Foodstuff quality evaluation by magnetic resonance imaging spectroscopy

Foodstuff quality evaluation can be assessed by means of many analytical techniques. In the last years Magnetic Resonance Imaging spectroscopy (MRI), thanks to its almost unique non-invasiveness feature in producing high resolution spatial images of any internal section or volume of samples, has become an appealing approach in food science. MRI images can be obtained with different weighting factors, most likely spin density, relaxation times and diffusion coefficients, which are chosen depending upon the structural features to be highlighted. A brief overview of a few applications are reported: plant growth regulators effects on kiwifruit shelf-life and modification of internal structure of some fruits and vegetables occurring during ripening and postharvest as a function of temperature and atmosphere composition.