2019
DOI: 10.1016/j.postharvbio.2019.03.009
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Non-destructive identification and estimation of granulation in ‘Sai Num Pung’ tangerine fruit using near infrared spectroscopy and chemometrics

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Cited by 47 publications
(19 citation statements)
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“…TA was measured using an automatic titrator (SCHOTTGERATE, ConsortC831, Belgium), and expressed as the mass percentage of citric acid [31]. MC was measured according to the Theanjumpol method [32]. Approximately 60 g of fruit pulp was randomly selected from three different parts of each sample and dried in a hot air oven (FD53/E2, Binder, Germany) at The parameters of the QE-pro and NIR-QUEST 512 spectrometers were set to 400 ms and 8 s, respectively.…”
Section: Physical and Chemical Measurementmentioning
confidence: 99%
“…TA was measured using an automatic titrator (SCHOTTGERATE, ConsortC831, Belgium), and expressed as the mass percentage of citric acid [31]. MC was measured according to the Theanjumpol method [32]. Approximately 60 g of fruit pulp was randomly selected from three different parts of each sample and dried in a hot air oven (FD53/E2, Binder, Germany) at The parameters of the QE-pro and NIR-QUEST 512 spectrometers were set to 400 ms and 8 s, respectively.…”
Section: Physical and Chemical Measurementmentioning
confidence: 99%
“…Granulation of citrus fruit is associated with the loss of water in the juice sacs, leaving behind hard, dry, shrunken, and grey-white juice sacs without extractable juice [9,11,12], which severely affects the internal structure, flavor, sugar, and acid quality of the fruit [11]. Previous studies have demonstrated that citrus juice sac granulation is often correlated with cell wall thickening and lignin deposition [6,13], and changes in cell wall structure of juice vesicles were suggested to be associated with the increasing contents of cell wall components including pectin, lignin, hemicellulose, and cellulose, and the increase in lignin content of juice sacs plays a significant role in citrus fruit granulation process [14][15][16][17]. Some studies have also reported an association of particular enzymes with citrus granulation.…”
Section: Introductionmentioning
confidence: 99%
“…Compared with traditional methods, the NIR spectroscopy has the advantages of fast detection speed, no damage to the samples and high efficiency. As a matter of fact, NIR spectroscopy has been widely studied to test the quality of fruits and vegetables (Theanjumpol et al, 2019). NIR spectroscopy mainly includes two optical alternatives: "reflectance" and "transmittance."…”
Section: Introductionmentioning
confidence: 99%