Analysis on Color appearance space for fruits during post-ripening

摘要

We selected pear Le Lecltier as the experimental material, and aimed at development of the technique of analyzing quantitatively the color appearance from the green imo yellow. Furthermore, it investigated about the relation between color appearance and eating quality. As a result of the spatial analysis in The XYZ color system, it was showed the tendency that fruits color was distributed on a certain plane because the correlation coefficient of plane approximation showed 0.97. In the analysis of a fruits image using the RGB color system, it was also shown that fruits color was distributed on a certain plane in the RGB color system. The fruits suitable for eating determined by measuring of sugar content and pulp firmness plotted on the approximationplane in the XYZ color system. As this result, the colors of fruits suitable for eating were distributed over the large range. Therefore, it was considered that the ehange of eating qualities and the color appearance were respectively the independent physiology phenomena.