Thermal Imaging Technology Offers New Solutions for Produce Preservation

A recent review by the University of Georgia (UGA) highlights the potential of thermal imaging technology to address challenges in maintaining produce quality during harvesting and storage. The study suggests that this technology could play a critical role in reducing food waste and preserving the quality of fruits and vegetables as climate fluctuations increasingly affect agricultural practices.

Temperature, humidity, and light are crucial factors in preventing spoilage and deterioration of fresh produce. Temperature spikes, in particular, can lead to rapid decomposition, shortening shelf life. Traditional methods for monitoring temperature, such as thermometers, are often time-consuming, can damage the produce, and may increase the risk of contamination.

The research, led by Kevin Mis Solval, an associate professor in UGA’s College of Agricultural and Environmental Sciences, found that thermal imaging provides an efficient alternative. By measuring infrared radiation, these cameras can monitor temperature changes in real time without direct contact, allowing for rapid detection of fluctuations that might compromise product quality.

“Thermal imaging tools are not only feasible but cost-effective and efficient for monitoring temperature profiles,” Mis Solval noted. These devices range from industrial-grade cameras to smartphone attachments, making them accessible to farmers and food processors.

The technology could be particularly beneficial in cooling processes immediately following harvest. For instance, leafy greens require rapid cooling to extend their shelf life. A delay or error in this process could reduce shelf life from weeks to just days. Thermal imaging can help ensure proper cooling is applied consistently, reducing the likelihood of spoilage.

In addition to monitoring temperature, thermal imaging could be integrated into automated systems in the future, optimizing preharvest and postharvest handling. This advancement aligns with the increasing need to address external heat-related stresses on crops, such as extreme temperatures and intense solar radiation.

The review also emphasizes the broader implications of thermal imaging technology for food systems. By preventing premature spoilage, the technology could help ensure that more produce meets quality standards, reducing food waste both at the retail level and in consumers’ homes.

Published in Scientia Horticulturae, the review was supported by the Center for Produce Safety and co-authored by researchers from UGA’s Food Science and Technology and Food Safety departments. As Mis Solval explains, “Ensuring quality produce reaches the final consumer is critical for reducing waste and maintaining supply chain efficiency.”

This research underscores the importance of adopting innovative technologies to tackle the growing challenges facing agriculture and food preservation.