食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

草莓的光学特性及其与可溶性固形物和含水率的关系

谢丹丹1,郭文川2,高梦杰2,刘大洋2   

  1. 1. 西北农林科技大学机械与电子工程学院
    2. 西北农林科技大学机电学院
  • 收稿日期:2020-02-09 修回日期:2020-11-23 出版日期:2021-01-15 发布日期:2021-01-13
  • 通讯作者: 郭文川 E-mail:guowenchuan69@126.com
  • 基金资助:
    国家自然科学基金项目

Optical Properties of Strawberry and Their Relationship with Soluble Solids Content and Moisture Content

Dan-Dan XIE1,Wen-chuan Guo 1, 1   

  • Received:2020-02-09 Revised:2020-11-23 Online:2021-01-15 Published:2021-01-13
  • Contact: Wen-chuan Guo E-mail:guowenchuan69@126.com

摘要: 为了解水果的光学特性及其与可溶性固形物含量和含水率的关系,本实验采用单积分球技术搭建了光学特性测量系统,并对系统进行了验证;进而以‘红颜’、‘甜香’和‘章姬’草莓为对象,测定了950~1 650 nm波长范围内草莓的光吸收系数μa和约化散射系数μ's,分析了光学参数与草莓可溶性固形物含量和含水率间的关系;建立了基于光学参数谱预测草莓可溶性固形物含量和含水率的偏最小二乘模型。结果表明,该系统测量μa和μ's的平均相对误差分别为8.23%和3.71%;整个波长范围内,μa在975、1 197 nm和1 411 nm波长处存在峰值,而μ's基本随波长的增大而减小;草莓的μa与可溶性固形物含量呈负相关,而与含水率呈正相关,且吸收峰处出现相关系数极值;基于μa谱所建模型具有最好的预测可溶性固形物含量(Rp=0.815,RMSEP=1.153%)和含水率(Rp=0.757,RMSEP=1.280%)的能力,说明可溶性固形物含量和含水率主要影响草莓的吸收特性,基于吸收特性可以更好地预测草莓的内部品质。

关键词: 草莓, 吸收系数, 约化散射系数, 可溶性固形物, 含水率

Abstract: To understand the optical properties of fruit and their relationships with soluble solids content (SSC) and moisture content, an optical properties measurement system based on single integrating sphere technology was established and validated. Furthermore, the absorption coefficient μa and reduced scattering coefficient μ's of strawberry samples, varieties of ‘Hongyan’, ‘Tianxiang’ and ‘Zhangji’, were measured over the wavelength range of 950-1 650 nm. The relationships between optical properties and SSC and moisture content were analyzed, and the partial least squares models to predict SSC and moisture content based on the spectra of optical properties were established. The results showed that the average relative errors of the system for μa and μ's were 8.23% and 3.71%, respectively. Over the investigated wavelength range, μa had peaks at 975, 1 197 nm and 1 411 nm, and μ's generally decreased with increased wavelength. The μa had negative correlation with SSC, while had positive correlation with moisture content. Moreover, the extreme correlation coefficients were observed at the absorption peaks. The models based on the spectra of μa had the best ability in predicting SSC (Rp = 0.815, RMSEP = 1.153%) and moisture content (Rp = 0.757, RMSEP = 1.280%), indicating that SSC and moisture content mainly affected the absorption property of strawberry and the absorption property could be used to predict the internal quality of strawberry well.

Key words: strawberry, absorption coefficient, reduced scattering coefficient, soluble solids content (SSC), moisture content

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