title: [Application of near infrared spectroscopy technique to nondestructive measurement of vegetable quality].
abstract: Nondestructive detection techniques of vegetable include electrical properties, optical reflectance and transmission, sonic vibration, nuclear magnetic resonance (NMR), machine vision, aromatic volatile emission, vibration characteristics and others. The most widely employed and successful technique is to use its optical property. Near infrared spectroscopy technique is extremely fast, highly efficient, cheap to implement, of good recurrence and no sample preparation, and is a rapid and non-destructive modern measuring technique that has been widely used in many fields. In the present paper, the application of near infrared spectroscopy technique to nondestructive measurement of vegetable quality was briefly introduced. Some considerable aspects existing in the application were also discussed, and it is pointed out that because of vegetable's diversity and rot-proneness, automation analysis machine should be developed to improve the speed of quality detection, and cooperating with several other nondestructive techniques, such as NMR and machine vision, is the research trend.
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China.
authors.forename: Li-Juan
authors.initials: LJ
authors.lastname: Xie
authors.forename: Yi-Bin
authors.initials: YB
authors.lastname: Ying
authors.forename: Hai-Yan
authors.initials: HY
authors.lastname: Yu
authors.forename: Xia-Ping
authors.initials: XP
authors.lastname: Fu
mesh_terms: D005502:Food / Q000592:standards; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods; D011786:Quality Control; D015203:Reproducibility of Results; D019265:Spectroscopy, Near-Infrared / Q000295:instrumentation* / Q000379:methods*; D014675:Vegetables / Q000592:standards*