Evaluation of sensory and texture profile analysis properties of stored Khalal Barhi dates nondestructively using Vis/NIR spectroscopy

Abstract

It is important to facilitate evaluating fruit quality during harvesting and postharvest operations with simple, fast, and nondestructive tests. The purpose of this study was to evaluate TPA Barhi dates texture parameters (hardiness, cohesiveness, and chewiness) at three maturity stages: Kimri (green), Khalal (green to yellow), and Rutab (brown). The Khalal stage can be further classified into three phases: 80, 90, and 100% yellow utilizing spectra analysis. The texture properties of fresh fruit were found to correlate well with the cross validation spectra analysis resulting in a high determination coefficient (R2) 0.905 for hardiness, 0.803 for cohesiveness, and fairly well (0.675) for chewiness. The effect of stored fruits (under room, cold, and controlled atmosphere) on TPA properties was also examined. The TPA fruits were highly effected by storage conditions where the shelflife of Barhi fruits were found to be 20, 40, and 120 days corresponding to room, cold, and CA storages, respectively. In conclusion, near‐infrared (NIR) spectroscopy is a powerful and effective nondestructive method to evaluate the texture parameters of Barhi fruit at different maturity stages during various harvest and postharvest operational chain. Practical Applications The study proves the success of correlating NIR with texture parameters of fresh Barhi fruit at different stages of maturity. This can be utilized in commercial nondestructive on‐line sorting of fruits based on their mechanical properties utilizing NIR instrumentation. NIR can be utilized to decide marketing destinations for fruits. Furthermore, NIR is a useful tool in deciding storing fruit in cold or controlled atmosphere storage or immediate marketing. The shelflife of Barhi fruits were found to be 20, 40, and 120 days corresponding to room, cold, and CA storage, respectively. Further studies may utilize NIR in predicting the shelflife of stored Barhi fruits based on texture. From the results of this study, links of sensory tests with NIR spectra would be encouraged for future studies. It will save time, efforts, and cost for producers and processors as well as in marketing.

Non-destructive assessment of flesh firmness and dietary antioxidants of greenhouse-grown tomato (Solanum lycopersicum L.) at different fruit maturity stages

“…The upward shift of the spectra curves reflects the transition of ripening stages of fruit maturity. Similar findings were reported by Alhamdan and Atia (2016) and Alhamdan et al, (2019) on Barhi date fruit.…”

“…The spectrum data were analyzed using (F-750 Data Viewer Software, Version: v1.1.0.51). To correlate reflectance (1st and 2nd derivatives) at 285–1200 nm, the Model Builder (Version: v1.1.0.105) was used as illustrated in Alhamdan and Atia, 2017 , Alhamdan et al, 2019 .…”

Effects of chitosan treatment on the texture parameters of okra fruit (Abelmoschus esculentus L. Moench)

“…Xie et al (2018) reported that the 1-methylcyclopropene combined with commercial polyethylene bags can effectively maintain the texture properties of blueberry. Recently, texture parameters of the fruit of the Barhi date at different maturity stages were evaluated by near-infrared (NIR) spectroscopy, which is a powerful nondestructive tool that can be used to determine fruit quality attributes (Alhamdan et al, 2019;Nicolaï et al, 2006). Therefore, TPA has played an important role in evaluating the mechanical and physical characteristics of fruits, as well as raw ingredients and finished products (Sato and Yamada, 2003).…”

Evaluation of Markers Associated with Physiological and Biochemical Traits during Storage of ‘Nam Dok Mai Si Thong’ Mango Fruits

“…The specific wavelength of 1359 nm might be associated with the C-H bond, suggesting a shift in polysaccharide profile, which is linked to texture modification of plants, whereas wavelengths between 1000 and 1200 nm are related to C-O groups [63]. Alhamdan et al [64] identified that lower wavelength regions, at 385-935 nm, 382-920 nm, and 630-772 nm, were able to provide information on hardiness, cohesiveness, and chewiness of date fruits. Finally, the spectral region between 2000 and 2400 nm can be used to determine the presence of various pectins (i.e., soluble and proto-pectins) [65], while the absorption peaks between 1790 and 1706 nm are associated with C = O groups, illustrating the presence of different organic compounds [66].…”