Near infrared (NIR) spectroscopy was used in the quality assessment of tomato. The experimental results demonstrated that acceptable prediction of quality index, including total soluble solid, titratable acidity and colour (-a/b value) could be achieved. The advantages of using NIR spectroscopy include rapid analysis, simplified sample preparation, non-destructive measurement and lack of chemical pollution. This has suggested that NIR spectroscopy can serve as a useful tool for mass screening in breeding programmes and also for quality control in the processing industry.
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