Application of Hyperspectral Technique for Color Classification Avocados Subjected to Different Treatments

Food and Bioprocess Technology

Volumn 5, Issue 1, 2012, Pages 252-264

  Karimi, Yousef ^a   Maftoonazad, Neda ^a,c   Ramaswamy, Hosahalli S ^a   Prasher, Shiv O ^a   Marcotte, Michele ^b  

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c Agricultural Engineering Research Institute   (Iran)

Author keywords

Avocado; Hyperspectral; Multivariate discriminant analysis; Stepwise approach

Indexed keywords

AVOCADO; COLOR CLASSIFICATION; COLOR DISCRIMINATION; DATA SETS; EDIBLE FILMS; HYPERSPECTRAL; HYPERSPECTRAL TECHNIQUES; MULTIVARIATE DISCRIMINANT ANALYSIS; NON DESTRUCTIVE; RIPENING BEHAVIOR; ROOM TEMPERATURE; SHELF LIFE; SPECTRAL OBSERVATIONS; SPECTRO-RADIOMETERS; STEPWISE APPROACH; STEPWISE PROCEDURE; TREATMENT EFFECTS; WAVEBANDS;

COATINGS; COLOR VISION; DISCRIMINANT ANALYSIS; MULTIVARIANT ANALYSIS; WAXES;

FRUITS;

PERSEA AMERICANA;

EID: 84856215493     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0292-x     Document Type: Article

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