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Predicting firmness and sugar content of sweet cherries using near-infrared diffuse reflectance spectroscopy

Author:
Lu, R.
Source:
Transactions of the ASAE 2001 v.44 no.5 pp. 1265
ISSN:
0001-2351
Subject:
cherries, firmness, sugars, chemical composition, brix, infrared spectroscopy, reflectance, prediction, cultivars, food quality, nondestructive methods
Abstract:
The objective of this research was to study the potential of near-infrared (NIR) reflectance spectroscopy as a means for nondestructive measurement of the firmness and sugar content of sweet cherries. NIR spectral data were collected from Hedelfinger and Sam sweet cherries in the spectral region between 800 nm and 1700 nm. Statistical models were developed using the partial least square method to predict the firmness and sugar content of sweet cherries. The models gave relatively good predictions of the firmness of both Hedelfinger and Sam cherries, with corresponding r values of 0.80 and 0.65 and standard errors of prediction (SEP) of 0.55 N and 0.44 N. The NIR models gave excellent predictions of the sugar content of the sweet cherries, with SEP values of 0.71 degrees and 0.65 degrees Brix for Hedelfinger and Sam, respectively. NIR reflectance spectroscopy can be used to predict the firmness and sugar content of sweet cherries.
Agid:
26649
Handle:
10113/26649