PLS, iPLS, GA-PLS models for soluble solids content, pH and acidity determination in intact dovyalis fruit using near-infrared spectroscopy

Journal of the Science of Food and Agriculture
Mateus Wd de AssisGustavo H de Almeida Teixeira

Abstract

Dovyalis species Dovyalis abyssinica Warb. and Dovyalis hebecarpa Warb. were introduced into Brazil, but the fruit quality of these species is not appropriate for fresh consumption due to their high titratable acidity (TA) and low soluble solids content (SSC). With the selection of new D. abyssinica clones with lower acidity and the hybridization of these two dovyalis species (D. abyssinica and D. hebecarpa) the fruit quality improved and the better physical-chemical characteristics make them more suitable for fresh consumption. The objective of this study was to develop partial least squares (PLS) models using near infrared spectroscopy (NIRS) for the determination of SSC, TA and pH in intact dovyalis hybrid fruit (D. abyssinica Warb. × D. hebecarpa Warb.). The best SSC prediction model was developed with PLS regression (root mean square error of prediction (RMSEP ) of 0.71 °Brix, prediction data set (RP2 ) of 0.74 and residual predictive deviation (RPD) of 2.82). Although interval PLS was tested, genetic algorithm PLS performed better for TA (RMSEP of 4.8 g kg-1 , RP2 of 0.40, and RPD of 1.67), and for pH (RMSEP of 0.03, RP2 of 0.90, and RPD of 6.67). NIRS can be used as a non-destructive method to determine quality parameter...Continue Reading

References

Jan 1, 1983·Critical Reviews in Food Science and Nutrition·A Polesello, R Giangiacomo
Jul 25, 2009·International Journal of Food Sciences and Nutrition·Juan Fernández-NovalesVirginia González-Caballero
Apr 29, 2014·Food Chemistry·Nathália Cristina Torres MarianiGustavo Henrique de Almeida Teixeira
Jul 6, 2014·Food Chemistry·Vivian Caetano BochiHelena Teixeira Godoy
Jul 28, 2015·Food Chemistry·Thayna R ViegasKássio M G Lima
Aug 26, 2015·Journal of Food Science·Vivian Caetano BochiHelena Teixeira Godoy

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