Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy - Archive ouverte HAL Access content directly
Journal Articles Food Chemistry Year : 2022

Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy

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Abstract

This study was designed to have the absolute definition of ‘one apple to one puree’, which gave a first insight into the impacts of fruit inter-variability (between varieties) and intra-variability (between individual fruits) on the quality of processed purees. Both the inter-variability of apple varieties and the intra-variability of single apples induced intensive changes of appearance, chemical and textural properties of their corresponding microwave-cooked purees. The intra-variability of cooked purees was different according to apple cultivars. Some strong correlations of visible-near infrared (VIS-NIR) spectra were observed between fresh and cooked apples, particularly in the regions 665–685 nm and 1125–1400 nm. These correlations allowed then the indirect predictions of puree color (a* and b*, RPD ≧ 2.1), viscosity (RPD ≧ 2.3), soluble solids content (SSC, RPD = 2.1), titratable acidity (RPD = 2.8), and pH (RPD = 2.5) from the non-destructive acquired VIS-NIR spectra of raw apples.
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Dates and versions

hal-03698772 , version 1 (09-09-2022)

Licence

Attribution - NonCommercial - NoDerivatives - CC BY 4.0

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Weijie Lan, Benoit Jaillais, Songchao Chen, Catherine M.G.C. Renard, Alexandre Leca, et al.. Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy. Food Chemistry, 2022, 390, pp.133088. ⟨10.1016/j.foodchem.2022.133088⟩. ⟨hal-03698772⟩
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