Web: http://arxiv.org/abs/2209.07683

Sept. 19, 2022, 1:14 a.m. | Dayang Wang, Boce Zhang, Yongshun Xu, Yaguang Luo, Hengyong Yu

cs.CV updates on arXiv.org arxiv.org

Packaged fresh-cut lettuce is widely consumed as a major component of
vegetable salad owing to its high nutrition, freshness, and convenience.
However, enzymatic browning discoloration on lettuce cut edges significantly
reduces product quality and shelf life. While there are many research and
breeding efforts underway to minimize browning, the progress is hindered by the
lack of a rapid and reliable methodology to evaluate browning. Current methods
to identify and quantify browning are either too subjective, labor intensive,
or inaccurate. In …

arxiv prediction swin transformer

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