Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy. (1st October 2022)

• Record Type: Journal Article
• Authors: Lan, Weijie; Jaillais, Benoit; Chen, Songchao; Renard, Catherine M.G.C.; Leca, Alexandre; Bureau, Sylvie
• Is Part Of: Food chemistry. Volume 390(2022)
• Publication Date: 2022-10-01
• Subjects: Malus x domestica Borkh. -- Apple variability -- Two-dimensional correlation spectroscopy (2D-COS) -- Partial least square regression -- Machine learning regression; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133088
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Visible-NIR was applied on single apples and their corresponding cooked purees. Apple inter and intra-variability made highly variable cooked purees for viscosity. A strong correlation of spectra was detected between single apples and their purees. The indirect prediction of puree quality from apple spectra was confirmed. Abstract: This study was designed to have the absolute definition of 'one apple to one puree', which gave a first insight into the impacts of fruit inter-variability (between varieties) and intra-variability (between individual fruits) on the quality of processed purees. Both the inter-variability of apple varieties and the intra-variability of single apples induced intensive changes of appearance, chemical and textural properties of their corresponding microwave-cooked purees. The intra-variability of cooked purees was different according to apple cultivars. Some strong correlations of visible-near infrared (VIS-NIR) spectra were observed between fresh and cooked apples, particularly in the regions 665–685 nm and 1125–1400 nm. These correlations allowed then the indirect predictions of puree color (a* and b*, RPD ≧ 2.1), viscosity (RPD ≧ 2.3), soluble solids content (SSC, RPD = 2.1), titratable acidity (RPD = 2.8), and pH (RPD = 2.5) from the non-destructive acquired VIS-NIR spectra of raw apples.