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Visible-NIR 'point' spectroscopy in postharvest fruit and vegetable assessment: The science behind three decades of commercial use
[article]
2021
The application of visible (Vis; 400–750 nm) and near infrared red (NIR; 750–2500 nm) region spectroscopy to assess fruit and vegetables is reviewed in context of 'point' spectroscopy, as opposed to multi- or hyperspectral imaging. Vis spectroscopy targets colour assessment and pigment analysis, while NIR spectroscopy has been applied to assessment of macro constituents (principally water) in fresh produce in commercial practice, and a wide range of attributes in the scientific literature. This
doi:10.34657/6776
fatcat:2leogbdtcfc2bpwjg7voow56pi