Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
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Quality Prediction of Kiwifruit Based on Near Infrared Spectroscopy

  • Lee, Jin Su (National Agricultural Research Center for Climate Change, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Kim, Seong-Cheol (National Agricultural Research Center for Climate Change, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Seong, Ki Cheol (National Agricultural Research Center for Climate Change, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Kim, Chun-Hwan (National Agricultural Research Center for Climate Change, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Um, Yeong Cheol (Vegetable Research Division, National Institute of Horticultural & Herbal Science) ;
  • Lee, Seung-Koo (Department of Plant Science, Seoul National University)
  • Received : 2012.07.25
  • Accepted : 2012.08.23
  • Published : 2012.12.31
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Abstract

To establish the standard of ripe kiwifruit sorting, near infrared (NIR) spectroscopy was performed on kiwifruit sampled from three farms. Destructive measurements of flesh firmness, soluble solids content (SSC), and acidity were performed and compared to measurement using NIR reflectance spectrums from 408 to 2,492 nm. NIR predictions of those quality factors were calculated using the modified partial least square regression method. Flesh firmness was predicted with a standard error of prediction (SEP) of 3.32 N and with a correlation coefficient ($R^2$) of 0.88. SSC was predicted with SEP of $0.49^{\circ}Brix$ and with $R^2$ of 0.98. Acidity was predicted with SEP of 0.28% and with $R^2$ of 0.91. Kiwifruit ripened at $20^{\circ}C$ for 15 days showed uneven qualities with normal distribution. Considering the SEP of each parameter, kiwifruit after ripening treatment could be non-destructively predicted their qualities and sorted by flesh firmness or soluble solids content through NIR prediction.

Keywords

References

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