关键词: 近红外, 南果梨, 成熟度

Abstract:

The present study investigated the difference in internally chemical component contents of “Nanguo” pears with different maturities, established NIR models of sugar degree and acidity of “Nanguo” pears with different maturities, explored the difference in properties of these models, and discussed the effects of maturity change on NIR analysis for “Nanguo” pears. The results showed that there was significant difference in sugar degree and acidity between “Nanguo” pears harvested on Sep. 13 and Sep. 7, but not between “Nanguo” pears harvested on Sep. 10 and Sep. 7. All the correlation coefficients of the models were over 0.9, and the correction RMS errors were less than 0.5. The analysis for prediction ability of the models showed that the applicability of the model for harvest on Sep. 13 was higher than that of other models, indicating the significant change in maturity enlarges the range of chemical component contents of calibration samples and improves the applicability of models.

Key words: NIR, “Nanguo&rdquo, pears, maturity