Comparison between Hyperspectral Imaging and Chemical Analysis of Polyphenol Oxidase Activity on Fresh-Cut Apple Slices

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_center" colspan="4">Bland–Altman</td></tr><tr class="thead"><td class="align_left">Parameter</td><td class="align_center">Estimate</td><td class="align_center">Lower CL</td><td class="align_center">Upper CL</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Std. deviation</td><td class="align_center">11.4295</td><td class="align_center">8.5376</td><td class="align_center">14.3216</td></tr><tr><td class="align_left">Upper limit</td><td class="align_center">22.4019</td><td class="align_center">15.2369</td><td class="align_center">29.5668</td></tr><tr><td class="align_left">Lower limit</td><td class="align_center">−22.402</td><td class="align_center">−29.567</td><td class="align_center">−15.237</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Descriptive statistics from the Bland–Altman analysis.</div>

Journal of Spectroscopy

tab3

Table 3

Table 3: Comparison between Hyperspectral Imaging and Chemical Analysis of Polyphenol Oxidase Activity on Fresh-Cut Apple Slices 