Autor(es):
Borba, Karla Rodrigues [UNESP] ; Spricigo, Poliana Cristina ; Aykas, Didem Peren ; Mitsuyuki, Milene Corso ; Colnago, Luiz Alberto ; Ferreira, Marcos David
Data: 2020
Identificador Persistente: http://hdl.handle.net/11449/200635
Origem: Oasisbr
Assunto(s): Chemometrics; Intact fruit quality; MIR; NIR; Non-destructive analyses; Oranges; PLS; Chemometrics; Chemometrics; Intact fruit quality; Intact fruit quality; MIR; MIR; NIR; NIR; Non-destructive analyses; Non-destructive analyses; Oranges; Oranges; PLS; PLS
Descrição
Made available in DSpace on 2020-12-12T02:11:58Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01
Near (NIR) and mid (MIR) infrared spectroscopies have been studied as potential methods for non-destructive analyses of the fresh fruits quality. In this study, vitamin C, citric acid, total and reducing sugar content in ‘Valência’ oranges were evaluated using NIR and MIR spectroscopy with multivariate analysis. The spectral data were used to build up prediction models based on PLS (Partial Least Squares) regression. For vitamin C and citric acid, both NIR (r = 0.72 and 0.77, respectively) and MIR (0.81 and 0.91, respectively) resulted in feasible models. For sugars determination the two techniques presented a strong correlation between the reference values and analytical signals, with low RMSEP and r > 0.70 (NIR: sucrose RMSEP = 12.2 and r = 0.75; glucose RMSEP = 6.77 and r = 0.82; fructose RMSEP = 5.07 and r = 0.81; total sugar RMSEP = 12.1 and r = 0.80; reducing sugar RMSEP = 20.32 and r = 0.82; MIR: sucrose RMSEP = 9.47 and r = 0.80; glucose RMSEP = 6.70 and r = 0.82; fructose RMSEP = 5.20 and r = 0.81; total sugar RMSEP = 11.72 and r = 0.81; reducing sugar RMSEP = 20.42 and r = 0.81). The models developed with MIR presented lower prediction error rates than those made with NIR. Therefore, infrared techniques show applicability to determine of orange quality parameters in a non-destructive way.
Department of Food and Nutrition School of Pharmaceutical Sciences São Paulo State University-UNESP, Araraquara–Jaú, Km 1
Department of Crop Science University of São Paulo/ESALQ, Pádua Dias, 11
Department of Food Science and Technology The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road
Department of Food Engineering Faculty of Engineering Adnan Menderes University
Embrapa Instrumentation, XV de Novembro, 1452
Department of Food and Nutrition School of Pharmaceutical Sciences São Paulo State University-UNESP, Araraquara–Jaú, Km 1
