Engaged Research and Innovation 2014


Near Infrared Spectroscopy in Fruit Quality Assessment

Infrared Spectroscopy 

CQUniversity have developed a non-invasive technique to determine fruit eating qualities other than sweetness, such as dryness defect, acidity, firmness and starch content using Near Infrared Spectroscopy (NIRS) technology.

NIRS has been refined and improved over the past decade to allow fruit producers or agronomists wanting to experiment with different practices to improve fruit quality before harvesting.

Professor Kerry Walsh’s article on NIR fruit sorting has been listed at number 7 in the Top 10 most cited papers in the Journal of Near Infrared Spectroscopy and significant funding has been achieved for the project.

  1. Prof Kerry Walsh (Co-Principal Investigator)
  2. Dr Phul Subedi (Principal Investigator)
  3. Colin Greensill (School of Physical Systems)
  4. Clinton Hayes (research student)