Spectroscopic profiling of soluble solids content and acidity of intact grape, lime, and star fruit

Purpose – Visible and near infrared spectroscopy have been applied widely in fruits quality assessment especially on the measurement of soluble solids content (SSC) measured in oBrix and acidity measured in pH. Spectroscopy technique has been applied on three botanically different categories of fruits, that is: imported Californian table grape, Mandarin lime and star fruit. The purpose is to examine the ability of spectroscopy technique to quantify internal quality parameters with very narrow variability due to the characteristics of the raw material analyzed. This work also presents comparative study on peak wavelengths that can best be used to calibrate SSC and pH of different types of fruits.Design/methodology/approach – The effective wavelengths chosen for calibration development are compared with those selected by other researchers in similar experiments. NIR wavelengths 910 nm (C−H band) and 950 nm (O−H band) are the most important wavelengths for the prediction of SSC for all examined fruits while ...

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