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Optical Absorption and Scattering Properties at 900–1650 nm and Their Relationships with Soluble Solid Content and Soluble Sugars in Apple Flesh during Storage

机译：在储存期间在900-1650nm处的光学吸收和散射特性及其与可溶性固体含量和可溶性糖的关系

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Soluble solid content (SSC) is regarded as the most significant internal quality associated with the taste and maturity in fruits. Evaluating the relationship between the optical properties and soluble sugars facilitates exploration of the mechanism of optical techniques in SSC assessment. In this research, absorption coefficient (μa) and reduced scattering coefficient (μ′s) of Fuji apple during storage were obtained using automatic integrating sphere (AIS) at 905–1650 nm. Relationships between μa, μ′s and SSC, and soluble sugars contents, were investigated. The result showed that SSC, the content of total soluble sugars (TSS), fructose, glucose and sucrose were all decreasing after storage, and the same trend appeared in the change of μa and μ′s. In the whole wavelength range, both μa and μ′s were positively related to SSC and soluble sugars contents. The correlations between μa and SSC, and soluble sugars contents, showed increasing tendencies with increasing wavelengths, while for μ′s, correlations had the opposite trend. The strongest correlations between μa and SSC, and soluble sugars contents, were observed in the correlation of μa with sucrose, with an r of 0.934. Furthermore, a partial least square (PLS) model for sucrose based on μa was built with the coefficient of determination of prediction (Rp2) and the root mean square error of prediction (RMSEP) of 0.851 and 1.047, respectively. The overall results demonstrate that optical properties at the range of 905–1650 nm could be used to evaluate SSC of apples and this may due to the strong correlation between sucrose content and μa.
机译：可溶性固体含量（SSC）被认为是与水果中的味道和成熟相关的最显着的内部质量。评估光学性质和可溶性糖之间的关系有助于探讨SSC评估中的光学技术机制。在该研究中，使用905-1650nm的自动积分球（AIS）获得储存期间富士苹果的吸收系数（μA）和散射系数（μ）。研究了μA，μ和SSC和可溶性糖含量的关系。结果表明，SSC，总可溶性糖（TSS），果糖，葡萄糖和蔗糖的含量均在储存后均降低，并且在μA和μ的变化中出现了相同的趋势。在整个波长范围内，μA和μ均与SSC和可溶性糖含量正相关。 μA和SSC和可溶性糖含量之间的相关性显示出增加波长的增加趋势，而对于μ的相关性，相关性具有相反的趋势。在μA与蔗糖的相关性中观察μA和SSC和可溶性糖含量之间的最强相关性，R为0.934。此外，基于μA的蔗糖的局部最小正方形（PLS）模型被建立在预测（RP2）的确定系数和0.851和1.047的预测（RMSEP）的根均线误差的系数构建。总体结果表明，905-1650nm范围内的光学性质可用于评估苹果的SSC，这可能是由于蔗糖含量和μA之间的强相关性。

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