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Abstract
Two major parameters which determine inner quality and the taste of mango, total soluble solids (TSS) and firmness, are still determined destructively. To evaluate the feasibility of near infrared reflectance spectroscopy (NIRS) technique in determining total soluble solids (TSS) contents and firmness in intact mango, diffuse reflectance (R) spectra were measured in the spectral range from 900 to 1400 nm. Calibration models using R and log (1/R) were established by stepwise multiple linear regression with k-fold leave one
out (LOO) cross validation. The correlation coefficients (r) of calibrations ranged from 0.89 to 0.96 with SEC values 0.46 to 1.08. Both TSS and firmness were predicted accurately using log (1/R) spectra.
Keywords: mango, NIRS, firmness, TSS, non-destructive
Diterima: 8 Juni 2008; Disetujui: 31 Januari 2009
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