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Comparison of image analysis methods to evaluate the degree of browning of fresh-cut lettuce

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Abstract

Digital image analysis was used to detect changes in browning of fresh-cut lettuce. Fresh-cut lettuce was divided into the 4 treatment groups of dipping in distilled water (control group); ultrasound treatment for 90 s in distilled water (US); blanching for 90 s at 45°C (BC); and blanching after ultrasound treatment (US+BC). The degree of browning was measured using image analysis, colorimetry, spectrophotometry, and visual assessment. Using image analysis, the US+BC treatment group showed the smallest browning area and lowest b* value. Correlation between visual assessment and image analysis for evaluation of the area of browning was the highest (0.9592), followed by the b* value of image analysis (0.9527). The lowest correlation coefficient (0.6962) was observed between visual assessment and the b* value using colorimetry. Image analysis can be used as a method for evaluating browning in fresh-cut lettuce.

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Authors and Affiliations

  1. Department of Food Science and Technology, Kyungpook National University, Daegu, 702-701, Korea

    Jeong-Seok Cho & Kwang-Deog Moon

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  1. Jeong-Seok Cho
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  2. Kwang-Deog Moon
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Correspondence to Kwang-Deog Moon.

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Cho, JS., Moon, KD. Comparison of image analysis methods to evaluate the degree of browning of fresh-cut lettuce. Food Sci Biotechnol 23, 1043–1048 (2014). https://doi.org/10.1007/s10068-014-0142-0

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  • DOI: https://doi.org/10.1007/s10068-014-0142-0

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