Rapid and nondestructive prediction of firmness, soluble solids content, and pH in kiwifruit using Vis-NIR spatially resolved spectroscopy

This paper reports an evaluation of firmness, soluble solids content (SSC), and acidity (pH) in kiwifruit using a newly designed visible-near-infrared (Vis-NIR) spatially resolved spectroscopic (SRS) system. The system mainly comprises a cost-effective Vis-NIR hyperspectral imaging camera, a halogen light source, and 36 light-receiving silica fibers which were divided into six groups (1, 2, 3, 4, 5, and 10 mm away from the light illumination) used to collect diffusely reflected light from sample surface. During the experiment, time-resolved spectroscopy (TRS) was used to validate the light scattering characteristics at a single wavelength of 846 nm by transmission measurement, which differed from the reflectance measurement of the SRS system. The TRS results show that firmer kiwifruits tended to have a lower transmitted light intensity and a higher full width at half maximum value. The SRS results indicate that the reflected light intensity decreased more with an increased distance from the illumination spot in firmer kiwifruits. The results of the two methods supported the same view, i.e., firmer kiwifruit indicated higher degrees of light scattering inside. Following on, the calibration models for kiwifruit properties were constructed using the SRS data coupled with partial least squares regression analysis. Finally, the prediction accuracies were benchmarked against standard diffuse reflectance spectroscopy using one fiber group position of the same SRS system. The overall results showed the benefits of using the SRS system to predict fruit firmness by enhancing light scattering effects and predicting the SSC required for reducing such effects

Automated summary

This paper presents an evaluation of kiwifruit properties using a visible-near-infrared spectroscopic system. The study shows that firmer kiwifruits have higher degrees of light scattering inside. Calibration models were constructed to predict fruit firmness and soluble solids content using the system.