Visible/near infrared spectrometric technique for nondestructive assessment of tomato 'Heatwave' (Lycopersicum esculentum) quality characteristics

Journal of Food Engineering

Volumn 81, Issue 4, 2007, Pages 672-678

  Shao, Yongni ^a   He, Yong ^a   Gómez, Antihus H ^b   Pereir, Annia G ^b   Qiu, Zhengjun ^a   Zhang, Yun ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b Agricultural Mechanization Department   (Cuba)

Author keywords

Acidity; Firmness; Nondestructive technique; Sugar content; Tomato; Visible NIR spectroscopy

Indexed keywords

INFRARED SPECTROPHOTOMETERS; NONDESTRUCTIVE EXAMINATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY ASSURANCE; REGRESSION ANALYSIS;

PARTIAL LEAST SQUARE REGRESSION (PLS); PRINCIPAL COMPONENT REGRESSION (PCR); SUGAR CONTENT;

FRUITS;

FRUITS; INFRARED SPECTROSCOPY; QUALITY CONTROL; REGRESSION ANALYSIS; TOMATOES;

LYCOPERSICON ESCULENTUM;

EID: 33947146123     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.12.026     Document Type: Article

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