among the different classes of physical properties of foods, color is considered the most important visual attribute in quality perception. consumers tend to associate color with quality due to its good correlation with physical, chemical and sensorial evaluations of food quality. this study used an inexpensive method to predict sweet cherries color parameters by combining image processing and ...

(1) BACKGROUND: Many disorders and diseases of agricultural produce change the physical features of surfaces of plant organs; in terms of russet, e.g., of apple or pear, affected fruit peel becomes rough and brown in color, which is associated with changes in light reflection; (2) OBJECTIVE AND METHODS: The objective of the present project was an interdisciplinary approach between horticultural...

This study examined the effect of debagging time on color and flavor / taste compounds in the non-red apple cultivar 'Golden Delicious' and red cultivar 'Qinguan' at mid and late stages of fruit development. Debagging briefly improved the red color in both cultivars, the peel of 'Golden Delicious' presenting pale-pink hue. However, rapid anthocyanin accumulation occurred in apple peel at a spec...

Carotenoids in the peel of harvested citrus in creased following treatment with ethylene. Im proved color resulted primarily from an increase in the amount of an orange-red pigment, cryptoxanthin, and a red pigment, jg-citraurin. Tempera ture influenced pigment accumulation. At 65 °F and 75 °F, rapid accumulation of both cryptoxanthin and jg-citraurin resulted in highly colored fruit. At 85 °F,...

Combined metabolomic and transcriptomic analyses were carried out with fig cultivar Green Peel and its color mutant "Purple Peel." Five and twenty-two metabolites were identified as having significantly different contents between fruit peels of the two cultivars at young and mature stages, respectively. Cyanidin O-malonylhexoside demonstrated a 3,992-fold increase in the mature purple peel, the...