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DOI 10.1007/s11947-011-0646-z
ORIGINAL PAPER
Received: 5 March 2011 / Accepted: 23 June 2011 / Published online: 8 July 2011
# Springer Science+Business Media, LLC 2011
Introduction
Cold storage is one of the most commonly used postharvest
processes for enhancing the shelf life. However, when fresh
produce is exposed to a temperature below its tolerance
2953
2954
2955
g G=R G B
b B=R G B
RG RBGB
4
to obtain L*a*b* values, the non-linear rgb values first need
to be transformed to linear sRGB (Mendoza et al. 2006). The
sRGB values were obtained by the following equations:
If r;g;b 0:04045
sR r=12:92; sG g=12:92; sB b=12:92
else, if r, g, b>0.04045
r 0:055 2:4
g 0:055 2:4
sR
; sG
;
1:055
1:055
6
b 0:055 2:4
sB
;
1:055
then, the sRGB values were converted to CIE XYZ system
of white illuminant in order to measure an object in terms
of device independent descriptors.
2
3 2
X
0:4124
6 7 6
Y
4 5 4 0:2126
Z
0:0193
0:3576
0:7152
32 3
0:1805
sR
76 7
0:0722 54 sG 5
0:1192
0:9505
sB
2956
Y
Yn
16
dC=dt kCn
X
Y
a 500 f
f
Xn
Yn
Y
Z
f
b 200 f
Yn
Zn
10
where
(
f q
if q > 0:008856
q1=3
7:787q 16=116 otherwise;
11
12
13
Here k is the rate constant which depends on temperature; C is the colour parameter; t is time; n is order of
reaction and dC/dt is the rate of change of C with time. The
negative and positive signs indicate whether colour parameters decrease or increase with time (Nourian et al. 2003;
Yan et al. 2008).
In zero-order reactions the rate is independent of the
colour parameter values. The rate reaction is expressed as
below:
dC=dt k
14
15
16
C C0 ekt
17
Statistical Analysis
Statistical analyses were carried out using Matlab software
(Math Work Inc., USA). PLS_Toolbox 3.0 (Eigenvector
Research, Inc. USA) was used for principal components
analysis (PCA). The analysis of variances (ANOVA) was
applied to compare the mean values of samples according
to the different factors in Matlab. The goodness of fit of
each model was evaluated using the coefficient of determination (R2), the sum of squares of errors (SSE) and the root
mean squares of errors (RMSE).
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Colour
parameters
R2
SSE
RMSE
R
G
B
r
g
b
H
L*
a*
0.612
0.806
0.469
0.970
0.923
0.132
0.941
0.814
0.719
464.5
207.2
121.6
0.0000042
0.0000088
0.0000066
1.073
0.224
2.213
6.50
4.34
3.33
0.000618
0.000895
0.000771
0.312
0.143
0.449
b*
E
R
G
B
r
g
b
H
L*
a*
b*
E
0.763
0.528
0.805
0.857
0.648
0.991
0.952
0.332
0.949
0.843
0.853
0.982
0.832
3.481
6.701
784.5
508.9
234.2
0.0000032
0.0000096
0.0000257
4.467
26.24
1.26
0.56
23.36
0.563
0.781
8.445
6.801
4.614
0.000543
0.002947
0.001529
0.637
1.545
0.339
0.225
1.457
2958
Table 2 ANOVA of factors affecting colour change kinetics of bananas during chilling injury
Factor
Colour space
DF
Sum squares
Mean square
F statistic
P value
Ripening stage
r
g
b
H
r
g
b
H
1
1
1
1
14
14
14
14
0.009
0.002
0.002
466.702
0.002
0.001
0.002
139.528
0.009
0.002
0.002
466.702
0.000
0.000
0.000
9.966
729.676
284.372
333.972
370.404
11.245
10.076
26.730
7.910
<0.0001
<0.0001
<0.0001
<0.0001
<0.0001
0.000
<0.0001
0.000
r
g
b
H
r
g
b
H
r
g
b
H
r
g
b
H
1
1
1
1
14
14
14
14
1
1
1
1
14
14
14
14
0.001
0.009
0.016
545.358
0.000
0.000
0.000
31.555
0.000
0.000
0.000
0.846
0.001
0.001
0.000
114.507
0.001
0.009
0.016
545.358
0.000
0.000
0.000
2.254
0.000
0.000
0.000
0.846
0.000
0.000
0.000
8.179
70.625
1139.908
2425.541
432.830
1.212
2.398
0.828
1.789
0.049
0.112
2.843
0.671
7.610
6.380
3.197
6.491
<0.0001
<0.0001
<0.0001
<0.0001
0.367
0.068
0.636
0.151
0.828
