NIR determination of potato constituents

Abstract

Additional keyword~, near infrared spectrometry, modified partial least squares regression. quality characterisation, Solanum tuberosum L. SummaryThe development of a method of NIR (near infrared) spectrometric analysis to measure the quality determining constituents of potatoes and the accuracy of its performance are presented.The results show that it is possible to obtain quantitative information about different constituents from reflectance measurement of homogenized peeled potatoes. The analytical performance of NIR spectrometry is highly dependent on the cultivar being measured. Consequently, the calibration and validation sample sets will have to be expanded to provide greater utility.

Rapid and/or nondestructive quality evaluation methods for potatoes: A review

“…Some studies showed standard error of prediction (SEP) rather than RMSEP. Studies with a separate test set (Haase, 2004(Haase, , 2006(Haase, , 2011 resulted in higher error values than that with only validation set conducted by Hartmann and Büning-Pfaue (1998), which is statistically expectable.…”

“…Some studies of electronically assessing sugar content of potato tubers yielded relatively low values of RMSEP (Mehrubeoglu and Cote, 1997;Hartmann and Büning-Pfaue, 1998;Haase, 2011; that are lower than the threshold listed for processing. Other experiments conducted on whole tubers, however, either resulted in higher RMSEP values (Yaptenco et al, 2000; or did not include independent prediction sets (Chen et al, 2010).…”

“…was used in Table 1 and subsequent tables in the case of the non-availability of model strength descriptive values. Among the varying types of electronic systems used for the evaluation of DM in potatoes and applied on various sampling techniques, studies conducted by Hartmann and Büning-Pfaue (1998), Haase (2004Haase ( , 2011, on homogenized, mashed, and ground samples, respectively, near-infrared (NIR) or visible/near-infrared (VIS/NIR) reflectance (1100-2500 nm, 300-2500 nm, and 850-2500 nm) yielded the best prediction performance (RMSEP = 0.19%, 0.568%, and 0.42%). Generally, it was shown that NIR radiation intensity inside fruit tissue decreases in an exponential trend with depth (Fraser et al, 2000;Lammertyn et al, 2000).…”

The Application of Near Infrared Spectroscopy for the Assessment of Avocado Quality Attributes

“…Analysis of NIRS absorption spectra aids in the qualitative and quantitative determination of many constituents and properties of horticultural produce, including oil, water, protein, pH, acidity, firmness, and particularly soluble solids content or total soluble solids of fresh fruits (Abbott, 1999;Butz et al, 2005;Scotter, 1990). Of particular importance for the current study, NIRS has been used to estimate %DM in various horticultural products (Birth et al, 1985;Hartmann & Bijning-Pfaue, 1998;McGlone & Kawano, 1998;Sivakumar et al, 2006;Xiaobo et al, 2006) including avocados Schmilovitch et al, 2001;Walsh et al, 2004). The technique requires minimal or no sample preparation, and avoids wastage and the need for reagents.…”

Evaluation of the moisture content of tapioca starch using near-infrared spectroscopy

“…The calibration model showed the R 2 of 0.92 and SECV of 4.5. Hartmann and Büning-Pfau 13 reported the NIR model developed from the NIR absorbance spectra (1100-2500 nm) to measure the dry matter content of mashed potatoes. The model provided the R 2 and SEP of 0.97 and 0.19%, respectively.…”