{"title":"Calibration Model of %Titratable Acidity (Citric Acid) for Intact Tomato by Transmittance SW-NIR Spectroscopy","authors":"K. Petcharaporn, S. Kumchoo","volume":92,"journal":"International Journal of Agricultural and Biosystems Engineering","pagesStart":825,"pagesEnd":829,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/9998976","abstract":"<p>The acidity (citric acid) is the one of chemical content that can be refer to the internal quality and it&rsquo;s a maturity index of tomato, The titratable acidity (%TA) can be predicted by a non-destructive method prediction by using the transmittance short wavelength (SW-NIR) spectroscopy in the wavelength range between 665-955 nm. The set of 167 tomato samples divided into groups of 117 tomatoes sample for training set and 50 tomatoes sample for test set were used to establish the calibration model to predict and measure %TA by partial least squares regression (PLSR) technique. The spectra were pretreated with MSC pretreatment and it gave the optimal result for calibration model as (R = 0.92, RMSEC = 0.03%) and this model obtained high accuracy result to use for %TA prediction in test set as (R = 0.81, RMSEP = 0.05%). From the result of prediction in test set shown that the transmittance SW-NIR spectroscopy technique can be used for a non-destructive method for %TA prediction of tomato.<\/p>\r\n","references":"[1]\tJ. Chen, M.A. Arnold and G.W. Small,\"Comparison of Combination and First Overtone Spectral Regions for Near-Infrared Calibration Models for Glucose and Other Biomolecules in Aqueous Solutions\u201d, Analytical Chemistry, 2004; 76: 5405-5413.\r\n[2]\tS. Teerachaichayut, K. Petcharaporn and S. Suktanarak, \"Calibration Model of Soluble Solid Content for Intant Tomato by Transmittance SW-NIR Spectroscopy\u201d The 3rd Asian Near-Infrared Symposium, Bangkok, Thailand, May 14-18, p.120-121(2012).\r\n[3]\tK.Flores, M.T. Sanchez, D.P. Marin and J.E. Guerrero, \"Feasibility in NIRS Instruments for Predicting Internal Quality in Intact Tomato\u201d, Journal of Food Engineering, 2009; 91: 311-318.\r\n[4]\tP. Jannok, S. Ratree, K. Uchida and S Kawano, \"Development of a universal NIR calibration model for determining the brix value of intact apple, pear and persimmon fruits\u201d,The 3rd Asian Near-Infrared Symposium, Bangkok, Thailand, May 14-18, p.50-51(2012).\r\n[5]\tC. Bangweak, O. Jitham and J. Phumprasert, \"Durian sweetness\/ripening examination by non-destructive technique: NIRS\u201d, The 3rd Asian Near-Infrared Symposium, Bangkok, Thailand, May 14-18, p.54-55(2012).\r\n[6]\tJ. Y. Chen, Y. Miao, J. Ma, H. Inoue and H. Zhang \"Nondestructive evaluation of the Taste Quality for Apple Fruit Using Near Infrared Spectroscopy\u201d, The 3rd Asian Near-Infrared Symposium, Bangkok, Thailand, May 14-18, p.134-135(2012).\r\n[7]\tK. Mitsuki, N. Yoshimura, M. Takayanagi, H. Hoshino and I. Ogiwara \"Quantitative Analysis of Contents of Blueberry by Near Infrared Spectroscopy\u201d, The 3rd Asian Near-Infrared Symposium, Bangkok, Thailand, May 14-18, p.158-159(2012).\r\n[8]\tW. Thanapase, A. Janhiran and S. Kasemsumran. \"Nondestructive Measurement of Brix in Dragon Fruit by Transmittance Mode and Interactance Mode NIR Instrument\u201d, The 3rd Asian Near-Infrared Symposium, Bangkok, Thailand, May 14-18, p.172-173(2012).\r\n[9]\tP. Noimanee, D. Boonyakiat and P. Theanjumpol, \"Assessment of Soluble Solid of Sweet Corn Using NIR Technique\u201d, The 3rd Asian Near-Infrared Symposium, Bangkok, Thailand, May 14-18, p.188-189(2012).\r\n[10]\tE. Taira, Y. Miyahira, M. Ueno and K. Saengprachatanarug, \"Rapid Evaluation of Sugar Concentration Using NIR for Sugarcane Process control\u201d, The 3rd Asian Near-Infrared Symposium, Bangkok, Thailand, May 14-18, p.204-205(2012).\r\n","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 92, 2014"}