Evaluating the practicability of commercial food-scanners for non-destructive quality assessment of tomato fruit
DOI:
https://doi.org/10.5073/JABFQ.2020.093.025Abstract
The assessment of tomato fruit quality depends on a variety of extrinsic and intrinsic quality parameters such as color, firmness and sugar content. Conventional measurement methods of these quality parameters are time consuming, require various measurement de-vices, and in case of intrinsic quality, involve destructive measurements. Latest research focused on the non-destructive determination of these parameters by using spectroscopic measurements. The goal of this study was to evaluate the capability of three commercially available portable and miniaturized VIS /NIR spectrometers, so called food-scanners, in predicting various tomato quality attributes in a non-destructive way. Additionally, this study evaluated the software provided by manufacturers for building of prediction models by comparing the results derived from those software tools to state-of-the-art software for multivariate analysis. Evaluation of food-scanner spectra resulted in prediction models of high accuracy (r² > 0.90) for tomato fruit firmness, dry matter, total soluble solids and color values L*, a* and h°. Prediction models computed with manufacturer’s soft-ware showed similar accuracy to those derived from state-of-the-art evaluation software. Results of this study illustrate the great potential of commercial food-scanners for non-destructive quality measurement. Further important features of food-scanners with respect to the application along the fresh produce supply chain are addressed.
Downloads
Published
Issue
Section
License
From Volume 92 (2019) on, the content of the journal is licensed under the Creative Commons Attribution 4.0 License. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes are labelled.
The copyright of the published work remains with the authors. If you want to use published content beyond what the CC-BY license permits, please contact the corresponding author, whose contact information can be found on the last page of the respective article. In case you want to reproduce content from older issues (before CC BY applied), please contact the corresponding author to ask for permission.