Modeling Study of Fruit Morphological Formation in Melon

Chang, Liu; Niu, Qingliang; Miao, Yubin; He, San-peng; Cui, Chong; Huang, Danfeng

doi:10.1016/s1671-2927(11)60054-0

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…However, limitations in image analysis may be introduced, particularly those related to color processing such as RGB signals 49,50 . Hence, to reflect fully the color properties of the fruit samples, in several studies, a normalization procedure was introduced to eliminate disturbances such as those on images of intact melons, 51 mangoes, 52 and papayas 24 . The normalized RGB space has the potential to separate the chromatic from the lightness component, making it independent of the illumination 53‐55 .…”

Section: Methodsmentioning

confidence: 99%

Correlating the natural color of tropical fruit juice with its pH

Zahir

Yahaya

Omar

2020

Color Research & Application

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Color analysis is a critical approach used to analyze the quality properties of fruits, particularly in tracing the ripening stage through the peel color of the fruits. In this study, the color features of natural and untreated tropical fruit juice images (ie, B10 Averrhoa carambola L. and Sala mango) were correlated with the pH of the juice samples. The CIELAB color characteristics of the fruits showed that the mango juice had darker features than the carambola juice. The cause may be due to the higher soluble solid content and denser yellow and red pigments in the mango juice. For carambola juice, multiple linear regression (MLR) performed on red‐blue (RB) components generated the best prediction of pH with the highest coefficient of determination and lowest root mean square of error. For mango juice, MLR performed on normalized red‐green‐blue (RGB) components generated the best prediction of pH.

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