Development of Prediction Models for Nondestructive Measurement of Sugar Content in Sweet Persimmon

Son, Jae Ryong; Lee, K.J.; Kang, Sa-Ouk; Kim, G.; Yang, Guiyan; Mo, Chang Yeun; Seo, Yeong-Uk

doi:10.5307/jbe.2009.34.3.197

Cited by 2 publications

(2 citation statements)

References 12 publications

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“…(2017) also reported the possibility of determining astringency through reflectance VNIR spectra at selected points in intact and half-cut ‘Rojo Brillante’ persimmon fruit. Similarly, Son et al. (2009) predicted sugar contents in a sweet persimmon using reflectance spectra.…”

Section: Introductionmentioning

confidence: 99%

Prediction of tannin content and quality parameters in astringent persimmons from visible and near-infrared spectroscopy

Baek,

Choi,

Hwang

et al. 2023

Front. Plant Sci.

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IntroductionTannin content and postharvest quality characteristics of persimmon fruit are often determined by the destructive analysis that consumes time, does not allow the acquisition of data from the same fruit continuously, and requires expensive high-performance equipment. This research was done to investigate the potential for non-destructive estimation of astringency and quality parameters in persimmon fruit based on visible/near-infrared (VNIR) spectra.MethodsVNIR spectra readings, the reference tannin content, and quality parameters were measured from fruits of “Cheongdo-Bansi” and “Daebong” persimmon cultivars at harvest and throughout the ripening/deastringency period. The spectra readings from half of the total fruit were utilized for the calibration set, while the other half readings were used for the prediction set. To develop models correlating the spectra data to the measured reference parameters data, the partial least square regression (PLSR) method was utilized.Results and discussionIn the case of ‘Daebong’, the coefficients of determination (R2) between VNIR spectra and the actual measured values of TSS, firmness, simple sugars, and tannin content were (0.95, 0.94, 0.96, and 0.96) and (0.93, 0.89, 0.96, and 0.93), for the calibration and prediction sets, respectively. Similarly, the R2-values of (0.86, 0.93, 0.79, and 0.81) and (0.83, 0.91, 0.75, and 0.75) were recorded in ‘Cheongdo-Bansi’ for the calibration and prediction sets, respectively. Additionally, the acquired data were divided into two sets in a 3:1 ratio to develop predictive models and to validate the models in multiple regressions. PLSR models were developed in multiple regression to estimate the tannin content of both cultivars from firmness and simple sugars with R2-values of 0.83 and 0.79 in ‘Cheongdo-Bansi’ for the calibration and prediction sets, respectively, whereas, R2-values of 0.80 and 0.84 were recorded in ‘Daebong’ for the calibration and prediction sets, respectively. The overall findings of this study showed the possibility of using VNIR spectra for the prediction of postharvest quality and tannin contents from intact persimmon fruit with quick, chemical-free, and low-cost assessment methods. Also, the multiple regression using physicochemical parameters could fairly predict the tannin content in persimmon fruit though destructively but save time and low-cost.

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Section: Introductionmentioning

confidence: 99%

Prediction of tannin content and quality parameters in astringent persimmons from visible and near-infrared spectroscopy

Baek,

Choi,

Hwang

et al. 2023

Front. Plant Sci.

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“…농식품의 내외부 품질이나 성분을 비파괴적으로 측정할 수 있는 대표적 기술 중 하나인 근적외선 분광법은 수분함 량이나 단백질뿐만 아니라 가용성 고형물이나 산함량 측정 하는 연구에 많이 활용되어 왔으며, 일부는 이미 산업현장 에서 활용되고 있다 (Kawano et al, 1993;Noh et al, 1997;Lee et al, 2004;Son et al, 2009). 또한 근적외선 분광 기술을 이용하여 고춧가루에 함유된 함수율이나 capsaicinoids 함량 같은 품질 측정에 관한 연구도 수행되었다 (Cho et al, 1990;Lee et al, 2005) 참 고 문 헌…”

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Development of non-destructive pungency measurement technique for red-pepper powder produced in different domestic origins

Mo¹,

Lee²,

Lim³

et al. 2012

Korean Journal of Agricultural Science

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:In this research, the feasibility of non-destructive measurement technique of pungency measurement was investigated for the red-pepper powders produced in different domestic areas in South Korea. The near-infrared absorption spectra in the range of 1100 nm~2300 nm was used to measure capsaicinoids content in red-pepper powders by using a NIR spectroscopy equipped with Acousto-optic tunable filters (AOTF). Fourth three different red-pepper powders from 14 different locations were collected and separated in three different particle size (below 0.425 mm, 0.425~0.71 mm, 0.71~1.4 mm) for the spectral measurements. The partial least square regression (PLSR) models to predict the capsaicinoids content depends on particle size were developed with the measured spectra. The determinant coefficients and standard errors of the developed models for the red-pepper powders of below 0.425 mm, 0.425~0.71 mm, and 0.71~1.4 mm were in the range of 0.859~0.887 and 12.90~12.99 mg/100 g, respectively. The PLS model with the pretreatment of Standard Normal Variate (SNV) for the red-pepper powders below 1.4 mm particle size showed the best performance with the determinant coefficient of 0.844 and the standard error of 14.63 mg/100 g.

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Development of Prediction Models for Nondestructive Measurement of Sugar Content in Sweet Persimmon

Cited by 2 publications

References 12 publications

Prediction of tannin content and quality parameters in astringent persimmons from visible and near-infrared spectroscopy

Prediction of tannin content and quality parameters in astringent persimmons from visible and near-infrared spectroscopy

Development of non-destructive pungency measurement technique for red-pepper powder produced in different domestic origins

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