Determination of Soluble Solids Content in Fresh Corn by Near Infrared
Spectroscopy
YANG Guang-hui1, 3, ZHANG Yong-li1, 2, 3*, WANG Mei-pan1, 3, LIU Yan-de4, JIANG Xiao-gang4, SUN Jing2, 3, ZHOU Xin-qun2, 3, HAN Tai-lin1*
1. School of Electronic and Information Engineering, Changchun University of Science and Technology, Changchun 130013, China
2. Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
3. Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
4. School of Intelligent Electromechanical Equipment Innovation Research Institute, East China Jiaotong University, Nanchang 330013, China
Abstract：China is the world's largest producer and consumer of fresh corn. Soluble solids content (SSC) is a key indicator of the quality of fresh corn, and there is an urgent need for effective and rapid non-destructive testing methods to respond to the market demand for the test. In order to realize the rapid and nondestructive detection of fresh corn SSC, a prediction model of fresh corn SSC based on near-infrared spectral features combined with a chemometrics method is proposed. Taking sweet corn as the research object, using the near-infrared (NIR) detection device built independently by the laboratory, we explored the multi-point acquisition method based on fresh corn materials to obtain the NIR diffuse reflectance spectra in the middle of the cob, and after the anomalous spectra were excluded by the Mahalanobis distance method, 103 samples were selected for modeling. The dataset is divided into training and test sets according to the ratio of 4∶1, and five algorithms, including Savitzky-Golay smoothing (SGS), Standard Normal Transform (SNV), Multivariate Scattering Correction (MSC), First-Order Derivative (FD), and De-Trending (DT), are applied to preprocess the spectral data and build the SSC full-band prediction model. The competitive adaptive reweighting algorithm (CARS), successive projection algorithm (SPA), and random frog hopping algorithm (RF) are used for feature band selection, and the SSC feature band model based on the partial least squares regression algorithm (PLSR) and support vector machine regression algorithm (SVR) is established. The results show that: SNV, MSC, and FD achieved better preprocessing results, and the prediction accuracy of the eigen-band model was significantly improved compared with the full-band modeling. The “SNV-CARS-PLSR” model built by SNV preprocessing combined with CARS feature extraction performs optimally, The training set coefficient of determination (R2C), training set root mean square error (RMSEC), test set coefficient of determination (R2P), test set root mean square error (RMSEP), and residual prediction deviation (RPD) were 0.869, 0.219, 0.858, 0.191, and 2.715, respectively. Compared to the SNV-preprocessed full-band model, the “SNV-CARS-PLSR” model improves the R2P of the test set by 12.3%. Comparing the different feature band modeling methods, the “SNV-CARS-SVR” model based on SVR is slightly better than the “SNV-CARS-PLSR” model based on PLSR. The “SNV-CARS-SVR” model has an R2C of 0.881, an RMSEC of 0.207, an R2P of 0.869, an RMSEP of 0.185 and an RPD of 2.843. This study can provide technical support for rapidly detecting SSC in fresh corn cobs based on near-infrared spectroscopy.
杨光辉，张永立，王美蟠，刘燕德，姜小刚，孙 静，周新群，韩太林. 近红外光谱检测鲜食玉米可溶性固形物含量[J]. 光谱学与光谱分析, 2025, 45(07): 1932-1939.
YANG Guang-hui, ZHANG Yong-li, WANG Mei-pan, LIU Yan-de, JIANG Xiao-gang, SUN Jing, ZHOU Xin-qun, HAN Tai-lin. Determination of Soluble Solids Content in Fresh Corn by Near Infrared
Spectroscopy. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2025, 45(07): 1932-1939.
[1] LI Zi-qi, GU Yan-ting, GUO Yan-zhi, et al（李紫琪，古艳婷，郭燕枝，等）. Journal of Food Safety & Quality（食品安全质量检测学报）, 2022, 13(18): 5964.
[2] XU Li, ZHAO Jiu-ran, LU Bai-shan, et al（徐 丽，赵久然，卢柏山，等）. China Seed Industry（中国种业）, 2020, (10): 14.
