Near infrared spectroscopy for cooking time classification of cassava genotypes

Near infrared spectroscopy for cooking time classification of cassava genotypes

Cooking time is a crucial determinant of culinary quality of cassava roots and incorporating it into the early stages of breeding selection is vital for breeders. This study aimed to assess the potential of near-infrared spectroscopy (NIRS) in classifying cassava genotypes based on their cooking tim...

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Bibliographic Details
Main Authors: Massaine Bandeira e Sousa, Cinara Fernanda Garcia Morales, Edwige Gaby Nkouaya Mbanjo, Chiedozie Egesi, Eder Jorge de Oliveira
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-07-01
Series:Frontiers in Plant Science
Subjects:
Manihot esculenta Crantz
classification models
portable NIR
accuracy
root quality
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2024.1411772/full

Internet

https://www.frontiersin.org/articles/10.3389/fpls.2024.1411772/full

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