Food and Fermentation Industries >

2013 , Vol. 39 >Issue 05: 185 - 189

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.020

Food and Fermentation Industries

Study on nondestructive detecting of apple crunchiness by near infrared spectroscopy

  • SUN Bing-xin ,
  • KUANG Li-xue ,
  • XU Fang-xu ,
  • ZHAO Jing ,
  • PAN Zhong-li ,
  • FENG Xu-qiao
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Online published: 2013-05-25

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Abstract

Purespect Near infrared transmittance spectroscopy with wavelength from 643.26 nm to 985.11nm were applied in scanning 60 calibration samples and 20 validation samples of Red Fuji apples(Malus domestica Borkh.).Influence of different pretreatment spectral method and different selected wavelengths on the crunchiness modeling prediction were compared.The validation test showed that the model had a correlation coefficient of 0.941 and RMSEC of 0.390.This indicated that the model established was stable and met the requirements of practical application.

Key words： apples; near infrared spectroscopy; crunchiness

Cite this article

SUN Bing-xin , KUANG Li-xue , XU Fang-xu , ZHAO Jing , PAN Zhong-li , FENG Xu-qiao . Study on nondestructive detecting of apple crunchiness by near infrared spectroscopy[J]. Food and Fermentation Industries, 2013 , 39(05) : 185 -189 . DOI: 10.13995/j.cnki.11-1802/ts.2013.05.020

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