Use of near infra-red spectroscopy in evaluation of source-sink manipulation to increase the soluble sugar content of stonefruit

Walsh, Kerry B.; Long, Robert L.; Middleton, Simon

doi:10.1080/14620316.2007.11512235

Cited by 17 publications

(2 citation statements)

References 14 publications

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“…The results showed that temperature, RH and rainfall are the climatic variables that present higher incidence in the quality characteristics of peach fruits during growth for the three thermal levels, which is in agreement with results found by Minas et al (2018). The changes that occur during maturation at the secondary stage 87 for the three thermal levels include decreases in TTA (% malic acid) and increases in TSS ( o Brix), as reported by Walsh et al (2007).…”

Section: Resultssupporting

confidence: 89%

Quality of peach fruits Jarillo cv. (Prunus persica L.) in Pamplona, Colombia

2018

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The aim of this study was to characterize the quality of peach fruits Jarillo cv., produced under the conditions of altitude tropical climate in three locations: Pamplona, Chitagá and Pamplonita, in Northern Santander, Colombia. Ten trees were sampled by the conditioned latin hypercube method and eight growing fruits with physiological state of maturity were selected. By means of a profile analysis, the hypotheses of parallelism, coincidence and horizontality of quality variables in the complete measurement interval were tested, and in some segments of the interval, some patterns from the graphic point of view were found. A radial diagram was made to study the development of fruit color at each thermal level. When the quotient between longitudinal diameter and equatorial diameter tends to 1 to the left, the highest weight values are reached, highlighting the lowest elevation level, with weights around 150 g. The profile analysis showed, regarding quality variables, that there was a significant interaction between evaluation time and altitude level. The results show that the prevailing climatic conditions affect the physicochemical characteristics of fruits during the growth process until maturation.

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Section: Resultssupporting

confidence: 89%

Quality of peach fruits Jarillo cv. (Prunus persica L.) in Pamplona, Colombia

2018

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“…Visible/near‐infrared (visible/NIR) spectrometry is one of the most established non‐destructive technology for the prediction of several quality and maturity indicators in temperate fruit crops and has been successfully used in apple, 10,11 stone fruits, 12–15 pear 16,17 and several other crops. Many commercial in‐line grader systems come fully equipped with NIR spectrometers that quickly assess quality parameters after harvest, 18 but there is a need to assess the usefulness of visible/NIR spectrometers for field and laboratory monitoring of stone fruit quality indices. Golic and Walsh validated the suitability of NIR spectroscopy in commercial graders to estimate SSC in stone fruits 19 .…”

Section: Introductionmentioning

confidence: 99%

Application of visible/NIR spectroscopy for the estimation of soluble solids, dry matter and flesh firmness in stone fruits

Scalisi

O’Connell

2020

J Sci Food Agric

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BACKGROUND Soluble solids concentration (SSC), dry matter concentration (DMC) and flesh firmness (FF) are important fruit quality parameters in stone fruits. This study investigated the ability of a commercial visible/near‐infrared (NIR) spectrometer to determine SSC, DMC and FF in nectarine, peach, apricot and Japanese plum cultivars at harvest. The work was conducted in summer 2019/2020 on 14 stone fruit cultivars at Tatura, Australia. Two sub‐samples of 100 fruit each were collected before and after commercial maturity (± 5 days) in order to maximize sample variability. RESULTS Partial least square (PLS) regression models based on the second derivative of the absorbance in the 729–975 nm spectral region proved accurate for the prediction of SSC and DMC (R2CV > 0.750). Only the model generated for SSC in ‘Golden May’ apricot was less precise compared to other cultivars. No visible/NIR models were accurate enough to predict FF in the cultivars under study (R2CV < 0.750). CONCLUSION This study demonstrated that the visible/NIR spectrometer was a reliable tool to monitor SSC and DMC in stone fruits at harvest but proved less useful for FF estimation. These results highlight the potential of visible/NIR spectrometry to evaluate stone fruit quality both in situ pre‐harvest and in the laboratory after harvest. © 2020 Society of Chemical Industry

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Vibrational Spectroscopy Techniques in the Quality Assessment of Fruits and Vegetables

Polshin

Lammertyn

Nicolaı̈

2001

Handbook of Vibrational Spectroscopy

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Fruits and vegetables play an important role in the human diet worldwide. Safety and quality are important considerations for the purchase and consumption of fresh raw products. Since the consumers increasingly insist on a very high fruit and vegetable quality nowadays, it is also necessary to provide information about the origin and traceability of these products. One of the alternatives to traditional wet chemistry and human evaluation strategies, which allow quality assessment and control of fruits and vegetables, is vibrational spectroscopy. During the last decade, several vibrational spectroscopic methods have been developed, and have become more widely adopted by the agricultural and food sectors. These methods offer the possibility to rapidly measure several properties of the sample with minimal sample preparation and often to perform nondestructive quality evaluation. In this chapter, an overview of near‐infrared, mid‐infrared, and Raman spectrometries and infrared thermography is given for use in measuring quality attributes of horticultural produce.

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Use of near infra-red spectroscopy in evaluation of source-sink manipulation to increase the soluble sugar content of stonefruit

Cited by 17 publications

References 14 publications

Quality of peach fruits Jarillo cv. (Prunus persica L.) in Pamplona, Colombia

Quality of peach fruits Jarillo cv. (Prunus persica L.) in Pamplona, Colombia

Application of visible/NIR spectroscopy for the estimation of soluble solids, dry matter and flesh firmness in stone fruits

Vibrational Spectroscopy Techniques in the Quality Assessment of Fruits and Vegetables

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