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It is necessary to integrate suitable intelligent detection technologies into the production chain so as to inspect each operation to ensure high product quality. In this paper, several imaging technologies that can be applied online to the processing of fresh\u2010cut products are reviewed, including: multispectral\/hyperspectral imaging (M\/HSI), fluorescence imaging (FI), X\u2010ray imaging (XRI), ultrasonic imaging, thermal imaging (TI), magnetic resonance imaging (MRI), terahertz imaging, and microwave imaging (MWI). The principles, advantages, and limitations of these imaging technologies are critically summarized. The potential applications of these technologies in online quality control and detection during the fresh\u2010cut processing are comprehensively discussed, including quality of raw materials, contamination of cutting equipment, foreign bodies mixed in the processing, browning and microorganisms of the cutting surface, quality\/shelf\u2010life evaluation, and so on. Finally, the challenges and future application prospects of imaging technology in industrialization are presented.<\/jats:p>","DOI":"10.1111\/1541-4337.13039","type":"journal-article","created":{"date-parts":[[2022,9,26]],"date-time":"2022-09-26T05:59:55Z","timestamp":1664171995000},"page":"5171-5198","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":46,"title":["Intelligent detection for fresh\u2010cut fruit and vegetable processing: Imaging technology"],"prefix":"10.1111","volume":"21","author":[{"given":"Tiantian","family":"Tang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"},{"name":"Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8107-5212","authenticated-orcid":false,"given":"Min","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"},{"name":"China General Chamber of Commerce Key Laboratory on Fresh Food Processing &amp; Preservation Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arun S.","family":"Mujumdar","sequence":"additional","affiliation":[{"name":"Department of Bioresource Engineering, Macdonald Campus McGill University  Montreal Quebec Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2022,9,26]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9070927"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.compag.2020.105628"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12490"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1109\/mmm.2012.2205772"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2006.04.005"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-411479-1.00031-0"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028X\u201068.3.482"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2019.111100"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2016.12.008"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25071651"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2013.03.022"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2014.11.031"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2018.06.017"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-16-3360-7_5"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010014\u20101355\u20101"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2021.111464"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-642-15796-7_7"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1088\/1755\u20101315\/686\/1\/012001"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2003.tb08272.x"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.3390\/jimaging2040033"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2018.11.061"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107700"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2013.04.017"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-642-54888-8_9"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2014.12.012"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biosystemseng.2013.07.002"},{"key":"e_1_2_9_28_1","doi-asserted-by":"crossref","unstructured":"Donis\u2010Gonz\u00e1lez I. 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