Non-destructive prediction of soluble solids and dry matter content using NIR spectroscopy and its relationship with sensory quality in sweet cherries

Escribano, Sandra; Biasi, William V.; Lerud, Ryan; Slaughter, David C.; Mitcham, Elizabeth

doi:10.1016/j.postharvbio.2017.01.016

Cited by 83 publications

(52 citation statements)

References 30 publications

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“…In fruit that does not accumulate fat, the DM is usually 15% to 30% of the fresh weight (Escribano et al, 2017). In the present study, the DM content of the flesh of the sour cherry genotypes was also high when compared to that of sweet cherry (Alrgei et al, 2014;Escribano et al, 2017;Grafe et al, 2009). On average (i.e., the mean values of the genotypes studied), the main contributors to DM were glucose (23.1%), fructose (20.3%), sorbitol (13.6%), and malic acid (18.8%).…”

Section: Discussionsupporting

confidence: 50%

“…Various types of components can contribute to the DM of fruit (Grafe et al, 2009). In fruit that does not accumulate fat, the DM is usually 15% to 30% of the fresh weight (Escribano et al, 2017). In the present study, the DM content of the flesh of the sour cherry genotypes was also high when compared to that of sweet cherry (Alrgei et al, 2014;Escribano et al, 2017;Grafe et al, 2009).…”

Section: Discussionsupporting

confidence: 50%

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Quality and Nutritional Compounds of Prunus Cerasus L. Var. Austera Fruit Grown in Central Italy

Proietti¹,

Moscatello²,

Villani³

et al. 2019

horts

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Additional index words. Morello sour cherry, anthocyanins, bioactive compounds, flesh dry matter, malic acid, sugars Abstract. Key nutritional characteristics of the fruit flesh of 41 sour cherries growing in the region of Umbria in central Italy have been determined. Fruit size, flesh dry matter content, nonstructural carbohydrates, organic acids, and anthocyanins were the analyzed parameters. Both the growing environment and genotype were statistically significant for most of the characteristics. Morello sour cherries were characterized by a large amount of sorbitol (up to 44.2 mg · g L1 FW), which contributed significantly to the dry matter content of the flesh, malic acid content that was higher (up to 48.4 mg · g L1 FW) than any published values for cherry flesh, and high anthocyanin content (up to 383.4 mg per 100 g FW). Cyanidin 3-glucosyl rutinoside was the most abundant compound. The analyzed germplasm could be the basis for breeding programs and new industrial products with high nutritional value.

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Section: Discussionsupporting

confidence: 50%

Section: Discussionsupporting

confidence: 50%

Quality and Nutritional Compounds of Prunus Cerasus L. Var. Austera Fruit Grown in Central Italy

Proietti¹,

Moscatello²,

Villani³

et al. 2019

horts

View full text Add to dashboard Cite

show abstract

“…To date, Vis-NIR spectroscopy and related approach have been successfully applied to develop theoretical models for the discrimination of shelf-life or storage stages of freshcut salads and apples (Beghi, Giovenzana, Civelli, & Guidetti, 2016), peaches (Huang, Meng, Zhu, & Wu, 2017), pears (He, Fu, Rao, & Fang, 2016), and Valerianella locusta L. (Giovenzana, Beghi, Buratti, Civelli, & Guidetti, 2014). Post-harvest quality, such as SSC (soluble solids content), dry matter, pH, and firmness, was also investigated in tomatoes (Huang, Lu, & Chen, 2018), oranges (Ncama, Opara, Tesfay, Fawole, & Magwaza, 2017), sweet cherries (Escribano, Biasi, Lerud, Slaughter, & Mitcham, 2017), plums (Li, Pullanagari, Pranamornkith, Yule, & East, 2017), pears (Wang, Wang, Chen, & Han, 2017), and kiwifruits (Li et al, 2017) by Vis/NIR spectroscopy. In strawberries, a limited literature on the use of Vis/NIR related techniques for quality estimation has been found.…”

