Nondestructive Determination of Sugar Content in Potato Tubers Using Visible and Near Infrared Spectroscopy

Abstract

Near infrared (NIR) spectroscopy was investigated as a method for the nondestr uctive measurement of sugar content in intact potato tubers. The NIR spectra (400-1100 nm) of potato samples were acquired by fiber optics in the interactance mode. Calibration models for the prediction of the fructose and glucose contents were developed by a partial least squares statistical analysis method. The calibration model gave standard errors of prediction of 0.26 mg/g for fructose and 0.46 mg/g for glucose. The preliminary results showed that NIR spectroscopy gives a reasonable estimate that can be used for nondestructive sorting of potatoes according to their sugar content.

Rapid and/or nondestructive quality evaluation methods for potatoes: A review

“…Other experiments conducted on whole tubers, however, either resulted in higher RMSEP values (Yaptenco et al, 2000; or did not include independent prediction sets (Chen et al, 2010). Such lower performance is mainly due to the skin effect that is cultivar dependent.…”

Carbohydrate Analysis by NIRS-Chemometrics

“…On the other hand, NIRS has been applied on food quality evaluation; it is often used to check if fruits or vegetables are green or rotten to detect surface defects. NIRS is also employed to check sugar concentrations, for instance, not only in apples [64], oranges [55,56], mango [65], kiwifruits [57], sugar beet [54], peaches [66], jujube [67], onion [68], potato tubers [58], Nules Clementine [62], passion fruit [69], but also in fruit juices [43], wine [59], or cakes [60] ( Table 2). Additionally, it has been used in breadstuff, dairy products, meat, vegetables, and fish products and in processed food to provide information about overtones and their combinations [70].…”

Phytochemicals determination and classification in purple and red fleshed potato tubers by analytical methods and near infrared spectroscopy

“…On the other hand, the analytical methods commonly employed to determine the main compounds of potatoes in order to identify valuable genotypes requires a lot of time and are destructive. Therefore, these methods do not seem to be suitable for in‐line applications in the food industry . Nowadays, there are non‐destructive available technologies to perform qualitative and quantitative analysis of food and food products.…”

“…Therefore, these methods do not seem to be suitable for in-line applications in the food industry. 16 Nowadays, there are non-destructive available technologies to perform qualitative and quantitative analysis of food and food products. In this respect, near infrared spectroscopy (NIRS) is considered one of the most advanced techniques concerning non-destructive quality control of agricultural and food products.…”