Table 8.

Results of PLSR for the standard analytical and sensory parameters predicted by ET and NIRS for the storage data set.

		Electronic Tongue						NIRS
	Parameters	Latent Variables	Data Points	R2C	RMSEC	R2CV	RMSECV	Latent Variables	Data Points	R2C	RMSEC	R2CV	RMSECV
Standard analytical properties	Brix°	1	50	0.816	0.6806	0.8002	0.7088	12	26	0.9992	0.0459	0.8144	0.6827
	β-carotene	4	44	0.4975	22.1737	0.3256	25.6006	15	31	0.9424	8.5495	−0.012	35.83
	Cis-β-carotene	4	44	0.6083	2.4284	0.4579	2.8537	15	32	0.9009	1.3535	−0.7949	5.7594
	Lutein	2	44	0.4167	0.1119	0.2942	0.123	6	34	0.6707	0.0789	0.3939	0.1071
	Mutatoxanthin	4	44	0.5812	0.0611	0.3668	0.075	15	35	0.9488	0.0197	−0.7132	0.1138
	Phytoene	3	44	0.5141	0.509	0.3423	0.5912	15	32	0.9233	0.2114	−1.0245	1.0861
	Phytofluene	3	44	0.4029	0.7909	0.2069	0.9103	15	31	0.8681	0.3804	−2.5857	1.9833
	Total carotene	4	44	0.5446	22.9254	0.3812	26.6193	15	31	0.9717	6.3529	0.3484	30.486
	Violaxanthin	2	44	0.3022	0.092	0.1165	0.1034	15	30	0.9653	0.0209	0.0226	0.111
	Vitamin C	2	26	0.6897	34.9167	0.6054	39.3004	15	25	0.9684	9.3388	−1.5506	83.949
	ζ-carotene	4	44	0.7914	1.0283	0.6613	1.3087	15	32	0.8962	0.675	−5.037	5.1466
Sensory properties	Aftertaste	1	60	0.7987	13.8018	0.7849	14.2621	10	57	0.9465	7.0339	0.8525	11.68
	Flesh color	2	60	0.4079	9.2906	0.3198	9.9535	10	56	0.8184	5.2774	−0.0275	12.552
	Fermented taste	1	60	0.7665	2.2761	0.7496	2.3565	10	61	0.906	1.4383	0.7737	2.2312
	Fermented aroma	1	60	0.4747	3.9534	0.4355	4.0971	10	56	0.8635	1.9815	0.6549	3.1509
	Melon aroma	2	60	0.7297	5.0735	0.6945	5.3917	10	54	0.9605	1.9787	0.8641	3.672
	Sweet aroma	3	60	0.7556	6.0293	0.7136	6.5138	10	61	0.8868	4.0793	0.7286	6.3175
	Sweet taste	1	60	0.8038	9.1659	0.7901	9.4765	10	59	0.9458	4.7997	0.8503	7.975
	Taste persistency	2	60	0.772	9.4545	0.7433	10.028	10	54	0.9438	4.6644	0.8334	8.0325
	Texture	1	60	0.7651	10.1466	0.748	10.5051	10	61	0.9056	6.4052	0.7737	9.9156
	Juiciness	1	60	0.7738	15.3924	0.7574	15.9337	10	61	0.9036	10.009	0.745	16.279