A new study from the University of Georgia underlines how thermal imaging can further enhance fruits and vegetables. It may be an important means of adaptive change in agriculture in the present climatic alteration.
To avoid spoilage, we must maintain temperature, humidity, and light correctly. High temperatures lead to a rapid rate of decay and rotting. Therefore, it is essential to monitor these conditions as quickly and accurately as possible.
Researchers say thermal imaging can help regulate temperatures during and after the harvest. Kevin Mis Solval, lead author and associate professor at UGA, stated, “We must measure temperature correctly in food processing environments.” He said present methods may not be practical in all situations. Thermal imaging would provide a practical inexpensive means for farmers and food processing plants.
It can replace conventional thermometers in certain areas. This technology works by collecting infrared radiation from fruits and vegetables. Consequently, this provides for temperature measurement without actual contact. Thermal cameras are fairly well available; from industrial-type sets to attachments for a smartphone, they all have one common feature-the ability to notify the user about drastic temperature changes.
“The cooling after harvest is very crucial,” he said. “As soon as you harvest, decomposition starts instantly. A quick cooling process is critical for extending shelf life.” Poor cooling could reduce the life of some fruits and vegetables from weeks to just a few days.
Presently, farmers depend on conventional thermometers, which measure the temperature of one or two items per test. Surely, this system is not timely and can damage production. The poking into fruits and vegetables exposes these food items to the vulnerability of cross-contamination.
This technology of thermal imaging can help in saving much produce from being discarded. Over the years, external heat at the time of harvesting has become common. Extreme temperatures and drought stress raise the possibility of flaws in the crops.
In the future, researchers will likely automate thermal imaging technology to enhance preharvest and postharvest handling. However, this study will dwell on its application in handling fresh produce, though its use for evaluating food quality and safety is valid.
This could also dramatically affect the quality of fruits and vegetables that you buy. Mis Solval warns, “Items with shorter ‘shelf lives’ have less opportunity to reach the market.” Those not making the grade are thrown away. In assuring that quality produce reaches the consumer, thermal imaging might alter what goes into your shopping basket.
ANI