Partenaires et organisations internationales
(Anglais)
|
AT, BE, BG, CH, CY, CZ, DE, ES, FI, FR, GR, HU, IL, IT, LT, NL, NO, PL, PT, SI, TR, UK
|
Résumé des résultats (Abstract)
(Anglais)
|
Within the framework of the cost action 924, the analyses performed in Agroscope Changins-Wädenswil, research centre of Conthey, allowed obtaining significant results about the development of a hand-held and non-destructive measurement of the apricot maturity and quality. The non-destructive measurements have been performed using hand-held visible and near-infrared spectroscopy (NIRs) device. Absorbance spectra covered a range comprised between 650 nm and 1265 nm. Mathematical models allowing a non-destructive follow-up of fruit in orchard and the measurement of fruit quality at harvest have been established. In orchard, the fruit maturity of Bergarouge and Harostar apricot varieties has been followed from 75 days after full bloom (DAFB) to harvest. The physico-chemical quality of fruits as well as the NIRs measurements has been performed. The measurements were carried out according to 4 sampling since 75 DAFB to 108 DAFB (harvest). Fruits were then classified by using a factorial discriminant analysis (FDA) applied at first to the physico-chemical measures and secondly on data from NIRs (Camps and Christen, J. of Food Agriculture and Environment, 2009). The physico-chemical measurements allowed a correct classification of 92 % and 89 % of fruit in average for Bergarouge and Harostar varieties, respectively. Classifications obtained by analysis of the NIRs measurements were slightly better with an efficiency comprised between 96 % and 100 %. Concerning the quality of fruits at harvest, the ability of NIRs to predict the physico-chemical proprieties of apricot has been measured. Prediction models were carried out using a partial least square procedure (PLS). Promising results were obtained for the prediction of the soluble solids content (SSC) and firmness (Fi). The SSC was determined with a precision of 0.67 °Brix while a 6.2 % precision has been obtained to the determination of Fi (Camps et al ., Revue Suisse Vit. Arb. Hort., 2008; Camps and Christen, LWT-Food Science and Technology., 2009)
|
