“…By hyperspectral data analysis, the external and internal characteristics of the samples can be predicted. Previous studies have convincingly demonstrated that HSI technology possesses the potential for assessing capsaicin concentrations and water content in chili peppers (Jiang et al, 2018), anthocyanin content in sweet potato , protein content in wheat kernels (Caporaso, Whitworth, & Fisk, 2018), sugar content in dangshang pear , decayed honey peaches , firmness and sweetness of tomatoes (Rahman, Park, Bae, & Cho, 2018), moisture content of cooked beef (Yang et al, 2017), total pigments of red meats (Xiong et al, 2015), and so on. However, the research on determining total phenolic content in Flos Lonicerae by using HSI technology is scarce.…”