Testing of a local approach for the prediction of quality parameters in intact nectarines using a portable NIRS instrument

Sánchez, María‐Teresa; Haba, María-José De la; Guerrero, J. E.; Garrido‐Varo, Ana; Pérez‐Marín, Dolores

doi:10.1016/j.postharvbio.2010.12.006

Cited by 54 publications

(31 citation statements)

References 17 publications

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“…[34][35][36] The potential of this technique has been highlighted for assessing the internal quality of fruits nondestructively in the field under different weather conditions, 37 55,60,62 External quality parameters were also investigated, with special attention given to color; 40,44,48,49,62,67 weight, 44,62 and size. 54,62 Among the physical parameters considered, firmness was the most common, 42,44,[47][48][49]52,54,56,62,67 with some attention also paid to juice content and juice weight, 62 pericarp thickness, 58,62 and maximum penetration force. 62 In addition, Beghi et al 52 and Guidetti et al 34 explored some nutraceutical parameters: total anthocyanin, total phenol, total flavonoid, nonanthocyanic flavonoid, carotenoid, chlorophyll, and ascorbic acid content.…”

Section: Applications In the Agro-food Industrymentioning

confidence: 99%

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A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

et al. 2013

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Industry has created the need for a cost-effective and nondestructive quality-control analysis system. This requirement has increased interest in near-infrared (NIR) spectroscopy, leading to the development and marketing of handheld devices that enable new applications that can be implemented in situ. Portable NIR spectrometers are powerful instruments offering several advantages for nondestructive, online, or in situ analysis: small size, low cost, robustness, simplicity of analysis, sample user interface, portability, and ergonomic design. Several studies of on-site NIR applications are presented: characterization of internal and external parameters of fruits and vegetables; conservation state and fat content of meat and fish; distinguishing among and quality evaluation of beverages and dairy products; protein content of cereals; evaluation of grape ripeness in vineyards; and soil analysis. Chemometrics is an essential part of NIR spectroscopy manipulation because wavelength-dependent scattering effects, instrumental noise, ambient effects, and other sources of variability may complicate the spectra. As a consequence, it is difficult to assign specific absorption bands to specific functional groups. To achieve useful and meaningful results, multivariate statistical techniques (essentially involving regression techniques coupled with spectral preprocessing) are therefore required to extract the information hidden in the spectra. This work reviews the evolution of the use of portable near-infrared spectrometers in the agro-food industry.

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Section: Applications In the Agro-food Industrymentioning

confidence: 99%

“…Consequently, some studies focused on finding the calibration models, testing and comparing several different preprocessing techniques, and optimizing regression methods. 50,54,58,71,72 Meat and Fish. Almost all the meat analyses in this sector were performed on slaughtered animals.…”

Section: Applications In the Agro-food Industrymentioning

confidence: 99%

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

et al. 2013

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“…The samples detected as outliers were not included in the calibration groups. Three different random sub‐divisions on calibration and validation data were performed, using a ratio 2:1 for calibration and validation, respectively …”

Section: Methodsmentioning

confidence: 99%

“…Many researchers are developing methods based on this technique to predict firmness values for different fruits (e.g. apples, nectarines, peaches, avocados). In the NIRS technique, a light beam strikes the fruit, penetrating a few millimetres.…”

Section: Introductionmentioning

confidence: 99%

Firmness prediction in Prunus persica ‘Calrico’ peaches by visible/short‐wave near infrared spectroscopy and acoustic measurements using optimised linear and non‐linear chemometric models

Lafuente¹,

Herrera

Pérez

et al. 2014

J Sci Food Agric

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“…Moreover, recent developments on the field of miniaturization brought portable and well applicable infrared spectroscopy as described e.g. by Perez-Marin or Sanchez (Peréz-Marín et al 2009;Sánchez et al 2011). The portable infrared spectroscopy can be obtained even as an accessory to a smartphone, as described by Friedrich (Friedrich et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy

et al. 2015

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Wine belongs to a family of products where the quality matters. Its quality can be in principle verified using diverse physicochemical approaches, including the determination of various chemical compounds generally accepted as chemical markers of product quality. Example of such applicable compounds is a family derived from phenols. Next to a more classical approach, infrared spectroscopy can play an important role in this game. Here we sought to develop an easy to use, ultra-fast and robust method based on FT-IR with some important advantages including lower sample and solvent consumptions. The tested and evaluated method was consequently applied in a monitoring of changes in a content of total phenolic compounds (TPC) and total antioxidant activity (TAA) during a process of wine-making. It was found out that total amount of phenolic compounds differs both for individual kind of wines, namely red, white and rose, at each processing stage of the production. The content of phenolic compounds of red and white wine increased while an opposite trend was observed in rose wine. TAA values of analysed wines showed difference between individual kind of wine and indicate the same trend like phenolic profile. Antioxidant activity values relate to changes of phenolic content during production process.

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Testing of a local approach for the prediction of quality parameters in intact nectarines using a portable NIRS instrument

Cited by 54 publications

References 17 publications

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

Firmness prediction in Prunus persica ‘Calrico’ peaches by visible/short‐wave near infrared spectroscopy and acoustic measurements using optimised linear and non‐linear chemometric models

Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy

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