Determination of sugar content in intact peaches by near infrared spectroscopy with fiber optics in interactance mode
To develop a nondestructive sugar analyzer for intact peaches, the potential of the near infrared (NIR) method with fiber optics in interactance mode was evaluated. In 'Shimizu Hakuto', a white peach cultivar, there were clear differences among the NIR second derivative spectra of high, me...
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| Veröffentlicht in: | Engei Gakkai zasshi 1992, Vol.61(2), pp.445-451 |
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| container_title | Engei Gakkai zasshi |
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| creator | Kawano, S. (National Food Research Inst., Tsukuba, Ibaraki (Japan)) Watanabe, H Iwamoto, M |
| description | To develop a nondestructive sugar analyzer for intact peaches, the potential of the near infrared (NIR) method with fiber optics in interactance mode was evaluated. In 'Shimizu Hakuto', a white peach cultivar, there were clear differences among the NIR second derivative spectra of high, medium, and low Brix values in the wavelength region around 906 nm. This wavelength was assigned to sucrose and selected as first calibration wavelength. The highest multiple correlation coefficient of 0.97 was obtained in the linear regression equation that included four optical terms of d2log(1/R) at 906, 878, 870 and 889 nm, while a standard error of calibration (SEC) was 0.48°Brix. A bias-corrected standard error of prediction (SEP) was 0.50°Brix with a bias of 0.01°Brix, suggesting that the MR method is sufficiently accurate to determine sugar content in intact peaches to be practical. |
| doi_str_mv | 10.2503/jjshs.61.445 |
| format | Article |
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The highest multiple correlation coefficient of 0.97 was obtained in the linear regression equation that included four optical terms of d2log(1/R) at 906, 878, 870 and 889 nm, while a standard error of calibration (SEC) was 0.48°Brix. A bias-corrected standard error of prediction (SEP) was 0.50°Brix with a bias of 0.01°Brix, suggesting that the MR method is sufficiently accurate to determine sugar content in intact peaches to be practical.</description><subject>Agronomy. Soil science and plant productions</subject><subject>ANALYTICAL METHODS</subject><subject>AROMA</subject><subject>Biological and medical sciences</subject><subject>DURAZNO</subject><subject>Economic plant physiology</subject><subject>ESPECTROSCOPIA INFRARROJA</subject><subject>FIBRAS</subject><subject>FIBRE</subject><subject>FIBRES</subject><subject>FLAVEUR</subject><subject>FLAVOUR</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Generalities and techniques</subject><subject>INFRARED SPECTROPHOTOMETRY</subject><subject>OPTICAL PROPERTIES</subject><subject>PEACHES</subject><subject>PECHE (FRUIT)</subject><subject>PROPIEDADES OPTICAS</subject><subject>PROPRIETE OPTIQUE</subject><subject>SPECTROSCOPIE INFRAROUGE</subject><subject>TECHNIQUE ANALYTIQUE</subject><subject>TECNICAS ANALITICAS</subject><issn>0013-7626</issn><issn>1880-358X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNo9kT1v2zAQhomiBeom3Tp14pCxcvgh0dIYpG6TwEA6JEA34Xg5WjRsSiAZBP73ZSrDAEEO9_A5vkfGvkmxVI3Q17tdGtLSyGVdNx_YQratqHTT_v3IFkJIXa2MMp_Zl5R2QtTKrMyCvf6kTPHgA2Q_Bj46nl63EDmOIVPI3IeyMmDmEwEOlLg98kCF8MFFiPTC00SY45hwnI78zeeBO28p8nHKHtPJQLE4ICDxw_hCl-yTg32ir6fzgj3_Wj_d3lWbx9_3tzebCrXUubKtViupW6tKCuVUDZ0ksg011rWqVgArK9sOpLXKWVejQeykRSFQkJZKX7AfsxfL-1Ik10_RHyAeeyn695H1_0fWG9mXkRX8asYnSAj7ki-gT-c7piCdkgVbz9guZdjSuQ6xBN7T7JSdat69at6K_lzHAWJPoXi-zx4HYw_bWFo9_Onq8lWm0f8AmAeQfg</recordid><startdate>19920901</startdate><enddate>19920901</enddate><creator>Kawano, S. 