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

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Title
Fast determination of the ripeness stage of strawberries using infrared spectroscopy combined with principal component analysis
Author(s)
C W Kwak; Dong-Ho Choung; Sung Ran MinSuk Weon Kim; Jang Ryol Liu; H Chung
Bibliographic Citation
Analytical Sciences, vol. 23, no. 7, pp. 895-899
Publication Year
2007
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
Publisher
Japan Soc Analytical Chemistry
DOI
http://dx.doi.org/10.2116/analsci.23.895
Type
Article
Appears in Collections:
Division of Research on National Challenges > Plant Systems Engineering Research > 1. Journal Articles
Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
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