Analysis On Browning Of Fresh Cut Fruits And Vegetables Features Based On Color-space

Fresh-cut fruits and vegetables have characteristics of freshness, nutrition cleanness, health, safety and convenience and so on, which have been sold on the market in a higher proportion in developed countries. Browning after cutting is the main issue affecting quality of some fresh-cut fruits and vegetables.As one of the most important vision feature of image, color is often used to describe image contents and used widely. This thesis discussed the key questions on the usages of the characteristics of color, i.e., expressing color and obtaining the characteristics of color. With the feature discussion of practical color-spaces such as RGB,HSV, CIE-XYZ and CIE-L*a*b*, the author paid much interest in even color-spaces, and gave the transform formulas between these color-spaces. Put forward a reasonable experimental plan, and the experimental results are analyzed.The main results are as follows:1. The characteristics of fruits and vegetables browning of fresh cut based on the color space of the results of the analysis results and visual analysis of the correlation is very high, It shows that comparing with the analysis of the characteristics of the traditional color difference meter browning browning characteristics and analysis of brown pigment extraction method, the results of this analysis method is the most accurate.2. According to the different characteristics of the extraction of different color space analysis, in the analysis of time browning area using HSV color space analysis is more accurate when the degree of browning, analysis will be used CIE L*, a*, b*color space.3. Through the comparison experiment of potato with the result of the experiment on the round lettuce can be drawnbased on the analysis of the characteristics of the browning of fresh cut fruits and vegetables color space has a certain universality, not just for some kinds of fruits and vegetables can be used, should be applied in the analysis of the characteristics of many fruits and vegetables browning.