Nondestructive measurement of kiwifruit firmness, soluble solid content (SSC), titratable acidity (TA), and sensory quality by vibration spectrum

Food Science & Nutrition
Wen ZhangZongmei Gao

Abstract

Maturity is a key attribute to evaluate the quality and acceptability of fruit products. In this study, the impact method was used for nondestructive measurement of kiwifruit maturity. The fruit was vertically dropped onto an impact plate, and an accelerometer was used to measure the response signal. Then, fruit firmness, soluble solid content (SSC), titratable acidity (TA), and sensory scores were measured to determine the kiwifruit maturity. In addition, different modeling methods were proposed for data analysis. The results showed that the optimized prediction results were obtained by the principal component analysis-back-propagation neural network (PCA-BPNN) method for both quantitative and qualitative analysis. The optimized correlation coefficient between prediction and actual values (rp) and root mean square error of prediction (RESEP) for firmness, SSC, TA, and sensory score were 0.881 (2.359N), 0.641 (1.511 Brix), 0.568 (0.023%), and 0.935 (0.693), respectively. The optimized discriminant accuracy for immature, mature, and overmature kiwifruits was 94.2% and 92.1% for calibration and validation, respectively. Such results indicated the feasibility of the proposed impact method for kiwifruit maturity evaluation.

References

Jan 28, 2010·Journal of the American Dietetic Association·Meropi D KontogianniMary Yannakoulia
Jul 14, 2011·Thorax·Baharudin IbrahimStephen J Fowler
Sep 1, 2003·Meat Science·G H GeesinkM A Gerritzen
Jun 15, 2017·Critical Reviews in Food Science and Nutrition·Wen ZhangShuangli Xiong

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Citations

Feb 16, 2021·Comprehensive Reviews in Food Science and Food Safety·Chengqiao DingWeihao Li
Aug 6, 2021·Critical Reviews in Food Science and Nutrition·Dachen WangDi Cui

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Software Mentioned

MATLAB
DFT600

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