In situ nondestructive identification of citrus fruit ripeness via hyperspectral imaging technology.

According to the results of the spectral analysis, the absorption peaks near 400–500 nm are related to carotenoids, and there is a clear trend of increasing absorption peaks from the ripening stage of CLASS A citrus to the ripening stage of CLASS C citrus, which suggests that the content of carotenoids increases as citrus fruits ripen, causing the color of the rind to change to orange or yellow; the absorption peaks near 500–600 nm are related to chlorophyll, and as citrus ripening progresses, the content of chlorophyll near 500–600 nm is related to chlorophyll, and as the citrus matures, the chlorophyll content decreases, resulting in a weakening of the absorption peak in this band.

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