Non-destructive method to predict Barhi dates quality at different stages of maturity utilising near-infrared (NIR) spectroscopy

Alhamdan, Abdullah M.; Atia, Ahmed

doi:10.1080/10942912.2017.1387794

Cited by 28 publications

(20 citation statements)

References 36 publications

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“…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 .…”

Section: Methodsmentioning

confidence: 99%

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

Alenazi

Shafiq

Alsadon

et al. 2020

Saudi Journal of Biological Sciences

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Non-destructive methods have been widely recognized for evaluating fruit quality traits of many horticultural crops and food processing industry. Destructive (analytical) test, and non-destructive evaluation of the quality traits were investigated and compared for ‘Red Rose’ tomato ( Solanum lycopersicum L.) fruit grown under protected environment. Fresh tomato fruit at five distinctive maturity stages namely; breaker (BK), turning (TG), pink (PK), light-red (LR), and red (RD) were labeled and scanned using the handheld near infra-red (NIR) enhanced spectrometer at a wavelength range of 285–1200 nm. The labeled tomato samples were then measured analytically for flesh firmness, lycopene, β-carotene, total phenolic content (TPC) and total flavonoids content (TFC). The results revealed that quality traits could be estimated using NIR spectroscopy with a relatively high coefficient of determination (R 2 ): 0.834 for total phenolic content, 0.864 for lycopene, 0.790 for total flavonoid content, 0.708 for β-carotene; and 0.679 for flesh firmness. The accumulation of Lyco and β-Car rapidly increased in tomatoes harvested between the TG and the LR maturity stages. Harvesting tomatoes at BK maturity stage resulted in significantly higher flesh firmness than harvesting at the later maturity stages. Tomato fruits had the lowest TPC and TFC contents at the earliest maturity stage (BK), while they had intermediate TPC and TFC levels at LR and RD maturity stages. NIR spectroscopic measurements of fruit firmness and lipophilic antioxidants in tomato fruit at various maturity stages were partially in accordance with those estimated by destructive (analytical) methods. Based on these findings, we recommend using non-destructive NIR spectroscopy as an effective tool for predicting tomato fruit quality during harvest stage and postharvest processing.

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Section: Methodsmentioning

confidence: 99%

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

Alenazi

Shafiq

Alsadon

et al. 2020

Saudi Journal of Biological Sciences

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“…The software develops predicted models, determination coefficient ( R 2 ), and root mean square error (RMSE) using principle component regression (PCR). In general, the best performance of the model can be achieved with the highest R 2 and the lowest RMSE of the predicted values (Alhamdan & Atia, ). After building the model, it was back tested by cross‐validation process.…”

Section: Methodsmentioning

confidence: 99%

“…The data of both measurements (reference values and absorbance) was then uploaded and analyzed using F-750 Software (Data Viewer, version v1 1.0.51). Another software, Model Builder (version v1 1.0.105), was then utilized to derive the 2nd derivative from the absorbance curve at the range Moreover, Alhamdan and Atia (2017) found good correlations of most of these examined engineering properties with the spectral analysis.…”

Section: Spectrum and Tpa Estimation Of Fresh Fruitsmentioning

confidence: 99%

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

Alhamdan

Fickak

Atia

2019

J Food Process Engineering

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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.

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“…Moreover, these methods are destructive and only can be used for sampling inspection. Therefore, various nondestructive technologies were proposed for fruit maturity evaluation, including the near‐infrared (NIR) spectroscopy (Alhamdan & Atia, ), ultrasonic method (Mizrach, ), magnetic resonance imaging (Zhang & McCarthy, ), machine vision (Payne, Walsh, Subedi, & Jarvis, ), electronic nose technique (Hernández Gómez, Wang, Hu, & García Pereira, ), and acoustic vibration method (Mayorga‐Martínez, Olvera‐Trejo, Elías‐Zúñiga, Parra‐Saldívar & Chuck‐Hernández, ).…”

Section: Introductionmentioning

confidence: 99%

Nondestructive measurement of kiwifruit firmness, soluble solid content (SSC), titratable acidity (TA), and sensory quality by vibration spectrum

Zhang

Wang

et al. 2020

Food Science & Nutrition

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Maturity is a key attribute to evaluate the quality and acceptability of fruit products. In this study, the impact method was used for nondestructive measurement of kiwifruit maturity. The fruit was vertically dropped onto an impact plate, and an accelerometer was used to measure the response signal. Then, fruit firmness, soluble solid content (SSC), titratable acidity (TA), and sensory scores were measured to determine the kiwifruit maturity. In addition, different modeling methods were proposed for data analysis. The results showed that the optimized prediction results were obtained by the principal component analysis–back‐propagation neural network (PCA‐BPNN) method for both quantitative and qualitative analysis. The optimized correlation coefficient between prediction and actual values (rp) and root mean square error of prediction (RESEP) for firmness, SSC, TA, and sensory score were 0.881 (2.359N), 0.641 (1.511 Brix), 0.568 (0.023%), and 0.935 (0.693), respectively. The optimized discriminant accuracy for immature, mature, and overmature kiwifruits was 94.2% and 92.1% for calibration and validation, respectively. Such results indicated the feasibility of the proposed impact method for kiwifruit maturity evaluation.

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Non-destructive method to predict Barhi dates quality at different stages of maturity utilising near-infrared (NIR) spectroscopy

Cited by 28 publications

References 36 publications

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

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

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

Nondestructive measurement of kiwifruit firmness, soluble solid content (SSC), titratable acidity (TA), and sensory quality by vibration spectrum

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