Multivariate approach to the measurement of tomato maturity and gustatory attributes and their rapid assessment by Vis-NIR Spectroscopy
Multivariate approach to the measurement of tomato maturity and gustatory attributes and their rapid assessment by Vis-NIR Spectroscopy
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DOI：
10.1021/jf072182n
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发表时间：
2008-03-12
影响因子：
6.1
通讯作者：
Vernon, Marcia
中科院分区：
文献类型：
--
作者：
Clement, Alain;Dorais, Martine;Vernon, Marcia
确定质量和成熟度的标准方法既耗时又费力，通常在特定时间衡量单个标准，而不考虑质量参数之间的关系。为了提出一种描述多维品质变量的快速、无损的分析方法，对北美零售市场上的成熟青番茄到过熟番茄进行了实验。采用因子分析方法进行结果分析。考虑了四个因素，占总方差的81%。第一个是番茄成熟期(JMS)，与颜色、番茄红素含量、硬度、可滴定酸度(TA)、pH和可溶性固形物(SS)有关。VIS-NIR光谱无损快速评估可预测TMS(r(2)=0.93)。因素2和因素3都与口味有关，应该同时考虑。因子2称为味觉指数，与电导率(EC)、SS、TA和pH有关。由SS定义的因子3可以用折射仪直接测量。研究提出了四种口味：最理想的一种口味在可溶性固形物(糖利度4.5度以上)和味觉指数(0度以上)方面排名都很高。味觉指数不能用Vis-NIR光谱测量(r(2)=0.17)，但可以用EC用一个简单的公式来估算。因此，建议的味觉指数高低之间的界限对应于5.4ms/cm的EC。因子4，品种，主要区分粉红番茄类型和田间种植的样品与其他品种。
Standard methods for determining quality and maturity are time- and labor-consuming and generally measure individual criteria at a specific time, without considering relationships among quality parameters. To propose a rapid and nondestructive analysis method describing multidimensional quality variables, an experiment was undertaken with mature green to overripe tomato fruits found on the North American retail markets. Factor analysis was used to analyze results. Four factors were considered, representing 81 % of total variance. The first one, tomato maturity stage JMS), is related to color, lycopene content, firmness, titratable acidity (TA), pH, and soluble solids (SS). Nondestructive rapid assessment by vis-NIR spectroscopy can predict TMS (r(2) = 0.93). Factors 2 and 3 are both related to taste and should be considered simultaneously. Factor 2, called the gustatory index, is linked to electrical conductivity (EC), SS, TA, and pH. Factor 3, defined by SS, can be directly measured by a refractometer. Four categories of taste are proposed; the most desirable one ranks high both in soluble solids (above 4.5 degrees Brix) and in gustatory index (above 0). It was not possible to measure the gustatory index by vis-NIR spectroscopy (r(2) = 0.17), but it can be estimated by EC, using a simple formula. The proposed limit between high and low gustatory index then corresponds to an EC of 5.4 mS/cm. Factor 4, variety, mostly discriminates the pink tomato type and field-grown samples from other varieties.