Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 475: Development of a Dynamic Multi-Parameter Prediction Model for the Maturation Process of ‘Ugni Blanc’ Grapes Using Visible and Near-Infrared Spectroscopy
Foods doi: 10.3390/foods15030475
Authors:
Chenxue Su
Jia Che
Zehao Wu
Kai Li
Xiangyu Sun
Yulin Fang
Wenzheng Liu

In this study, the non-destructive determination of pH, total soluble solids (TSS), total acidity (TA), reducing sugars (RS), seed total phenolic content (TPCD), and skin total phenolic content (TPCN) in Ugni Blanc grapes was performed using visible/near-infrared (Vis/NIR) spectroscopy coupled with chemometric quantitative analysis. Diffuse reflectance spectra in the 400–1507 nm range were measured using a handheld Vis–NIR spectrometer, after which the dataset was partitioned using the SPXY algorithm, accounting for joint X-Y distances. Six spectral preprocessing methods and three modeling algorithms, Partial Least Squares (PLS), Support Vector Machine Regression (SVR), and Convolutional Neural Network (CNN), were used to construct quantitative models based on full-wavelength and feature-wavelength data. Feature-based models outperformed full-spectrum models for TA, RS, and TPCN, whereas full-spectrum models performed better for pH, TSS, and TPCD. The optimal models achieved Rp2 values of 0.940, 0.957, 0.913, 0.889, 0.917, and 0.871 and RPD values of 4.074, 4.798, 3.397, 2.998, 2.904, and 2.786, correspondingly. The findings highlight the applicability of Vis/NIR spectroscopy for the accurate and non-destructive prediction of key physicochemical indicators in Ugni Blanc grapes.