"The SDRP statistic for approximately 100 samples was typically above 2.5, which allows for sorting into two grades of sweetness."
(Golic, M.; Walsh, K.B. Robustness of calibration models based
on near infrared spectroscopy for the in-line grading of stonefruit for total
soluble solids content. Analytica
Chimica Acta 2006, 555, 286-291.)
