{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,25]],"date-time":"2025-11-25T20:41:42Z","timestamp":1764103302349,"version":"build-2065373602"},"reference-count":91,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2022,5,28]],"date-time":"2022-05-28T00:00:00Z","timestamp":1653696000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the Projects \u2018Innovaci\u00f3n en cultivos protegidos: biodiversidad y bioeconom\u00eda aplicada\u2019","award":["PP.TRA.TRA2019.003","PP.AVA.AVA2019.023"],"award-info":[{"award-number":["PP.TRA.TRA2019.003","PP.AVA.AVA2019.023"]}]},{"name":"\u2018Nuevas alternativas de cultivos a la producci\u00f3n hort\u00edcola protegida\u2019","award":["PP.TRA.TRA2019.003","PP.AVA.AVA2019.023"],"award-info":[{"award-number":["PP.TRA.TRA2019.003","PP.AVA.AVA2019.023"]}]},{"name":"FEDER","award":["PP.TRA.TRA2019.003","PP.AVA.AVA2019.023"],"award-info":[{"award-number":["PP.TRA.TRA2019.003","PP.AVA.AVA2019.023"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>Pisum sativum L. ssp. arvense, is colloquially called tirabeque 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 important source of protein and antioxidant compounds. Quality control in this species requires the analysis of a large number of samples using costly and laborious conventional methods. For this reason, a non-chemical and rapid technique as near-infrared reflectance spectroscopy (NIRS) was explored to determine its physicochemical quality (color, firmness, total soluble solids, pH, total polyphenols, ascorbic acid and protein content). Pod samples from different cultivars and grown under different fertigation treatments were added to the NIRS analysis to increase spectral and chemical variability in the calibration set. Modified partial least squares regression was used for obtaining the calibration models of these parameters. The coefficients of determination in the external validation ranged from 0.50 to 0.88. The RPD (standard deviation to standard error of prediction ratio) and RER (standard deviation to range) were variable for quality parameters and showed values that were characteristic of equations suitable for quantitative prediction and screening purposes, except for the total soluble solid calibration model.<\/jats:p>","DOI":"10.3390\/s22114113","type":"journal-article","created":{"date-parts":[[2022,5,31]],"date-time":"2022-05-31T02:30:06Z","timestamp":1653964206000},"page":"4113","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Determination of Quality Parameters in Mangetout (Pisum sativum L. ssp. arvense) by Using Vis\/Near-Infrared Reflectance Spectroscopy"],"prefix":"10.3390","volume":"22","author":[{"given":"Mar\u00eda del Carmen","family":"Garc\u00eda-Garc\u00eda","sequence":"first","affiliation":[{"name":"Department of Agro-Food Engineering and Technology, IFAPA Centro La Mojonera, CAGPDS, 04745 Almer\u00eda, Spain"}]},{"given":"Emilio","family":"Mart\u00edn-Exp\u00f3sito","sequence":"additional","affiliation":[{"name":"Department of Agro-Food Engineering and Technology, IFAPA Centro La Mojonera, CAGPDS, 04745 Almer\u00eda, Spain"}]},{"given":"Isabel","family":"Font","sequence":"additional","affiliation":[{"name":"ETSIIT, Campus Aynadamar, University of Granada, 18071 Granada, Spain"}]},{"given":"B\u00e1rbara del Carmen","family":"Mart\u00ednez-Garc\u00eda","sequence":"additional","affiliation":[{"name":"ESI, Higher Engineering School, University of Almer\u00eda, 04120 Almer\u00eda, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7959-7118","authenticated-orcid":false,"given":"Juan A.","family":"Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Department of Agronomical Engineering, Technical University of Cartagena, 30203 Murcia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5726-3464","authenticated-orcid":false,"given":"Juan Luis","family":"Valenzuela","sequence":"additional","affiliation":[{"name":"Department of Biology and Geology, Higher Engineering School, University of Almer\u00eda, 04120 Almer\u00eda, Spain"}]},{"given":"Pedro","family":"G\u00f3mez","sequence":"additional","affiliation":[{"name":"Department of Plant Breeding and Biotechnology, IFAPA Centro La Mojonera, CAGPDS, 04745 Almer\u00eda, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9130-2669","authenticated-orcid":false,"given":"Mercedes del","family":"R\u00edo-Celestino","sequence":"additional","affiliation":[{"name":"Agri-Food Laboratory, CAGPDS, Avda, Men\u00e9ndez Pidal, s\/n, 14080 C\u00f3rdoba, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2022,5,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"129473","DOI":"10.1016\/j.foodchem.2021.129473","article-title":"Identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from vegetable protein sources","volume":"354","author":"Guadix","year":"2021","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"100520","DOI":"10.1016\/j.gfs.2021.100520","article-title":"Legumes as a sustainable source of protein in human diets","volume":"28","author":"Semba","year":"2021","journal-title":"Glob. 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