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Title 

Fast determination of the ripeness stage of strawberries using infrared spectroscopy combined with principal component analysis

Authors 

C W KwakDong-Ho ChoungSung Ran MinSuk Weon KimJang Ryol LiuH Chung

Publisher 

The Japan Society of Analytical Chemistry

Issue Date 

2007

Citation 

Analytical Sciences, vol. 23, no. 7, pp. 895-899

Keywords 

infrared spectrophotometrynuclear magnetic resonance spectroscopyprincipal component analysisstrawberrymagnetic resonance spectroscopyspectrophotometry, infrared

Abstract 

The utility of infrared (IR) spectroscopy for the determination of strawberry ripeness has been successfully demonstrated. Transmission IR spectra were collected using dried liquid extracts from strawberry flesh. The overall IR feature provided fairly noticeable differences, and the ripeness stage was clearly identified using principal component analysis (PCA). Although all of the extracted components contributed to the resulting spectral features for discrimination, the variation of carbohydrate and amide residues played a major role for providing the selective spectral feature. Additionally, NMR spectra were also collected to quantify the concentrations of three small sugars (α-glucose, β-glucose and sucrose) as well as to evaluate the NMR spectral features at each ripeness step. The concentrations of three sugars increased from early to late growth stages. Both IR and NMR spectroscopies were valuable to elucidate the metabolic signatures for the determining of ripeness stage; however, IR spectroscopy could be more advantageous when fast and high throughput analysis is essential.

ISSN 

0910-6340

Link 

http://dx.doi.org/10.2116/analsci.23.895

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2018-08-01


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