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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #321031
Research Project: Defining, Measuring, and Mitigating Attributes that Adversely Impact the Quality and Marketability of Foods

Location: Healthy Processed Foods Research

Title: Determination of soluble solids content and titratable acidity of intact fruit and juice of Satsuma mandarin using a hand-held NIR instrument in transmittance mode

Author
item MASITHOH, RUDIATI - National Food Research Institute - Japan
item Haff, Ronald - Ron
item KAWANO, SUMIO - Kagoshima University

Submitted to: Near Infrared Spectroscopy Journal
Publication Type: Research Notes
Publication Acceptance Date: 1/25/2016
Publication Date: 2/2/2016
Citation: Masithoh, R.E., Haff, R.P., Kawano, S. 2016. Determination of soluble solids content and titratable acidity of intact fruit and juice of Satsuma mandarin using a hand-held NIR instrument in transmittance mode. Near Infrared Spectroscopy Journal. 24(1):83-88.

Interpretive Summary: A hand-held NIR instrument (“NIR-Gun”) was used to develop a calibration equation for measuring soluble solids content (SSC) and titratable acidity (TA) of intact fruit and juice of Satsuma mandarin. The standard error of prediction (SEP) for intact fruit and juice was 0.33 degree Brix and 0.42 degree Brix respectively. TA measurements yielded an SEP of 0.22 % and 0.14 % for 11 intact fruit and juice, respectively.

Technical Abstract: Determination of soluble solids content (SSC) and titratable acidity (TA) of intact fruit and juice of Satsuma mandarin was investigated using a hand-held NIR instrument “NIR-Gun” in transmittance mode. The resulting calibration equation measured SSC of intact fruit and juice with a standard error of prediction (SEP) of 0.33 degree Brix and 0.42 degree Brix respectively. TA measurements yielded an SEP of 0.22 % and 0.14 % for 11 intact fruit and juice, respectively.