{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T13:18:23Z","timestamp":1790860703209,"version":"4.1.0"},"reference-count":45,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2020,4,3]],"date-time":"2020-04-03T00:00:00Z","timestamp":1585872000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key R&amp;D program of China","award":["2016YFD0700304"],"award-info":[{"award-number":["2016YFD0700304"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Sodium pyrosulfite is a browning inhibitor used for the storage of fresh-cut potato slices. Excessive use of sodium pyrosulfite can lead to sulfur dioxide residue, which is harmful for the human body. The sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentrations of sodium pyrosulfite solution was classified by near-infrared hyperspectral imaging (NIR-HSI) system and portable near-infrared (NIR) spectrometer. Principal component analysis was used to analyze the object-wise spectra, and support vector machine (SVM) model was established. The classification accuracy of calibration set and prediction set were 98.75% and 95%, respectively. Savitzky\u2013Golay algorithm was used to recognize the important wavelengths, and SVM model was established based on the recognized important wavelengths. The final classification accuracy was slightly less than that based on the full spectra. In addition, the pixel-wise spectra extracted from NIR-HSI system could realize the visualization of different samples, and intuitively reflect the differences among the samples. The results showed that it was feasible to classify the sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentration of sodium pyrosulfite solution by NIR spectra. It provided an alternative method for the detection of sulfur dioxide residue on the surface of fresh-cut potato slices.<\/jats:p>","DOI":"10.3390\/molecules25071651","type":"journal-article","created":{"date-parts":[[2020,4,10]],"date-time":"2020-04-10T05:31:16Z","timestamp":1586496676000},"page":"1651","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer"],"prefix":"10.3390","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7582-9732","authenticated-orcid":false,"given":"Xiulin","family":"Bai","sequence":"first","affiliation":[{"name":"College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China"},{"name":"Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qinlin","family":"Xiao","sequence":"additional","affiliation":[{"name":"College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China"},{"name":"Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lei","family":"Zhou","sequence":"additional","affiliation":[{"name":"College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China"},{"name":"Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9221-6591","authenticated-orcid":false,"given":"Yu","family":"Tang","sequence":"additional","affiliation":[{"name":"College of Automation, Guangdong Polytechnic Normal University, Guangzhou 510665, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6752-1757","authenticated-orcid":false,"given":"Yong","family":"He","sequence":"additional","affiliation":[{"name":"College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China"},{"name":"Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,4,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.infrared.2019.04.007","article-title":"Non-destructive classification of defective potatoes based on hyperspectral imaging and support vector machine","volume":"99","author":"Ji","year":"2019","journal-title":"Infrared Phys. 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