Nondestructive determination of soluble solids content and pH in red bayberry ( Myrica rubra ) based on color space
- PDF / 1,563,428 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 5 Downloads / 188 Views
ORIGINAL ARTICLE
Nondestructive determination of soluble solids content and pH in red bayberry (Myrica rubra) based on color space Jie Feng1,2 • Lingling Jiang3 • Jialei Zhang1,2 • Hong Zheng3 • Yanfang Sun1,2 Shaoning Chen1,2 • Meilan Yu1,2 • Wei Hu1,2 • Defa Shi4 • Xiaohong Sun5 • Hongfei Lu1,2
•
Revised: 26 February 2020 / Accepted: 29 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Color has strong relationship with food quality. In this paper, partial least square regression (PLSR) and least square-support vector machine (LS-SVM) models combined with six different color spaces (NRGB, CIELAB, CMY, HSI, I1I2I3, and YCbCr) were developed and compared to predict pH value and soluble solids content (SSC) in red bayberry. The results showed that PLSR and LS-SVM models coupled with color space could predict pH value in red bayberry (r = 0.93–0.96, RMSE = 0.09–0.12, MAE = 0.07–0.09, and MRE = 0.04–0.06). In addition, the minimum errors (RMSE = 0.09, MAE = 0.07, and MRE = 0.04) and maximum correlation coefficient value (r = 0.96) were found with the PLSR based on CMY, I1I2I3, and YCbCr color spaces. For predicting SSC, PLSR models based on CIELAB color space (r = 0.90, RMSE = 0.91, MAE = 0.69 and MRE = 0.12) Jie Feng, Lingling Jiang and Jialei Zhang have contributed equally to this work. & Xiaohong Sun [email protected] & Hongfei Lu [email protected] 1
College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou 310018, China
2
Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation, Hangzhou 310018, China
3
School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou 325035, China
4
School of Civil Engineering and Architecture, Zhejiang University of Science and Technology, Hangzhou 310023, China
5
Yuanpei College, Shaoxing University, Shaoxing 312000, China
and HSI color space (r = 0.89, RMSE = 0.95, MAE = 0.73 and MRE = 0.13) were recommended. The results indicated that color space combined with chemometric is suitable to non-destructively detect pH value and SSC of red bayberry. Keywords Red bayberry pH value Soluble solids content PLSR LS-SVM
Introduction Bayberry (Myrica rubra Siebold and Zuccarini), which belongs to the genus Myrica in the family Myricaceae, is cultivated in Southeast China since more than 2000 years. It is an important economic Asian fruit crop that produces luscious fruit with appealing flavor (Perkins et al. 2017). The fresh fruit can be processed into a variety of forms, including jam, juice, wine, preserved and canned in syrup (Li et al. 2018). It is highly regarded by consumers, which is abundant with high nutritional components such as anthocyanins, carbohydrates, organic acids, flavonoids, and vitamins (Cheng et al. 2016). Soluble solids content (SSC) and pH, two of the internal quality indices, play an important role in determining fruit maturity and harvest time (Huang et al. 2018). During red bayberry ripening, SSC increased and the acidity decreased (Zhang et al. 2005). The S
Data Loading...
