High-throughput near-infrared spectroscopy for detection of major components and quality grading of peas.

Pea ( L.) is a nutrient-dense legume whose nutritional indicators influence its functional qualities. Traditional methods to identify these components and examine the relationships between their contents could be more laborious, hindering the quality assessment of the varieties of peas. This study conducted a statistical analysis of data about the sensory and physicochemical nutritional attributes of peas acquired using traditional techniques. Additionally, 90 sets of spectral data were obtained using a portable near-infrared spectrometer, which were then integrated with chemical values to create a near-infrared model for the basic ingredient content of peas. The correlation analysis revealed significant findings: pea starch displayed a substantial negative correlation with moisture, crude fiber, and crude protein, while showing a highly significant positive correlation with pea seed thickness. Furthermore, pea protein exhibited a significant positive correlation with crude fiber and crude fat. Cluster analysis classified all pea varieties into three distinct groups, successfully distinguishing those with elevated protein content, high starch content, and low-fat content. The combined contribution of PC1 and PC2 in the principal component analysis (PCA) was 51.2%. Partial least squares regression (PLSR) and other spectral preprocessing methods improved the predictive model, which performed well with an external dataset, with calibration coefficients of 0.89-0.99 and prediction coefficients of 0.71-0.88. This method enables growers and processors to efficiently analyze the composition of peas and evaluate crop quality, thereby enhancing food industry development.