Modelling the biological variance of the yellow aspect of Granny Smith apple colour

Abstract

Orchard location had a slight effect on the mean initial colour value, indicating differences in development stage, most probably due to differences in assessing the harvest date. The magnitude of the variation in these colour values was, however, the same for all three orchards. The behaviour of the green colour aspect (a* value) has been reported separately, as this represents the major change in perceived colour. The changes in b* and L* values are rather small, while the biological variation between the individual fruit is at least of the same magnitude. The model presented here is, as far as known, the first model on b* and L* values for green-coloured products. Analysing b* and L* data using this model provides additional information with respect to the stage of maturity at harvest in a batch or for an orchard of Granny Smith apples. All the variation in the yellow colour aspects could be attributed exclusively to the initial level of yellow compounds.

Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

“…Usually the colour changes occur in a sigmoid fashion, which has often been described with logistic functions [Tijskens et al, 2008[Tijskens et al, , 2010Unuk et al, 2012]. When expressed in the biological shift-factor notation, this logistic function is as shown in Equation (1):…”

Effect of location in the canopy on the colour development of three apple cultivars during growth

“…The major information on colour change in apples, whether green or red, is contained in the a * value. Usually the colour, expressed as a * value, changes in a sigmoidal fashion, often described with a logistic function 1, 16, 17. Expressed as a biological shift factor,1, 14, 15 this function is where col is the measured colour ( a *, b * or L * value), col max is the maximum and col min the minimum colour the apples can possibly reach, i.e.…”

“…Recently, a model was developed for the changes in b * and L * values,17 based on a consecutive reaction. In the current data set the values for b * and L * showed only the last part of that behaviour, including an apparent lag phase at the start.…”

A mechanistic modelling approach to understand 1‐MCP inhibition of ethylene action and quality changes during ripening of apples

“…Van de Poel et al developed a transcriptomic‐based kinetic model for ethylene biosynthesis in ripening tomato fruit, and used it to evaluate different hypotheses regarding the regulation of ethylene biosynthesis. Additionally, mathematical modelling has been used extensively to predict how storage conditions (temperature and atmosphere) influence postharvest quality evolution . To the best of our knowledge, only two attempts have been made to model the impact of 1‐MCP on postharvest quality changes.…”