0.744
0.116
0.427
0.000
0.001
0.022
0.001
Time
Temperatures
Time temperatures
2.5
1.5
1.5
1
Scores on PC# 2
Scores on PC# 2
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1
0.5
0
0.5
0
-0.5
-0.5
-1
-1
-1.5
-1.5
-2
-2
-10
-5
-2.5
-10
10
-5
Scores on PC# 1
10
Scores on PC# 1
3
c
0.5
Scores on PC# 2
Scores on PC# 2
0
-0.5
-1
-1
-1.5
-2
-2
-2.5
-8
-6
-4
-2
-3
-8
-6
-4
0.52
0.46
10
12
14
10
12
14
0.44
0.5
0.42
0.48
0.4
0.38
0.46
0.44
0.36
0.34
0.32
0.42
0.3
0.4
0.28
0.38
0
10
12
0.26
14
Time [hour]
Time [hour]
0.26
75
d
70
0.22
65
0.2
60
0.18
55
0.24
-2
Scores on PC# 1
Scores on PC# 1
0.16
50
0.14
45
0.12
40
0.1
35
0.08
0
Time [hour]
10
12
14
30
0
Time [hour]
2960
a
Raw reflectance spectra [%]
80
70
60
50
40
30
20
10
450
500
550
600
650
700
750
800
850
900
950
800
850
900
950
Wavelength [nm]
b
Raw reflectance spectra [%]
80
70
60
50
40
30
20
10
450
500
550
600
650
700
750
Wavelength [nm]
710
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700
690
680
670
660
After Storage
Before Storage
650
520
519
Stage 4 (6C)
Stage 5 (6C)
Stage 4 (6C)
Stage 5 (6C)
Carotenoid [nm]
518
517
516
515
514
513
512
511
510
Stage 4 (6C)
Stage 5 (6C)
Ripening stage 4 at 6 C
Ripening stage 5 at 6 C
Ripening stage 4 at 13 C
Ripening stage 5 at 13 C
Colour space
After Storage
Before Storage
Stage 4 (6C)
Zero-order model
k value (h1)
Stage 5 (6C)
First-order model
RMSE
R2
k value (h1)
RMSE
R2
ra
rb
rc
0.0009
0.0014
0.0011
0.001857
0.002641
0.01026
0.116
0.283
0.290
0.002
0.003
0.0002
0.001316
0.00257
0.01020
0.979
0.967
0.303
rd
ga
gb
gc
gd
ba
bb
bc
bd
Ha
Hb
Hc
Hd
0.0003
0.0008
0.0030
0.0006
0.0001
0.00001
0.0003
0.0001
0.0002
0.3290
0.7089
0.1744
0.0459
0.004855
0.003034
0.01464
0.004208
0.005958
0.003734
0.004701
0.008246
0.008865
0.8787
0.7718
1.686
1.568
0.227
0.137
0.167
0.019
0.006
0.393
0.015
0.145
0.149
0.156
0.165
0.476
0.014
0.0006
0.0023
0.0081
0.0008
0.0006
0.00006
0.0018
0.0036
0.007
0.0056
0.0133
0.0039
0.0011
0.00835
0.00270
0.01423
0.00422
0.00594
0.00373
0.00472
0.00830
0.00898
0.7555
0.5487
1.6660
1.5670
0.246
0.797
0.847
0.584
0.006
0.392
0.008
0.045
0.288
0.900
0.989
0.003
0.023
2962
Conclusions
Chilling injury in bananas is influenced by post-chilling
time, temperature and ripening stage of the fruit. In
conclusion, a kinetic model that describes the changes of
colour in bananas during chilling injury is presented. The
changes in colour space r, g and H values were suitable to
be described by first-order kinetic model. The statistical
analysis of the colour space changes pointed out the
significant difference between factors, i.e. ripening stage,
time and temperature (P<0.0001). There were high linear
correlations between all colour parameters and visual
assessment excluding b. Discoloration during CI might be
due to deterioration of chlorophyll as the chlorophyll
content decreased when CI symptoms appear. Therefore,
besides the browning changes, the change in chlorophyll
needs to be considered when monitoring the CI symptoms
since it will provide high sensibility to the system. As a
summary, the presented method has a great potential to be
useful for predicting the quality change of bananas during
chilling injury by providing essential elementary for
designing a control system for storage or sorting the fresh
produce quality. The data could be used to develop a
monitoring system to detect or predict the appearance of CI
symptoms in fruit. In future work, the authors will address a
better insight in the pigment changes during development
of CI symptoms.
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