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Development of Near-Infrared Reflection Spectroscopy Calibrations for Crude Protein and Dry Matter Content in Fresh and Dried Potato Tuber Samples

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Abstract

Potato tuber protein could be a valuable alternative in human and animal nutrition due to its adequate nutritional value and competitive protein yield per hectare. In this study, crude protein content (CPC) and dry matter content (DMC) of potato tuber samples (n = 117) prepared in different ways (fresh and dried samples) were analysed to develop practicable near-infrared reflection spectroscopy (NIRS) calibrations for CPC and DMC as well as for two different NIRS devices. The investigated potato samples showed a DMC between 14.1 and 35.2% and a CPC in the dry matter (DM) to vary between 4.93 and 12.31%, while CPC per fresh matter (FM) was between 1.43 and 2.87%. For dried potato flour, a NIRS calibration for CPC with a coefficient of determination of cross validation (R 2CV) of 0.936 was developed and considered to be accurate for the prediction of this trait in potato tubers. Additionally, a NIRS calibration for DMC of fresh potatoes was developed with an R 2CV value of 0.939. The newly developed NIRS calibration for CPC on fresh potato samples is useful for the selection of potato cultivars with comparatively high or low tuber protein content and demonstrates that a fast, simple, and cost-saving sample preparation leads to comparably adequate NIRS calibrations as those described in the literature using more extensive sample preparation methods.

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Abbreviations

CPC:

Crude protein content

CS:

Calibration set

CV:

Coefficient of variation

DM:

Dry matter

DMC:

Dry matter content

FM:

Fresh matter

KS:

Kolmogorov-Smirnov significance

MPLS:

Modified partial least squares method

N:

Nitrogen

NIRS:

Near-infrared reflection spectroscopy

nT:

Number of terms

PCA:

Principle component analysis

R:

Reflection

R 2 :

Coefficient of determination

R 2CV:

Coefficient of determination of cross validation

SD:

Standard deviation

SEC:

Standard error of calibration

SECV:

Standard error of cross validation

SEL:

Standard error of the laboratory

SEP:

Standard error of prediction

SNV:

Standard normal variate mode

SSD:

Sum of squared deviations

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Authors and Affiliations

  1. Department of Plant Breeding, IFZ Research Centre for Biosystems, Land Use and Nutrition, Justus Liebig University, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany

    Timm Bernhard, Wolfgang Friedt, Rod Snowdon & Benjamin Wittkop

  2. NORIKA Nordring-Kartoffelzucht-und-Vermehrungs-GmbH Groß Lüsewitz, Parkweg 4, 18190, Sanitz, Germany

    Bernd Truberg

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  1. Timm Bernhard
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  2. Bernd Truberg
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  3. Wolfgang Friedt
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  4. Rod Snowdon
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  5. Benjamin Wittkop
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Correspondence to Benjamin Wittkop.

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Bernhard, T., Truberg, B., Friedt, W. et al. Development of Near-Infrared Reflection Spectroscopy Calibrations for Crude Protein and Dry Matter Content in Fresh and Dried Potato Tuber Samples. Potato Res. 59, 149–165 (2016). https://doi.org/10.1007/s11540-016-9318-8

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  • DOI: https://doi.org/10.1007/s11540-016-9318-8

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