Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs

Authors

  • L. León Departamento de Agronomía. E.T.S.I.A.M. Universidad de Córdoba
  • L. Rallo Departamento de Agronomía. E.T.S.I.A.M. Universidad de Córdoba
  • A. Garrido Departamento de Producción Animal. E.T.S.I.A.M. Universidad de Córdoba

DOI:

https://doi.org/10.3989/gya.2003.v54.i1.275

Keywords:

Fat content, Fatty acids, Moisture, NIRS, Olea europaea L., Plant breeding

Abstract


The objective of this study was to evaluate the potential use of Near-Infrared Spectroscopy (NIRS) for the analysis of oil content, moisture and fatty acids composition in intact olive fruit. A total of 287 samples, each from a single plant from an olive breeding program, were scanned by NIRS between 400 and 1700 nm. Partial least squares (PLS) regression was used to create calibration models (with 70 % of samples) relating laboratory reference values to spectral data (original, first and second derivative spectral data). The best equations obtained were validated (with 30% of samples) showing values of r2 of 0.88 % for the moisture, 0.83 % for oil content, 0.77 % for oleic acid content and 0.81 % for linoleic acid content. Therefore a reliable and accurate preselection can be made by using NIRS for both oil content and oleic acid content, with a nondestructive analysis, in a few seconds and without use neither production of chemical reagents.

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Published

2003-03-30

How to Cite

1.
León L, Rallo L, Garrido A. Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs. grasasaceites [Internet]. 2003Mar.30 [cited 2023Jun.10];54(1):41-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/275

Issue

Section

Research

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