Effects of different shelf storage conditions of chicory on the colour change using digital image processing
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| Authors: | M. Zhang1, J. De Baerdemaeker2, R. De Busscher3, E. Schrevens3 1Department of Food Engineering, Wuxi University of Light Industry, 214036 Wuxi, Jiangsu Province, China 2Department of Agricultural Engineering, K. Universiteit Leuven, Belgium 3Laboratory of Plant Production, K. Universiteit Leuven, Belgium |
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| Abstract : | A b s t r a c t. The study established a method of evaluating the colour change of chicory under different shelf storage conditions. The RGB system was used for digitising the colour images. The experiments under four storage temperatures and three humidities were made. In the experiments, a comprehensive index, Sc, was presented and used for estimating the unfavorable colour change (turning to brown and red). The index is based on comprehensive consideration of the coloured area and degree of the colour change. Other phenomena of overall colour change, such as growth of yellow leaves, greening of leaves under illumination have been analysed. The effects of changing temperaturę on Sc are discussed. |
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| Keywords : | chicory, colour change, digital image processing, shelf storage conditions | ||||||||
| Language : | English | ||||||||