Efecto de la salinidad sobre parámetros de calidad del aceite de mostaza india (Brassica juncea L. Czern & Coss) utilizando espectroscopía de Transformada de Fourier de reflectancia en el infrarrojo cercano (FT - NIR)
DOI:
https://doi.org/10.3989/gya.063413Palabras clave:
Aceite, Ácido erúcico, Brassica juncea, Calidad, Fibra cruda, Proteína, SalinidadResumen
Se han desarrollado modelos de calibración, con espectroscopía de reflectancia en el infrarrojo cercano, mediante transformada de Fourier utilizando el método PLS; los coeficientes de determinación (r2) para el aceite, proteína, ácido erúcico y contenidos de fibra bruta se estimaron en: 0,907, 0,922, 0,902, 0,903, respectivamente. Se ha estudiado durante 2011–12 y 2012–13 el efecto de la salinidad sobre las características estudiadas, en entornos normales y salinos en el campo (ECe 10.7dS·m-1) y en condiciones controladas bajo irrigación salina (ECiw 0, 9, 12, 15 y 18 dSm-1). Con altos niveles de salinidad los contenidos de aceite, proteína y fibra cruda se redujeron a 7,27, 14,78, 34,25 % and 5,78, 29,31, 20,45 % en el estudio controlado y en condiciones de campo respectivamente, mientras que el contenido de ácido erúcico incrementó a 72,43 y 12,20 %. Por lo tanto, FT-NIRS puede ser de gran utilidad para las estimaciones rápidas y no destructivas de los parámetros de calidad del aceite de mostaza de la India.
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