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

Ortiz Sánchez, Mª Coral and Barreiro Elorza, Pilar and Correa Hernando, Eva Cristina and Riquelme Ballesteros, F. and 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.

Description

Title: Non destructive identification of wolly peache using impact response near infrared spectroscopy
Author/s:
  • Ortiz Sánchez, Mª Coral
  • Barreiro Elorza, Pilar
  • Correa Hernando, Eva Cristina
  • Riquelme Ballesteros, F.
  • Ruiz-Altisent, Margarita
Item Type: Article
Título de Revista/Publicación: Journal of Agricultural Engineering Research
Date: March 2001
ISSN: 0021-8634
Volume: 78
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

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.

More information

Item ID: 6147
DC Identifier: http://oa.upm.es/6147/
OAI Identifier: oai:oa.upm.es:6147
DOI: 10.1006/jaer.2000.0570
Official URL: http://www.sciencedirect.com/science/journal/00218634
Deposited by: Memoria Investigacion
Deposited on: 23 Feb 2011 12:42
Last Modified: 20 Apr 2016 15:27
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