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Author: search.filters.author.Kojima, TakayukiSubject: search.filters.subject.Near infrared spectroscopy

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    Nondestructive estimation of maturity and textural properties on tomato 'Momotaro' by near infrared spectroscopy
    (2012-10-01)
    Sirisomboon, Panmanas
    ;
    Tanaka, Munehiro
    ;
    Kojima, Takayuki
    ;
    Williams, Phil
    Near infrared spectroscopy offers the possibility to classify and predict the internal quality of fruits and vegetables. The objective of this study was to evaluate the ability of near infrared spectroscopy to classify the maturity level and to predict textural properties of tomatoes variety "Momotaro". Principal component analysis (PCA) and Soft independent modeling of class analogy (SIMCA) were used to distinguish among different maturities (mature green, pink and red). Partial least squares (PLS) regression was used to estimate textural properties, alcohol insoluble solids and soluble solids content of the tomatoes. The PCA calibration model with mean normalization pretreatment spectra of mature green tomatoes, gave the highest distinguishability (96.85%). It could classify 100.00% of red and pink tomatoes. The SIMCA model could not give better accuracy in maturity classification than individual PCA models. Among the textural parameters measured, the bioyield force from the puncture test with the near infrared (NIR) spectra (between 1100 and 1800 nm) pretreated by multiplicative scatter correction (MSC) had the highest correlation coefficient between NIR predicted and reference values (r = 0.95) and lowest standard error of prediction (SEP = 0.35 N) and bias of 0.19 N. The ratio of standard deviation of reference data of prediction set to standard error of prediction (RPD) was 2.71. In the case of Momotaro tomato, NIR spectroscopy by using PLS regression could not predict alcohol insoluble solids in fresh weight accurately but could predict soluble solids content well with r of 0.80, SEP of 0.210 %Brix and bias of 0.022 %Brix. © 2012 Elsevier Ltd. All rights reserved.
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    Evaluation of pectin constituents of Japanese pear by near infrared spectroscopy
    (2007-01-01)
    Sirisomboon, Panmanas
    ;
    Tanaka, Munehiro
    ;
    Fujita, Shuji
    ;
    Kojima, Takayuki
    Japanese pears (Pyrus serotina Rehder var. culta 'Housui') collected in 1997 and 1998 were measured for their pectin constituents including alcohol insoluble solids, water soluble pectin, oxalate soluble pectin, non-soluble pectin and total pectin. Near infrared (NIR) spectra (1100-2500 nm) were measured within the range of at 2 nm intervals. The NIR spectra of intact Japanese pear were measured by fiber optics in interactance mode and the spectra of juice were measured by diffuse trans-reflectance. The spectral data used were raw spectra and their second derivative. By using multiple linear regression, calibration equations developed from the intact fruit spectra and juice spectra, the alcohol insoluble solids in the fresh weight (AIS in the FW) and the oxalate soluble pectin content in the alcohol insoluble solids (OSP in the AIS) were accurately predicted (For intact fruit spectra: R = 0.93, SEP = 0.62 for AIS in the FW, and R = 0.95, SEP = 8.48 for OSP in the AIS; For juice spectra: R = 0.93, SEP = 0.63 for AIS in the FW and R = 0.91, SEP = 7.93 for OSP in the FW). In addition, the equations from the juice spectra could be used to predict the water soluble pectin in the alcohol insoluble solids (WSP in the AIS), and the total pectin in the alcohol insoluble solids (TP in the AIS) (R = 0.91, SEP = 1.41 for WSP in the AIS and R = 0.94, SEP = 11.52 for TP in the AIS). The NIR models developed with the data collected in 1998 were not able to predict the 1997 data. This study showed that near infrared spectroscopy has potential to measure the pectin constituents of the Japanese pear. © 2005 Elsevier Ltd. All rights reserved.