A recent review indicates that innovative temperature measurement technologies could significantly simplify the agricultural process, especially as farmers face challenges from changing climates.
In order for your favorite fruits and vegetables to reach the grocery store, they must be meticulously harvested and preserved over extended periods. A recent review from the University of Georgia proposes that new temperature measurement technologies could streamline this process, addressing the increasing agricultural difficulties resulting from climate variability.
Keeping the right temperature, humidity, and light levels is essential to prevent fruits and vegetables from spoiling or degrading too quickly. Temperature fluctuations can lead to negative consequences such as early spoilage and decay, making it crucial to monitor these variations both quickly and accurately.
According to researchers, thermal imaging technology could assist in managing temperatures before and after the harvest of fruits and vegetables.
“Proper temperature measurement in food processing settings is vital,” explained Kevin Mis Solval, the lead author of the study and an associate professor at UGA’s College of Agricultural and Environmental Sciences. “We regularly check conditions to ensure our products are safe, but practical application can sometimes fall short. Thermal imaging tools are not only viable but also cost-effective and effective at measuring temperature profiles, which is advantageous for farmers and food processors.”
Thermal images can serve as a modern alternative to traditional thermometers in some scenarios
Mis Solval assessed the potential of this technology for quickly detecting sudden temperature shifts in crops in real-time. By capturing infrared radiation emitted by fruits and vegetables, thermal imaging enables temperature measurement without any contact.
These cameras are easily accessible to food producers, ranging from heavy-duty models to smartphone attachments.
What they all share is the ability to signal drastic temperature increases.
“Post-harvest, the decomposition of fruits and vegetables begins immediately, making rapid cooling vital for extending their freshness,” Mis Solval remarked. “If this cooling is not executed correctly, certain produce items may only last a few days instead of weeks.”
For instance, many leafy greens need to be harvested and cooled immediately, necessitating swift temperature assessments to keep pace.
Currently, farmers often rely on standard thermometers to check the temperature of one or two items at a time. This approach is not only labor-intensive but can also potentially harm the products. Poking and prodding can lead to minor injuries and increase cross-contamination risks.
Using thermal imaging could prevent food waste
The influence of external heat during harvesting has become more prevalent recently. Extreme weather conditions, strong solar radiation, and drought stress are increasingly putting crops at a higher risk of being damaged.
Looking ahead, thermal imaging technology hopes to be automated to enhance both pre-harvest and post-harvest processes further.
This technology has demonstrated effectiveness in assessing seed quality and food safety, but this review marks the first exploration of its role in crucial stages of fresh produce handling.
The use of this technology could significantly affect the quality of produce consumers find in stores.
“Perishable items are less likely to arrive in shops if they fail to meet quality standards,” Mis Solval noted. “Products that don’t make the cut will be discarded. If they reach customers but do not meet expectations, they will be waste. Our goal is to ensure quality produce gets to the end consumer.”
This review, funded by the Center for Produce Safety, was published in Scientia Horticulturae and co-authored by Yen-Con Hung and Boran Yang from UGA’s Department of Food Science and Technology; Govindaraj Dev Kumar from UGA’s Center for Food Safety; and Kaitlyn Casulli from UGA’s Department of Food Science and Technology.
