Performance evaluation of a portable near-infrared spectrometer for assessment of main quality parameters in yellow-fleshed kiwifruit

Main fruit quality parameters for yellow-fleshed kiwifruit consists of dry matter (DM), soluble solids content (SSC), flesh hue value (ho), and firmness (F). Nondestructive assessment for these main fruit quality parameters enables effective fruit quality management for determining the harvesting time in the field and postharvest control in packing house. This study evaluated the potential for application of non-destructive instrument (H-100C, Sunforest, Korea) to two different yellow-fleshed kiwifruits including ' Sweet Gold' and 'Jecy Gold' of Actinidia chenesis var. chinensis during maturity and storage periods. For calibration and precision assessment, destructive assessment of DM with fresh and dry weight, SSC with a digital refractometer (GMK-70R, G-won Hitech Co., Korea), h degrees with a chroma meter (CR-400, Konica Minolta Sensing, Japan), and F with a fruit pressure tester (FT011, Facchini srl., Italy) were conducted. The results indicated that a portable near-infrared spectrometer might assess DM and SSC of main fruit quality parameters with very good precision and apply to fruit quality management before and after harvest. However, assessment for h degrees and F parameters needs to improve the precision for application to field levels even though having a high correlation coefficient and low standard error.