Non-destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near-infrared spectroscopy.

The results show the potential of spectroscopy for predicting quality parameters of strawberry juices from the juice spectra itself or non-destructively from the fruit spectra. They may contribute to the development of fruit sorting systems to optimize their use in juice production, as well as fast-screening methods for quality control of juices. © 2019 Society of Chemical Industry.