Towards Sweetness Classification of Orange Cultivars Using Short‑Wave NIR Spectroscopy

Authors

Ayesha Zeb, Department of Electrical Engineering, Military College of Signals National University of Sciences and Technology, Rawalpindi, 4600, Pakistan
Waqar Shahid Qureshi, Technological University DublinFollow
Abdul Ghafoor, Department of Electrical Engineering, Military College of Signals, National University of Sciences and Technology, Rawalpindi, 46000, Pakistan
Amanullah Malik, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
Muhammad Imran, Department of Electrical Engineering, Military College of Signals, National University of Sciences and Technology, Rawalpindi, 46000, Pakistan
Alina Mirza, Department of Electrical, Military College of Signals, National University of Sciences and Technology, Rawalpindi, 46000, Pakistan
Mohsin Islam Tiwana, Robot Design and Development Lab. National Centre of Robotics and Automation, College of Electrical and Mechanical Engineering, National University of Sciences and Technology, Rawalpindi, 46000, Pakistan
Eisa Alanazi, Department of Computer Science, Umm Al-Qura University, Mecca, Saudi Arabia

Document Type

Article

Disciplines

1.2 COMPUTER AND INFORMATION SCIENCE, 2.2 ELECTRICAL, ELECTRONIC, INFORMATION ENGINEERING, Food and beverages, Horticulture, viticulture

Publication Details

https://pubmed.ncbi.nlm.nih.gov/36609678/

https://doi.org/10.1038/s41598-022-27297-2

Abstract

The global orange industry constantly faces new technical challenges to meet consumer demands for quality fruits. Instead of traditional subjective fruit quality assessment methods, the interest in the horticulture industry has increased in objective, quantitative, and non-destructive assessment methods. Oranges have a thick peel which makes their non-destructive quality assessment challenging. This paper evaluates the potential of short-wave NIR spectroscopy and direct sweetness classification approach for Pakistani cultivars of orange, i.e., Red-Blood, Mosambi, and Succari. The correlation between quality indices, i.e., Brix, titratable acidity (TA), Brix: TA and BrimA (Brix minus acids), sensory assessment of the fruit, and short-wave NIR spectra, is analysed. Mix cultivar oranges are classified as sweet, mixed, and acidic based on short-wave NIR spectra. Short-wave NIR spectral data were obtained using the industry standard F-750 fruit quality meter (310–1100 nm). Reference Brix and TA measurements were taken using standard destructive testing methods. Reference taste labels i.e., sweet, mix, and acidic, were acquired through sensory evaluation of samples. For indirect fruit classification, partial least squares regression models were developed for Brix, TA, Brix: TA, and BrimA estimation with a correlation coefficient of 0.57, 0.73, 0.66, and 0.55, respectively, on independent test data. The ensemble classifier achieved 81.03% accuracy for three classes (sweet, mixed, and acidic) classification on independent test data for direct fruit classification. A good correlation between NIR spectra and sensory assessment is observed as compared to quality indices. A direct classification approach is more suitable for a machine-learning-based orange sweetness classification using NIR spectroscopy than the estimation of quality indices.

DOI

https://doi.org/10.1038/s41598-022-27297-2

Recommended Citation

Zeb, Ayesha; Qureshi, Waqar Shahid; Ghafoor, Abdul; Malik, Amanullah; Imran, Muhammad; Mirza, Alina; Islam Tiwana, Mohsin; and Alanazi, Eisa, "Towards Sweetness Classification of Orange Cultivars Using Short‑Wave NIR Spectroscopy" (2023). Articles. 200.
https://arrow.tudublin.ie/scschcomart/200

Funder

Pakistan Agriculture Research Council, Agriculture Linkage Program (AE-007), Ministry of Education, Postdoctoral Initiative Program, Saudi Arabia, and Higher Education Commission of Pakistan under grants titled Establishment of National Centre of Robotic and Automation (DF-1009–31).

Creative Commons License

This work is licensed under a Creative Commons Attribution-Share Alike 4.0 International License.