Process / pipelineMaturity and quality assessment
Fruit Color Analysis
Fruit color analysis employs spectrophotometric measurement to quantify ripeness and quality based on chromatic properties. Using the CIE L*a*b* color space, introduced in 1976, this non-destructive method objectively grades fruit maturity and predicts sensory acceptability. It is widely applied in commercial sorting lines and research settings for precision quality control.
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Sources
- McGuire, R. G. (1992). Reporting objective color measurements. HortScience, 27(12), 1254–1255. DOI: 10.21273/HORTSCI.27.12.1254 ↗
- Peirs, A., Tirry, N., Verlinden, B., & Nicolaï, B. M. (2004). Sampling and optical detection in automated high-throughput apple sorting. Journal of Agricultural Engineering, 35(1), 18–27. link ↗