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Food Chem. 2016 Mar 1;194:1028-33. doi: 10.1016/j.foodchem.2015.08.103. Epub 2015 Aug 28.

Image analysis to evaluate the browning degree of banana (Musa spp.) peel.

Author information

1
Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea.
2
Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea. Electronic address: kdmoon@knu.ac.kr.

Abstract

Image analysis was applied to examine banana peel browning. The banana samples were divided into 3 treatment groups: no treatment and normal packaging (Cont); CO2 gas exchange packaging (CO); normal packaging with an ethylene generator (ET). We confirmed that the browning of banana peels developed more quickly in the CO group than the other groups based on sensory test and enzyme assay. The G (green) and CIE L(∗), a(∗), and b(∗) values obtained from the image analysis sharply increased or decreased in the CO group. And these colour values showed high correlation coefficients (>0.9) with the sensory test results. CIE L(∗)a(∗)b(∗) values using a colorimeter also showed high correlation coefficients but comparatively lower than those of image analysis. Based on this analysis, browning of the banana occurred more quickly for CO2 gas exchange packaging, and image analysis can be used to evaluate the browning of banana peels.

KEYWORDS:

Banana peel; Browning degree; Correlation coefficient; Image analysis; MATLAB

PMID:
26471649
DOI:
10.1016/j.foodchem.2015.08.103
[Indexed for MEDLINE]

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