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Journal of Zhejiang University SCIENCE A 2004 Vol.5 No.6 P.651-655


Measurement of sugar content in Fuji apples by FT-NIR spectroscopy

Author(s):  LIU Yan-de, YING Yi-bin

Affiliation(s):  College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310029, China; more

Corresponding email(s):   ybying@zju.edu.cn

Key Words:  FT-NIR spectroscopy, Nondestructive measurement, Sugar content, Fuji apples, Partial least squares analysis

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LIU Yan-de, YING Yi-bin. Measurement of sugar content in Fuji apples by FT-NIR spectroscopy[J]. Journal of Zhejiang University Science A, 2004, 5(6): 651-655.

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%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2004.0651

T1 - Measurement of sugar content in Fuji apples by FT-NIR spectroscopy
A1 - LIU Yan-de
A1 - YING Yi-bin
J0 - Journal of Zhejiang University Science A
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SP - 651
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DOI - 10.1631/jzus.2004.0651

To evaluate the potential of FT-NIR spectroscopy and the influence of the distance between the light source/detection probe and the fruit for measuring the sugar content (SC) of fuji apples, diffuse reflectance spectra were measured in the spectral range from 12500 to 4000 cm-1 at 0 mm, 2 mm, 4 mm and 6 mm distances. Four calibration models at four distances were established between diffused reflectance spectra and sugar content by partial least squares (PLS) analysis. The correlation coefficients (R) of calibrations ranged from 0.982 to 0.997 with SEC values from 0.138 to 0.453 and the SECV values from 0.74 to 1.58. The best model of original spectra at 0 mm distance yielded high correlation determination of 0.918, a SEC of 0.092, and a SEP of 0.773. The results showed that different light/detection probe-fruit distances influence the apple reflective spectra and SC predictions.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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everett dort<evdort@yahoo.com>

2014-04-04 05:35:46

I am a retired accountant and suffer from diabetes. Us common folks measure our sugar comsumption in grams. I have no clue what your abstract stuff means. Could you please provide the sugar content in GRAMS. t/y

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