[3] ZHAO Lin, CHEN Yu, LUO Le-tan, et al（赵 琳，陈 玉，骆乐谈，等）. Journal of Food Safety & Quality（食品安全质量检测学报）, 2024, 15(8): 22.
[4] SUN Li-juan, ZHAO Zhi-hong, HE Juan, et al（孙丽娟，赵志宏，贺 娟，等）. Crops（作物杂志）, 2019，(2): 46.
[5] Guo Z, Wang M M, Agyekum A A, et al. Journal of Food Engineering, 2020, 279: 109955.
[6] Tsuchikawa S, Ma T, Inagaki T. Analytical Sciences, 2022, 38(4): 635.
[7] Bec K B, Grabska J, Huck C W. Foods, 2022, 11(10): 1465.
[8] CHEN Pu, YANG Jian, CHU Xiao-li, et al（陈 瀑, 杨 健, 褚小立, 等）. Chinese Journal of Analytical Chemistry（分析化学）, 2024, 52(9): 1213.
[9] Jie D, Xie L, Fu X, et al. Journal of Food Engineering, 2013, 118(4): 387.
[10] Xia Y, Fan S, Li J, et al. Chemometrics and Intelligent Laboratory Systems, 2020, 201: 104017.
[11] Grabska J, Bec K B, Ueno N, et al. Foods, 2023, 12(10): 1946.
[12] Tan B, You W, Huang C, et al. Electronics, 2022, 11(21): 3504.
[13] YAN Zhong-wei, TIAN Xi, ZHANG Yi-fei, et al（严忠伟，田 喜，张艺飞，等）. Spectroscopy and Spectral Analysis（光谱学与光谱分析）, 2023, 43(6): 1800.
[14] WU Hong-zhang, CAI Hong-xing, REN Yu, et al（吴虹璋，蔡红星，任 玉，等）. The Journal of Light Scattering（光散射学报）, 2024, 36(1): 44.
[15] Fan S, Li J, Xia Y, et al. Postharvest Biology and Technology, 2019, 151: 79.
[16] Mishra P, Woltering E, Brouwer B, et al. Postharvest Biology and Technology, 2021, 171: 111348.
[17] Ma T, Xia Y, Inagaki T, et al. Postharvest Biology and Technology, 2021, 173: 111417.
[18] Tian S, Liu W, Xu H. Food Research International, 2023, 170: 112988.
[19] Garrsi S, Jolayemi O S, Giovenzana V, et al. Foods, 2021, 10(5): 1042.
[20] ZHANG Yong-li, YANG Guang-hui, WANG Mei-pan, et al（张永立，杨光辉，王美蟠，等）. Transactions of the Chinese Society of Agricultural Engineering（农业工程学报）, 2024, 40(15): 262.
[21] Büning-Pfaue H. Food Chemistry, 2003, 82(1): 107.
[22] CHEN Pu, DAI Jia-wei, LI Jing-yan, et al（陈 瀑，戴嘉伟，李敬岩，等）. Chemical Reagents（化学试剂）, 2023, 45(6): 105.
[23] Yuan L M, Mao F, Huang G, et al. Postharvest Biology and Technology, 2020, 169: 111308.
[24] Tang R, Chen X, Li C. Applied Spectroscopy, 2018, 72(5): 740.
[25] SA Ji-ming, JIANG He, XIE Kai-wen, et al（撒继铭，江 河，谢凯文，等）. Acta Optica Sinica（光学学报）, 2021, 41(15): 235.
[26] Liu W, Han Y, Wang N, et al. Journal of Physics: Conference Series, 2022, 2221(1): 012012.
[27] Yang Q, Yang X, Zhang Q, et al. Optik, 2020, 220: 165128.
[28] FAN Meng-li, ZHAO Yue, LIU Yan, et al(樊梦丽，赵 越，刘 言，等). Progress in Chemistry(化学进展), 2015, 27(Z1): 242.
