Measurement of Single Soybean Seed Attributes by Near-Infrared Technologies. A Comparative Study

Four near-infrared spectrophotometers, and their associated spectral collection methods, were tested and compared for measuring three soybean single-seed attributes: weight (g), protein (%), and oil (%). Using partial least-squares (PLS) and four preprocessing methods, the attribute that was signifi...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2012-08, Vol.60 (34), p.8314-8322
Main Authors: Esteve Agelet, Lidia, Armstrong, Paul R, Romagosa Clariana, Ignacio, Hurburgh, Charles R
Format: Article
Language:English
Subjects:
Biological and medical sciences
Calibration
Fat industries
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Glycine max
least squares
Reproducibility of Results
Seeds
Soybean Oil - analysis
Soybean Proteins - analysis
soybeans
spectrophotometers
Spectroscopy, Near-Infrared - instrumentation
Spectroscopy, Near-Infrared - methods
spinning
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Summary:Four near-infrared spectrophotometers, and their associated spectral collection methods, were tested and compared for measuring three soybean single-seed attributes: weight (g), protein (%), and oil (%). Using partial least-squares (PLS) and four preprocessing methods, the attribute that was significantly most easily predicted was seed weight (RPD > 3 on average) and protein the least. The performance of all instruments differed from each other. Performances for oil and protein predictions were correlated with the instrument sampling system, with the best predictions using spectra taken from more than one seed angle. This was facilitated by the seed spinning or tumbling during spectral collection as opposed to static sampling methods. From the preprocessing methods utilized, no single one gave the best overall performances but weight measurements were often more successful with raw spectra, whereas protein and oil predictions were often enhanced by SNV and SNV + detrending.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf3012807