Detection of internal quality in kiwi with time-domain diffuse reflectance spectroscopy

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 (2004). Detection of internal quality in kiwi with time-domain diffuse reflectance spectroscopy. "Applied Engineering in Agriculture", v. 20 (n. 2); pp. 223-230. ISSN 0883-8542.

Description

Title: Detection of internal quality in kiwi with time-domain diffuse reflectance spectroscopy
Author/s:
  • Valero Ubierna, Constantino
  • Ruiz-Altisent, Margarita
  • Cubeddu, Rinaldo
  • Pifferi, Antonio
  • Taroni, Paola
  • Torricelli, Alessandro
  • Valentini, Gianluca
  • Johnson, David
  • Dover, Colin
Item Type: Article
Título de Revista/Publicación: Applied Engineering in Agriculture
Date: 2004
ISSN: 0883-8542
Volume: 20
Subjects:
Freetext Keywords: Optical properties, Time-domain diffuse reflectance spectroscopy (TRS), Laser, Firmness, Sugar, Acidity, Models.
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 diffuse reflectance spectroscopy (TRS), a medical sensing technique, was used to evaluate internal kiwi fruit quality. The application of this pulsed laser spectroscopic technique was studied as a new, possible non-destructive, method to detect optically different quality parameters: firmness, sugar content, and acidity. The main difference with other spectroscopic techniques is that TRS estimates separately and at the same time absorbed light and scattering inside the sample, at each wavelength, allowing simultaneous estimations of firmness and chemical contents. Standard tests (flesh puncture, compression with ball, .Brix, total acidity, skin color) have been used as references to build estimative models, using a multivariate statistical approach. Classification functions of the fruits into three groups achieved a performance of 75% correctly classified fruits for firmness, 60% for sugar content, and 97% for acidity. Results demonstrate good potential for this technique to be used in the development of new sensors for non-destructive quality assessment.

More information

Item ID: 6235
DC Identifier: http://oa.upm.es/6235/
OAI Identifier: oai:oa.upm.es:6235
Official URL: http://asae.frymulti.com/abstract.asp?aid=15879&t=2
Deposited by: Memoria Investigacion
Deposited on: 02 Mar 2011 09:32
Last Modified: 20 Apr 2016 15:33
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