ABSTRACT
Sensor-based evaluation of the quality of fresh produce (fruits and vegetables) is in great demand owing to the accurate detection and lower time consumption. Thereby, detection of quality of fruits and vegetables using non-destructive (ND) infra-red spectroscopy (IR) offers the huge potential in postharvest. The investigation of the quality of fresh produce using physical parameters (in terms of shape, color, tissue injury, and browning) plays an inevitable role in their visible acceptance by consumers. In addition, the rapid detection of chemical composition in terms of total soluble solids, phenolic compounds, and sugars add strength to the competitive acceptance in the international and national market. Therefore, the optimization of IR parameters for quality evaluation of fruits and vegetables is efficacious in preventing the wastage of fresh produce.