Section: Introductionmentioning

confidence: 99%

On‐line discrimination of storage shelf‐life and prediction of post‐harvest quality for strawberry fruit by visible and near infrared spectroscopy

Shen

Zhang

Cao

et al. 2018

J Food Process Engineering

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Quick assessment of storage time is important for the guarantee of fruit shelf‐life. On‐line discrimination of refrigerated storage time and prediction of post‐harvest quality for strawberry fruit was carried out by visible and near‐infrared (Vis/NIR) spectroscopy. For the classification of samples with storage time of 1, 3, 5, and 7 days, partial least square discriminant analysis (PLS‐DA) achieved correct classified rates of 93.3–97.4% in prediction based on selected wavelengths obtained by competitive adaptive reweighted sampling (CARS) at speeds of 0.05, 0.10, and 0.15 m/s. Moreover, for prediction of soluble solids content (SSC) in strawberry, the determination coefficient (rp2), root mean square error of prediction (RMSEP), and RPD value obtained by PLS coped with CARS at fruit moving speed of 0.10 m/s was 0.733, 0.699 °Brix and 1.96, respectively. Overall, this study indicates that Vis–NIR spectroscopy offers the potential as an on‐line tool for quality assurance of strawberry fruit. Practical applications Visible and near‐infrared (Vis/NIR) spectroscopy is a very attractive technique for nondestructive evaluation of quality of food products. Strawberry has an extremely short shelf‐life which is estimated to be less than 5 days. Rapid identification its postharvest storage time is essential for the evaluation of its shelf‐life. Based on the results reported here, Vis–NIR has the potential for on‐line monitoring of postharvest storage time and post‐harvest quality for strawberry fruit in real situation.

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“…These are the properties that determine the selection of the appropriate harvest time, which is usually defined with the use of destructive methods for fruits. These methods are time-consuming and usually employed under laboratory conditions (Pappas et al, 2011;Escribano et al, 2017;Li et al, 2018). However, the storage industry is looking for solutions, which will allow it to assess the quality of fruits in a quick, economical and non-destructive method, preferably during the sorting process.…”

Section: Introductionmentioning

confidence: 99%

Sweet Cherry Skin Colour Measurement as an Non-Destructive Indicator of Fruit Maturity

Chelpinski

Ochmian

Forczmański

2019

Acta Universitatis Cibiniensis. Series E: Food Technology

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Colour measurement is one of the methods used to evaluate food quality. Aim of completed research was the evaluation of a fast and non-destructive method which consisted of assessing colour changes. It was used to determine the ripeness of cherries during their harvest. Additionally, the most significant parameter determining fruit ripeness was identified. Colour measurements of the Burlat cherry on the PHL A rootstocks were supposed to provide standards for practical evaluation of fruit ripeness of this species at an orchard. During the research, the measurements concerned the internal quality of the cherry fruit (firmness, extract content) and the force required to tear off the stem, depending on the size of the fruit. The extract appeared to be the most important indicator to be used for the determination of an optimum harvesting period. It was most prominently correlated with the cherry’s colour. Changes in the skin colour were the most reflected by the value of the parameter CIE a*. The coordinates CIE L* and b* are also important for the determination of fruit quality. Burlat cherries achieve their optimum harvesting ripeness if the coordinate a* is within the range 30.0 to 0.0, the coordinate b* within 10.0 to 0.0 and the coordinate L* within 30.0 to 20.0, which corresponds to the extract value of 12-20%.

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Non-destructive prediction of soluble solids and dry matter content using NIR spectroscopy and its relationship with sensory quality in sweet cherries

Cited by 83 publications

References 30 publications

Quality and Nutritional Compounds of Prunus Cerasus L. Var. Austera Fruit Grown in Central Italy

Quality and Nutritional Compounds of Prunus Cerasus L. Var. Austera Fruit Grown in Central Italy

On‐line discrimination of storage shelf‐life and prediction of post‐harvest quality for strawberry fruit by visible and near infrared spectroscopy

Sweet Cherry Skin Colour Measurement as an Non-Destructive Indicator of Fruit Maturity

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