Table 15.

Overview of NIR Results for Soft Fruits.

Sample	Investigated Parameter	Concentration Range	Chemometrics Data			Ref.
			Regression	R2	Root Mean Square Error
Strawberry	Soluble solid concentration—SSC, %	4.8–9.9	SGS, 1st der., LOCAL PLS	0.83	0.70	[375]
		6.1–11.0	SVM	0.69–0.85	0.98–1.21	[376]
		5.09–7.37	1st der., PLS	0.52	0.7926	[377]
		3.0–9.5	SNV, PLS	0.96	0.291	[379]
	reflectance	7.50–13.70	SGS, SNV, PLS	0.773	0.633	[380]
	transmittance	7.50–13.30	SGS, MSC, PLS	0.906	0.467
	Titratable acidity, %	0.68–0.96	1st der., PLS	0.3647	0.1140	[377]
		0.387–0.887	SNV, PLS	0.91	0.032	[379]
	Firmness, N	236–826	SGS, 1st der., LOCAL PLS	0.54	0.11	[375]
	external	0.75–1.53	1st der., PLS	0.282	0.3325	[377]
	internal	0.20–0.44		0.1688	0.1075
	reflectance transmittance	0.97–3.86	SGS, PLS	0.78 0.81	0.43	[378]
	Moisture, %	87.7–92.7	SVM	0.64–0.77	0.89–1.34	[376]
	Brittleness, N	0.81–3.40	SGS, PLS	0.77 0.78	0.33 0.33	[378]
	Total anthocyanin content, mg/kg	803–2355	SNV, PLS	0.9	132.3	[379]
	Chroma colour	33.98–49.11	SNV, PLS	0.93	0.819
	Lightness	28.25–54.03	SNV, PLS	0.92	1.71
	Classification	intact, two varieties	LOCAL, PLS-DA	correct class. rate57%, 78%		[383]
		storage shelf-life	CARS-PLS-DA (0.05; 0.1; 0.15 m/s)	95.1; 97.4; 93.3%		[384]
Raspberry	Soluble solid concentration—SSC, %	7.1–16.0	PLS	0.77	0.76	[386]
	Anthocyanin, mg/L	16.0–184.0	SNV, PLS	0.77	12.57
Blueberry	Soluble solid concentration—SSC, %	8.80–16.90	SGS, MSC, PLS	0.744–0.974	0.383–3.032	[387]
	three cultivars	9.0–16.90	PLS			[388]
	global cultivar			0.874–0.935	0.483–0.639
	global season			0.83–0.951	0.442–0.494
	global variation			0.861–0.950	0.48–0.634
	PE packed	6.9–17.8	BP-PLS	0.947	0.414	[389]
			SNV, UVE-CARS-IRIV, PLS	0.758	0.883
	Classification	four cultivars	SVM	accuracy: 100, 93.3, 95.6, 100%		[387]
	Hardness	soft-hard	random	accuracy 78%		[393]
	Total phenol concentration, mg/100 g	39.6–272.8	PLS	0.98	6.9	[391]
	Total flavonoid concentration, mg catechin/g	41.2–269.1	PLS	0.97	6.7
	Total antioxidant activity, mmol Trolox/g	22.6–124.8	PLS	0.98	2.9
Berry fruit	Total phenol concentration, mg/100 g	39.4–479.5	PLS	0.98	35.48	[390]
	Antioxidant activity, DPPH mmol/100 g	1.7–10.1	PLS	0.99	2.2
Kiwifruit	Soluble solid concentration—SSC, %	13.18–15.68	SNV, PLS	0.93	0.259	[394]
		4.00–19.70	PLS	0.94	0.97	[396]
	pH	3.45–4.13	SNV, PLS	0.94	0.076	[394]
	Firmness (flesh), N	0.12–10.87	PLS	0.866	9.41	[396]
	Flesh hue, °H	94.96–115.60	PLS	0.843	1.82
	Dry matter—DM, %	13.526–18.757	GA-siPLS	0.9020	0.5315	[395]
		13.62–21.77	PLS	0.854	0.64	[396]
	Maturity estimation	DM, SSC, TA, Firmness	SNV, MSC, VN, SGS, 2nd der. PLS, LDA, SVMR, LSSVM, MLR, PCR	0.73–0.98	n.i.	[319]
Grape	Soluble solid concentration—SSC, %	13.8–23.6	2nd der., PLS			[398]
	EPO + GLSW corr. for temperature interference			0.90–0.91	0.96–0.98
	EPO correction for sun			0.98	0.50
	Maturity estimation	Phenolic comp, TA, pH, colour, BrimA	SGS, SNV, MSC, DT, 1st der., 2nd der., PLS, MPLS, MLR, LS-SVM	0.6–0.982	n.i.	[319]