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Soil science and plant productions</topic><topic>ANALYTICAL METHODS</topic><topic>AROMA</topic><topic>Biological and medical sciences</topic><topic>DURAZNO</topic><topic>Economic plant physiology</topic><topic>ESPECTROSCOPIA INFRARROJA</topic><topic>FIBRAS</topic><topic>FIBRE</topic><topic>FIBRES</topic><topic>FLAVEUR</topic><topic>FLAVOUR</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Generalities and techniques</topic><topic>INFRARED SPECTROPHOTOMETRY</topic><topic>OPTICAL PROPERTIES</topic><topic>PEACHES</topic><topic>PECHE (FRUIT)</topic><topic>PROPIEDADES OPTICAS</topic><topic>PROPRIETE OPTIQUE</topic><topic>SPECTROSCOPIE INFRAROUGE</topic><topic>TECHNIQUE ANALYTIQUE</topic><topic>TECNICAS ANALITICAS</topic><toplevel>online_resources</toplevel><creatorcontrib>Kawano, S. (National Food Research Inst., Tsukuba, Ibaraki (Japan))</creatorcontrib><creatorcontrib>Watanabe, H</creatorcontrib><creatorcontrib>Iwamoto, M</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Engei Gakkai zasshi</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kawano, S. (National Food Research Inst., Tsukuba, Ibaraki (Japan))</au><au>Watanabe, H</au><au>Iwamoto, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of sugar content in intact peaches by near infrared spectroscopy with fiber optics in interactance mode</atitle><jtitle>Engei Gakkai zasshi</jtitle><addtitle>J. Japan. Soc. Hort. Sci.</addtitle><date>1992-09-01</date><risdate>1992</risdate><volume>61</volume><issue>2</issue><spage>445</spage><epage>451</epage><pages>445-451</pages><issn>0013-7626</issn><eissn>1880-358X</eissn><abstract>To develop a nondestructive sugar analyzer for intact peaches, the potential of the near infrared (NIR) method with fiber optics in interactance mode was evaluated. In 'Shimizu Hakuto', a white peach cultivar, there were clear differences among the NIR second derivative spectra of high, medium, and low Brix values in the wavelength region around 906 nm. This wavelength was assigned to sucrose and selected as first calibration wavelength. The highest multiple correlation coefficient of 0.97 was obtained in the linear regression equation that included four optical terms of d2log(1/R) at 906, 878, 870 and 889 nm, while a standard error of calibration (SEC) was 0.48°Brix. A bias-corrected standard error of prediction (SEP) was 0.50°Brix with a bias of 0.01°Brix, suggesting that the MR method is sufficiently accurate to determine sugar content in intact peaches to be practical.</abstract><cop>Tokyo</cop><pub>THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE</pub><doi>10.2503/jjshs.61.445</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of the Japanese Society for Horticultural Science, 1992, Vol.61(2), pp.445-451 |
| issn | 0013-7626 1880-358X |
| language | eng |
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| source | EZB Electronic Journals Library |
| subjects | Agronomy. Soil science and plant productions ANALYTICAL METHODS AROMA Biological and medical sciences DURAZNO Economic plant physiology ESPECTROSCOPIA INFRARROJA FIBRAS FIBRE FIBRES FLAVEUR FLAVOUR Fundamental and applied biological sciences. Psychology Generalities and techniques INFRARED SPECTROPHOTOMETRY OPTICAL PROPERTIES PEACHES PECHE (FRUIT) PROPIEDADES OPTICAS PROPRIETE OPTIQUE SPECTROSCOPIE INFRAROUGE TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS |
| title | Determination of sugar content in intact peaches by near infrared spectroscopy with fiber optics in interactance mode |
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