Application of near infra-red spectroscopy as an instantaneous and simultaneous prediction tool for anthocyanins and sugar in whole fresh raspberry.

Background: The determination of fresh whole raspberry quality is a laborious and expensive process for commercial producers and researchers. Quantitative results for raspberry quality parameters are currently determined using a range of chemical tests within a commercial laboratory. The present work is the first calibration and validation of near infra-red spectroscopy (NIRS) for instantaneous and simultaneous of prediction of raspberry quality parameters.