ABSTRACT
The basic principle of hyperspectral imaging (HSI) is based on the fact that all materials, due to the difference of their chemical composition and inherent physical structure, reflect, scatter, absorb, and emit electromagnetic energy in distinctive patterns at specific wavelengths. Spectroscopic and HSI systems have many advantages when compared with classical chemical and physical analytical methods. The spectroscopic method has a great drawback compared with the HSI because it acquires the spectral data from a single point or from a small portion of the tested fruit. Nondestructive evaluation of the internal quality of fruits is an important field of research to improve their export potential. Fruit quality could be considered as a multiple concept encompassing the physical, physiological, nutritional, and pathological attributes that affect fruit shelf life. HSI has been an emerging analytical tool for ensuring food safety and its quality.
