| Autor: |
García-García MDC; Department of Agro-Food Engineering and Technology, IFAPA Centro La Mojonera, CAGPDS, 04745 Almería, Spain., Martín-Expósito E; Department of Agro-Food Engineering and Technology, IFAPA Centro La Mojonera, CAGPDS, 04745 Almería, Spain., Font I; ETSIIT, Campus Aynadamar, University of Granada, 18071 Granada, Spain., Martínez-García BDC; ESI, Higher Engineering School, University of Almería, 04120 Almería, Spain., Fernández JA; Department of Agronomical Engineering, Technical University of Cartagena, 30203 Murcia, Spain., Valenzuela JL; Department of Biology and Geology, Higher Engineering School, University of Almería, 04120 Almería, Spain., Gómez P; Department of Plant Breeding and Biotechnology, IFAPA Centro La Mojonera, CAGPDS, 04745 Almería, Spain., Río-Celestino MD; Agri-Food Laboratory, CAGPDS, Avda, Menéndez Pidal, s/n, 14080 Córdoba, Spain. |
| Abstrakt: |
Pisum sativum L. ssp. arvense , is colloquially called tirabeque or mangetout because it is eaten whole; its pods are recognized as a delicatessen in cooking due to its crunch on the palate and high sweetness. Furthermore, this legume is an important source of protein and antioxidant compounds. Quality control in this species requires the analysis of a large number of samples using costly and laborious conventional methods. For this reason, a non-chemical and rapid technique as near-infrared reflectance spectroscopy (NIRS) was explored to determine its physicochemical quality (color, firmness, total soluble solids, pH, total polyphenols, ascorbic acid and protein content). Pod samples from different cultivars and grown under different fertigation treatments were added to the NIRS analysis to increase spectral and chemical variability in the calibration set. Modified partial least squares regression was used for obtaining the calibration models of these parameters. The coefficients of determination in the external validation ranged from 0.50 to 0.88. The RPD (standard deviation to standard error of prediction ratio) and RER (standard deviation to range) were variable for quality parameters and showed values that were characteristic of equations suitable for quantitative prediction and screening purposes, except for the total soluble solid calibration model. |
