Thermal Imaging May Help Fruits, Veggies Stay Fresher Longer

ATLANTA, GA (ANI) – New research from the University of Georgia suggests that thermal imaging could revolutionize how temperature is monitored in the produce supply chain, potentially reducing waste and improving product quality. According to the study, temperature fluctuations are a primary cause of premature spoilage in fruits and vegetables, particularly in the context of climate change. These variations can be mitigated by using thermal imaging, which can quickly and accurately gauge temperatures before and after harvesting.

Lead researcher Kevin Mis Solval, an associate professor in UGA’s College of Agricultural and Environmental Sciences, explains that current methods using conventional thermometers are time-consuming and often impractical, as they require manual measurement of individual items. This process can inadvertently damage produce and introduce cross-contamination risks. In contrast, thermal imaging can capture temperature profiles without direct contact, making it an efficient and non-invasive option.

Thermal imaging cameras, which range from industrial-grade devices to smartphone attachments, detect infrared radiation to flag sudden temperature spikes, helping ensure that produce like leafy greens is quickly and effectively cooled post-harvest. Rapid cooling is essential for extending shelf life and preventing premature deterioration, with certain items lasting weeks instead of just days if properly stored.

The technology, already effective in seed quality assessment, could also be automated in the future, enhancing pre- and postharvest monitoring. Mis Solval notes that if produce fails to meet supermarket quality standards due to spoilage, it risks being discarded. By stabilizing conditions throughout the supply chain, thermal imaging could ensure that quality produce makes it to consumers, reducing food waste and improving product quality.