A review of the application of near-infrared spectroscopy for the analysis of potatoes
Fecha
2013Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión aceptada / Onetsi den bertsioa
Impacto
|
10.1021/jf401292j
Resumen
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 ...
[++]
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. [--]
Materias
NIRS,
Solanum tuberosum L.,
Chemometrics,
Nondestructive,
Calibration,
Validation,
Qualitative,
Quantitative
Editor
American Chemical Society
Publicado en
Journal of Agricultural and Food Chemistry, 2013, 61, 5413−5424
Notas
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
Departamento
Universidad Pública de Navarra. Departamento de Proyectos e Ingeniería Rural /
Nafarroako Unibertsitate Publikoa. Landa Ingeniaritza eta Proiektuak Saila
Versión del editor
Entidades Financiadoras
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.