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초록· 키워드
The quality of fruits and vegetables is determined by internal factors such as sugar content, maturity, firmness, acid content, defect and safety, and external factors such as color, shape, size and weight. These factors are very various for the fruits harvested from the same tree, and standardization technique is necessary for the customers to select and buy the uniform quality.Many techniques, such as MRI, X-ray, CT, machine vision, have been introduced and studied to standardize the quality of fruits. However, near-infrared spectroscopy method is very close to practical use. Since this method was developed in 1963, it has been applied to various fields. For the fruits and vegetables, it has been contributed to development and wide use of sorting standardization technique during the last 10 years. This paper describes the theory, application, industrialization, and some issues of near-infrared spectroscopy. For the advanced technique, it is necessary for various researchers to participate in the development of precise and sensitive instrument which can detect a very small amount of components, the development of a portable instrument, and the development of robust calibration models and reference materials to solve the weak points of near-infrared spectroscopy method.
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