Near Infrared Analysis of Soluble Solids in Intact Cantaloupe
Near Infrared Analysis of Soluble Solids in Intact Cantaloupe
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完整哈密瓜中可溶性固体的近红外分析
DOI：
10.1111/j.1365-2621.1989.tb03090.x
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发表时间：
1989
期刊：
影响因子：
--
通讯作者：
R. Leffler
中科院分区：
文献类型：
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作者：
G. Dull;G. Birth;D. Smittle;R. Leffler
可溶性固形物百分比（SS）被用作哈密瓜的质量参数。本文提出了一种非破坏性的方法来测定辣椒中的SS。萨蒂科哈密瓜。用近红外分光光度法在800 ~ 1000 nm波长范围内分析与肉相互作用的辐射。该方法的可行性，建立了使用组织切片，然后将该方法扩展到完整的水果。该方法使用从光谱数据计算的参数，即在2个不同波长下确定的二阶导数，并将它们的比率与SS相关联。使用组织切片，相关系数（r）为-0.97，校准标准误差为0.56。完整果实的相应值分别为-0.60和1.67。
Percent soluble solids (SS) is used as a quality parameter in cantaloupe melons. A nondestructive method is presented for the determination of SS in cv. Saticoy cantaloupe melons. Near infrared spectrophotometry in the wavelength region of 800 to 1000 nm was used to analyse radiation which had interacted with flesh. The feasibility of the method was established using tissue slices, and the method was then extended to intact fruits. The method uses calculated parameters from the spectral data, namely second derivatives determined at 2 distinct wavelengths, and correlates their ratio with SS. Using tissue slices the correlation coefficient (r) was -0.97 with a standard error of calibration of 0.56. The corresponding values for intact fruits were -0.60 and 1.67, respectively.