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Application of visible/near-infrared reflectance spectroscopy for predicting internal and external quality in pepper.(Report)

Toledo-Martin, Eva Maria ; Garcia-Garcia, Maria Carmen ; Font, Rafael ; Moreno-Rojas, Jose Manuel ; Gomez, Pedro ; Salinas-Navarro, Maria ; Del Rio-Celestino, Mercedes

Journal of the Science of Food and Agriculture, 2016, Vol.96(9), p.3114(12) [Periódico revisado por pares]

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  • Título:
    Application of visible/near-infrared reflectance spectroscopy for predicting internal and external quality in pepper.(Report)
  • Autor: Toledo-Martin, Eva Maria ; Garcia-Garcia, Maria Carmen ; Font, Rafael ; Moreno-Rojas, Jose Manuel ; Gomez, Pedro ; Salinas-Navarro, Maria ; Del Rio-Celestino, Mercedes
  • Assuntos: Malic Acid ; Chlorophyll ; Spectroscopy ; Carotenoids
  • É parte de: Journal of the Science of Food and Agriculture, 2016, Vol.96(9), p.3114(12)
  • Descrição: Byline: Eva Maria Toledo-Martin, Maria Carmen Garcia-Garcia, Rafael Font, Jose Manuel Moreno-Rojas, Pedro Gomez, Maria Salinas-Navarro, Mercedes Del Rio-Celestino Keywords: NIRS; Capsicum; physicochemical quality; nutritional quality Abstract BACKGROUND The characterization of internal ([degrees]Brix, pH, malic acid, total phenolic compounds, ascorbic acid and total carotenoid content) and external (color, firmness and pericarp wall thickness) pepper quality is necessary to better understand its possible applications and increase consumer awareness of its benefits. The main aim of this work was to examine the feasibility of using visible/near-infrared reflectance spectroscopy (VIS-NIRS) to predict quality parameters in different pepper types. Commercially available spectrophotometers were evaluated for this purpose: a Polychromix Phazir spectrometer for intact raw pepper, and a scanning monochromator for freeze-dried pepper. RESULTS The RPD values (ratio of the standard deviation of the reference data to the standard error of prediction) obtained from the external validation exceeded a value of 3 for chlorophyll a and total carotenoid content; values ranging between 2.5RPD<3 for total phenolic compounds; between 1.5RPD <2.5 for [degrees]Brix, pH, color parameters a* and h* and chlorophyll b; and RPD values below 1.5 for fruit firmness, pericarp wall thickness, color parameters C*, b* and L*, vitamin C and malic acid content. CONCLUSION The present work has led to the development of multi-type calibrations for pepper quality parameters in intact and freeze-dried peppers. The majority of NIRS equations obtained were suitable for screening purposes in pepper breeding programs. Components such as pigments (xanthophyll, carotenes and chlorophyll), glucides, lipids, cellulose and water were used by modified partial least-squares regression for modeling the predicting equations. [c] 2015 Society of Chemical Industry
  • Idioma: Inglês

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