Internal structure and quality assessment of fresh truffle Tuber melanosporum by means of magnetic resonance imaging spectroscopy

Abstract

In the present article, magnetic resonance imaging spectroscopy (MRI) was used to study fresh black truffle, with the aim of elucidating the internal structure, the effects of fungal invasion, and physical changes occurring in post-harvest. MRI is a non-destructive and non-invasive analytical technique offering the almost unique opportunity of studying foodstuff while leaving it intact, without any sample preparation. The internal morphology and modifications induced by external agents (e.g. fungal invasion, diseases, dehydration) are some of the aspects addressed by means of this innovative analytical tool.

Keywords:

• Freshness
• magnetic resonance imaging
• quality evaluation
• shelf-life
• Tuber melanosporum