Determination of Brix Value and Acidity in Pineapple Fruits by Near Infrared Spectroscopy

Shiina, Takeo; Ijiri, Tsutomu; Matsuda, Iwao; Sato, Tsutomu; Ohoshiro, N.

doi:10.17660/actahortic.1993.334.27

Cited by 13 publications

(14 citation statements)

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“…In this study, we consider the application of NIR spectroscopy for the non-invasive assessment of pineapple and mango fruit eating quality. Results for pineapple are contrasted with those obtained by Shiina et al (1993). These fruit present the challenges of large size, thick skin, multiple fruit and the correlation of NIR absorbance data with fruit DM (starch) content.…”

Section: Discussionmentioning

confidence: 84%

“…Near infra-red spectroscopy has been used to noninvasively assess DM in onions (Birth et al 1985), soluble solids in intact cantaloupe (Dull et al 1989), peach (Kawano et al 1992), mandarin ) and pineapple fruit (Shiina et al 1993), and sugar content, acidity and hardness of plum fruit (Onda et al 1994). Commercial (Mitsui Mining Corp., Omiya and Maki Manufacturing Co., Hamamatsu) in-line NIR spectroscopy units are used in Japanese packing sheds to assess the sweetness, ripeness and acidity of thin-skinned simple temperate fruit (citrus, apples, pears and peaches) at 3 pieces per second per lane (Kawano 1994).…”

Section: Discussionmentioning

confidence: 99%

“…Therefore the MLR-derived regression is more suitable for adoption into an in-line setting, using an array of photodiodes to simultaneously record the intensity over desired wavelength ranges. Shiina et al (1993) reported on the use of NIR reflectance spectroscopy to assess pineapple Brix and acidity, using MLR (NSAS) and the pineapple cultivar (Smooth Cayenne) used in the current study. NIR spectra of the skin side of pineapple slices were correlated with Brix of associated flesh, and a multiple correlation coefficient of 0.89 (R 2 = 0.79) with a bias-corrected SEC of 1.06 ο Brix was obtained using second derivative data of reflectance at 8 wavelengths (788, 1604, 1140, 932, 2004, 1884, 1684 and 1652 nm).…”

Section: Pineapplementioning

confidence: 99%

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Non-invasive assessment of pineapple and mango fruit quality using near infra-red spectroscopy

Guthrie¹,

Walsh²

1997

Aust. J. Exp. Agric.

113

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Section: Discussionmentioning

confidence: 84%

Section: Discussionmentioning

confidence: 99%

Section: Pineapplementioning

confidence: 99%

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Non-invasive assessment of pineapple and mango fruit quality using near infra-red spectroscopy

Guthrie¹,

Walsh²

1997

Aust. J. Exp. Agric.

113

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“…Results for an interactance geometry (R v 2 of 0.85 and RMSEP of 0.47% TSS) were superior to that for a reflectance geometry (R v 2 of 0.75 and RMSEP of 0.63% TSS). Shiina et al (1993), Onda et al (1994), Schmilovitch et al (2000), and Sohn et al (2000) have reported various levels of success in measuring total acidity (TA) of intact pineapple, plum, apple, and mango, respectively. With Ponkan mandarin, Ou et al (1997) obtained R v 2 of 0.5-0.8 and RMSEP of 0.13-0.27% for TA, using a calibration developed on fruit from 1 district and used to predict TA for fruit from another 2 districts.…”

Section: Introductionmentioning

confidence: 99%

Assessment of internal quality attributes of mandarin fruit. 1. NIR calibration model development

Guthrie

Walsh

Reid³

et al. 2005

Aust. J. Agric. Res.

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Abstract. 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 R c 2 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 juiciness and total acidity was unacceptable. The robustness of the TSS and DM calibrations across new populations of fruit is documented in a companion study.Additional keywords: spectral window, non-invasive.

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“…Shiina et al (1993), Guthrie and Walsh (1997) and Guthrie et al (1998) have reported the development of calibrations for Brix in pineapple fruit, under laboratory conditions. The error of prediction (SEP), however, was higher in these studies than those reported for thin skinned fruit.…”

Section: Introductionmentioning

confidence: 99%

Influence of environmental and instrumental variables on the non-invasive prediction of Brix in pineapple using near infrared spectroscopy

Guthrie¹,

Walsh²

1999

Aust. J. Exp. Agric.

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Summary. The Brix content of pineapple fruit can be non-invasively predicted from the second derivative of near infrared reflectance spectra. Correlations obtained using a NIRSystems 6500 spectrophotometer through multiple linear regression and modified partial least squares analyses using a post-dispersive configuration were comparable with that from a pre-dispersive configuration in terms of accuracy (e.g. coefficient of determination, R2, 0.73; standard error of cross validation, SECV, 1.01°Brix). The effective depth of sample assessed was slightly greater using the post-dispersive technique (about 20 mm for pineapple fruit), as expected in relation to the higher incident light intensity, relative to the pre-dispersive configuration. The effect of such environmental variables as temperature, humidity and external light, and instrumental variables such as the number of scans averaged to form a spectrum, were considered with respect to the accuracy and precision of the measurement of absorbance at 876 nm, as a key term in the calibration for Brix, and predicted Brix. The application of post-dispersive near infrared technology to in-line assessment of intact fruit in a packing shed environment is discussed.

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Determination of Brix Value and Acidity in Pineapple Fruits by Near Infrared Spectroscopy

Cited by 13 publications

References 0 publications

Non-invasive assessment of pineapple and mango fruit quality using near infra-red spectroscopy

Non-invasive assessment of pineapple and mango fruit quality using near infra-red spectroscopy

Assessment of internal quality attributes of mandarin fruit. 1. NIR calibration model development

Influence of environmental and instrumental variables on the non-invasive prediction of Brix in pineapple using near infrared spectroscopy

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