Determination of banana quality parameters by infrared spectroscopy and multivariate analysis / Determinação de parametros de qualidade em bananas utilizando espectroscopia no infravermelho e calibração multivariada

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

banana quality parameters as pH, acidity and Brix by using infrared spectroscopy in the mid and near regions in conjunction with multivariate calibration. The strategy adopted was to obtain the fruit spectra in mid and near regions and to establish a multivariate calibration model, based on the partial least squares, to predict the several parameters. It was used 54 banana samples, in different stages of maturation. The spectra were obtained from the pulp fruit, of the solution obtained after pulp centrifugation and by technique Dry Extract Spectroscopy by Infrared Absorption (DESIR). A total of 9 models were proposed for the determination of the quality parameters and the best result for pH determination was in the mid infrared region using the DESIR technique, with mean error of 1.32%. For the acidity parameter, the best model was in the near infrared region using the DESIR technique, with mean error of 6.20%. The Brix model furnished the best result in the mid infrared region by using the solution obtained after pulp centrifugation, with mean error of 3.78%. In this way, the vibrational spectroscopy make possible to achieve large quantity of information about the fruit quality through the relationship between the spectra and several properties of interest.

ASSUNTO(S)

banana chemometrics espectroscopia de infravermelho infrared spectroscopy quimiometria calibração multivariada multivariate analysis

ACESSO AO ARTIGO

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