Quality and shelf-life prediction of cauliflower using machine learning under vacuum and modified atmosphere packaging

Abstract

Ensuring the freshness and quality of cauliflower during storage and transportation is essential due to its high perishability. This study harnesses the power of machine learning to predict the quality and shelf-life of cauliflower under cost-effective vacuum and modified atmosphere packaging (MAP) techniques. By investigating key parameters such as total soluble solids (TSS), pH, weight loss, and color change, a significant impact on post-packaging quality was identified. To address the challenge of accurate color change measurement, an innovative method utilizing a bilateral filter for noise reduction and particle swarm optimization (PSO) with Markov random field (MRF) segmentation was developed. TSS, weight loss, and color change were identified as key parameters, and leveraging these parameters, artificial neural networks (ANN) were employed to create highly precise predictive models, achieving R-squared values of 0.952 for TSS, 0.992 for weight loss, and 0.981 for color change. This approach not only enhances the efficiency and sustainability of food production and distribution but also minimizes food waste and maximizes profitability for cauliflower in global markets through the use of cost-effective packaging solutions.