Determination of quality parameters in Cavendish banana during ripening by NIR spectroscopy

Studies have been carried out to determine the chemical (soluble solid content) and physical (firmness) parameters of locally grown Cavendish banana by near infrared (NIR) spectroscopy. NIR spectra in the wavelength region of 680-2500 nm were obtained from a total of 408 Cavendish bananas of different ripeness indices. Chemometrics using multiple linear regression (MLR) was applied to develop calibration models for prediction of firmness and soluble solid content (SSC) of Cavendish banana. Results showed that NIR spectroscopy had the feasibility for non-destructive determination of the quality of Cavendish banana. The coefficient of determination (R²) for firmness and SSC calibration models at different ripeness indices ranged from 0.78 to 0.86 and 0.75 to 0.96, respectively. The calibration models were validated using independent sets of data and prediction models developed with the root mean square error of prediction (RMSEP) ranged from 0.01 to 0.26 kgf and 0.039 to 0.788 Brix for firmness and SSC, respectively. The multi-index models showed considerable robustness but higher prediction error with RMSEP of 0.336 kgf for firmness and 0.937% Brix for SSC compared to index specific model.