Fresh diced apples are a popular ingredient in a variety of food products, from pies and salads to snacks and sauces. However, maintaining consistent quality in diced apples can be challenging. One significant issue is the occurrence of black or discolored apple pieces, which can result from bruising, disease, or oxidation. These blemished pieces not only affect the aesthetic appeal of the product but can also impact its taste and shelf life. For farmers and processors, manually sorting out these black apple pieces is a time-consuming and labor-intensive task. It requires a keen eye and significant manpower, leading to increased labor costs and reduced efficiency. Additionally, manual sorting is prone to errors, with some discolored pieces inevitably slipping through the cracks.
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