Non destructive identification of wolly peache using impact response near infrared spectroscopy

Ortiz Sánchez, Mª Coral; Barreiro Elorza, Pilar; Correa Hernando, Eva Cristina; Riquelme Ballesteros, F. y Ruiz-Altisent, Margarita (2001). Non destructive identification of wolly peache using impact response near infrared spectroscopy. "Journal of Agricultural Engineering Research", v. 78 (n. 3); pp. 281-289. ISSN 0021-8634. https://doi.org/10.1006/jaer.2000.0570.

Descripción

Título: Non destructive identification of wolly peache using impact response near infrared spectroscopy
Autor/es:
  • Ortiz Sánchez, Mª Coral
  • Barreiro Elorza, Pilar
  • Correa Hernando, Eva Cristina
  • Riquelme Ballesteros, F.
  • Ruiz-Altisent, Margarita
Tipo de Documento: Artículo
Título de Revista/Publicación: Journal of Agricultural Engineering Research
Fecha: Marzo 2001
Volumen: 78
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

A procedure which combines impact response and near-infrared sensing in a two-step classification method has been developed for identification of woolly peaches. Two hundred and seventy Maycrest peaches from three ripeness stages at harvest, stored during 0, 1, 2, 3 and 4 weeks at 1 and 5°C, were tested by non-destructive techniques (non-destructive impact and near-infrared spectroscopy) in order to assess woolliness (also known as mealiness in apples). Destructive mechanical tests (Magness–Taylor, confined compression and shear rupture) were used as a reference method to identify woolly fruits. Non-destructive impact data were processed by discriminant analysis to segregate into two texture categories (crispy–firm–hard and non-crispy–non-firm–soft). In the same way, discriminant analysis techniques were used to classify into three juicy categories (low juicy, medium juicy and high juicy), according to the near-infrared second derivative curve. Combining non-destructive impact and near-infrared spectroscopy, not crispy, not firm and soft fruit from the low juicy group were classified as woolly. The percentage of correctly classified fruits in both categories was 80%. The conditions about the experimental factors which enhance woolliness obtained from the destructive procedures were confirmed by the non-destructive procedure.

Más información

ID de Registro: 6147
Identificador DC: http://oa.upm.es/6147/
Identificador OAI: oai:oa.upm.es:6147
Identificador DOI: 10.1006/jaer.2000.0570
URL Oficial: http://www.sciencedirect.com/science/journal/00218634
Depositado por: Memoria Investigacion
Depositado el: 23 Feb 2011 12:42
Ultima Modificación: 20 Abr 2016 15:27
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