近红外无损检测甜柿果实质地和品质

Nondestructive measurement of sweet persimmon texture quality based on NIR spectra

该研究的目的是建立近红外漫反射光谱检测甜柿的果实质地的数学模型，并评价其应用价值。本文采用果肉硬度、凝聚性、咀嚼性作为评价指标，在全光谱范围内（400～2500nm），分别采用不同的预处理方法建立定标模型，使用最优模型对50个未知样品进行预测。结果显示，果肉硬度的RMSEP为0．824，RP2为0．844，RPD为2．40；凝聚性的RMSEP为0．05，RP2为0．862，RPD为2．56；咀嚼性的RMSEP为0．443，RP2为0．837，RPD为2．37。本研究表明，近红外漫反射技术甜柿果实质地的快速无损检测具有可行性。

The aim of this study was to establish mathematical relationship between near infrared diffuse reflection spectroscopy and texture qualities of sweet persimmon,and to evaluate its application value. Flesh firmness, cohesiveness,chewiness were used in this paper as the evaluation index,in the spectral region between 400 -2500nm,different pretreatment was used to set up calibration model,then the optimal model was used to predict 50 unknown samples. The results showed that RMSEP of flesh firmness was 0.824, RP2 was 0.844, RPD was 2.40~RMSEP of cohesive was 0.05,Rp2 was 0.862, RPD was 2.56 RMSEP of chewiness was 0.443,Rp^2 was 0.837, RPD was 2.37. This study showed that nondestructive measurement of texture qualities of sweet persimmon using NIR spectroscopy technique was feasible.