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New Zealand Journal of Agricultural Research abstracts

Influence of light intensity on extracted colour feature values of different maturity in strawberry

Xu Liming*

Zhang Tiezhong

College of Engineering
China Agricultural University
No. 17, Qinghuadonglu
Haidian District
Beijing, China

*Author for correspondence: xlmoffice@126.com

Abstract    Fruit surface features depend on maturity. Based on the analysis of the mature features and their physiological and biochemical value, the maturity standard is different from the traditional method—the red area is over 70% of the whole surface. The degree from light-red to black-red in the strawberry surface is put forward to be used to distinguish strawberry maturity in this paper. When the fruit is sorted or harvested in natural conditions, the natural light affects on the fruit extracts colour features. To analyse the influence of light intensity on extracted colour features, a closed box for simulating light was designed. The light intensity was adjusted by the input electric current of an intelligent light-regulated ballast. Three-hundred-and-sixty pictures of differently mature strawberries in different light intensities were captured, and their extracted colour feature values were recorded. The results show that changing the light intensity from 1215 lx to 3790 lx had little influence on the extracted colour feature value of different strawberry maturity. Three strawberry maturities can be distinguished by three extracted colour feature values, which are the R value in RGB colour model, and a* value and a*2 + b*2 value in L*,a*,b* colour model.

Keywords    light intensity; light-to-black red; maturity; strawberry

A07062; Online publication date 4 December 2007; Received and accepted 10 August 2007

New Zealand Journal of Agricultural Research, 2007, Vol. 50: 559–565
0028–8233/07/5005–0559 © The Royal Society of New Zealand 2007

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