Potential of near infrared spectroscopy for predicting the physicochemical properties on potato flesh

The immense diversity in potato varieties makes it interesting as food in the market worldwide. Information regarding the nutritional composition and minor compounds contained within the food are demanded by consumers. The physicochemical characteristics (phenols, flavonoids, IC50, dry matter, total soluble solid content, apex and flesh texture, and a*, b*, L* color coordinates of the CIELab scale of the flesh) of 73 potato samples were analysed using methods of reference. Near infrared spectroscopy (NIRS) technology was used to predict the physicochemical properties of potato tubers and its potential was evaluated for replacing traditional analytical methods. Spearman correlations indicated a strong relationship between the color coordinates and the antioxidant components, showing higher content in the violet-fleshed potatoes, such as Entzia, Fleur Bleue and Violetta varieties. Principal component analysis (PCA) and modified partial least squares (MPLS) regression were used to establish and explore the best equations. Calibrated statistical descriptors for phenols, flavonoids, IC50, dry matter, total soluble solid content, and apex texture were excellent (with R2 > 0.80). Thus, NIR technology has significant potential in the potato industry because it allows rapid prediction of quality parameters and antioxidant components of potatoes.