terclim by ICS banner
IVES 9 IVES Conference Series 9 Implementation of hyperspectral image analysis for evaluating table grape quality on bunch and berry level

Implementation of hyperspectral image analysis for evaluating table grape quality on bunch and berry level

Abstract

Typically, subjective, and visual methods are used by grape growers to assess harvest maturity. These methods may not accurately represent the maturity of an entire vineyard – especially if extensive and representative sampling was not used. New technologies have been investigated for improved harvest management decisions. Spectroscopy methods utilizing the near-infrared region of the light spectrum is one such technology investigated as an alternative to classic methods and particularly the application of hyperspectral imaging (HSI) has recently gained attention in research. HIS is a spectroscopic technique that obtains hundreds of images at different wavelengths collecting spectral data for each pixel in the sample i.e., providing both spectral and spatial data.
In this study HSI in the visible-near infrared (VNIR) and short-wave infrared (SWIR) regions was tested for determining total soluble solids (TSS), pH and total acidity (TA) of table grapes under laboratory conditions. Imaging of whole bunches as well as individual berries selected from top, middle and bottom positions of bunches was done. The bunches and berries were collected over multiple samples sessions throughout the 2022-23 and 2023-24 seasons allowing for fruit of various maturity levels (unripe though to harvest maturity) to be included. Spectral data was extracted from the images using MATLAB codes developed for this purpose using different analysis approaches. The resulting data is spatial and numerical yielding mean reflectance per pixel across points for entire bunches, and entire berries. Models for determining grape chemical composition were developed using ground-truthing data collected from the sampled fruit. Initial results indicate that this method could be suitable for determining grape ripeness on a bunch or berry level.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Talitha Venter1*, Rodrigo Oliva-Mancilla1,2, Fikile Wolela1, Eunice Avenant1,3, Carlos Poblete-Echeverría1 *

1 South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Stellenbosch, South Africa, 7602
2 Global technical consultancies, 05 Barn Road, Bergvliet, Cape Town, South Africa, 7945
3 South African Table Grape Industry, PO Box 2932, Paarl, South Africa, 7620

Contact the author*

Keywords

table grapes, hyperspectral imaging, ripeness, quality, spectroscopy

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Using combinations of recombinant pectinases to elucidate the deconstruction of the polysaccharide‐rich grape cell wall during winemaking

The effectiveness of enzyme-mediated maceration processes in red winemaking relies on a clear picture of the target (berry cell wall structure) to achieve the optimum combination of specific enzymes to be used. However, we lack the information on both essential factors of the reaction (i.e. specific activities in commercial enzyme preparation and the cell wall structure of berry tissue). In this study, the different combinations of pure recombinant enzymes and the recently validated high throughput cell wall profiling tools were applied to extend our knowledge on the grape berry cell wall polymeric deconstruction during the winemaking following a combinatorial enzyme treatment design.

Read More

Water dynamics of Touriga-Nacional grapevines trained in cordon and guyot systems under Mediterranean climate conditions

Aims: The aims of the present study were to (1) evaluate the water dynamics of Touriga-Nacional grapevines trained to spur pruned cordon and Guyot systems and (2) assess the effect of variable water availability in a commercial vineyard located in the Demarcated Douro Region (DDR), Portugal.

Read More

Unleashing the power of artificial intelligence for viticulture and oenology on earth and space

Implementing artificial intelligence (AI) in viticulture and enology is a rapidly growing field of research with an essential number of potential practical applications.

Read More

Comparing the effects of vision, smell and taste in red wine quality judgments by experts: sensory cues, mental imagery and verbal representations as drivers of consensus in the multisensory space

In this study, we evaluated the contributions of vision, smell and taste to red wine quality judgments by expert wine tasters.

Read More

Wines produces without SO2 addition: which impact on their colour? An approach at the global and pigments levels

Since the 18th century, sulfur dioxide (SO2) is used in winemaking. Added at different steps, its antimicrobial but also antioxidasic and antioxidant properties are very helpful for winemakers. Nevertheless sulfur dioxide has a real potential health impact, particularly for sensitive consumers often highlighted by hygienists. Nowadays, a serious trend for “natural” wines (i.e. produced without any additives), as described by their producers, could be observed on the French market what match with a proliferation of wines elaborated without any sulfite addition. 

Read More