Application Progresses on Near-infrared Spectroscopy in Quality Detection of Edible Fungi

Abstract

Edible fungi is a kind of large fungi with high protein, low fat and medicinal value. It has become one of the common food ingredients on the table because of its characteristics of more nutrition, fresh flavor, low calories and multi-functions. With the continuous upgrading of the consumption concept, high quality and nutrition have become necessary requirements for edible fungi consumption. Near-infrared spectroscopy (NIRS) technology has been widely used in the quality detection of edible fungi because of its advantages of fast, non-destructive, multi-component simultaneous detection, green and pollution-free. This paper comprehensively summarizes the research and application progresses of NIRS technology combined with chemometrics in quality evaluation of edible fungi in terms of physical and chemical components, active ingredients, variety identification, origin tracing, pathogen contamination and adulteration recognition in recent five years. At the same time, the development strategy of NIRS technology in the quality detection of edible fungi is proposed, which will provide methodology and ideas reference for improving the detection theory of NIRS technology and developing special testing equipment.

Keywords

• near-infrared (nir)
• chemometrics
• edible fungi
• quality
• inspection