冷藏过程中樱桃果实脆度的近红外检测研究

Cherry brittleness near infrared detection in the process of brittle in cold storage

以沙蜜豆樱桃为材料,利用近红外光谱技术研究冷藏过程中樱桃果实脆度模型建立的相关问题。实验在全光谱（408.8-2492.8 nm）范围内,采用樱桃果实脆度作为评价指标,对校正模型的不同预处理进行讨论。研究发现,最优预处理是一阶微分下的改进偏最小二乘法（MPLS）结合散射处理（D only）。校正误差SEC为3.6144,校正相关性系数R2cv为0.9903,预测相对分析误差RPD为3.3。结果表明,近红外光谱技术对冷藏过程中樱桃果实脆度检测具有可行性。

Near infrared spectrum technology was used to establish relative issues on the process of the refrigerated cherry fruit brittle model by using sand cherry honey beans as material.The research was carried out to discuss the different pretreatments of calibration model by using pericarp brittleness as the evaluation index under the range from 408.8 nm to 2492.8 nm of full spectrum. The results showed that the best pretreatment was the combination of MPLS and D only.Datas were analyzed： the calibration error SEC = 3.6144,R2cv= 0.9903,RPD = 3.3.It is concluded that near infrared spectroscopy is feasible to measure pericarp brittleness in cherries during refrigeration.