Quality traits prediction of the passion fruit pulp using NIR and MIR spectroscopy

被引：33
|
作者：
Oliveira-Folador, Gabrieli [1 ,2 ,3 ]
Bicudo, Milene de Oliveira [1 ]
de Andrade, Eriel Forville [1 ]
Renard, Catherine Marie-Genevieve Claire [2 ]
Bureau, Sylvie [2 ]
de Castilhos, Fernanda [1 ,4 ]
机构：
[1] UFPR, Grad Program Food Engn, BR-81531980 Curitiba, Parana, Brazil
[2] Univ Avignon, INRA, SQPOV, UMR408, F-84000 Avignon, France
[3] Rondonia Fed Univ UNIR, Dept Food Engn, Av Tancredo Neves,3450 Setor Inst, BR-76872848 Ariquemes, Rondonia, Brazil
[4] Santa Maria Fed Univ UFSM, Dept Chem Engn, Av Roraima 1000, BR-97105900 Santa Maria, RS, Brazil
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 95卷
关键词：
Near-infrared; Mid-infrared; Chemometrics; Quality parameters; NEAR-INFRARED SPECTROSCOPY; INTERNAL QUALITY; ORGANIC-ACIDS; NONDESTRUCTIVE MEASUREMENT; SOLUBLE SOLIDS; APPLE JUICE; SUGARS; QUANTIFICATION; CAROTENOIDS; CALIBRATION;
D O I：
10.1016/j.lwt.2018.04.078
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Near (NIR) and Mid (MIR) infrared spectroscopy were investigated as rapid methods for evaluating quality traits of fresh passion fruit pulp. Models to predict soluble solids content (SSC), titratable acidity (TA), glucose (GLC), fructose (FRU), sucrose (SUC) and vitamin C (ascorbic acid) were developed using linear partial least square (PLS) regression analysis. The PLS models in MIR provided better prediction results than in NIR. Prediction models in MIR were better for SSC (R-v(2) = 0.95), TA (R-v(2) = 0.86), glucose (R-v(2) = 0.93), fructose (R-v(2) = 0.84) and sucrose (R-v(2) = 0,74). However, due to its low level in pulp, ascorbic acid was not satisfactorily predicted either by NIR or MIR.
引用
收藏
页码：172 / 178
页数：7
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