Fast determination of the ripeness stage of strawberries using infrared spectroscopy combined with principal component analysis.
The utility of infrared (IR) spectroscopy for the determination of strawberry ripeness has been successfully demonstrated. Transmission IR spectra were collected using dried liquid extracts from strawberry flesh. The overall IR feature provided fairly noticeable differences, and the ripeness stage was clearly identified using principal component analysis (PCA). Although all of the extracted components contributed to the resulting spectral features for discrimination, the variation of carbohydrate and amide residues played a major role for providing the selective spectral feature. Additionally, NMR spectra were also collected to quantify the concentrations of three small sugars (alpha-glucose, beta-glucose and sucrose) as well as to evaluate the NMR spectral features at each ripeness step. The concentrations of three sugars increased from early to late growth stages. Both IR and NMR spectroscopies were valuable to elucidate the metabolic signatures for the determining of ripeness stage; however, IR spectroscopy could be more advantageous when fast and high throughput analysis is essential.
Kwak
Chul Won
CW
Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology, Daejon, Korea.
Choung
Dong-Ho
DH
Min
Sung Ran
SR
Kim
Suk Weon
SW
Liu
Jang R
JR
Chung
Hoeil
H
D031985:Fragaria / Q000737:chemistry*; D005947:Glucose / Q000032:analysis; D009682:Magnetic Resonance Spectroscopy / Q000379:methods; D010936:Plant Extracts / Q000032:analysis*; D025341:Principal Component Analysis; D013055:Spectrophotometry, Infrared / Q000379:methods; D013395:Sucrose / Q000032:analysis
D010936:Plant Extracts; D013395:Sucrose; D005947:Glucose