Rapid Estimation of Potato Quality Parameters by a Portable Near-Infrared Spectroscopy Device

The aim of the present work was to determine the main quality parameters on tuber potato using a portable near-infrared spectroscopy device (MicroNIR). Potato tubers protected by the Protected Geographical Indication (PGI "Patata de Galicia", Spain) were analyzed both using chemical method...

Full description

Saved in:
Bibliographic Details
Published in:Sensors (Basel, Switzerland) Switzerland), 2021-12, Vol.21 (24), p.8222
Main Authors: Escuredo, Olga, Meno, Laura, Rodríguez-Flores, María Shantal, Seijo, Maria Carmen
Format: Article
Language:English
Subjects:
Analytical chemistry
Calibration
Cereals
Chemical treatment
chemometrics
Commercialization
dry matter
Feeds
Food
Infrared spectra
Infrared spectroscopy
intact potato
Laboratories
Least squares method
Least-Squares Analysis
MPLS
Near infrared radiation
NIR spectrometer
Plant Tubers
Portable equipment
Potassium
Potatoes
Principal components analysis
reducing sugars
Solanum tuberosum
Spectroscopy, Near-Infrared
Sugar
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of the present work was to determine the main quality parameters on tuber potato using a portable near-infrared spectroscopy device (MicroNIR). Potato tubers protected by the Protected Geographical Indication (PGI "Patata de Galicia", Spain) were analyzed both using chemical methods of reference and also using the NIR methodology for the determination of important parameters for tuber commercialization, such as dry matter and reducing sugars. MicroNIR technology allows for the attainment/estimation of dry matter and reducing sugars in the warehouses by directly measuring the tubers without a chemical treatment and destruction of samples. The principal component analysis and modified partial least squares regression method were used to develop the NIR calibration model. The best determination coefficients obtained for dry matter and reducing sugars were of 0.72 and 0.55, respectively, and with acceptable standard errors of cross-validation. Near-infrared spectroscopy was established as an effective tool to obtain prediction equations of these potato quality parameters. At the same time, the efficiency of portable devices for taking instantaneous measurements of crucial quality parameters is useful for potato processors.
ISSN:1424-8220
1424-8220
DOI:10.3390/s21248222