Digital image analysis and fractal metrics as potential tools to monitor colour changes in fresh-cut papaya (Carica papaya L.)

Abstract

Gutiérrez-López (2017) Digital image analysis and fractal metrics as potential tools to monitor colour changes in fresh-cut papaya (

Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

“…Papaya samples were classified by ripening stages according to the technical color chart (NTC 1270). In order to verify the effectiveness of the color chart, the metric color of papaya peel was measured according to Cáez Ramírez, Téllez‐Medina, García‐Armenta, and López (2017) per each ripening stage. Digital images were captured on biological triplicates by means of a digital camera (Cybert‐shot DSC‐W55, Sony, Tokyo, Japan), under controlled conditions: vertical distance from the sample of 30 cm; D65 Illumination lamps placed at an angle of 45° from the sample plane, and observations were performed at an angle of 2° to avoid interference of shadows.…”

Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

“…Considering that FD and lacunarity complement each other, these factors can be used in characterising the non-homogenous images and providing more information about the spatial distribution of intensity pixels. [23,30] Lacunarity characterises the spatial organization of the juice and estimates the space filling capacity and homogeneity. [23] Increasing of the lacunarity revealed that the treated juice at higher temperatures consisted of the tight clumps structures including larger void gaps.…”

“…[30] To compare the changing values of the fractal dimension of a sample in CUT, the normalised fractal dimensions were reported as Eq. (3): [35] …”

“…[29] FD and lacunarity were studied to evaluate the structural changes in quality of the fresh papaya sliced during environmental conditions. [30] Rising in FD and reduction in lacunarity were found due to exposure of the sliced papaya to environmental conditions and breakdown of tissue after cutting the fruit which resulted in physicochemical changes such as carotene stability reduction. [30] These factors were also applied in quantifying the muskmelon epidermis netting and introduced as appropriate tools in characterising the heterogeneity of fruit epidemic netting.…”

“…[30] Rising in FD and reduction in lacunarity were found due to exposure of the sliced papaya to environmental conditions and breakdown of tissue after cutting the fruit which resulted in physicochemical changes such as carotene stability reduction. [30] These factors were also applied in quantifying the muskmelon epidermis netting and introduced as appropriate tools in characterising the heterogeneity of fruit epidemic netting. [31] Since there is no evidence for the effect of CUT on FD and lacunarity changes in sour orange juice during thermal processing and also by considering the importance of PME inactivation and cloud stabilisation as an essential technological step in citrus juice processing, the aim of this study was to investigate the changes of FD and lacunarity as result of PME inactivation, cloud stability, and also colour changes of sour orange juice in CUT.…”