Analysis of Hue Spectra During Storage of Pepper (Capsicum annuum)

Baranyai, László, Dénes, Lajos Dénes and Felföldi, József (2012) Analysis of Hue Spectra During Storage of Pepper (Capsicum annuum). In: International Conference of Agricultural Engineering - CIGR-AgEng 2012, 8-12 July, 2012, Valencia, Spain.

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Color information is widely used in non-destructive quality assessment of perishable horticultural produces. The presented work investigated color changes of pepper (Capsicum annuum L.) samples received from retail system. The effect of storage temperature (10±2°C and 24±4°C) on surface color and firmness was analyzed. Hue spectra was calculated using sum of saturations. A ColorLite sph850 (400-700nm) spectrophotometer was used as reference instrument. Dynamic firmness was measured on three locations of the surface: tip cap, middle and shoulder. Significant effects of storage conditions and surface location on both color and firmness were observed. Hue spectra responded sensitively to color development of pepper. Prediction model (PLS) was used to estimate dynamic firmess based on hue spectra. Accuracy was very different depending on the location. Firmness of the tip cap was predicted with the highest accuracy (RMSEP=0.0335). On the other hand, middle region cannot be used for such purpose. Due to the simplicity and rapid processing, analysis of hue spectra is a promising tool for evaluation of color in postharvest and food industry.

Item Type:Conference or Workshop Item (Lecture)
Uncontrolled Keywords:color, spectra, vision, pepper, firmness
Divisions:Faculty of Food Science > Department of Physics and Control
Subjects:Food science
Food safety and quality
Méréstechnika, fizikai jellemzők
Projects:TÁMOP-4.2.1/B-09/1, TÁMOP-4.2.2/B-10
ID Code:1284
Deposited By: Ádám Hoffmann
Deposited On:02 Jul 2013 13:02
Last Modified:02 Jul 2013 13:05

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