Articles
OPTICAL PROPERTIES OF TROPICAL FRUITS
Article number
531_45
Pages
271 – 274
Language
Abstract
Colour is an important property of tropical and subtropical fruits.
Many physiological properties of fruits, such as ripeness or flavour are determined by fruit skin or flesh colour.
The quality determination of fruits is possible with the determination of three fundamental colours; red, green and blue.
Spectral ranges of 530 nm. to 570 nm. and 670 nm. to 680 nm. of reflected or transmitted light are used for the determination fruit ripeness.
Another method is the use of spectral ranges near infra-red (750 nm. to 1000 nm.) to detect injuries to fruit skin or flesh.
This poster shows typical curves of reflected and transmitted light on different fruits.
Many physiological properties of fruits, such as ripeness or flavour are determined by fruit skin or flesh colour.
The quality determination of fruits is possible with the determination of three fundamental colours; red, green and blue.
Spectral ranges of 530 nm. to 570 nm. and 670 nm. to 680 nm. of reflected or transmitted light are used for the determination fruit ripeness.
Another method is the use of spectral ranges near infra-red (750 nm. to 1000 nm.) to detect injuries to fruit skin or flesh.
This poster shows typical curves of reflected and transmitted light on different fruits.
Authors
L. Damerow
Keywords
colour, light reflection, light transmission
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