Parameter optimization in soluble solid content prediction of entire bunches of grape based on near infrared spectroscopic technique
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9547-9
Abstract: The object of this research was to evaluate grape’s soluble solid content (SSC) nondestructively based on near infrared spectroscopic technique using a detection probe designed in house and focus on optimization of three detection parameters… read more here.
Keywords: grape; soluble solid; near infrared; based near ... See more keywords
Chemical characterization in the selection of Italian autochthonous genotypes of plum
Sign Up to like & getrecommendations! Published in 2021 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2021.109922
Abstract: Abstract Plums are climacteric fruits with edible fleshy mesocarp. They belong to different species of the genus Prunus (Rosaceae) and consist of many autochthonous genotypes characterized by particular organoleptic characteristics and nutraceutical potential. In this… read more here.
Keywords: soluble solid; crop years; autochthonous genotypes; content ... See more keywords
Indirect quantitative analysis of soluble solid content in citrus by the leaves using hyperspectral imaging combined with machine learning.
Sign Up to like & getrecommendations! Published in 2022 at "Applied optics"
DOI: 10.1364/ao.440669
Abstract: Due to the effect of bagging on fruit growth, non-destructive and in situ soluble solid content (SSC) in citrus detection remains a challenge. In this work, a new method for accurately quantifying SSC in citrus… read more here.
Keywords: solid content; analysis; soluble solid; citrus ... See more keywords
Optical Absorption and Scattering Properties at 900–1650 nm and Their Relationships with Soluble Solid Content and Soluble Sugars in Apple Flesh during Storage
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9121881
Abstract: Soluble solid content (SSC) is regarded as the most significant internal quality associated with the taste and maturity in fruits. Evaluating the relationship between the optical properties and soluble sugars facilitates exploration of the mechanism… read more here.
Keywords: storage; 1650 relationships; soluble sugars; soluble solid ... See more keywords