Use of near-infrared spectrometry in temperate fruit: A review

Near-Infrared (NIR) spectrometry has emerged as a promising tool for the non-destructive and rapid analysis of temperate fruit quality, maturity, and other parameters. The technique provides a wealth of information, including details of chemical composition, without damaging the fruit, making it a highly viable alternative to traditional methods. This paper reviews the recent research and applications of NIR spectrometry for fruit evaluation, highlighting its strengths and potential limitations. The analysis shows a significant potential for NIR spectrometry, especially when combined with machine learning and artificial intelligence to handle complex data and improve predictive models. The development of portable NIR spectrometers allows for in-situ quality assessment, expanding its applicability to various fields including on-site quality control. Despite the benefits, this review identifies key challenges including spectral complexity, fruit variability, and the influence of the external environment. Recommendations for future research include focusing on improving calibration and validation of models, increasing predictive accuracy, and developing user-friendly instruments. In addition, standardization of measurement procedures and analytical methods is needed to ensure comparability and reproducibility of results. Further research is needed to fully realize the full potential of NIR spectrometry in fruit quality control.