Nondestructive quality assessment of chili peppers using near-infrared hyperspectral imaging combined with multivariate analysis

摘要

There is an increasing demand of chili peppers due to their special taste and numerous applications through a number of markets, and high quality is crucial for both producers and customers. This research was aimed to investigate the potential of near-infrared hyperspectral imaging (HSI) for nondestructive quality assessment of chili peppers. Near-infrared HSI in the spectral range of 975-1646 nm was employed to acquire hyperspectral reflectance images of chili peppers. High-performance liquid chromatography and freeze-drying methods were conducted to obtain the reference values of capsaicinoid concentrations and water contents, respectively. Three different variable selection methods with successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS) and genetic algorithm-partial least squares (GA-PLS) were performed to remove the redundant information and select the optimal wavelengths. Quantitative models including partial least squares (PLS), extreme learning machine (ELM) and least-squares support vector machine (LS-SVM) were then developed to predict the capsaicinoid concentrations and the water content. The results show that the ELM models combined with the SPA method yielded the best prediction performances for the capsaicin and dihydrocapsaicin concentrations, and the water content, with the highest correlation coefficients of prediction (R-p) of 0.83, 0.80 and 0.93, respectively. Distribution maps of capsaicin and dihydrocapsaicin concentrations for intact and cut chili peppers were obtained. Finally, classification models for discriminating pungent and non-pungent chili peppers with a classification accuracy of 98.0% were developed. The results demonstrate that near-infrared HSI technique is promising for pepper quality assessment.