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  JOURNAL DETAIL



Qualitative Characterization of Astringent and De-astringed Intact ‘Xichu’ Persimmon Fruit Using VIS/SWNIR and Chemometrics


Paper Type 
Contributed Paper
Title 
Qualitative Characterization of Astringent and De-astringed Intact ‘Xichu’ Persimmon Fruit Using VIS/SWNIR and Chemometrics
Author 
Phuangphet Hemrattrakun, Danai Boonyakiat, Kazuhiro Nakano, Shintaroh Ohashi, Phonkrit Maniwara, Sila Kittiwachana and Parichat Theanjumpol
Email 
parichatcmu@gmail.com
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.

Start & End Page 
409 - 419
Received Date 
2021-07-23
Revised Date 
2021-12-17
Accepted Date 
2021-12-19
Full Text 
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Keyword 
persimmon, near infrared, astringency, chemometrics
Volume 
Vol.49 No.2 (March 2022)
DOI 
https://doi.org/10.12982/CMJS.2022.031
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 J. Sci., 2022; 49(2): 409-419. DOI 10.12982/CMJS.2022.031.
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Chiang Mai Journal of Science

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