Nondestructive determination of soluble solids content, firmness, and moisture content of "Longxiang" pears during maturation using near‐infrared spectroscopy. Issue 3 (13th January 2022)

• Record Type: Journal Article
• Authors: Liu, Dayang; Wang, Enfeng; Wang, Guanglai; Ma, Guangkai
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 3(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-01-13
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16332
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Nondestructive evaluation of the internal quality of pears during maturation is helpful to instruct production and give advice on harvesting. This study explores the feasibility of predicting the soluble solids content (SSC), firmness, and moisture content (MC) of pears during maturation stage using near‐infrared (NIR) spectroscopy. The NIR spectra of 185 "Longxiang" pears were obtained in the wavelength range of 833–2500 nm. Partial least square (PLS) and least squares support vector machine (LSSVM) were used to develop determination models. The LSSVM obtained better performance than PLS, among which the FS‐LSSVM model had the best prediction results for SSC ( Rp = 0.880, RMSEP = 0.302%, RPD = 2.649, RER = 11.258), firmness ( Rp = 0.826, RMSEP = 4.834 N, RPD = 1.345, RER = 5.772), and MC ( Rp = 0.872, RMSEP = 0.570%, RPD = 2.281, RER = 6.842). This study demonstrates that NIR spectroscopy technique can be applied for nondestructive detection of SSC, firmness, and MC of pears during maturation. Practical applications: Postharvest quality of fruit depends largely on the maturity degree and internal quality parameters at harvest. Soluble solids content, firmness, and moisture content (MC) are the most essential internal quality indicators, which directly determine pears' unique taste and purchase decision of consumers. For this, near‐infrared spectroscopy was simultaneously applied to determine soluble solids content, firmness, and MC of pears during maturation stage, and FS‐LSSVM model had the best prediction results. The result of this study is helpful to instruct pear production and give advice on harvesting.