Non-destructive measurement of malic acid content of sapodilla fruit using visible near infrared (VisNIR) spectroscopy with variations in storage temperature

Abstract Sapodilla fruit (Manilkara zapota) is a climacteric having short shelf life. To extend life, cold temperature storage often used. During storage, one of the parameters that could change malic acid. Malic acid can be measured non-destructively using visible-near infrared (Vis-NIR) spectroscopy. However, measurement VisNIR spectroscopy has limitations, which sensitivity instrument towards temperature. The influences spectral data, therefore prediction challenging. This study was conducted to effect on sapodilla Partial least square regression (PLSR) combined with preprocess (Savitzky-Golay smoothing, normalization, Savitzky-Golay 1st & 2nd derivatives, standard normal variate (SNV), detrending, and multiple scattering correction (MSC) used build calibration model. Fruits were stored in three i.e. 8°C, 13°C, 29°C. Spectra taken directly after condition immersed water bath at 30°C obtain Calibration models built spectra 8°C 13°C Determination coefficient (R²c) fruits 0.89 0.87 obtained MSC spectra. R²c submersed water-bath 0.88 detrending Moreover, room 29°C 0.92 mean normalization In general, PLSR for determination not significantly different between heated model highest (29°C). results showed potency sapodilla. result also affected developed