Combining hyperspectral imaging technology and visible-near infrared spectroscopy with a data fusion strategy for the detection of soluble solids content in apples
Yi Lin , Rongsheng Fan , Youli Wu , Chunyi Zhan , Rui Qing , Kunyu Li , Zhiliang Kang
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引用次数: 0
Abstract
Soluble solids content (SSC) is an important indicator for evaluating apple quality. This study aimed to assess two spectral techniques (hyperspectral imaging (HSI) and visible-near infrared (Vis-NIR)) combined with low-level and mid-level fusion strategies (LLF and MLF) for the detection of SSC in apples. Firstly, baseline correction (BC), detrending (DT), multiplicative scatter correction (MSC), savitzky-golay (SG), and standard normal variables (SNV) were used for the preprocessing of spectral data. Secondly, genetic algorithm (GA), competitive adaptive reweighted sampling (CARS), and their combinations were used for feature variable extraction. Finally, models were developed using partial least squares regression (PLSR) for spectral data. The results showed that Vis-NIR has an advantage over HSI in predicting apple SSC if only a single spectral technique was considered. The data fusion strategy showed better performance in predicting SSC metrics compared to individual spectral data. Among them, the LLF strategy showed the best performance in predicting SSC, with an of 0.927, an RMSEP of 0.529 °Brix, and an Akike information criterion (AIC) of 332.96. In addition, an optimal model based on HSI data was used to achieve visual maps of SSC. It was demonstrated that the fusion of HSI and Vis-NIR data provided a promising method for detecting the SSC in apples.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.