Use of visible and near-infrared spectroscopy for predicting antioxidant compounds in summer squash (Cucurbita pepo ssp pepo).

The food industry and plant breeding programmes require fast, clean and low-cost screening techniques for nutritional compounds determination in food matrices. This is the first report on the study of the potential of near-infrared spectroscopy (NIRS) for the prediction of antioxidant compounds in summer squash tissues collected since 2009-2012. Modified partial least-squares (MPLS) regression was used to correlate spectral information and the different antioxidant compounds in the samples.