Assessment of internal quality attributes of mandarin fruit. 1. NIR calibration model development
journal contribution
posted on 2017-12-06, 00:00authored byJohn Guthrie, Kerry WalshKerry Walsh, D Reid, Christoffel Liebenberg
The utility of near infrared spectroscopy as a non-invasive technique for the assessment of internal eating quality parameters of mandarin fruit (Citrus reticulata cv. Imperial) was assessed. The calibration procedure for the attributes of TSS (total soluble solids) and DM (dry matter) was optimised with respect to a reference sampling technique,scan averaging, spectral window, data pre-treatment (in terms of derivative treatment and scatter correction routine) and regression procedure. The recommended procedure involved sampling of an equatorial position on the fruit with 1 scan per spectrum, and modified partial least squares model development on a 720-950-nm window, pre-treated as first derivative absorbance data (gap size of 4 data points) with standard normal variance and detrend scatter correction. Calibration model performance for the attributes of TSS and DM content was encouraging (typical Rc2 of >0.75 and 0.90, respectively; typical root mean squared standard error of calibration of <0.4 and 0.6% respectively), whereas that for juciness and total acidity was unacceptable. The robustness of the TSS and DM calibrations across new populations of fruit is documented in a companion study.
Funding
Category 1 - Australian Competitive Grants (this includes ARC, NHMRC)
History
Volume
56
Issue
4
Start Page
405
End Page
416
Number of Pages
12
ISSN
0004-9409
Location
Collingwood
Publisher
CSIRO Publishing
Language
en-aus
Peer Reviewed
Yes
Open Access
No
External Author Affiliations
Department of Primary Industries and Fisheries; Faculty of Arts, Health and Sciences; TBA Research Institute;