Experimental Study of Determining Technique for Table Grape Qualities using Visible Wavelength of Imaging and Spectroscopy

Imaging and spectroscopy are non-destructive techniques for determining fruit qualities. The qualities of table grapes (Vitis vinifera) such as soluble solids content (SSC), pH, fi rmness seedlessness key parameters. This research was focused on comparison between imaging in laboratory eld. results Partial least squares regression (PLSR) showed that the best coeffi cient determination (R2) prediction (R2 pred) SSC 0.8085, eld 0.8169, 0.7994. R2 pred 0.6925, 0.5737, 0.6216. pH 0.6820, 0.7101 0.6494. discriminant analysis (PLS-DA) analyzed successful percentage classifi cation: 89.66%, 93.10% 81.25% laboratory, imaging, respectively. almost same effi laboratory. That means farmer can do anywhere non-destructively. By way, we use both these parameters grape