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Determination of soluble solids contents and total acidity contents of sweet peppers based on near-infrared diffuse reflectance spectroscopy and improved partial least squares
Pages: 1739-1744
Year: Issue:  10
Journal: Acta Agriculturae Zhejiangensis

Keyword:  near infrared spectrumimproved partial least squaressweet peppersoluble solids contenttotal acidity content;
Abstract: 以黄色甜椒为研究对象,利用改进偏最小二乘法(MPLS)建立其近红外漫反射光谱无损检测可溶性固形物(SSC)和总酸含量的数学模型.在400 ~2 500 nm以及400~980nm+1 108~1 900nm2个波长范围内分别建立了甜椒的SSC和总酸质量分数的定标MPLS模型,并用最优模型进行预测.结果表明,最优的预处理是在400~980 nm+1 108~1 900 nm下建立的模型,SSC采用SNV处理的定标模型较好,交互验证相关系数(RCV)、交互验证标准误差(SECV)分别为0.926 9和0.186 2,预测集的相关系数RP和预测标准误差(SEP)分别为0.924 8和0.158 9;总酸则是采用None处理的模型较好,交互验证相关系数(RCV)、交互验证标准误差(SECV)分别为0.868 0和0.012 5,预测集的相关系数RP预测标准误差(SEP)分别为0.903 8和0.011 1.试验结果说明,基于改进偏最小二乘法对甜椒鲜果SSC和总酸含量的近红外漫反射快速无损检测是可行的,近红外光谱与SSC和总酸含量呈显著相关性.%
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