Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava.

Karima MegharThierry TranLuis Fernando DelgadoMaria Alejandra OspinaJhon Larry MorenoJorge LunaLuis LondoñoDominique DufourFabrice Davrieux

Published in: Journal of the science of food and agriculture (2023)

This study showed that HSI could be used as a high throughput phenotyping tool for the visualization of DMC in contrasting cooking quality genotypes. Further improvement of protocols and larger datasets are required for WAB and texture quality traits. This article is protected by copyright. All rights reserved.

Keyphrases

high throughput
quality improvement
genome wide
single cell
computed tomography
magnetic resonance imaging