Quantitative and qualitative measurement of pear firmness based on near infrared spectroscopy and chemometrics

Authors

  • Fu Xiaping College of Biosystems Engineering and Food Science, Zhejiang University
  • Ying Yibin College of Biosystems Engineering and Food Science, Zhejiang University
  • Zhou Ying College of Biosystems Engineering and Food Science, Zhejiang University
  • Lu Huishan College of Biosystems Engineering and Food Science, Zhejiang University
  • Xu Huirong College of Biosystems Engineering and Food Science, Zhejiang University

Keywords:

Firmness, pear, near infrared, partial least square, quantitative measurement, qualitative measurement

Abstract

Firmness is one of the most important characteristics to estimate fruit maturity and quality. This research was to study the potential of near-infrared (NIR) diffuse reflectance spectroscopy as a nondestructive way for pear firmness evaluation of three varieties (‘Cuiguan’, ‘Xueqing’ and ‘Xizilv’), both quantitatively and qualitatively. NIR models were established using partial least square (PLS) methods in the spectral range of 800 to 2500 nm. For quantitative analysis, the correlation coefficient r increased with more varieties involved in the model. Best results were obtained in the model for all three varieties: rcal was 0.934, root mean square error of calibration (RMSEC) and root mean square error of prediction (RMSEP) were 2.06 N and 3.14 N, respectively. For qualitative analysis, the overall accuracies of discriminant PLS models for classifying pears into three firmness levels: low, medium and high firmness level were not so good, percentage of samples correctly classified ranged from 70.63% to 81.25% for calibration and from 56.25% to 74.38% for validation. The results of this study indicate that NIR spectroscopy together with PLS chemometrics method is feasible for quantitative analysis of pear firmness, however, the classification accuracy were too low to put into practical application.

 

Keywords: Firmness, pear, near infrared, partial least square, quantitative measurement, qualitative measurement
DOI: 10.3965/j.issn.1934-6344.2008.01.069-074
Citation: Fu Xiaping, Ying Yibin, Zhou Ying, Lu Huishan, Xu Huirong. Quantitative and qualitative measurement of pear firmness based on near infrared spectroscopy and chemometrics. Int J Agric & Biol Eng. 2008;1(1): 69

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Published

2008-09-05

How to Cite

Xiaping, F., Yibin, Y., Ying, Z., Huishan, L., & Huirong, X. (2008). Quantitative and qualitative measurement of pear firmness based on near infrared spectroscopy and chemometrics. International Journal of Agricultural and Biological Engineering, 1(1), 69–74. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/18

Issue

Vol. 1 No. 1 (2008): IJABE

Section

Agro-product and Food Processing Systems

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