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Abstract
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Article Information:
Online Evaluation of Yellow Peach Quality by Visible and Near-Infrared Spectroscopy
Ligang Fang, Hongli Li, Zhaobin Liu and Xuefeng Xian
Corresponding Author: Ligang Fang
Submitted: December 28, 2012
Accepted: February 08, 2013
Published: May 05, 2013 |
Abstract:
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To evaluate the possibility of using visible and near-infrared spectroscopy for the determination of SSC, TSC, TAC and water content in yellow peach, 60 yellow peaches with different maturity were hand-harvested from an orchard in Suzhou city, China and spectral measurements were done with an ASD FieldSpec 3 Portable Spectroradiometer (The wavelengths range of 350-2500 nm), on 17 August 2011. In this study, the contents of internal quality with different maturity differ greatly; Total Sugar Content (TSC) is 3.828-26.37%, Total Acid Content (TAC) is 0.383-0.961%, Soluble Solids Content (SSC) is 9.1-12.9° Brix and water content is 81.211-90.752%. We analyzed the correlation between TSC, TAC, SSC and water content and the two indices of spectral data. These were the reciprocal-logarithm-transformed reflectance (log (1/R)) and the first-order derivative of reciprocal-logarithm-transformed reflectance (dlog (1/R)). The results showed that the spectra of yellow peach had common spectral characteristics and the pattern of the absorption curves was similar to that for other fruits. The first-order derivative of reciprocal-logarithm-transformed reflectance (dlog (1/R)) showed stronger correlation for some wavelengths. These wavelengths with stronger correlation were selected for the sensitive wavelengths and were used for the model calibration based on Multiple Linear Regression (MLR). TSC, TAC, SSC and water content of yellow peach were predicted at each sampling point using the multiple line models. Overall, although the TAC determination still needs to be improved, the determination of TSC, SSC and water content in yellow peach fruits by ASD near-infrared spectral analysis (350-2500 nm) was still successful (R2>0.61) and the corresponding RMSEs of 2.32, 0.44 and 0.85%, respectively, showing that the spectroscopy has the ability to rapidly and non-destructively determine the internal quality of yellow peach.
Key words: Spectroscopy, SSC, TAC, TSC, water content, yellow peach,
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Cite this Reference:
Ligang Fang, Hongli Li, Zhaobin Liu and Xuefeng Xian , . Online Evaluation of Yellow Peach Quality by Visible and Near-Infrared Spectroscopy. Advance Journal of Food Science and Technology, (05): 606-612.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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