Research Keyword: quality assessment

The First Report on Agarwood Formation of Aquilaria sinensis (Lour.) Spreng Induced by Fusarium equiseti

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Researchers successfully induced agarwood (a valuable medicinal resin) formation in Chinese agar trees using a fungus called Fusarium equiseti. Through careful analysis, they found the fungus triggered production of beneficial compounds like agarotetrol and aromatic sesquiterpenes within 12 months, matching quality standards for medicinal use. This breakthrough offers a sustainable alternative to harvesting rare wild agarwood, potentially helping both human health and forest conservation.

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Improved Real-Time Detection Transformer with Low-Frequency Feature Integrator and Token Statistics Self-Attention for Automated Grading of Stropharia rugoso-annulata Mushroom

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This research presents an improved artificial intelligence system for automatically grading Stropharia rugoso-annulata (wine cap) mushrooms based on their size and quality. The new system uses advanced computer vision techniques to analyze mushroom images in real-time, achieving 95.2% accuracy while being efficient enough to run on smaller computing devices used in food processing facilities. By combining wavelet analysis for capturing overall mushroom shape with a streamlined attention mechanism, the system successfully grades mushrooms faster and more consistently than manual sorting, potentially reducing labor costs in industrial mushroom production.

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Application of ATR-FTIR and FT-NIR spectroscopy coupled with chemometrics for species identification and quality prediction of boletes

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Researchers developed a fast and non-destructive method to identify different types of edible boletes and assess their nutritional quality by analyzing their amino acid content. Using special spectroscopy techniques combined with computer analysis, they achieved perfect accuracy in identifying five bolete species and could predict the amino acid content that contributes to flavor and nutrition. This breakthrough provides consumers with better protection against accidentally purchasing toxic mushroom species that look similar to edible ones, while helping food producers quickly assess quality without lengthy lab testing.

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