Revealing the Power of Deep Learning in Quality Assessment of Mango and Mangosteen Purée Using NIR Spectral Data

The quality control of fruit purée products such as mango and mangosteen is crucial for maintaining consumer satisfaction and meeting industry standards. Traditional destructive techniques for assessing key quality parameters like the soluble solid content (SSC) and titratable acidity (TA) are labor...

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Autors principals:	Pimpen Pornchaloempong, Sneha Sharma, Thitima Phanomsophon, Panmanas Sirisomboon, Ravipat Lapcharoensuk
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-09-01
Col·lecció:	Horticulturae
Matèries:	deep learning mango mangosteen NIR spectroscopy purée soluble solid content
Accés en línia:	https://www.mdpi.com/2311-7524/11/9/1047
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