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Journal of Food Engineering 112 (2012) 218–226 Contents lists available at SciVerse ScienceDirect Journal of Food Engineering journal homepage: www.elsevi /locate/jfoodeng Nondestructive estimation of maturity and textural properties on tomato ‘Momotaro’ by near infrared spectroscopy Panmanas Sirisomboon a, Munehiro Tanaka b,⇑, Takayuki Kojima c, Phil Williams d a Curriculum of Agricultural Engineering, Department of Mechanical Engineering, Faculty of Engineering King Mongkut’s Institute of Technology, Ladkrabang, Bangkok 10520, Thailand b Laboratory of Agricultural Production Engineering, Faculty of Agriculture, Saga University, Saga 840-8502, Japan c The Open University of Japan, Saga 840-0815, Japan d PDK Grain, Division of PDK Projects, Inc. Nanaimo B.C., Canada a r t i c l e i n f o a b s t r a c t Article history: Near infrared spectroscopy offers the possibility to classify and predict the internal quality of fruits and Received 13 December 2011 vegetables. The objective of this study was to evaluate the ability of near infrared spectroscopy to classify Received in revised form 20 March 2012 the maturity level and to predict textural properties of tomatoes variety ‘‘Momotaro’’. Principal compo- Accepted 17 April 2012 nent analysis (PCA) and Soft independent modeling of class analogy (SIMCA) were used to distinguish Available online 5 May 2012 among different maturities (mature green, pink and red). Partial least squares (PLS) regression was used to estimate textural properties, alcohol