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NIR Spectroscopy for Quality Evaluation of Fruits and Vegetables
Author(s)
Date Issued
January 1, 2018
Type
Conference Paper
Abstract
Near infrared (NIR) spectroscopy is a rapid method for evaluation of the chemical and physical properties with very little sample preparation. NIR spectroscopy is widely used in the agricultural product and food. Researchers have attempted to use NIR spectroscopy for evaluating the quality of fruits and vegetables. The quality of fruits and vegetables such as, for total soluble solids content (sweetness indicator), acidity (sourness indicator), dry matter (in some case it is maturity indicator), moisture content (indicator for juiciness), lycopene content (such as in case of watermelon and tomato) and texture properties e.g. firmness and toughness are successfully evaluated by NIR spectroscopy.
Citation
Materials Today Proceedings, 5(10), 22481-22486, 2018