Stone cells are a distinctive characteristic of pears and their formation negatively affects the quality of the fruit. To evaluate the stone cell content (SCC) of Korla fragrant pears. we developed a Vis/NIR spectroscopy system that allowed for the adjustment of the illuminating angle. The successive projective algorithm (SPA) and the Monte Carlo uninformative variable elimination (MC... https://parisnaturalfoodes.shop/product-category/org-coconut-nectar/