Visible and near infrared spectroscopic (Vis/NIRS) techniques have shown promise as rapid
and non-destructive tools to evaluate the various internal quality attributes of fruits and
vegetables. The objective of this study was to develop a calibration model for prediction of
soluble solids content and acidity (pH) of kiwifruit by using visible and near infrared
spectroscopy and chemometrics. The transmission spectra of kiwifruit were obtained in the
wavelength range from 400 to 1000 nm. The effects of different pre-processing methods and …