Near-infrared spectroscopic models for analysis of winter pea (Pisum sativum L.) quality constituents.

Background: Winter pea (Pisum sativum L.) grows well in a wide geographic region, both as a forage and cover crop. Understanding the quality constituents of this crop is important for both end uses; however, analysis of quality constituents by conventional wet chemistry methods is laborious, slow and costly.

Analysis of moisture, oil, and fatty acid composition of olives by near-infrared spectroscopy: development and validation calibration models.

Background: Olive is a new, expanding crop in Georgia. Its oil content steadily increases with maturity, but eventually plateaus at the maximum when the olives should be promptly harvested, avoiding overripening and quality degradation. This requires frequent testing.