Affiliation:
1. School of Food Science and Technology, Shihezi University , Shihezi 832000 , Xinjiang Uygur Autonomous Region , P. R. China
2. College of Mechanical and Electrical Engineering, Shihezi University , Shihezi 832000 , Xinjiang Uygur Autonomous Region , P. R. China
Abstract
Abstract
Determination of Cabernet Sauvignon grapes quality plays an important role in commercial processing. In this research, a rapid approach based on near infrared spectroscopy was proposed to the determination of soluble solids content (SSC), pH, and total phenol content (TPC) in entire bunches of Cabernet Sauvignon grapes. Standardized normal variate (SNV) and competitive adaptive weighted sampling (CARS), genetic algorithm (GA), and synergy interval partial least squares (si-PLS) were used to optimize the spectral data. With optimal combination input, the prediction accuracy of partial least squares regression (PLSR) and support vector regression (SVR) models was compared. The results showed that these models based on variable optimization method could predict well the SSC, pH, and TPC of Cabernet Sauvignon grapes. The correlation coefficient of prediction for SSC, pH, and TPC had reached more than 0.85. This work provides an alternative to analyze the chemical parameters in whole bunch of Cabernet Sauvignon grape.
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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