Application of image processing for investication of the effect of four type of cover on the color changes of pomegranate juice during storage
Message:
Abstract:
Color is one of the important factors considered as an important factor in evaluation of food products qualification. The aim of this study was to compare the effect of four coating layers to the pomegranate fruit on the color changes of juice fruit and choosing the best type of cover to keep this quality factor. Four types of coating layer including Aloevera gel, chitosan solvent 1%, pomegranate peel extract and liquid paraffin were used then the samples were storage for 105 days at 4 ° C. The spesifid samples were taken once every 35 days and the color parameters of the samples, including lightness, angle Hugh amounts, redness, yellowness and blueness, the color saturation and browning index were determined. Data were analyzed using SAS statistical software, and the results showed that the coating layers and storage time on all studied color parameters Except browning index, had a significant effect in the level of 5%. The results also showed that, samples covered to Aloevera jel after of 105 days storage with decreas value lightness 40.78, yellowness150.26 and hue angle 42.52 degree in comparetion with other coating treatments increased the preservation of color properties in pomegranate.
Language:
Persian
Published:
Journal of Food Research (AGRICULTURAL SCIENC), Volume:26 Issue: 2, 2016
Pages:
309 to 319
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