There is currently no universally accepted definition of what “fresh” means. “Looks fresh” is subjective. Now AppliColor has discovered a way to digitally measure and display the subtleties of what “looks fresh”.
Food inspectors now rely on subjective sensory cues to determine if a fruit or a vegetable is fresh. They can touch, smell and eyeball a tomato and know that it looks and smells ripe; it feels firm, yet there's a nice give to the skin. They will tell you that it's ripe, but it’s a qualitative assessment rather than a quantitative digital measurement that others can share.
COLOR ACCURACY IS THE DETERMINING FACTOR
POMA is able to digitally quantify these subjective visual clues and identify color relationships, and it is many times more sensitive than human vision. In many instances, POMA is able to measure and display ripeness, biologic age and sweetness maps that are linked to optical skin qualities. This POMA analysis provides valuable information about the status of the underlying pulp, as changes in the pulp are directly related to the color of the skin.
A FOCUS ON THE RETAIL GROCERY INDUSTRY: PRODUCE AND FISH
POMA also can evaluate the quality of fish that is compromised by temperature. Temperature causes spectral change to the tissues of a fish fillet that can be detected digitally.
NEW UNDERSTANDINGS FROM FOOD IMAGING COLLECTED IN A CENTRAL DATABASE
The data collected can provide a new understanding of how climate change and weather conditions affect the quality of food worldwide, hopefully influencing and improving cultivation decisions.
Every time an image of a food item is taken, the data—date, time, grower location, product type and biological values, can be accumulated in a central database. Over time, the data can reveal trends that will help growers optimize their cultivation procedures for current climate and environmental conditions and better understand the ways in which growing conditions impact food quality. It will also improve retailer buying patterns.
POMA: HELPING CONSUMERS MAKE INFORMED DECISIONS ABOUT FOOD PURCHASES AND CONSUMPTION.
The database will provide the consumer with information about quality that may influence purchasing decisions. It will influence their choice of stores, as consumers will gravitate toward those stores have the freshest produce, targeted coupons and suggestions for best use of purchased products.