Determination of Green Pea Maturity by Measurement of Whole Pea Transmittance in the NIR Region

Spectral transmittance was measured, in the range 600 to 1100 nm, of whole peas poured loose into a specially designed sample holder. Mathematical models for calibration and prediction of some indices of maturity are proposed. The models are constructed to compensate for instrumental noise as well as other factors like variations in the light path length. It was established that the indices of maturity can be determined by NIR with values of R and RMSEP obtained as follows: 0.970 and 1.12% alcohol insoluble solids: 0.964 and 0.95% dry matter content; 0.964 and 2.85 finometer degrees of firmness. In the prediction of five sensory attributes and the degree of maturity, R values varied from 0.733 to 0.896. The results obtained are the basis for the development of a portable NIR Analyzer suitable for field application.