Potential of near infrared spectroscopy for predicting the physicochemical properties on potato flesh

Escuredo, Olga; Seijo-Rodríguez, Ana; González-Martín, M.I.; Seijo, María Carmen

doi:10.1016/j.microc.2018.06.008

Cited by 27 publications

(22 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Analytical methods commonly employed to determine the main compounds of potatoes do not seem to be suitable for in-line applications in the food industry since they require a large amount of time and are destructive. Therefore, ensuring the minimum level of quality of basic foods that is accepted by the consumer requires assessing its quality by swift and non-destructive techniques [6,16,17]. As a result, the importance of quantifying the dry matter and the sugars in-line during potato processing ensures optimal quality and discards unsuitable tubers for marketing.…”

Section: Introductionmentioning

confidence: 99%

“…In the last years, visible-and near-infrared (VIS-NIR) spectroscopy has contributed to providing non-destructive methods for the evaluation of the internal quality of fresh fruits and vegetables or cereals [7,[17][18][19][20]. The advantages of NIRS are time saving, offering the ability to record many quality characteristics or ingredients with a single measurement.…”

Section: Introductionmentioning

confidence: 99%

“…The advantages of NIRS are time saving, offering the ability to record many quality characteristics or ingredients with a single measurement. Some studies have been conducted to test the near-infrared spectroscopy measuring quality parameters of potatoes, such as sugars or dry matter content in laboratory [6,12,14,17,[21][22][23][24][25]. According to some researchers, the results of these studies are difficult to compare since some are focused on whole tubers, unpeeled or peeled, in cross-sections or crushed in the form of puree [6,25].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Rapid Estimation of Potato Quality Parameters by a Portable Near-Infrared Spectroscopy Device

Meno

Rodríguez-Flores

Seijo

2021

Sensors

Self Cite

View full text Add to dashboard Cite

The aim of the present work was to determine the main quality parameters on tuber potato using a portable near-infrared spectroscopy device (MicroNIR). Potato tubers protected by the Protected Geographical Indication (PGI “Patata de Galicia”, Spain) were analyzed both using chemical methods of reference and also using the NIR methodology for the determination of important parameters for tuber commercialization, such as dry matter and reducing sugars. MicroNIR technology allows for the attainment/estimation of dry matter and reducing sugars in the warehouses by directly measuring the tubers without a chemical treatment and destruction of samples. The principal component analysis and modified partial least squares regression method were used to develop the NIR calibration model. The best determination coefficients obtained for dry matter and reducing sugars were of 0.72 and 0.55, respectively, and with acceptable standard errors of cross-validation. Near-infrared spectroscopy was established as an effective tool to obtain prediction equations of these potato quality parameters. At the same time, the efficiency of portable devices for taking instantaneous measurements of crucial quality parameters is useful for potato processors.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rapid Estimation of Potato Quality Parameters by a Portable Near-Infrared Spectroscopy Device

Meno

Rodríguez-Flores

Seijo

2021

Sensors

Self Cite

View full text Add to dashboard Cite

show abstract

“…In this study, we used a portable NIR spectrometer and a NIR-HSI system to acquire NIR spectra of the samples. Relevant research have shown that both imaging technique and non-imaging technique could be used to assess the quality of potatoes [22,[34][35][36]. For the portable NIR spectrometer based on single-point acquisition information, it has the advantages of convenient sampling and low cost, but it was difficult to obtain comprehensive information.…”

Section: Discussionmentioning

confidence: 99%

Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer

et al. 2020

View full text Add to dashboard Cite

Sodium pyrosulfite is a browning inhibitor used for the storage of fresh-cut potato slices. Excessive use of sodium pyrosulfite can lead to sulfur dioxide residue, which is harmful for the human body. The sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentrations of sodium pyrosulfite solution was classified by near-infrared hyperspectral imaging (NIR-HSI) system and portable near-infrared (NIR) spectrometer. Principal component analysis was used to analyze the object-wise spectra, and support vector machine (SVM) model was established. The classification accuracy of calibration set and prediction set were 98.75% and 95%, respectively. Savitzky–Golay algorithm was used to recognize the important wavelengths, and SVM model was established based on the recognized important wavelengths. The final classification accuracy was slightly less than that based on the full spectra. In addition, the pixel-wise spectra extracted from NIR-HSI system could realize the visualization of different samples, and intuitively reflect the differences among the samples. The results showed that it was feasible to classify the sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentration of sodium pyrosulfite solution by NIR spectra. It provided an alternative method for the detection of sulfur dioxide residue on the surface of fresh-cut potato slices.

show abstract

“…The linear discriminant analysis was modeled, and the results showed a suitable potential to detect virus-infected plants. Escuredo et al [ 20 ] studied the physicochemical properties of potatoes, including their soluble solid content (SSC), dry matter, phenols, antioxidant, texture, and color features at L*a*b* color space using NIR spectrum. A strong relationship between the color features and the antioxidant components was identified by Spearman correlations.…”

Section: Introductionmentioning

confidence: 99%

Identification of Internal Defects in Potato Using Spectroscopy and Computational Intelligence Based on Majority Voting Techniques

Imanian

Pourdarbani

Sabzi

et al. 2021

Foods

View full text Add to dashboard Cite

Potatoes are one of the most demanded products due to their richness in nutrients. However, the lack of attention to external and, especially, internal defects greatly reduces its marketability and makes it prone to a variety of diseases. The present study aims to identify healthy-looking potatoes but with internal defects. A visible (Vis), near-infrared (NIR), and short-wavelength infrared (SWIR) spectrometer was used to capture spectral data from the samples. Using a hybrid of artificial neural networks (ANN) and the cultural algorithm (CA), the wavelengths of 861, 883, and 998 nm in Vis/NIR region, and 1539, 1858, and 1896 nm in the SWIR region were selected as optimal. Then, the samples were classified into either healthy or defective class using an ensemble method consisting of four classifiers, namely hybrid ANN and imperialist competitive algorithm (ANN-ICA), hybrid ANN and harmony search algorithm (ANN-HS), linear discriminant analysis (LDA), and k-nearest neighbors (KNN), combined with the majority voting (MV) rule. The performance of the classifier was assessed using only the selected wavelengths and using all the spectral data. The total correct classification rates using all the spectral data were 96.3% and 86.1% in SWIR and Vis/NIR ranges, respectively, and using the optimal wavelengths 94.1% and 83.4% in SWIR and Vis/NIR, respectively. The statistical tests revealed that there are no significant differences between these datasets. Interestingly, the best results were obtained using only LDA, achieving 97.7% accuracy for the selected wavelengths in the SWIR spectral range.

show abstract

Potential of near infrared spectroscopy for predicting the physicochemical properties on potato flesh

Cited by 27 publications

References 26 publications

Rapid Estimation of Potato Quality Parameters by a Portable Near-Infrared Spectroscopy Device

Rapid Estimation of Potato Quality Parameters by a Portable Near-Infrared Spectroscopy Device

Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer

Identification of Internal Defects in Potato Using Spectroscopy and Computational Intelligence Based on Majority Voting Techniques

Contact Info

Product

Resources

About