A Four-Level Maturity Index for Hot Peppers (Capsicum annum) Using Non-Invasive Automated Mobile Raman Spectroscopy for On-Site Testing

A handheld Raman spectrometer was used to determine the ripeness of peppers. spectra were recorded non-invasively on fruit surface. The spectroscopic data transformed into a classification scheme referred as maturity index which allowed for attribution stadium four levels from immature fully mature. Hot pepper and tomato ripening includes pectic polysaccharide depolymerization, chlorophyll degradation carotenoid formation, among others. latter followed by spectroscopy. Two portable systems one benchtop system compared their applicability robustness establish suitable index. Spectral acquisition, treatment multivariate analysis automated using Matlab script laptop computer. workflow provided graphic visualization relevant parameters results on-site in real time. In terms reliability applicability, chemometric model fruits univariate procedure based average intensity ratio three characteristic signals. Portable spectrometers combination with or should be assess stage maturing carotenoid-containing thus during sorting process an manner.