Characterisation of Position-Dependant Ripening Dynamics of Nectarines Using Near-Infrared Spectroscopy and ASCA
Visualitza/Obre
Autor/a
Ezenarro, Jokin
Schorn-García, Daniel
Palou, Anna
Mestres, Montserrat
Aceña, Laura
Busto, Olga
Boqué, Ricard
Data de publicació
2024-06-09ISSN
0886-9383
Resum
Nectarines, a popular pit fruit closely related to peaches, are renowned for their nutritional value and associated health benefits. However, challenges arise in maintaining optimal organoleptic properties during harvest and handling, eventually leading to production waste and heterogeneous quality in the fruit that arrives to the consumer. This study investigates the impact of nectarine position on trees during the whole ripening process using non-destructive near-infrared (NIR) spectroscopy. Nectarines exposed to more sunlight mature faster and this influences sugar content and acidity, emphasising the significance of considering height, prominence and orientation in ripening dynamics of the fruit. Different data unfolding strategies were compared, using ANOVA-Simultaneous Component Analysis (ASCA) to reveal the significance of in-tree position factors at different ripening stages, and observing high significance at harvest. This underscores the necessity for growers and handlers to consider these factors for reducing waste. NIR spectroscopy, with adequate data analysis, is a valuable tool for the holistic analysis of fruit ripening, providing crucial insights for maintaining optimal fruit organoleptic properties from harvest to consumer.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
9
Publicat per
Wiley
Publicat a
Journal of Chemometrics
Citació
Ezenarro, Jokin, Daniel Schorn‐García, Anna Palou, Montserrat Mestres, Laura Aceña, Maribel Abadias, Ingrid Aguiló‐Aguayo, Olga Busto, and Ricard Boqué. 2024. “Characterisation of Position‐Dependant Ripening Dynamics of Nectarines Using Near‐Infrared Spectroscopy and ASCA.” Journal of Chemometrics, June, https://doi.org/10.1002/cem.3576.
Número de l'acord de la subvenció
MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/PID2019-104269RR-C33/ES/Productos innovadores a base de frutas y uva para aumentar el consumo de frutas, promover la salud y reducir los residuos de alimentos/ALLFRUIT4ALL
MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/PID2019-104269RR-C31/ES/Productos innovadores a base de frutas y uva para aumentar el consumo de frutas, promover la salud y reducir los residuos de alimentos/ALLFRUIT4ALL
Programa
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Drets
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