Nondestructive determination of soluble solids in tomatoes using near infrared spectroscopy

被引：81

作者：

Slaughter, DC

Barrett, D

Boersig, M

机构：

[1] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA

[2] CALGENE FRESH INC, DAVIS, CA 95616 USA

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 04期

关键词：

nondestructive; near infrared spectroscopy; soluble solids; tomatoes; maturity;

D O I：

10.1111/j.1365-2621.1996.tb12183.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A nondestructive optical method for determining the soluble solids content of fresh whole tomatoes was investigated. The method, based upon near infrared spectrophotometric techniques, could predict the soluble solids content of tomatoes (r = 0.92, SEC = 0.27 degrees Brix). Tomatoes from more than 30 popular fresh market cultivars at stages of maturity from mature green to ripe red fruit were studied.

引用

页码：695 / 697

页数：3

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