Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics.
Jesús Raúl Martínez-SandovalJulio Nogales-BuenoFrancisco José Rodríguez-PulidoJosé Miguel Hernández-HierroManuel Alberto Segovia-QuinteroMiguel Enrique Martínez-RosasFrancisco José HerediaPublished in: Journal of the science of food and agriculture (2015)
The procedure reported here presents a good potential for a fast and reasonably inexpensive screening of these compounds in intact single berries. Moreover, the heterogeneity of anthocyanins within the same ripeness stage could be evaluated using this non-detructive tool.