Effects of storage temperature and stage of ripening on RGB colour aspects of fresh-cut tomato pericarp using video image analysis

Journal of Food Engineering

Volumn 77, Issue 4, 2006, Pages 871-879

  Lana, M M ^a,b   Tijskens, L M M ^a   van Kooten, O ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Image processing systems; Lycopersicon esculentum; Minimally processed; Modelling

Indexed keywords

FOOD STORAGE; FRUITS; HARVESTING; IMAGE ANALYSIS; PARAMETER ESTIMATION; REACTION KINETICS; REGRESSION ANALYSIS; STATISTICAL METHODS;

FRESH-CUT TOMATO; LYCOPERSICON ESCULENTUM; MINIMALLY PROCESSED; PERICARP; RIPENING; SLICING; STORAGE TEMPERATURE; TOMATO CULTIVAR;

FOOD PRODUCTS;

FOOD STORAGE; HARVESTING; IMAGE ANALYSIS; REGRESSION ANALYSIS; STATISTICAL METHODS; TOMATOES;

LYCOPERSICON ESCULENTUM;

EID: 33745347231     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.08.015     Document Type: Article

References (14)

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