A method for evaluating the sensory quality of strawberries based on near-infrared spectroscopy

Abstract

The invention discloses a strawberry sensory quality grade evaluation method based on near-infrared spectrum in the technical field of non-destructive detection of strawberry sensory quality grade, which can quickly and accurately detect the content of a* value, hardness and sugar-acid ratio in strawberry powder. The content evaluates the sensory quality grade of strawberries, and the evaluation results are objective and not affected by the subjective factors of the evaluators. Including: obtaining and grouping strawberry samples; establishing a fuzzy mathematics comprehensive evaluation system, evaluating the first sample group, and obtaining the sensory quality grade; measuring the physical and chemical indicators of the first sample group; screening out key quality indicators; constructing a sensory quality grade Fisher Discriminant model; perform near-infrared spectrum measurement on the second sample group to obtain near-infrared spectrum information; determine the key quality indicators of the second sample group; construct a quantitative prediction model for key quality indicators based on near-infrared spectroscopy; construct a strawberry based on near-infrared spectroscopy The sensory quality evaluation model is used to evaluate the sensory quality grade of strawberries.

Description

technical field [0001] The invention belongs to the technical field of nondestructive detection of sensory quality grades of strawberries, and specifically designs a method for evaluating sensory quality grades of strawberries based on near-infrared spectroscopy. Background technique [0002] Strawberry is a plant of the family Rosaceae and the genus Fragaria, which originated in Europe and was introduced into my country in the 20th century. Strawberries are delicious and nutritious, containing fructose, citric acid, malic acid, salicylic acid, amino acids, vitamin C, vitamin A, calcium, phosphorus, iron and other minerals. Strawberry ranks first in the production of small berries in the world. The global consumption of strawberry is increasing year by year, and its commercial value is high. However, due to various factors such as origin, variety, and planting conditions, the quality of strawberry is uneven, and there are large differences between individuals. This causes g...

AI Technical Summary

Problems solved by technology

Strawberry ranks first in the production of small berries in the world. The global consumption of strawberry is increasing year by year, and its commercial value is high. However, due to various factors such as origin, variety, and planting conditions, the quality of strawberries is uneven, and there are large differences between individuals.

This causes great inconvenience in market transactions

Without a fruit quality evaluation system, it is difficult to scale up the fruit trading market

The traditional strawberry quality evaluation method is a single sensory evaluation, which is relatively extensive and has no digital fruit taste evaluation. The evaluation results rely on the experience of practitioners, and the results are easily affected by subjective factors.

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