Abstract

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.

© 1998 NIR Publications

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  1. W.A. Gould, , Quality Evaluation in Tomato Production, Processing and Quality Evaluation , 2nd Edn. p. 229 (1983).
  2. Y. Ootake, , in Near Infrared Spectroscopy: The Future Waves , Ed by A.M.C. Davies, and P. Williams, NIR Publications, Chichester, pp. 103–106 (1995).
  3. D.C. Saughter and D. Barrett, and S. Boersig, , J. Food Sci.  61(4), 695 (1996).
  4. T. Fujiwara, and T. Honjo, , Nippon Shokuhin Kagaku Kaishi.  43(7), 841 (1996).

1996 (2)

D.C. Saughter and D. Barrett, and S. Boersig, , J. Food Sci.  61(4), 695 (1996).

D.C. Saughter and D. Barrett, and S. Boersig, , J. Food Sci.  61(4), 695 (1996).

T. Fujiwara, and T. Honjo, , Nippon Shokuhin Kagaku Kaishi.  43(7), 841 (1996).

T. Fujiwara, and T. Honjo, , Nippon Shokuhin Kagaku Kaishi.  43(7), 841 (1996).

Barrett, D.

D.C. Saughter and D. Barrett, and S. Boersig, , J. Food Sci.  61(4), 695 (1996).

Boersig, S.

D.C. Saughter and D. Barrett, and S. Boersig, , J. Food Sci.  61(4), 695 (1996).

Fujiwara, T.

T. Fujiwara, and T. Honjo, , Nippon Shokuhin Kagaku Kaishi.  43(7), 841 (1996).

Gould, W.A.

W.A. Gould, , Quality Evaluation in Tomato Production, Processing and Quality Evaluation , 2nd Edn. p. 229 (1983).

Honjo, T.

T. Fujiwara, and T. Honjo, , Nippon Shokuhin Kagaku Kaishi.  43(7), 841 (1996).

Ootake, Y.

Y. Ootake, , in Near Infrared Spectroscopy: The Future Waves , Ed by A.M.C. Davies, and P. Williams, NIR Publications, Chichester, pp. 103–106 (1995).

Saughter, D.C.

D.C. Saughter and D. Barrett, and S. Boersig, , J. Food Sci.  61(4), 695 (1996).

J. Food Sci. (1)

D.C. Saughter and D. Barrett, and S. Boersig, , J. Food Sci.  61(4), 695 (1996).

Nippon Shokuhin Kagaku Kaishi. (1)

T. Fujiwara, and T. Honjo, , Nippon Shokuhin Kagaku Kaishi.  43(7), 841 (1996).

Other (2)

W.A. Gould, , Quality Evaluation in Tomato Production, Processing and Quality Evaluation , 2nd Edn. p. 229 (1983).

Y. Ootake, , in Near Infrared Spectroscopy: The Future Waves , Ed by A.M.C. Davies, and P. Williams, NIR Publications, Chichester, pp. 103–106 (1995).

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