegetables used in various processed products, as well as in fresh market sales, are expected to comply with the certain quality standards. However. quality is everything but a single parameter state and, therefore, a variety of subjective and objective measurements are usually performed. In particular, the firmness and maturity are considered important attributes to the quality of fruits and vegetable crops. Presently. these parameters are usually determined either destructively (by a pressure tester) or by means of ultrasound; a development of alternative methods has been strongly encouraged in the recent years.

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