Unverified paper record
Assessment of Tenderness and Anthocyanin Content in Zijuan Tea Fresh Leaves Using Near-Infrared Spectroscopy Fused with Visual Features.
Foods (Basel, Switzerland) · 22 Aug 2025 · 10.3390/foods14172938
Abstract
Focusing on the characteristic tea resource Zijuan tea, this study addresses the difficulty of grading on production lines and the complexity of quality evaluation. On the basis of the fusion of near-infrared (NIR) spectroscopy and visual features, a novel method is proposed for classifying different tenderness levels and quantitatively assessing key anthocyanin components in Zijuan tea fresh leaves. First, NIR spectra and visual feature data were collected, and anthocyanin components were quantitatively analyzed using UHPLC-Q-Exactive/MS. Then, four preprocessing techniques and three wavelength selection methods were applied to both individual and fused datasets. Tenderness classification models were developed using Particle Swarm Optimization-Support Vector Machine (PSO-SVM), Random Forest (RF), and Convolutional Neural Networks (CNNs). Additionally, prediction models for key anthocyanin content were established using linear Partial Least Squares Regression (PLSR), nonlinear Support Vector Regression (SVR) and RF. The results revealed significant differences in NIR spectral characteristics across different tenderness levels. Model combinations such as TEX + Medfilt + RF and NIR + Medfilt + CNN achieved 100% accuracy in both training and testing sets, demonstrating robust classification performance. The optimal models for predicting key anthocyanin contents also exhibited excellent predictive accuracy, enabling the rapid and nondestructive detection of six major anthocyanin components. This study provides a reliable and efficient method for intelligent tenderness classification and the rapid, nondestructive detection of key anthocyanin compounds in Zijuan tea, holding promising potential for quality control and raw material grading in the specialty tea industry.
Plant phenotyping relevance
NIR分光と画像特徴量を融合し、茶葉の硬さ(tenderness)分類とアントシアニン含量推定を行う取得・解析手法が研究の中心であり、植物器官の形質測定法として適格。
abstracta novel method is proposed for classifying different tenderness levels and quantitatively assessing key anthocyanin components in Zijuan tea fresh leaves
abstractThis study provides a reliable and efficient method for intelligent tenderness classification and the rapid, nondestructive detection of key anthocyanin compounds in Zijuan tea
Code and data availability
植物フェノタイピング解析を再現する公開資産であることを、入力本文と直接リンクから確認できなかったため保留しました。
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