A review of the application of near-infrared spectroscopy for the analysis of potatoes

López Maestresalas, Ainara; Arazuri Garín, Silvia; García Ruiz, Ignacio; Mangado Ederra, Jesús; Jarén Ceballos, Carmen

Publication:
A review of the application of near-infrared spectroscopy for the analysis of potatoes

dc.contributor.author	López Maestresalas, Ainara
dc.contributor.author	Arazuri Garín, Silvia
dc.contributor.author	García Ruiz, Ignacio
dc.contributor.author	Mangado Ederra, Jesús
dc.contributor.author	Jarén Ceballos, Carmen
dc.contributor.department	Proyectos e Ingeniería Rural	es_ES
dc.contributor.department	Landa Ingeniaritza eta Proiektuak	eu
dc.contributor.funder	Gobierno de Navarra / Nafarroako Gobernua	es
dc.date.accessioned	2018-12-16T19:20:26Z
dc.date.available	2018-12-16T19:20:26Z
dc.date.issued	2013
dc.description	This document is the accepted manuscript version of a published work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://doi.org/10.1021/jf401292j	en
dc.description.abstract	Potato (Solanum tuberosum L.) is one of the most important crops in the world being considered as a staple food in many developing countries. The potato industry like other vegetable and fruit industries is subject to the current demand of quality products. In order to meet this challenge, the food industry is relying on the adoption of nondestructive and environmentally friendly techniques to determine quality of products. Near-infrared spectroscopy (NIRS) is currently one of the most advanced nondestructive technologies regarding instrumentation and application, and it also complies with the environment requirements as it does not generate emissions or waste. This paper reviews research progress on the analysis of potatoes by NIRS both in terms of determination of constituents and classification according to the different constituents of the tubers. A brief description of the fundamentals of NIRS technology and its advantages over other quality assessment techniques is included. Finally, future prospects of the development of NIRS technology at the industrial level are explored.	en
dc.description.sponsorship	The funding of this work has been covered by Navarre Government Technologists formation program and the Spanish National Institute for Agricultural and Food Research and Technology (INIA) project: “Genetic improvement of Potato. Characterization of the material by NIRS technology” RTA 2011-00018-C03-03.	en
dc.format.mimetype	application/pdf	en
dc.identifier.doi	10.1021/jf401292j
dc.identifier.issn	0021-8561 (Print)
dc.identifier.issn	1520-5118 (Electronic)
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/31808
dc.language.iso	eng	en
dc.publisher	American Chemical Society	en
dc.relation.ispartof	Journal of Agricultural and Food Chemistry, 2013, 61, 5413−5424	en
dc.relation.projectID	info:eu-repo/grantAgreement/MICINN//RTA2011-00018-C03-03/ES/	en
dc.relation.publisherversion	https://doi.org/10.1021/jf401292j
dc.rights	© 2013 American Chemical Society	en
dc.rights.accessRights	info:eu-repo/semantics/openAccess
dc.subject	NIRS	en
dc.subject	Solanum tuberosum L.	en
dc.subject	Chemometrics	en
dc.subject	Nondestructive	en
dc.subject	Calibration	en
dc.subject	Validation	en
dc.subject	Qualitative	en
dc.subject	Quantitative	en
dc.title	A review of the application of near-infrared spectroscopy for the analysis of potatoes	en
dc.type	info:eu-repo/semantics/article
dc.type.version	Versión aceptada / Onetsi den bertsioa	es
dc.type.version	info:eu-repo/semantics/acceptedVersion	en
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