Intergenotypic prediction of reducing sugars in intact potatoes using near-infrared spectroscopy and multivariate analysis
2025
Peraza Alemán, Carlos Miguel | Arazuri Garín, Silvia | Jarén Ceballos, Carmen | Ruiz de Galarreta, José Ignacio | Barandalla, Leire | López Maestresalas, Ainara | Ingeniería | Ingeniaritza | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
Potatoes (Solanum tuberosum L.) are among the most widely consumed foods worldwide and are used in various culinary preparations. As a result, their production has increased in recent decades, prompting the potato industry to place greater emphasis on quality control measures for this food. In this context, reducing sugars stand out as being directly linked to the formation of acrylamide, a recognized carcinogen. Although Near Infrared Spectroscopy (NIRS) has been successfully used to predict reducing sugar content in this crop, the applicability of models across different potato cultivars remains limited due to genotypic variability. This study aimed to assess the potential of NIRS (1200¿2200 nm) to predict reducing sugar content across a diverse set of potato genotypes (n = 114). Excellent outcomes were obtained for both full spectrum and selected wavelength models. The results demonstrated high predictive accuracy with an R2 of 0.89 and an RMSE of 0.061 % for calibration, while external predictions in new genotypes yielded an R2 of 0.91 and RMSE of 0.065 % for SVMR model. These findings highlight the feasibility of using NIRS for rapid, real-time and non-destructive assessment of reducing sugars in untested potato genotypes, offering a valuable tool for industry applications.
Показать больше [+] Меньше [-]This work was supported by the Ministerio de Ciencia, Innovación y Universidades (MICIU/AEI/10.13039/501100011033), Spain, project: PID2019-109790RR-C22 and the predoctoral grant (PRE2020-094533) associated to it. The Open Access funding was provided by Universidad Pública de Navarra.
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Эту запись предоставил Public University of Navarra