Infrared spectroscopy (wavelengths ranging from 750–25,000 nm) offers a rapid means of
assessing the chemical composition of a wide range of sample types, both for qualitative …

For decades, producers, researchers, and food safety agencies have faced the challenge of
processing bitter citrus fruit and making it more appealing to consumers. The primary …

Quality assessment of fruits and vegetables is important for all involved in production,
processing, trading and even consumption of the products. This study was conducted for …

Determination of optimum maturity and ripeness of fruit is essential in the production of
processed fruit, including pineapples, but this is difficult to achieve consistently by visual …

The interaction of visible and near-infrared light with citrus tissues is of great importance for
the design of new optical sensors for fruit quality inspection. In this study, the light …

Vis-NIR spectroscopy and hyperspectral imaging are useful tools for citrus quality evaluation
in postharvest grading lines. The bulk optical properties (BOP) of citrus tissues determine the …

Highlights•Vis–NIRS successfully quantified oil content (OC) of on-tree avocado fruit.•Oven-
drying samples at 70 C improved the predictability of the fruit OC.•Application of …

Tree diseases endanger forestry and fruit tree plantations seriously worldwide in the past
decades, leading to significant economic losses for the agricultural production sector. Rapid …

The penetration depth of light and the distribution of components in fruit affect the accuracy
of models in visible-near infrared spectroscopy (Vis-NIRS). These issues are particularly …

During food quality control, NIR technology enables the rapid and non-destructive
determination of the typical quality characteristics of food categories, their origin, and the …