Kiwifruit Firmness by near Infrared Light Scattering

DOI Web Site 被引用文献2件
  • V.A. McGlone
    Research Scientist, Engineering Development Group, HortResearch, Ruakura Research Centre, Private Bag 3123, Hamilton, New Zealand
  • H. Abe
  • S. Kawano
    Research Scientists, Nondestructive Evaluation Laboratory, National Food Research Institute, Tsukuba 305, Japan

説明

<jats:p> Kiwifruit firmness was estimated by scattering 864 nm laser light through the fruit to exiting angles at 20 to 55° around the circumference of the fruit from the incident beam. The intensity of scattered light emitted from the fruit increased with decreasing firmness, especially at larger angles. The intensity changes were modelled using an inverse power law relationship between the intensity and a distance factor D = sin(θ / 2), where θ is the exiting angle. With increasing firmness the proportionality constant S increases and the power coefficient of D, – n, decreases. The logarithm of S gave the best linear regression results against stiffness and rupture force; two standard measures of fruit firmness, with R<jats:sup>2</jats:sup> values of 83% and 79%, respectively. </jats:p>

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