New Hyperspectral Index for Determining the State of Fermentation in the Non-Destructive Analysis for Organic Cocoa Violet

This article covers a study of hyperspectral analysis in the process of fermentation of violet cocoa beans. The application of hyperspectral image processing techniques in cocoa is scarce. This article presents a study based on the calculation of spectral indices, finding a correlation with the biochemical parameters that indicate a correct evolution of the fermentation. Measurements of biochemica...