Optical Absorption and Scattering Properties at 900–1650 nm and Their Relationships with Soluble Solid Content and Soluble Sugars in Apple Flesh during Storage

• Main Authors: Li Fang, Kangli Wei, Li Feng, Kang Tu, Jing Peng, Jiahong Wang, Leiqing Pan
• Format: Article
• Language: English
• Published: MDPI AG 2020-12-01
• Series: Foods
• Subjects: apple flesh; absorption; scattering; soluble sugars; 905–1650 nm
• Online Access: https://www.mdpi.com/2304-8158/9/12/1881

Soluble solid content (SSC) is regarded as the most significant internal quality associated with the taste and maturity in fruits. Evaluating the relationship between the optical properties and soluble sugars facilitates exploration of the mechanism of optical techniques in SSC assessment. In this research, absorption coefficient (<i>μ_a</i>) and reduced scattering coefficient (<i>μ</i>′<i>_s</i>) of Fuji apple during storage were obtained using automatic integrating sphere (AIS) at 905–1650 nm. Relationships between <i>μ_a</i>, <i>μ</i>′<i>_s</i> and SSC, and soluble sugars contents, were investigated. The result showed that SSC, the content of total soluble sugars (TSS), fructose, glucose and sucrose were all decreasing after storage, and the same trend appeared in the change of <i>μ_a</i> and <i>μ</i>′<i>_s</i>. In the whole wavelength range, both <i>μ_a</i> and <i>μ</i>′<i>_s</i> were positively related to SSC and soluble sugars contents. The correlations between <i>μ_a</i> and SSC, and soluble sugars contents, showed increasing tendencies with increasing wavelengths, while for <i>μ</i>′<i>_s</i>, correlations had the opposite trend. The strongest correlations between <i>μ_a</i> and SSC, and soluble sugars contents, were observed in the correlation of <i>μ_a</i> with sucrose, with an <i>r</i> of 0.934. Furthermore, a partial least square (PLS) model for sucrose based on <i>μ_a</i> was built with the coefficient of determination of prediction (<i>R_p</i>²) and the root mean square error of prediction (RMSEP) of 0.851 and 1.047, respectively. The overall results demonstrate that optical properties at the range of 905–1650 nm could be used to evaluate SSC of apples and this may due to the strong correlation between sucrose content and <i>μ_a</i>.