Evaluation of near-infrared hyperspectral imaging for the assessment of potato processing aptitude.

ABSTRACT: The potato (Solanum tuberosum L.) is the world's fifth most important staple food with high socioeconomic relevance. Several potato cultivars obtained by selection and crossbreeding are currently on the market. This diversity causes tubers to exhibit different behaviors depending on the processing to which they are subjected. Therefore, it is interesting to identify cultivars with specific characteristics that best suit consumer preferences. In this work, we present a method to classify potatoes according to their cooking or frying as crisps aptitude using NIR hyperspectral imaging (HIS) combined with a Partial Least Squares Discriminant Analysis (PLS-DA). Two classification approaches were used in this study. First, a classification model using the mean spectra of a dataset compose

SUBMITTER: Lopez-Maestresalas A 

PROVIDER: S-EPMC9618585 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature