Determination of Quality Parameters in Mangetout (<i>Pisum sativum</i> L. ssp. <i>arvense</i>) by Using Vis/Near-Infrared Reflectance Spectroscopy

Determination of Quality Parameters in Mangetout (<i>Pisum sativum</i> L. ssp. <i>arvense</i>) by Using Vis/Near-Infrared Reflectance Spectroscopy

<i>Pisum sativum</i> L. ssp. <i>arvense</i>, is colloquially called <i>tirabeque</i> or mangetout because it is eaten whole; its pods are recognized as a delicatessen in cooking due to its crunch on the palate and high sweetness. Furthermore, this legume is an imp...

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Bibliographic Details
Main Authors: María del Carmen García-García, Emilio Martín-Expósito, Isabel Font, Bárbara del Carmen Martínez-García, Juan A. Fernández, Juan Luis Valenzuela, Pedro Gómez, Mercedes del Río-Celestino
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Sensors
Subjects:
mangetout
pea pod
near-infrared reflectance spectroscopy
quality parameters
Online Access:https://www.mdpi.com/1424-8220/22/11/4113

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https://www.mdpi.com/1424-8220/22/11/4113

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