Models for Internal Quality Fruit Sorting, Based on Time- Domain Laser Reflectance Spectroscopy (TDRS)

Valero Ubierna, Constantino and Ruiz-Altisent, Margarita and Cubeddu, Rinaldo and Pifferi, Antonio and Taroni, Paola and Torricelli, Alessandro and Valentini, Gianluca and Johnson, David and Dover, Colin (2001). Models for Internal Quality Fruit Sorting, Based on Time- Domain Laser Reflectance Spectroscopy (TDRS). Monografía (Working Paper). E.T.S.I. Agrónomos (UPM) [antigua denominación].

Description

Title: Models for Internal Quality Fruit Sorting, Based on Time- Domain Laser Reflectance Spectroscopy (TDRS)
Author/s:
  • Valero Ubierna, Constantino
  • Ruiz-Altisent, Margarita
  • Cubeddu, Rinaldo
  • Pifferi, Antonio
  • Taroni, Paola
  • Torricelli, Alessandro
  • Valentini, Gianluca
  • Johnson, David
  • Dover, Colin
Item Type: Monograph (Working Paper)
Date: 2001
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
UPM's Research Group: LPF-TAGRALIA
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Time domain laser reflectance spectroscopy (TDRS) was applied for the first time to evaluate internal fruit quality. This technique, known in medicine-related knowledge areas, has not been used before in agricultural or food research. It allows the simultaneous non-destructive measuring of two optical characteristics of the tissues: light scattering and absorption. Models to measure firmness, sugar & acid contents in kiwifruit, tomato, apple, peach, nectarine and other fruits were built using sequential statistical techniques: principal component analysis, multiple stepwise linear regression, clustering and discriminant analysis. Consistent correlations were established between the two parameters measured with TDRS, i.e. absorption & transport scattering coefficients, with chemical constituents (sugars and acids) and firmness, respectively. Classification models were built to sort fruits into three quality grades, according to their firmness, soluble solids and acidity.

More information

Item ID: 16350
DC Identifier: http://oa.upm.es/16350/
OAI Identifier: oai:oa.upm.es:16350
Deposited by: Servicio Biblioteca Universitaria
Deposited on: 10 Jul 2013 09:28
Last Modified: 21 Apr 2016 16:39
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