Non-destructive detection of kiwifruit soluble solid content based on hyperspectral and fluorescence spectral imaging.

The soluble solid content (SSC) is one of the important parameters depicting the quality, maturity and taste of fruits. This study explored hyperspectral imaging (HSI) and fluorescence spectral imaging (FSI) techniques, as well as suitable chemometric techniques to predict the SSC in kiwifruit. 90 kiwifruit samples were divided into 70 calibration sets and 20 prediction sets.