Ripeness classification is one of the most challenging tasks in the postharvest management of mulberry fruit. The risks of microbial contamination and human error in manual sorting are significant; it may result in quality degradation and wasting of processed products. Due to advanced developments in computer vision and machine learning, automated sorting became possible. This study presents the results of developing and testing a computer vision-based application using convolutional neural networks (CNNs) for the classification of mulberry fruit ripening stages. To reduce the training cost and improve the accuracy of classification, transfer learning was used to fine-tune the CNN models. The CNN models in the test include DenseNet, Inception-v3, ResNet-18, ResNet-50, and AlexNet. Transfer learning was used to fine-tune the models and improve the accuracy of classification. The AlexNet and ResNet-18 networks exhibited the best performance with 98.32% and 98.65% overall accuracy for classifying the ripeness of white and black mulberries, respectively. Moreover, the performance of the models did not change when the data sets of both genotypes were mixed. The ResNet-18 was able to classify both genotype and ripeness from 600 fruit images in 2.36 min with an overall accuracy of 98.03%, which was superior to other architectures. It indicates that the model could be used for precise classification of the ripening stages of mulberries and other horticultural products, as a part of an automated sorting system.

/pdf/detection-of-mulberry-ripeness-stages-using-deep-learning-4llgl7ca5i.pdf

Detection of Mulberry Ripeness Stages Using Deep Learning Models

Copigmentation and encapsulation are the two most commonly used techniques for anthocyanin stabilization. However, each of these techniques by itself suffers from many challenges associated with the simultaneous achievement of color intensification and high stability of anthocyanins. Integrating copigmentation and encapsulation may overcome the limitation of usage of a single technique. This review summarizes the most recent studies and their challenges aiming at combining copigmentation and encapsulation techniques. The effective approaches for encapsulating copigmented anthocyanins are described, including spray/freeze-drying, emulsification, gelation, polyelectrolyte complexation, and their combinations. Other emerging approaches, such as layer-by-layer deposition and ultrasonication, are also reviewed. The physicochemical principles underlying the combined strategies for the fabrication of various delivery systems are discussed. Particular emphasis is directed toward the synergistic effects of copigmentation and encapsulation, for example, modulating roles of copigments in the processes of gelation and complexation. Finally, some of the major challenges and opportunities for future studies are highlighted. The trend of integrating copigmentation and encapsulation has been just started to develop. The information in this review should facilitate the exploration of the combination of multistrategy and the fabrication of robust delivery systems for copigmented anthocyanins.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12772

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins.

Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree.

Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different cultivars and their changes during processing. To address this, the antioxidant activity and anthocyanin composition of 12 cultivar mulberry fruit cultivars were investigated by high-performance liquid chromatography and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight. Additionally, different quantities of citric acid were used to evaluate antioxidant activities and anthocyanin composition of mulberry syrup. Sixteen anthocyanins were identified in mulberry fruits using accurate mass spectrometry. Several anthocyanins were tentatively identified for the first time in mulberry fruits and include: malvidin hexoside, cyanidin malonyl hexose hexoside, cyanidin pentoside, cyanidin malonyl hexoside, petunidin deoxyhexose hexoside, and cyanidin deoxyhexoside. The major anthocyanin in mulberries was cyanidin-3-O-glucoside, followed by cyanidin-3-O-rutinoside. Morus Alba L. Iksu showed the highest cyanidin-3-O-glucoside content (8.65 mg/g dry weight) among 12 mulberry fruit cultivars. As citric acid levels increased, mulberry syrup showed significantly higher antioxidant activity (p < 0.05).

https://www.mdpi.com/2076-3921/9/3/242/pdf

Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing.

