Identification of chilling injury of peach fruit based on near infrared spectroscopy
ZHANG Pei1,2,3, WANG Yinhong1,2,3, LI Gaoyang1,2,3, SHAN Yang1,2,3, ZHU Xiangrong1,2,3*
1(Longping Branch,Graduate School of Hunan University,Changsha 410125,China) 2(Agricultural Products Processing Institute,Hunan Academy of Agricultural Sciences Changsha 410125,China) 3(Hunan Key Lab of Fruits &Vegetables Storage,Processing,Quality and Safety,Changsha 410125,China)
Abstract: The chilling injury of juicy peach caused by low temperature was identified and analyzed by near infrared (NIR) spectroscopy.In this paper,two-classification and multi-classification models of different chilling injury stages of juicy peach were established during low temperature storage,and the effects of different spectral pretreatment methods on the model were discussed.The classification performance of partial least squares discriminant analysis (PLS-DA),principal component discriminant analysis (PCA-DA),K-nearest neighbor (K-NN) and SIMCA modeling methods were compared.The results showed that the performance of PLS-DA model was the best,and the total accuracy of two-classification model and multi-classification model were 0.93 and 0.71,respectively.The two-classification model could be used for rapid and accurate identification of cold injury browning,while multi-classification model could be used for preliminary screening of different chilling injury stages of juicy peach during low temperature storage.
张珮,王银红,李高阳,等. 基于近红外光谱的桃果实冷害识别分析[J]. 食品与发酵工业, 2021, 47(2): 254-259.
ZHANG Pei,WANG Yinhong,LI Gaoyang,et al. Identification of chilling injury of peach fruit based on near infrared spectroscopy[J]. Food and Fermentation Industries, 2021, 47(2): 254-259.
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