近红外漫反射技术检测甜樱桃果实质地研究

罗枫; 鲁晓翔; 张鹏; 陈绍慧; 李江阔

doi:10.13386/j.issn1002-0306.2015.15.053

近红外漫反射技术检测甜樱桃果实质地研究

Near infrared diffuse reflection technology of cherry fruit texture detection

摘要

摘要: 以萨米脱樱桃为材料,利用近红外光谱技术研究贮藏过程中樱桃果实质地等方面模型建立的相关问题。实验在可见-近红外光谱（408.8²492.8 nm）范围内,采用樱桃果实硬度、咀嚼性、回复性作为评价指标,对校正模型的不同预处理进行讨论。研究发现,三个模型在一阶微分导数下,果实硬度最优预处理是改进偏最小二乘法（MPLS）结合标准多元散射校正（SMSC）,咀嚼性和回复性最优预处理是改进偏最小二乘法（MPLS）结合标准正常处理（SNV）。硬度、咀嚼性、回复性的校正误差SEC分别为0.110、0.035、0.009,校正相关性系数Rcv分别为0.974、0.949、0.921,预测相对分析误差RPD分别为3.38、3.24、3.27。结果表明,近红外光谱技术对贮藏过程中樱桃果实质地的检测具有可行性。

Abstract: Near infrared spectrum technology was used to establish relative issues on the process of the refrigerated cherry fruit texture model by using Summit cherry as material.The research was carried out to discuss the different pretreatments of calibration model by using hardness,chewiness,resilience as the evaluation index under the range from 408.8 nm to 2492.8 nm of full spectrum. The results showed that the best pretreatment of hardness was the combination of MPLS and SMSC under the 1st,the best pretreatment of chewiness and resilience were the combination of MPLS and SNV under the 1st. Datas are analyzed: the calibration error SEC =0.110,0.035,0.009,Rcv = 0.974,0.949,0.921,RPD = 3.38,3.24,3.27.It is concluded that near infrared spectroscopy is feasible to measure the content of texture in cherries during refrigeration.

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