Abstract: Two major parameters which determine inner quality and the taste of mango, total soluble solids (TSS) and frmness, are still determined destructively. To evaluate the feasibility of near infrared reﬂectance spectroscopy (NIRS) technique in determining total soluble solids (TSS) contents and frmness in intact mango, diffuse reﬂectance (R) spectra were measured in the spectral range from 900 to 1400 nm. Calibration models using R and log (1/R) were established by stepwise multiple linear regression with k-fold leave one out (LOO) cross validation. The correlation coeffcients (r) of calibrations ranged from 0.89 to 0.96 with SEC values 0.46 to 1.08. Both TSS and frmness were predicted accurately using log (1/R) spectra.
Author: Agus A Munawar dan I Wayan Budiastra
Journal Code: jppertaniandd090104