Food Science and Technology

Combining NIR spectroscopy with chemometrics for discriminating naturally ripened banana and calcium carbide ripened banana

J. Z. Zaukuu, S. Mensah, et al.

Discover how advanced near-infrared (NIR) spectroscopy combined with chemometrics is revolutionizing the detection of calcium carbide-ripened bananas. This innovative research by John-Lewis Zinia Zaukuu and colleagues demonstrates exceptional accuracy in classifying and predicting banana ripening methods, showcasing its potential impact in food science.

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Abstract

This study combined near-infrared (NIR) spectroscopy with chemometrics to detect calcium carbide-ripened bananas. Sixteen linear discriminant analysis (LDA) models were developed, achieving high average classification accuracies for classifying bananas based on ripening method, carbide treatment type, and soaking duration. Banana color was predicted using partial least squares regression (PLSR) models with high accuracy. NIR coupled with chemometrics shows potential for detecting carbide-ripened bananas.

Publisher

npj Science of Food

Published On

Oct 26, 2024

Authors

John-Lewis Zinia Zaukuu, Sheila Mensah, Eric Tetteh Mensah, Florence Akomanin-Mensah, Solomon Wiredu, Zoltan Kovacs

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