NEAR-INFRARED SPECTROSCOPY: STUDY LITERATURE

Diana Murti Indra Wahyuni1

1
Faculty of Agroindustrial Technology, Padjadjaran University, Jl. Raya Bandung Sumedang km 21, West Java
45363, Indonesia

Abstract
Near-infrared spectroscopy (NIRS) is a technique based on the absorption of electromagnetic
radiation of wavelengths in the range 780-2500 nm. Near-infrared spectroscopy can be applied
in determining food quality, one of which is fruit. The purpose of this study was to identify the
advantages of near-infrared spectroscopy in determining fruit quality. The data were obtained
from analyzing five journals related to near-infrared spectroscopy. The result was obtained is
gain conclusion on advantages of using NIRS in determining various parameters of fruit
quality.

Key words: Near-infrared spectroscopy, Fruit quality, Advantages, Analysis

Introduction
Agricultural commodities are
product from certain plant cultivation or
animals raised from farms that provide a
source of food for human needs.
Agricultural commodities divided into six
categories, including cereal grains,
oilseeds, meat, dairy, other soft
commodities, and miscellaneous
agricultural commodities. Agricultural
commodities have the same characteristic,
it can be easily spoiled because of the high
water content in it, therefore it should be
handled properly to maintain it quality.
Determine the quality of agricultural
product is important, because it could be
related to food security.
Near-infrared spectroscopy (NIRS)
is a technique based on the absorption of
electromagnetic radiation of wavelengths in
the range 780-2500 nm. NIRS can be
applied in determining food quality,
including cereals and cereal product, milk
and dairy products, meat, fish, fruit and
vegetables, confectionery, and beverages
(Osborne, 2016).
Before measuring the quality, fruit
extracted by destructing it, but this
technique will affect the result obtained,
therefore near-infrared spectroscopy
present as a non-destructive measuring fruit
quality technique (Kusumiyati, et al.,
2019). Near-infrared spectroscopy
principle on analyzing sample in order to
acquire qualitative and/or quantitative
information based on the interaction of
near-infrared electromagnetic waves with
its constituents (Pasquini, 2003).
Methods
The data for this study were
obtained from analyzing five journals
related to near-infrared spectroscopy. The
result of the study will be used to
identifying the advantages of using near-
infrared spectroscopy (NIRS) in
determining fruit quality and the
parameters tested.
Results and Discussion
1. Near-infrared Spectroscopy (NIRS)
 Near-infrared spectroscopy (NIRS) is a
technique based on the absorption of
electromagnetic radiation of wavelengths in
the range 780-2500 nm. NIRS can be
applied in determining food quality,
including cereals and cereal product, milk
and dairy products, meat, fish, fruit and
vegetables, confectionery, and beverages
(Osborne, 2016).
The basic principle of NIRS is a signal
spectra of chemical compounds contained
in the sample can be observed as a
consequence a molecular vibrations that
occurred because of the absorption of
radiation. The vibrations and rotations that
occur will have an impact on the increase in
absorption bands according to the
functional groups of the molecule (Burns &
Ciurczak, 2008).
The advantages of NIRS are no need to
do sample preparation, so the analysis can
be more simple and faster, and it also allows
several components to be measured
concurrently (Osborne, 2016).
2. The Research Related to NIRS
Based on the several research related to
NIRS show that it has many advantages in
determining various parameters of fruit
quality. Kusumiyati, et al. (2018) have done
the research on determining the quality of
sapodilla fruit using NIRS, the parameters
measured were firmness, total dissolve
solids, and color values. The advantages
obtained is that the data measured has high
accuracies and low errors. Radzevičius, et
al. (2016) have done the research on
determining the quality of tomato using
NIRS, the parameters measured were dry
matter, soluble solids, skin firmness, and
flesh firmness. The advantage of using
NIRS is that its have the potential to
estimate the chemical-physical properties
of tomatoes according to their infrared
spectrum. Slaughter, et al. (1998) have
done the research on determining the
quality of kiwifruit using NIRS, the
parameters measured were sugar content,
total solids content, soluble solids content,
and starch content. The advantage of using
NIRS are it has ability to sense both the
soluble and insoluble carbohydrates in an
intact kiwifruit and has potential for high-
speed measurement. Wang, et al. (2011)
have done the research on determining the
quality of jujube using NIRS, the parameter
measured was soluble solids content. The
advantages obtained is that the data
measured has the higher rates of success.
Zude, M (2003) have done the research on
determining the quality of banana using
NIRS, the parameter measured was
chlorophyll content. The advantages
obtained is that the data measured has high
accuracy.
Conclusions
Near-infrared spectroscopy (NIRS)
can be used to determine various
parameters of fruit quality because it has
many advantages.
References
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