Investigation on strawberry freshness by rapid determination using an artificial olfactory system

Figures & data

Table 1. Sensory evaluation scheme for strawberry samples.

Attributes	Attribute degree
	5	4	3	2	1
Outward integrity	Firm	Integral	General integral	Slight crack	Much crack
Touch	Very hard	Hard	Slight soft	Soft	Very soft
Peel color	White red	Red	Red dark	Slight dark	Dark
Moisture content	Very abundant	Abundant	Modest	Minor	Less
Glossiness	Very bright	Bright	Slight dull	Dull	Very dull
Rot degree	No rot	Little rot	Some rot	Major rot	Total rot

Figure 1. Artificial olfactory system schematic structure.

Figure 2. HSE evaluation results.

Figure 3. Firmness examination results.

Figure 4. TSS examination results.

Figure 5. RSC examination results.

Figure 6. Artificial olfactory system measurement (a); original responses to samples (b); PCA results to strawberry under different storage times.

Figure 7. Signal-to-noise ratio curve of artificial olfactory system measurement data.