Rapid and Non-Destructive Techniques for the Discrimination of Ripening Stages in Candonga Strawberries
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Electronic Nose (E-Nose)
2.3. Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) Spectroscopy
2.4. Image Analysis (IA)
2.5. Total Soluble Solids, Titratable Acidity, Antioxidant Activity and Total Phenols
2.6. Analysis of Volatile Compounds (VOCs)
2.7. Statistical Data Analysis
3. Results and Discussion
3.1. E-Nose Discrimination of the Ripening Stage of “Candonga” Strawberries and Correlation Analysis with VOC Pattern
3.2. ATR-FTIR Discrimination of the Ripening Stage of “Candonga” Strawberries and Correlation Analysis with Chemical Data
3.3. Image Analysis Discrimination of the Ripening Stage of “Candonga” Strawberries and Correlation Analysis with Chemical Data
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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ID | Half-Red | Red | p | FC | AUC | CI 95% |
---|---|---|---|---|---|---|
S1 | 0.439 [0.415–0.456] | 0.408 [0.364–0.429] | <0.001 | 0.929 | 0.946 | 0.922–0.969 |
S2 | 3.812 [3.416–4.185] | 4.710 [3.924–5.541] | <0.001 | 0.809 | 1.236 | 0.950–0.989 |
S3 | 0.430 [0.409–0.443] | 0.389 [0.359–0.414] | <0.001 | 1.105 | 0.905 | 0.942–0.98 |
S4 | 1.075 [1.061–1.084] | 1.077 [1.067–1.085] | 0.40 | 0.998 | 1.002 | 0.506–0.646 |
S5 | 0.421 [0.398–0.443] | 0.380 [0.356–0.406] | <0.001 | 1.108 | 0.903 | 0.940–0.98 |
S6 | 3.907 [3.691–4.225] | 4.198 [3.845–4.669] | 0.003 | 0.931 | 1.074 | 0.810–0.903 |
S7 | 1.322 [1.234–1.445] | 1.930 [1.506–2.198] | <0.001 | 0.685 | 1.460 | 1.000–1.000 |
S8 | 5.713 [5.349–6.303] | 6.370 [5.671–6.974] | <0.001 | 0.897 | 1.115 | 0.847–0.924 |
S9 | 1.800 [1.642–1.95] | 2.283 [2.042–2.555] | <0.001 | 0.788 | 1.269 | 1.000–1.000 |
S10 | 1.196 [1.160–1.224] | 1.204 [1.172–1.226] | 0.40 | 0.994 | 1.006 | 0.526–0.669 |
ID | Half-Red | Red | p | FC | AUC | CI |
---|---|---|---|---|---|---|
L* | 15.71 [13.61–16.81] | 10.58 [9.78–11.40] | <0.001 | 0.676 | 1.00 | 1.00–1.00 |
a* | 25.78 [23.28–27.46] | 20.23 [19.02–21.58] | <0.001 | 0.787 | 1.00 | 1.00–1.00 |
b* | 16.40 [14.03–17.72] | 10.16 [9.14–11.31] | <0.001 | 0.621 | 1.00 | 1.00–1.00 |
Chroma | 30.51 [27.23–32.56] | 22.62 [21.20–24.36] | <0.001 | 0.741 | 1.00 | 1.00–1.00 |
Hue-angle | 0.56 [0.53–0.59] | 0.46 [0.44–0.48] | <0.001 | 0.826 | 1.00 | 1.00–1.00 |
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Palumbo, M.; Cozzolino, R.; Laurino, C.; Malorni, L.; Picariello, G.; Siano, F.; Stocchero, M.; Cefola, M.; Corvino, A.; Romaniello, R.; et al. Rapid and Non-Destructive Techniques for the Discrimination of Ripening Stages in Candonga Strawberries. Foods 2022, 11, 1534. https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111534
Palumbo M, Cozzolino R, Laurino C, Malorni L, Picariello G, Siano F, Stocchero M, Cefola M, Corvino A, Romaniello R, et al. Rapid and Non-Destructive Techniques for the Discrimination of Ripening Stages in Candonga Strawberries. Foods. 2022; 11(11):1534. https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111534
Chicago/Turabian StylePalumbo, Michela, Rosaria Cozzolino, Carmine Laurino, Livia Malorni, Gianluca Picariello, Francesco Siano, Matteo Stocchero, Maria Cefola, Antonia Corvino, Roberto Romaniello, and et al. 2022. "Rapid and Non-Destructive Techniques for the Discrimination of Ripening Stages in Candonga Strawberries" Foods 11, no. 11: 1534. https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111534