Assessment of quality parameters in grapes during ripening using a miniature fiber-optic near-infrared spectrometer

Changes in the chemical properties of wine grapes during ripening were studied using near-infrared (NIR) spectroscopy. A miniature fiber-optic NIR spectrometer system working in transmission mode in the spectral region (700 − 1,060 nm) was evaluated for this purpose. Spectra and analytical data were...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2009-01, Vol.60 (s7), p.265-277
Main Authors: Fernández-Novales, Juan, López, María-Isabel, Sánchez, María-Teresa, García-Mesa, José-Antonio, González-Caballero, Virginia
Format: Article
Language:English
Subjects:
Agriculture - methods
Berries
Calibration
Carboxylic Acids - analysis
Crops, Agricultural - chemistry
Dietary Carbohydrates - analysis
Discriminant Analysis
Feasibility Studies
Fiber Optic Technology - instrumentation
Food science
Food Technology
Fruit - chemistry
Fruit - growth & development
Hydrogen-Ion Concentration
Miniaturization
Models, Statistical
Near-infrared spectroscopy
non-destructive test
Plant Physiological Phenomena
Quality Control
quality parameters
Reproducibility of Results
ripening process
Species Specificity
Spectroscopy, Near-Infrared - instrumentation
Spectrum analysis
Vitis - chemistry
Vitis - classification
Wine
wine grapes
Wines
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Summary:Changes in the chemical properties of wine grapes during ripening were studied using near-infrared (NIR) spectroscopy. A miniature fiber-optic NIR spectrometer system working in transmission mode in the spectral region (700 − 1,060 nm) was evaluated for this purpose. Spectra and analytical data were used to develop partial least square calibration models to quantify changes in the major parameters used to chart ripening in this fruit. NIR spectroscopy provided excellent precision for soluble solid content and for reducing sugars, and good precision for maturity index, while for pH and titratable acidity the miniature NIR spectroscopy instrument proved less accurate. The performance of the instrument in classifying wine grapes by grape type and by irrigation regime was also studied. Percentages of correctly classified samples ranged from 82.7% to 96.2%. The results show that the monitoring of soluble solid content and reducing sugars' changes in wine grape quality parameters during ripening, as well as the classification of grapes, can be performed non-destructively using a miniature fiber-optic NIR spectrometer.
ISSN:0963-7486
1465-3478
DOI:10.1080/09637480903093116