Rapid Assessment of Quality Parameters in Processing Tomatoes Using Hand-Held and Benchtop Infrared Spectrometers and Multivariate Analysis
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- 作者：Elizabeth D. Wilkerson ; Gordon E. Anthon ; Diane M. Barrett ; Glynda Fe G. Sayajon ; Alejandra M. Santos ; Luis E. Rodriguez-Saona
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：March 6, 2013
- 年：2013
- 卷：61
- 期：9
- 页码：2088-2095
- 全文大小：364K
- 年卷期：v.61,no.9(March 6, 2013)
- ISSN：1520-5118
文摘
Two portable infrared sensors were evaluated for the rapid determination of quality parameters in processing tomatoes. A total of 370 hot-break juices were prepared from 40 processing tomato varieties grown in 5 California counties. The levels of sugars, acids, soluble solids, titratable acidity, and pH in these juices were determined using standard reference methods. Juices were processed, filtered, and directly applied to the FT-IR crystal (15鈥?0 渭L) to obtain spectra. Partial least-squares regression (PLSR) was used to generate correlation models, both calibration and validation. The PLS validation models showed good ability (Rval > 0.80; <10% SEP) in estimating the sugars, acids, and especially soluble solids in tomato for both the transmission DialPath portable system and benchtop unit using triple-bounce attenuated total reflectance (ATR). The IR portable unit may provide the tomato processing industry with an efficient method for in-plant, high throughput quantification of quality parameters in tomatoes.