Evaluation of Apple Freshness by Characterizing Surface Texture of Cells

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The freshness of apple was evaluated by characterizing the surface texture of flesh cells. The freshness index which was related to the amount of wrinkles on the cell surface was defined to quantify the freshness. Four parameters relevant to the amount of the cell wrinkles were selected and measured using image analysis including wrinkle extraction procedure and Fast Fourier Transform of a wrinkle-extracted image. Out of 4 parameters, three parameters had highly significant correlations with the time elapsed after harvest. But it was concluded that two parameters out of such 3 parameters could be used for description of freshness index.