Artículo
Determination of Technological Maturity of Grapes and Total Phenolic Compounds of Grape Skins in Red and White Cultivars During Ripening by Near Infrared Hyperspectral Image: A Preliminary Approach
Autor/es | Nogales Bueno, Julio
Hernández Hierro, José Miguel Rodríguez Pulido, Francisco José Heredia Mira, Francisco José |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2014 |
Fecha de depósito | 2022-12-14 |
Publicado en |
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Resumen | Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system (900-1700 nm). Spectral data have been correlated with grape skin total phenolic concentration, sugar ... Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system (900-1700 nm). Spectral data have been correlated with grape skin total phenolic concentration, sugar concentration, titratable acidity and pH by modified partial least squares regression (MPLS) using a number of spectral pre-treatments and different sets of calibration. The obtained results (RSQ and SEP, respectively) for the global model of red and white grape samples were: 0.89 and 1.23 mg g-1 of grape skin for total phenolic concentration, 0.99 and 1.37 Brix for sugar concentration, 0.98 and 3.88 g L-1 for titratable acidity and for pH 0.94 and 0.12. Moreover, separate calibration models for red and white grape samples were also developed. The obtained results present a good potential for a fast and reasonably inexpensive screening of these parameters in intact grapes and therefore, for a fast control of technological and phenolic maturity. |
Agencias financiadoras | Ministerio de Ciencia e Innovación (MICIN). España Junta de Andalucía |
Identificador del proyecto | BES-2012-060192
BES-2009-025429 JCI-2011-09201 AGL2011-30254-C02 P10-AGR6331 |
Cita | Nogales Bueno, J., Hernández Hierro, J.M., Rodríguez Pulido, F.J. y Heredia Mira, F.J. (2014). Determination of Technological Maturity of Grapes and Total Phenolic Compounds of Grape Skins in Red and White Cultivars During Ripening by Near Infrared Hyperspectral Image: A Preliminary Approach. Food Chemistry, 152, 586-591. https://doi.org/10.1016/j.foodchem.2013.12.030. |
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