Cherry quality inspection app:
Cherry quality inspection app with AI quality management easy cherry quality inspections compliance QMS with Farmsoft. Reduce quality inspection costs. Eliminate waste, price negotiations, and QC mistakes. Maximize quality consistency.
Cherry Quality inspections during production
View App Specifications.
We describe an artificial vision system for the quality control of cherries. We develop image-processing software determining three types of information describing the quality of the fruit: the color as an indicator of ripeness, the presence of defects such as cracking, and the size. The sorting of cherries conditioned by all these criteria is carried out at a high cadence (20 cherries/s). Real-time image processing is then necessary. A simple sensor is used to synchronize the processing and the sorting of cherries. Air actuators are used to eject them after quality control by vision. We present the architecture of the developed system. We show its efficiency through experimental results and we give some perspectives of improvement.
Daily Cherry packhouse hygiene checklist
After the harvesting it is recommended to transport the cherries in freezer lorries. If this is not possible, we must take into account that they must be put in cold rooms within the 4 hours that follow the harvesting, considering that they must not be subject to high temperatures during the transport. The processes causing quality loss are three times faster at 20ºC than at 10ºC. At any rate, it is necessary to reduce as much as possible the time between the harvesting and the arrival at the cold storage room.
During the transport and storage takes place the ‘respiration’ of the fruit. It is very important to keep them at low temperatures so that the rate of respiration of the fruit and the subsequent heat emission is the minimum. When emitting heat, the temperature increases, so the foodstuffs decompose rapidly.
Cherry Quality control & management
The temperature at which the cherries must be put under depends on their immediate use; if the fruit is intended for immediate consumption, it will not require the same treatment for keeping quality. If the cherries are sold the day after their harvest, they should be stored in cold rooms at 8-12ºC. However, if they have to be kept for more than 8 days after their harvesting, they must be stored in cold storage rooms at 0ºC to assure their arriving to the consumer in perfect condition.
Days from harvesting to marketing::Optimal temperature (ºC)
When the cherries arrive from the field they are usually cooled with different methods before they start preparing them, this is what we call precooling. For this purpose they use water or air at low temperatures.
Cherry Supplier quality inspection & management
Relative humidity, the water content in the air, is due to be taken into account for preserving the cherries. Cherries have high quantities of water; if the environment is extremely dry the fruit has a tendency to loose water and to dry, and that is why this parameter should be controlled. Therefore, we must keep relative humidity as high as possible, so the cherry looses the lesser quantity of water possible.
Once we have removed the leaves and the cherries that satisfy the minimum requirements, they are subject to a second precooling before they are packaged. Immediately afterwards they are taken to the cold rooms where they will be kept until they are sold.