Qualitative Characterization of Astringent and De-astringed Intact ‘Xichu’ Persimmon Fruit Using VIS/SWNIR and Chemometrics
Phuangphet Hemrattrakun, Danai Boonyakiat, Kazuhiro Nakano, Shintaroh Ohashi, Phonkrit Maniwara, Sila Kittiwachana and Parichat Theanjumpol* Author for corresponding; e-mail address: parichatcmu@gmail.com
Volume: Vol.49 No.2 (March 2022)
Research Article
DOI: https://doi.org/10.12982/CMJS.2022.031
Received: 23 July 2021, Revised: 17 December 2021, Accepted: 19 December 2021, Published: -
Citation: Hemrattrakun P., Boonyakiat D., Nakano K., Ohashi S., Maniwara P., Kittiwachana S., et al., Qualitative Characterization of Astringent and De-astringed Intact ‘Xichu’ Persimmon Fruit Using VIS/SWNIR and Chemometrics, Chiang Mai Journal of Science, 2022; 49(2): 409-419. DOI 10.12982/CMJS.2022.031.
Abstract
Astringency removal is considered as a key process before commercialize persimmon cv. ‘Xichu’, due to its high content of soluble tannins. Application of carbon dioxide treatment effective in removing astringency and widely used as a commercial postharvest practice for astringent persimmon fruit. The aim of this research is study to the application of visible and shortwave near infrared (VIS/SWNIR) spectroscopy in the spectral data of 400-1100 nm to discriminate astringent (A) and de-astringed (DA) fruit non-destructively based on the sensorial perception as 0.10% soluble tannin of fresh weight. The highest classifi cation accuracy score was obtained from QDA model combined with 2D preprocessing technique as 98.99% in the external validation set. Therefore, the results obtained in this study can be considered as a non-destructive analytical method to monitoring the effectiveness of the astringency removal treatment in ‘Xichu’ persimmon fruit.