Evaluation of Internal Quality of Fruits

News source: Dept. of Bio-Industrial Mechatronics Engineering, National Taiwan University, Taipei, Taiwan, ROC.
For further information: Evaluation of internal quality of fruits (III), Research Report. Dept. of Bio-Industrial Mechatronics Engineering, National Taiwan University, Taipei, Taiwan., 2001-02-01

Near Infrared (Nir) Spectroscopy

The internal quality of fruits, including total sugar content and total acidity, was investigated using near infrared (NIR) spectroscopy. An on-line NIR inspection system was integrated into the postharvest handling system for intact fruits such as mango, grape, pear and wax apple. The partial least square regression was used to develop the calibration equations. The performance of the system showed very good calibration results, with a correlation coefficient of 0.96 and an average SEC of 0.34 oBrix for total sugar content, and with a correlation coefficient of 0.87 and an average SEC of 0.03 Wt % for acidity.

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