Near infrared diffuse reflection technology of cherry fruit texture detection

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.