Selection Models for the Internal Quality of Fruit, based on Time Domain Laser Reflectance Spectroscopy

Valero Ubierna, Constantino; Ruiz-Altisent, Margarita; Cubeddu, Rinaldo; Pifferi, Antonio; Taroni, Paola; Torricelli, Alessandro; Valentini, Gianluca; Johnson, David y Dover, Colin (2004). Selection Models for the Internal Quality of Fruit, based on Time Domain Laser Reflectance Spectroscopy. "Biosystems Engineering", v. 88 (n. 3); pp. 313-323. ISSN 1537-5110. https://doi.org/10.1016/j.biosystemseng.2004.03.012.

Descripción

Título: Selection Models for the Internal Quality of Fruit, based on Time Domain Laser Reflectance Spectroscopy
Autor/es:
  • Valero Ubierna, Constantino
  • Ruiz-Altisent, Margarita
  • Cubeddu, Rinaldo
  • Pifferi, Antonio
  • Taroni, Paola
  • Torricelli, Alessandro
  • Valentini, Gianluca
  • Johnson, David
  • Dover, Colin
Tipo de Documento: Artículo
Título de Revista/Publicación: Biosystems Engineering
Fecha: Julio 2004
Volumen: 88
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

Time domain laser reflectance spectroscopy (TRS) 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 measurement of two optical characteristics of the sample: light scattering inside the tissues and light absorption. Models to estimate non-destructively firmness, soluble solids and acid contents in tomato, apple, peach and nectarine were developed 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 TRS, i.e. absorption and transport scattering coefficients, with chemical constituents (soluble solids and acids) and firmness, respectively. Classification models were created to sort fruits into three quality grades (‘low’, ‘medium’ and ‘high’), according to their firmness, soluble solids and acidity.

Más información

ID de Registro: 6238
Identificador DC: http://oa.upm.es/6238/
Identificador OAI: oai:oa.upm.es:6238
Identificador DOI: 10.1016/j.biosystemseng.2004.03.012
URL Oficial: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WXV-4CF5C53-1&_user=885385&_coverDate=07/31/2004&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1661554321&_rerunOrigin=google&_acct=C000047350&_version=1&
Depositado por: Memoria Investigacion
Depositado el: 02 Mar 2011 09:52
Ultima Modificación: 20 Abr 2016 15:33
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