Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 2 4 2015 07 23 Quick quality evaluation of pomegranate arils using NIR spectroscopy Quick quality evaluation of pomegranate arils using NIR spectroscopy 103 114 207 10.22104/jift.2015.207 FA Rasool Khodabakhshian PhD. Student, Agricultural Machinery, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran Bagher Emadi Associate Professor, Agricultural Machinery, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran Mehdi Khojastehpour Associate Professor, Agricultural Machinery, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran Mahmood Reza Golzarian Assistant Professor, Agricultural Machinery, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran Ameneh Sazgarnia Associate Professor, Medical Physics, Faculty of Medical Physics, Mashhad University of Medical Science, Iran Journal Article 2015 08 10 Food texture changes during different maturity stages, ripening and storage and it is possible to find best date for harvesting with investigating its properties. For this goal, nondestructive determination of total soluble solid, acidity and pH is very important.  In this study, the potential of visible and near infrared (Vis/NIR) spectroscopy was investigated to classify the maturity stage and to predict the quality attributes of pomegranate variety "Ashraf" such as total soluble solid content (TSS), pH and Titratable acidity (TA) during four distinct maturity stages (88, 109, 124 and 143 days after full bloom (DAFB)). The obtained results showed that a spectral band (760 nm) was observed according to different stages of fruits. This spectral band can be related to third stretching overton band of OH bond. Decreasing of intensity of this point showed significant different between acquired spectrums between studied maturity stages. It concluded that different pre-processing techniques had effects on the prediction of total soluble solid, acidity and pH. The correlation coefficient for total soluble solid, acidity and pH were 0.96, 0.922 and 0.925 and root mean square error of prediction (RMSEP) was 0.092, 0.19 and 0.089 *Brix respectively. This demonstrated the capability Vis/NIR spectroscopy and chemometrics as useful techniques to nondestructively monitoring key pomegranate quality attributes. Food texture changes during different maturity stages, ripening and storage and it is possible to find best date for harvesting with investigating its properties. For this goal, nondestructive determination of total soluble solid, acidity and pH is very important.  In this study, the potential of visible and near infrared (Vis/NIR) spectroscopy was investigated to classify the maturity stage and to predict the quality attributes of pomegranate variety "Ashraf" such as total soluble solid content (TSS), pH and Titratable acidity (TA) during four distinct maturity stages (88, 109, 124 and 143 days after full bloom (DAFB)). The obtained results showed that a spectral band (760 nm) was observed according to different stages of fruits. This spectral band can be related to third stretching overton band of OH bond. Decreasing of intensity of this point showed significant different between acquired spectrums between studied maturity stages. It concluded that different pre-processing techniques had effects on the prediction of total soluble solid, acidity and pH. The correlation coefficient for total soluble solid, acidity and pH were 0.96, 0.922 and 0.925 and root mean square error of prediction (RMSEP) was 0.092, 0.19 and 0.089 *Brix respectively. This demonstrated the capability Vis/NIR spectroscopy and chemometrics as useful techniques to nondestructively monitoring key pomegranate quality attributes. https://jift.irost.ir/article_207_56abcebb1603921afe78b818af2f6d88.pdf