近红外无损检测甜柿果实质地和品质

王丹; 鲁晓翔; 张鹏; 陈绍慧; 李江阔

doi:10.13386/j.issn1002-0306.2013.24.012

近红外无损检测甜柿果实质地和品质

1. 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室
2. 国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室

基金项目:

国家“十二五”科技支撑计划(2012BAD38B01)；天津市重点科技攻关项目(11ZCKFNC01900)；天津市农业科学院院长基金项目(12004)；

详细信息

作者简介:
王丹 (1988-) , 女, 在读硕士, 研究方向:农产品加工与贮藏。;

中图分类号: S665.2
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出版历程
- 收稿日期: 2013-06-13

Nondestructive measurement of sweet persimmon texture quality based on NIR spectra

Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce
Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products

摘要

摘要: 该研究的目的是建立近红外漫反射光谱检测甜柿的果实质地的数学模型,并评价其应用价值。本文采用果肉硬度、凝聚性、咀嚼性作为评价指标,在全光谱范围内(400~2500nm),分别采用不同的预处理方法建立定标模型,使用最优模型对50个未知样品进行预测。结果显示,果肉硬度的RMSEP为0.824,R P2为0.844,RPD为2.40;凝聚性的RMSEP为0.05,R P2为0.862,RPD为2.56;咀嚼性的RMSEP为0.443,R P2为0.837,RPD为2.37。本研究表明,近红外漫反射技术甜柿果实质地的快速无损检测具有可行性。
- 近红外漫反射光谱 /
- 甜柿 /
- 果实质地
Abstract: The aim of this study was to establish mathematical relationship between near infrared diffuse reflection spectroscopy and texture qualities of sweet persimmon, and to evaluate its application value.Flesh firmness, cohesiveness, chewiness were used in this paper as the evaluation index, in the spectral region between 400~ 2500nm, different pretreatment was used to set up calibration model, then the optimal model was used to predict 50 unknown samples.The results showed that RMSEP of flesh firmness was 0.824, RP2 was 0.844, RPD was 2.40;RMSEP of cohesive was 0.05, RP 2was 0.862, RPD was 2.56;RMSEP of chewiness was 0.443, RP 2was 0.837, RPD was 2.37.This study showed that nondestructive measurement of texture qualities of sweet persimmon using NIR spectroscopy technique was feasible.
- near infrared diffuse reflection spectroscopy /
- sweet persimmon /
- fruit texture

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参考文献(10)

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施引文献(3)

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