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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