Quality Analysis Prediction and Discriminating Strawberry Maturity with a Hand-held Vis–NIR Spectrometer

Saad, AbdelGawad; Azam, Mostafa M.; Amer, Baher M. A.

doi:10.1007/s12161-021-02166-2

Cited by 33 publications

(12 citation statements)

References 42 publications

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“…This is in concurrence with the results reported by Amodio et al, 7 except to r 2 cv, which indicated a most robust seven-factor PLSR model for TSS, showing the following determination coefficients: r 2 c = 0.94; r 2 cv = 0.91; r 2 p = 0,85, when the first derivative and MSC transformations were applied. Saad et al 26 reported high values of r 2 p = 0.96 and 0.91 for PLSR prediction models for TSS of strawberry fruit utilizing SNV (seven factors) and second derivative (eight factors), respectively. The prediction of the TSS of the external samples (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The work carried out by Saad et al 26 . aimed to predict the strawberry maturation stage and quality through Vis‐NIR spectra, obtained with a portable spectrometer, and quality attributes, such as colour ( L *, C *, H °), TSS, TA, and TPC.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, the models they obtained for the prediction of colour and TA were not acceptable. 25 The work carried out by Saad et al 26 aimed to predict the strawberry maturation stage and quality through Vis-NIR spectra, obtained with a portable spectrometer, and quality attributes, such as colour (L*, C*, H°), TSS, TA, and TPC. Using principal component analysis and partial least squares regression models (PLSR) in the spectral region between 550 and 900 nm, coefficients of determination (r 2 ) of the PLSR model were obtained with 0.92, 0.93, 0.92, 0.96, 0.91, and 0.90 for L*, C*, H°, TSS, TA, and TPC, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Non‐destructive prediction of total soluble solids in strawberry using near infrared spectroscopy

et al. 2022

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BACKGROUND: Near-infrared spectroscopy (NIRS) is considered to be a fast and reliable non-destructive technique for fruit analysis. Considering that consumers are looking for strawberries with good sweetness, texture, and appearance, producers need to effectively measure the ripeness stage of strawberries to guarantee their final quality. Therefore, the use of this technique can contribute to decreasing the high level of waste and delivering good ripe strawberries to consumers. The present study aimed to evaluate the predictive capacity of NIRS technology, as a possible alternative to conventional methodology, for the analysis of the main organoleptic parameters of strawberries (Fragaria × ananassa Duch.). RESULTS: Spectroscopic measurements and physicochemical analyses [total soluble solids (TSS), titratable acidity, colour, texture] of 'Victory' strawberries were carried out. The predictive models developed for titratable acidity, colour and texture were not good enough to quantify those parameters. By contrast, in the NIRS quantitative prediction analysis of TSS, it was observed that the spectral pre-treatment with the highest predictive capacity was the first derivative 1-5-5. The coefficients of determination were: 0.9277 for the calibration model; 0.5755 for the validation model; and 0.8207 for the prediction model, using a seven-factor partial least squares multivariate regression analysis. CONCLUSION: Therefore, these results demonstrate that NIR analysis could be used to predict the TSS in strawberry, and further work on sampling is desirable to improve the prediction obtained in the present study. It is shown that NIRS technology is a suitable tool for determining quality attributes of strawberry in a fast, economic, and environmentally friendly way.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Non‐destructive prediction of total soluble solids in strawberry using near infrared spectroscopy

et al. 2022

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“…Usually, strawberries can be harvested at several ripening stages defined by colour changes, as red colour break, half-red and full red, depending on the final uses of the fruit [ 6 ]. However, since strawberries are non-climacteric fruits, it is necessary to harvest them at the optimum ripening stage to achieve the maximum quality in terms of taste, colour, consistency, size and shape.…”

Section: Introductionmentioning

confidence: 99%

“…Chromatographic techniques (i.e., gas chromatography) coupled with different detectors (e.g., mass spectrometer) are suitable analytical techniques to estimate fruit ripeness and quality on a molecular basis. Although these tools present several advantages in terms of reliability, selectivity and ability to detect the classes of compounds contained in the sample, in general they are destructive, time consuming, expensive, require skilled personnel, polluting and unable to analyse the entire batch of products, since only a small more or less representative sample of fruits can be inspected [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Rapid and Non-Destructive Techniques for the Discrimination of Ripening Stages in Candonga Strawberries

Palumbo

Cozzolino

Laurino

et al. 2022

Foods

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Electronic nose (e-nose), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy and image analysis (IA) were used to discriminate the ripening stage (half-red or red) of strawberries (cv Sabrosa, commercially named Candonga), harvested at three different times (H1, H2 and H3). Principal component analysis (PCA) performed on the e-nose, ATR-FTIR and IA data allowed us to clearly discriminate samples based on the ripening stage, as in the score space they clustered in distinct regions of the plot. Moreover, a correlation analysis between the e-nose sensor and 57 volatile organic compounds (VOCs), which were overall detected in all the investigated fruit samples by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS), allowed us to distinguish half-red and red strawberries, as the e-nose sensors gave distinct responses to samples with different flavours. Three suitable broad bands were individuated by PCA in the ATR-FTIR spectra to discriminate half-red and red samples: the band centred at 3295 cm−1 is generated by compounds that decline, whereas those at 1717 cm−1 and at 1026 cm−1 stem from compounds that accumulate during ripening. Among the chemical parameters (titratable acidity, total phenols, antioxidant activity and total soluble solid) assayed in this study, only titratable acidity was somehow correlated to ATR-FTIR and IA patterns. Thus, ATR-FTIR spectroscopy and IA might be exploited to rapidly assess titratable acidity, which is an objective indicator of the ripening stage.

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Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach

Marinoni¹,

Cattaneo²,

Vanoli³

et al. 2023

Eur Food Res Technol

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Quality Analysis Prediction and Discriminating Strawberry Maturity with a Hand-held Vis–NIR Spectrometer

Cited by 33 publications

References 42 publications

Non‐destructive prediction of total soluble solids in strawberry using near infrared spectroscopy

Non‐destructive prediction of total soluble solids in strawberry using near infrared spectroscopy

Rapid and Non-Destructive Techniques for the Discrimination of Ripening Stages in Candonga Strawberries

Real-time monitoring of solar drying of melon slices with a portable NIR spectrometer: a preliminary approach

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