High-throughput near-infrared spectroscopy for detection of major components and quality grading of peas.

ABSTRACT: Pea (Pisum sativum L.) is a nutrient-dense legume whose nutritional indicators influence its functional qualities. Traditional methods to identify these components and examine the relationships between their contents could be more laborious, hindering the quality assessment of the varieties of peas. This study conducted a statistical analysis of data about the sensory and physicochemical nutritional attributes of peas acquired using traditional techniques. Additionally, 90 sets of spectral data were obtained using a portable near-infrared spectrometer, which were then integrated with chemical values to create a near-infrared model for the basic ingredient content of peas. The correlation analysis revealed significant findings: pea starch displayed a substantial negative correlation

SUBMITTER: Zhu J 

PROVIDER: S-EPMC11663664 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature