Abstract
The most common property to measure quality of any material is its appearance. Appearance includes colour, shape, size and surface conditions. The analysis of colour is especially an important consideration when determining the efficacy of variety of postharvest treatments. Consumers can easily be influenced by preconceived ideas of how a particular fruit or vegetable or a processed food should appear, and marketers often attempt to improve upon what nature has painted. Recently colour measurements have also been used as quality parameters and indicator of some inner constituents of the material. In spite of the significance of colour in food industries, many continue to analyze it inadequately. This chapter deals with theory of colour, colour scales and its measurement, sampling techniques, and modeling of colour values for correlating them with some internal quality parameters of selected fruits.
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Jha, S.N. (2010). Colour Measurements and Modeling. In: Jha, S. (eds) Nondestructive Evaluation of Food Quality. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-15796-7_2
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DOI: https://doi.org/10.1007/978-3-642-15796-7_2
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