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In situ ripening stages monitoring of Lamuyo pepper using a new-generation near-infrared spectroscopy sensor
(Wiley, 2020)
BACKGROUND: Near infrared spectroscopy (NIRS) was used as a non-destructive sensor to assess the quality of freshly-harvested Lamuyo peppers. 144 Lamuyo peppers which were in a range of colors (green, chocolate, orange and ...
Rapid, simultaneous, and in situ authentication and quality assessment of intact bell peppers using near-infrared spectroscopy technology
(Willey, 2018)
BACKGROUND: The ability of near infrared (NIR) spectroscopy to authenticate individual bell peppers as a function of the growing system (outdoor or greenhouse) was tested using partial least squares discriminant analysis ...