Feasibility study on early identification of freshness decay of fresh‐cut kiwifruit during cold chain storage by Fourier transform‐near infrared spectroscopy combined with chemometrics

Abstract

This work mainly aimed to evaluate the feasibility of Fourier transform-near infrared spectroscopy (FT-NIRS) combined with chemometrics in early identification of freshness decay of fresh-cut kiwifruit during simulated cold chain storage, with organoleptic evaluation as a reference. By linear discriminant analysis, the freshness decay could be identified after only 2 days of cold storage, corresponding to freshness level of 3.41 ± 0.27 N (hardness), 0.70 ± 0.05 g/kg (total acid), 8.62 ± 0.06 g/100 g (reducing sugars), 62.04 ± 1.03 mg/100 g (vitamin C) and 2.05 ± 0.11 log 10 CFU/g (total plate count).Organoleptic evaluators could not perceive the freshness decay that occurred after 2 days of cold storage. Moreover, the freshness decay could be well quantitatively predicted by partial least squares regression, with low RMSE p (0.18-05.42) and high R 2 (0.90-0.96). FT-NIRS appears to be a promising option for early warning of the freshness decay of fresh-cut kiwifruit during cold chain storage, thereby preventing serious spoilage and ensuring fresh fruits for consumers.

Prediction of Kiwifruit Sweetness with Vis/NIR Spectroscopy Based on Scatter Correction and Feature Selection Techniques

“…For kiwifruit, Vis/NIR was widely used to detect the physicochemical characteristics, including soluble solids content (SSC) [12][13][14], dry matter [15], pH [16], and firmness [17]. Additionally, Vis/NIR has been instrumental in tasks such as freshness identification of kiwifruit [18], evaluation of kiwifruit quality at different maturity stages [19], and discrimination of varietal flesh color [20]. In summary, Vis/NIR data has exhibited the potential to identify the internal quality of fruits in a non-destructive and fast way.…”

Detection of Flaxseed Oil Adulteration Based on Two-Dimensional Correlation Near-Infrared Spectra

“…Two-dimensional correlation near-infrared spectroscopy provides an attractive technique for the detection of food quality and safety due to its rapidity, simplicity, and low costs (Chen J.B. et al, 2016;Wang et al, 2018;Yang et al, 2013;Zhang et al, 2010). Compared with traditional one-dimensional near-infrared spectroscopy, two-dimensional correlation spectroscopy has a higher spectral resolution and better spectral selectivity and can enlarge subtle spectral information of the interested substance by spe cific external perturbations such as changes in temperature, and concentration (Park et al, 2016;Yang et al, 2015).…”