Non‐destructive monitoring of asparagus (Asparagus officinalis, L) quality changes during storage using NIR spectroscopy

Summary Storing asparagus under controlled conditions is crucial to preserve its freshness and quality after harvest. However, there may be changes in firmness and weight. This study aimed to evaluate surface changes of green asparagus using near‐infrared (NIR) spectroscopy during storage at 2, 10 a...

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Bibliographic Details
Published in:International journal of food science & technology 2023-11, Vol.58 (11), p.5972-5981
Main Authors: Siyum, Zinabu Hailu, Pham, Tung Thanh, Nguyen, Lien Le Phuong, Baranyai, László
Format: Article
Language:English
Subjects:
Asparagus
Chemometrics
Controlled conditions
Discriminant analysis
Firmness
Infrared spectroscopy
Least squares method
Monitoring
Near infrared radiation
partial least squares discriminant analysis
partial least squares regression
quality assessment
Regression models
Spectroscopy
Storage temperature
Weight
Weight loss measurement
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Summary:Summary Storing asparagus under controlled conditions is crucial to preserve its freshness and quality after harvest. However, there may be changes in firmness and weight. This study aimed to evaluate surface changes of green asparagus using near‐infrared (NIR) spectroscopy during storage at 2, 10 and 15 °C for 12 days. Weight loss, firmness and NIR absorbance in 900–1700 nm were measured. The results showed that the storage temperature and time had a significant influence on the weight loss and firmness values. A partial least squares discriminant analysis (PLS–DA) with first derivative spectral pre‐treatment performed well and achieved an average accuracy of 86.6% in cross‐validation. Furthermore, the partial least squares regression (PLSR) model accurately predicted weight loss (RCV2 = 0.97, RMSECV = 1.04%) and firmness (RCV2 = 0.97, RMSECV = 1.89 N). Therefore, NIR spectroscopy was efficient in monitoring asparagus quality changes during storage at different temperatures and durations. Asparagus samples were stored at 2, 10, 15 °C. PLS‐DA was able to distinguish groups, and PLSR successfully estimated weight loss and firmness based on their NIR spectra.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16704