Quality traits prediction of the passion fruit pulp using NIR and MIR spectroscopy
Oliveira-Folador, Gabrieli | de Oliveira Bicudo, Milene | Forville de Andrade, Eriel | Renard, Catherine, M.G.C. | Bureau, Sylvie | de Castilhos, Fernanda | Graduate Program in Food Engineering ; Universidade Federal do Paraná [Curitiba, Brasil] = Federal University of Paraná [Curitiba, Brazil] = Université fédérale du Paraná [Curitiba, Brésil] (UFPR) | Department of Food Engineering ; King Mongkut’s University of Technology Thonburi [Bangkok] | Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (CEPIA) ; Institut National de la Recherche Agronomique (INRA) | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Department of Chemical Engineering ; University of Patras
Near (NIR) and Mid (MIR) infrared spectroscopy were investigated as rapid methods for evaluating quality traitsof fresh passion fruit pulp. Models to predict soluble solids content (SSC), titratable acidity (TA), glucose (GLC),fructose (FRU), sucrose (SUC) and vitamin C (ascorbic acid) were developed using linear partial least square (PLS) regression analysis. The PLS models in MIR provided better prediction results than in NIR. Prediction models in MIR were better for SSC (R2v = 0.95), TA (R2v = 0.86), glucose (R2v = 0.93), fructose (R2v = 0.84) and sucrose (R2v = 0,74). However, due to its low level in pulp, ascorbic acid was not satisfactorily predicted either by NIR or MIR.
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