Exploring Near-Infrared and Raman Spectroscopies for the Non-Destructive In-Situ Estimation of Sweetness in Half...

Area of Science:

• Agricultural Science
• Food Science
• Analytical Chemistry

Background:

• Watermelons are popular for their sweetness, a key quality indicator linked to soluble solids content (SSC).
• Market trends show a shift towards selling half watermelons due to changing consumer needs and fruit size.
• Consumers require reliable methods to assess watermelon sweetness and quality before purchase.

Purpose of the Study:

• To evaluate the effectiveness of Near-infrared (NIRS) and Raman spectroscopy for *in situ* SSC determination in half watermelons.
• To simulate supermarket conditions for non-destructive quality assessment of watermelons.
• To provide consumers with a tool for predicting watermelon sweetness.

Main Methods:

• Utilized a handheld linear variable filter (LVF) device for NIRS analysis.
• Employed an all-in-one (AIO) Process Raman analyser for Raman spectroscopy.
• Applied both spectroscopic techniques to half watermelons under simulated retail environments.

Main Results:

• Achieved high predictive accuracy for SSC using both NIRS and Raman spectroscopy.
• NIRS yielded a residual predictive deviation for prediction (RPD_p) of 3.06.
• Raman spectroscopy achieved an RPD_p value of 2.90, demonstrating strong predictive capability.

Conclusions:

• NIRS and Raman spectroscopy are viable tools for predicting sweetness in half watermelons.
• These spectroscopic methods can be implemented under supermarket conditions for real-time quality assessment.
• The study supports the use of non-destructive techniques to ensure consumer satisfaction with watermelon quality.