The optical properties of onion dry skin and flesh at the wavelength 632.8 nm

Weilin Wang; Changying Li

doi:10.1117/12.919855

4 May 2012 The optical properties of onion dry skin and flesh at the wavelength 632.8 nm

Weilin Wang, Changying Li

Proceedings Volume 8369, Sensing for Agriculture and Food Quality and Safety IV; 83690G (2012) https://doi.org/10.1117/12.919855
Event: SPIE Defense, Security, and Sensing, 2012, Baltimore, Maryland, United States

Abstract

Evaluating onions quality using optical techniques is challenging because the presence of outer dry skin and the layered structure of onion fleshy tissues. To better understand the light propagation in onions, the optical properties of dry skin and fleshy tissues from two cultivars were measured at 632.8 nm by using a single integrating sphere based system. Onion tissues were cut into 30 mm square pieces and sandwiched by Borofloat glass slides. The total diffuse reflectance, the total transmittance, and the collimated transmittance of the onion samples were measured by an integrating sphere system with a VIS-NIR spectrometer. The absorption coefficient (μ_a), the reduced scattering coefficient (μ_s'), and the anisotropy coefficient (g) of onion tissue samples were estimated using the inverse adding-doubling method based on the measured spectra. The light propagation in onion tissues were modeled based on the calculated optical parameters using Monte Carlo simulations. The results indicated that onion tissues are high albedo biological media. Onion dry skins have much higher absorption and reduced scattering coefficients than onion fleshy tissues. Comparisons between the two onion cultivars showed that the optical properties of onions could vary with cultivars. The results of this study can be used to develop appropriate optical approaches for the onion quality inspection.

Citation Download Citation

Weilin Wang and Changying Li "The optical properties of onion dry skin and flesh at the wavelength 632.8 nm", Proc. SPIE 8369, Sensing for Agriculture and Food Quality and Safety IV, 83690G (4 May 2012); https://doi.org/10.1117/12.919855

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