Determination of firmness and sugar content of apples using near-infrared diffuse reflectance

The objective of this research was to study the potential of near-infrared (NIR) diffuse reflectance between 800 nm and 1700 nm for determining the fi rmness and sugar content of apples and to ascertain the effects of apple pe el and variety on the NIR prediction of these two quality attributes. The s pectral reflectance data were acquired from both peeled and unpeeled 'Empir e', 'Golden Delicious', and 'Red Delicious' apples. Statistical models were developed using principal component analysis/regression. Lower correlation s of prediction were obtained (r=0.38 to 0.58) between NIR measurement and Magness-Taylor firmness for both unpeeled and peeled fruit, with the standa rd errors of prediction (SEP) between 6.6 N and 10.1 N. Improved prediction s were obtained when NIR reflectance was correlated with the slope of the M agness-Taylor force-deformation curves. Excellent predictions of the sugar content in peeled apples were obtained (r=0.93 to 0.97; SEP=0.37 to 0.42 de grees Brix). The SEP, on average, increased by about 0.17 degrees Brix for the unpeeled apples. Variety did not have a large effect on the model perfo rmance on sugar content predictions.