Cloudy apple juice were subjected to ultrasound treatments at various power levels (525, 975, and 1125 W) and temperatures (50, 60, and 70 °C) The effects of temperature-controlled ultrasound treatment (TCUT) on the microbial load, color, sensory evaluation, total soluble solids, water soluble pectin (WSP), rheological properties, stability, and antioxidant activity of cloudy apple juice were investigated Ultrasound and thermal treatment play a synergistic role in the reduction of microbial populations and could achieve microbial safety TCUT enhanced the sensorial properties and improved the content of WSP, while reducing the particle size TCUT significantly improved the rheological properties and suspension stability of apple juice Moreover, the phenol content and percentage of DPPH inhibition also increased by TCUT in apple juice The optimized TCUT conditions was at 60 °C with 1125 W power for 12min The juice showed inactivation of microorganisms (

Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice

The color stability of mulberry juice is affected during its processing and storage. This study investigates changes in the color of mulberry juice processed by four different sterilization treatments during 30 days of storage at 4 °C: high pressure processing (HPP at 400 MPa/5 min, 400 MPa/10 min, 500 MPa/5 min, and 500 MPa/10 min), thermal processing (TP at 70 °C/10 min, and 75 °C/10 min), high temperature short time (HTST), and membrane filtration (MF). After 30 days of storage, the retention rates of total anthocyanin, cyanidin-3-glucoside and cyanidin-3-rutinoside in juice samples treated by different sterilization methods were found to be significantly higher than those of the control group. Among these treatments, the retention rates of total anthocyanin, cyanidin-3-glucoside and cyanidin-3-rutinoside were highest in HPP (400 MPa/5 min) at 84.70%, 80.20% and 98.61%, respectively. Both TP (70 °C/10 min) and HTST treatments also showed significantly higher anthocyanin retention rates, at 83.19% and 84.27%, respectively. These results indicate that HPP (400 MPa/5 min), TP (70 °C/10 min) and HTST treatments are most suitable for the sterilization of mulberry juice. Industrial relevance The distinct color of mulberry juice is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and storage. However, the color protection of mulberry juice was not studied previously. In this study, the protective effects of different sterilization treatments on the color-preservation and anthocyanin contents of mulberry juice were investigated for the first time. We found that the high-pressure processing treatment (HPP, 400 MPa/5 min) had the most powerful color-preserving effect. The study is of great significance as a guide to improving the color stability of mulberry juice, thereby also improving and promoting the development of the mulberry deep processing industry.

Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage

Six phenolic acids and tannic acid are added to fresh mulberry juice to enhance the colour. Effects of these copigments on colour stability and the anthocyanin content of mulberry juice are investigated while being stored at 4 °C for 30 days. Results suggest that the addition of the copigments markedly increases the maximum absorbance of mulberry juice. Cyanidin‐3‐glucoside is the major anthocyanin, followed by cyanidin‐3‐rutinoside. Furthermore, the retention rate of the total anthocyanin, cyanidin‐3‐rutinoside and cyanidin‐3‐rutinoside increases after the addition of all copigments. The effect of ferulic acid on the stability of total anthocyanin, cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside in mulberry juice is the best, 89.52%, 86.90% and 94.46% respectively (66.56%, 62.58% and 73.60% in the control group). Researchers recommend the addition of ferulic acid, p‐coumaric acid and caffeic acid – all of which belong to the hydroxycinnamic acid group, to the mulberry juice to enhance the colour stability and anthocyanin content.

The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

The color of mulberry wine is extremely unstable in processing and aging. This paper investigates the effects of tannin extract and yeast extract on the color and color-preserving characteristics of mulberry wine made from the Dashi cultivar. The results showed that the maximum absorption wavelength in both tannin extract and yeast extract groups changed generating the red shift effect. The color of the tannin extract maintained a good gloss in the first 4 months, while the yeast extract group showed remarkable color preservation for the first 3 months. The total anthocyanin and cyanidin-3-rutinoside contents in both experiment groups were significantly higher than that of the control group, thus proving that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during its aging. Moreover, sensory analysis indicated that the quality of mulberry wine treated with tannin extract was significantly higher than that of the control. Practical application The distinct color of mulberry wine is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and aging. However, the color protection of mulberry wine was not studied previously. In this study, we found that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during aging. The study is of great significance as a guide to improving the color stability of mulberry wine, thereby also improving and promoting the development of the mulberry deep processing industry.

Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine

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Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage

The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine