| 摘要 |
The visible and near infra-red spectrum from 250 nm to 1150 nm is utilised for simultaneous determination of a plurality of characteristics such as brix, firmness, acidity, density, pH, colour and external and internal defects in produce such as fruit. The interior of the produce is irradiated with a frequency spectrum and the spectrum absorbed and scattered from the sample is detected and compared with predetermined spectral characteristics to determine the multiple characteristic values for the sample. In particular, the visible pigment region, including xanthophyll, from approximately 250 nm to 499 nm and anthocyanin from approximately 500 to 550 nm, in combination with the chlorophyll band peaking at 680nm and the spectrum from 700 nm and above is utilised to predict all of the above characteristics.
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