Assessment of quality parameters in grapes during ripening using a miniature fiber-optic near-infrared spectrometer

作者：Fernandez Novales Juan; Lopez Maria Isabel; Sanchez Maria Teresa^*; Garcia Mesa Jose Antonio; Gonzalez Caballero Virginia

来源：International Journal of Food Sciences and Nutrition, 2009, 60(sup7): 265-277.

DOI：10.1080/09637480903093116

• Near-infrared spectroscopy
• wine grapes
• quality parameters
• non-destructive test
• ripening process

Changes in the chemical properties of wine grapes during ripening were studied using near-infrared (NIR) spectroscopy. A miniature fiber-optic NIR spectrometer system working in transmission mode in the spectral region (700-1,060 nm) was evaluated for this purpose. Spectra and analytical data were used to develop partial least square calibration models to quantify changes in the major parameters used to chart ripening in this fruit. NIR spectroscopy provided excellent precision for soluble solid content and for reducing sugars, and good precision for maturity index, while for pH and titratable acidity the miniature NIR spectroscopy instrument proved less accurate. The performance of the instrument in classifying wine grapes by grape type and by irrigation regime was also studied. Percentages of correctly classified samples ranged from 82.7% to 96.2%. The results show that the monitoring of soluble solid content and reducing sugars' changes in wine grape quality parameters during ripening, as well as the classification of grapes, can be performed non-destructively using a miniature fiber-optic NIR spectrometer.

• 出版日期2009