Comparison of Reflectance and Interactance Modes of Visible and Near-Infrared Spectroscopy for Predicting Persimmon Frui
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Comparison of Reflectance and Interactance Modes of Visible and Near-Infrared Spectroscopy for Predicting Persimmon Fruit Quality Phuangphet Hemrattrakun 1,2 & Kazuhiro Nakano 1 Parichat Theanjumpol 3,4 & Pimjai Seehanam 2
&
Danai Boonyakiat 2,3 & Shintaroh Ohashi 1 & Phonkrit Maniwara 4 &
Received: 8 April 2020 / Accepted: 4 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The principal aim of this work was to compare the ability of measurement technique among interactance and reflectance in predicting soluble solids content (SSC), ascorbic acid (ASC) and firmness of intact persimmon fruit by using visible/short-wave near-infrared (Vis/SWNIR) spectroscopy. Calibration models were developed by partial least square (PLS) regression that related near-infrared (NIR) spectra to reference values. The root mean square errors of calibration (RMSEC), the root mean square errors of prediction (RMSEP), the correlation coefficients of calibration (Rcal) and prediction (Rval) and the ratio of performance to deviation (RPD) were used to consider the model accuracy. The PLS models from interactance showed satisfactory performance, providing better prediction results than reflectance technique in all parameters. ASC and firmness presented the best calibration models. ASC, Rval = 0.92, RMSEP = 5.56 (mg kg-1 FW) and RPD = 2.54 were attained when using orthogonal signal correction (OSC) pretreatment. Firmness, Rval = 0.89, RMSEP = 4.21 N and RPD = 2.14 were also achieved using OSC pretreatment. These findings highlighted the potential of Vis/SWNIR spectroscopy with the multivariate calibration technique to be applied for evaluating ASC and firmness of fresh persimmon fruit. Keywords Ascorbic acid . Chemometrics . Diospyros kaki . Firmness . Nondestructive measurement . Spectral pretreatment
Introduction Persimmon (Diospyros kaki Thunb.) is a widely cultivated crop worldwide (Yonemori et al. 2000). Over the last few decades, the production of persimmon fruit has grown Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12161-020-01853-w) contains supplementary material, which is available to authorized users. * Kazuhiro Nakano [email protected] 1
Graduate School of Science and Technology, Niigata University, 2-8050 Ikarashi, Niigata 950-2181, Japan
2
Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
3
Postharvest Technology Innovation Center, Ministry of Higher Education, Science, Research and Innovation, Bangkok 10400, Thailand
4
Postharvest Technology Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
substantially because of the growing consumption of its fruit in Southeast Asian countries (Fahmy and Kohei 2016). Persimmon fruit can be categorized by the astringent taste at harvest time, also with their response to pollination and presence of seed. These cultivars are divided into four types as pollination constant astrin
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