Study on the Effect of Apple Size Difference on Soluble Solids Content Model Based on Near-Infrared (NIR) Spectroscopy

Table 2

Modeling results of apple SSC modeled for each of the three fruit diameters.

Fruit diameter range	Preprocessing methods	LVs	Rc	Rmsec/%	Rp	RMSEP/%
65 mm–75 mm	Raw	12	0.938	0.562	0.879	0.782
	MSC	13	0.921	0.664	0.859	0.789
	SNV	13	0.958	0.412	0.885	0.771
	S-G smoothing	12	0.912	0.667	0.878	0.789
75 mm–85 mm	Raw	12	0.976	0.375	0.947	0.643
	MSC	13	0.988	0.262	0.957	0.593
	SNV	14	0.989	0.257	0.959	0.578
	S-G smoothing	13	0.968	0.434	0.948	0.635
85 mm–95 mm	Raw	12	0.962	0.242	0.918	0.493
	MSC	10	0.933	0.318	0.932	0.482
	SNV	10	0.956	0.295	0.937	0.421
	S-G smoothing	12	0.931	0.322	0.918	0.492