Non-destructive prediction of the hotness of fresh pepper with a single scan using portable near infrared spectroscopy and a variable selection strategy-Reference-Cited by-同舟云学术

Non-destructive prediction of the hotness of fresh pepper with a single scan using portable near infrared spectroscopy and a variable selection strategy

Published:2022 Issue:2 Volume:14 Page:114-124
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Chen Meng-juan¹,Yin Han-liang¹,Liu Yang¹,Wang Rong-rong¹,Jiang Li-wen¹,Li Pao¹²^ORCID

Affiliation:

1. College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410125, P. R. China

2. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, P. R. China

Abstract

A nondestructive method for determining the hotness of fresh peppers was developed using portable near infrared spectroscopy and the variable selection strategy.

Funder

China Postdoctoral Science Foundation

Key Research and Development Program of Hunan Province of China

Natural Science Foundation of Hunan Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/AY/D1AY01634B

Reference36 articles.

1. Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review