Non-Destructive Quality Evaluation of Tropical Fruit (Mango and Mangosteen) Purée Using Near-Infrared Spectroscopy Combined with Partial Least Squares Regression

Pimpen Pornchaloempong, Sneha Sharma, Thitima Phanomsophon, Kraisuwit Srisawat, Wasan Inta, Panmanas Sirisomboon, Witoon Prinyawiwatkul, Natrapee Nakawajana, Ravipat Lapcharoensuk () and Sontisuk Teerachaichayut
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Pimpen Pornchaloempong: Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Sneha Sharma: Department of Agricultural Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Thitima Phanomsophon: Department of Agricultural Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Kraisuwit Srisawat: Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Wasan Inta: Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Panmanas Sirisomboon: Department of Agricultural Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Witoon Prinyawiwatkul: School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA
Natrapee Nakawajana: Department of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Prince of Chumphon Campus, Chumphon 86160, Thailand
Ravipat Lapcharoensuk: Department of Agricultural Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Sontisuk Teerachaichayut: Department of Food Process Engineering, School of Food-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand

Agriculture, 2022, vol. 12, issue 12, 1-18

Abstract: Mango and mangosteen are commercially important tropical fruits with a short shelf life. Fruit processing is one of the alternatives to extend the shelf life of these fruits. Purée is one of the processed products of fresh fruit. In this research, the quality of mango and mangosteen purée was analyzed. Titratable acidity (TA) and total soluble solids (TSS) were predicted using non-destructive near-infrared (NIR) spectroscopy. A partial least squares regression (PLSR) model was developed based on the NIR spectra with a wavelength ranging from 800 to 2500 nm. The PLSR model returned a coefficient of determination (r 2 ) and a ratio of prediction to deviation (RPD) of 0.955 and 4.7 for TSS, and 0.784 and 2.2 for TA, in the mango purée. Similarly, the best model was selected for the TSS prediction in the mangosteen purée through PLSR, with an r 2 , a root mean square error of cross-validation (RMSECV), and RPD of 0.799, 0.3% malic acid, and 2.2, respectively. The results show the possible application of NIR spectroscopy in the product processing line, although a larger number of samples with wide variation in future studies are needed as an input to update the model, in order to obtain a more robust model.

Keywords: mango; mangosteen; purée; near-infrared spectroscopy (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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