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Table 2 Integrative calibration statistics for optimized equations generated for prediction of biomass components in sugarcane stalks

From: A systematic high-throughput phenotyping assay for sugarcane stalk quality characterization by near-infrared spectroscopy

  Calibration Cross validation
Rank N SCM Spectrum range (cm−1) Mean SD RMSEC R2 RMSECV R2cv RPD
Dry weight (offline)
 Sugars (% dry weigh)
  Glucose 15 464 FD 3996–11,988 0.96 0.66 0.15 0.95 0.19 0.92 3.44
  Fructose 16 418 FD 3996–11,988 1.70 0.75 0.16 0.96 0.22 0.92 3.44
  Reducing sugar 15 457 FD 3996–11,988 2.74 1.48 0.33 0.95 0.42 0.92 3.50
  Sucrose 10 394 FD + SNV 3996–11,988 48.93 5.17 1.29 0.94 1.49 0.92 3.48
  Total sugar 10 410 FD + SNV 3996–11,988 51.85 5.27 1.32 0.94 1.51 0.92 3.49
  Residues 8 410 FD 4759.7–9411.4 48.16 5.34 1.59 0.91 1.68 0.90 3.18
Ratio
 Sug/res 10 425 FD 3996–7197.4, 1185.7–11,988 1.08 0.21 0.07 0.90 0.07 0.88 2.94
 Suc/total 13 536 SNV 4242.8–8894.5 0.95 0.03 0.01 0.87 0.01 0.83 2.45
 Fru/glc 13 427 FD 4104–7251.4, 8825.1–11,185.7 1.95 0.57 0.17 0.92 0.21 0.87 2.75
Dry weight (online)
 Sugars
  Glucose 19 407 FD 4890.8–11,185.7 0.89 0.49 0.18 0.88 0.21 0.82 2.33
  Fructose 12 391 FD 4890.8–7251.4, 8038.3–11,185.7 1.63 0.57 0.27 0.78 0.29 0.74 1.98
  Reducing sugar 22 401 FD 4242.8–4767.4, 5785.7–9411.4 2.46 1.02 0.38 0.87 0.44 0.81 2.31
  Sucrose 15 514 FD 4890.8–11,972.5 49.52 4.92 1.80 0.87 1.98 0.83 2.49
  Total sugar 13 514 FD 4890.8–11,185.7 52.30 5.01 1.84 0.87 1.96 0.85 2.56
  Residues 12 495 FD 4890.8–8825.1, 9612–11,972.5 47.52 5.01 1.75 0.88 1.86 0.86 2.69
Ratio
 Sug/res 24 473 FD 4104–11,972.5 1.10 0.20 0.06 0.91 0.08 0.86 2.70
 Suc/total 18 396 FD + SNV 4752–6834.8, 7344–9411.4 0.95 0.02 0.01 0.86 0.01 0.81 2.27
 Fru/glc 31 396 FD 4104–11,972.5 1.94 0.56 0.18 0.91 0.23 0.83 2.41
Fresh weight (online)
 Moisture 23 528 FD + SNV 4104–11,972.5 73.21 2.46 0.40 0.97 0.46 0.97 5.40
Sugars
 Glucose 34 415 FD 4104–11,972.5 0.25 0.15 0.04 0.93 0.06 0.86 2.66
 Fructose 18 405 FD + SNV 4104–11,972.5 0.46 0.18 0.07 0.86 0.08 0.82 2.36
 Reducing sugar 24 403 FD 4242.8–5276.6, 5785.7–9411.4 0.67 0.28 0.10 0.88 0.12 0.83 2.39
 Sucrose 13 453 FD + SSL 4782.8–11,185.7 13.27 1.91 0.45 0.95 0.49 0.93 3.88
 Total sugar 23 514 FD 4104–11,972.5 13.97 2.09 0.50 0.95 0.57 0.93 3.68
 Residues 23 459 FD 4104–11,972.5 12.66 1.55 0.43 0.93 0.48 0.90 3.21
  1. N, sample number; SCM, scatter correction methods; SD, standard deviation of reference value; RMSEC, root mean square error of calibration; R2, determination coefficient; RMSECV, root mean square err of cross validation; R2cv, determination coefficient of cross validation; RPD, ratio performance deviation; SNV, standard normal variate; SSL, straight line subtraction; FD, first derivative; FD + SNV, a combination of FD and SNV; FD + SSL, a combination of FD and SSL