Vis/NIR spectroscopy technique for determination quality attributes of tomato fruit

In this research, the potencial of using the Visible/Near Infrared Spectroscopy (Vis/NIRS) was investigated for measuring the quality attributes of Tomato 'Heatwave' (Lycopersicum esculentum), and the relationship is established between nondestructive Vis/NIR spectral measurements and the major physiological properties of tomto. The properties include fruit firmness, soluble solids content (SSC) and acidity (pH). Intact tomato fruit were measured by reflectance Vis/NIR in 350- 2500 nm range. The data set as the logarithms of the reflectance reciprocal (absorbance (log1/R)) was analyzed in order to build the best calibration model for each characteristic, using some spectral pretreatments and multivariate calibration techniques such as principal component regression (PCR) and partial least square regression (PLS). The models for the SSC (r= 0.90), standard error of prediction (SEP)= 0.19 °Brix with three factors; pH (r= 0.83), standard error of prediction (SEP)= 0.09°Brix with factors, compression force r= 0.81), standard error of prediction (SEP) =16.017°Brix N with six factors, and puncture force (r= 0.83), standard error of prediction (SEP) = 1.18°Brix N with three factors, shown the good to excellent prediction performance. The Vis/NIR spectroscopy technique had significantly greater accuracy for determining the SSC. It was concluded that the Vis/NIRS measurement technique seems reliable to assess the quality attributes of tomato nondestructively.