Non-Destructive Detection Of Some Quality Characteristics Of Strawberry Fruit In The Ripening Stage Using Near Infrared Spectroscopy

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dc.contributor.authorYılmaz, İlknur
dc.contributor.authorBüyükcan, Mehmet Burak
dc.date.accessioned2025-01-27T19:30:34Z
dc.date.available2025-01-27T19:30:34Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe products' internal and external quality characteristics were predicted using Fourier transform (FT-NIR) near-infrared spectroscopy technique in Albion cultivar (Fragaria ananassa) strawberry samples. Since the shelf life of strawberry fruits is short after harvest, their quality characteristics are an essential criterion, especially for exported products. Determining the quality characteristics of products using non-destructive measurement systems such as FT-NIR is less time-consuming and less costly than chemical or physical methods. Quality features are significant for exported products. Non-destructive spectroscopic measurements of strawberries were made using reflectance (780-2500 nm) and transmittance (800-1725 nm) techniques. Generally, high calibration and validation results were obtained for both measurement methods (Reflectance and Transmittance) in color properties. Hue prediction values on transmittance were predicted to have the best result in the measurement at R2=84.81 (RMSECV= 0.347) for validation, while R2=91.77 (RMSEE= 0.268) for calibration. In reflectance mode, it showed high predictive performance of a* value with the red color variable R2=82.19 (RMSECV= 5.81) for validation and R2=89.42 (RMSEE= 4.73) for calibration during the ripening period of the strawberry. On the other hand, the intrinsic properties' prediction performance remained lower than the color properties. The most successful prediction performance was found for soluble solids content (SSC) (R2=50.66; RMSECV= 0.951) in reflectance mode, while pH (R2=58.21; RMSECV= 0.0472) for transmittance mode. As can be seen from the results, using FT-NIR spectroscopy to predict color properties without damage during the ripening period of strawberry products was highly successful, while more restrictive results were obtained in predicting internal properties.
dc.identifier.doi10.30910/turkjans.1349290
dc.identifier.endpage18
dc.identifier.issn2148-3647
dc.identifier.issue1
dc.identifier.startpage9
dc.identifier.trdizinid1272730
dc.identifier.urihttps://doi.org/10.30910/turkjans.1349290
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1272730
dc.identifier.urihttps://hdl.handle.net/20.500.12428/16181
dc.identifier.volume11
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım ve Doğa Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectStrawberry
dc.subjectColor
dc.subjectNear Infrared
dc.subjectNon-destructive technologies.
dc.titleNon-Destructive Detection Of Some Quality Characteristics Of Strawberry Fruit In The Ripening Stage Using Near Infrared Spectroscopy
dc.typeArticle

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