Pontificia Universidad Católica de Chile Pontificia Universidad Católica de Chile
Quevedo R., Díaz O., Caqueo A., Ronceros B. and Aguilera J.M. (2009)

Quantification of enzymatic browning kinetics in pear slices using non-homogeneous L*color information from digital images. http://dx.doi.org/10.1016/j.lwt.2009.03.011

Revista : LWT-Food Science and Technology
Volumen : 42
Número : 8
Páginas : 1367-1373
Tipo de publicación : ISI Ir a publicación


A “fractal browning indicator” (FBI) methodology is presented describing enzymatic browning based on irregular color patterns from digital pear slice surface images. It uses the Fourier fractal texture images to calculate a fractal dimension (FD) value in a selected area of the image, which represents the complexity of color distribution (lightness or L*) in the area analyzed. During the procedure, colors from digital images were first transformed to L*a*b* space color using a transformation function, in order to derivate a lightness color parameter (L*). Experiments were carried out in three pear cultivars: Packham pear (PP); Hosui Asiatic pear (AP) and Berries Pear (BP). During the kinetics, the L* decreased when the FD increased, indicating a greater complexity in the distribution of the L* values in a selected analyzed area, during enzymatic browning kinetics, for all cultivars. The empirical power-law model was suitable for correlating enzymatic browning kinetics dat both for the FBI and the traditional method (L* mean value of used). However, enzymatic browning reates for PP cultivars, using the BFI method, were 25 times higher than tha rates obtained with the traditional method; and 4 times higher for other cultivars respectively. The empirical non first-order was estabished (for all cultivars for the FBI and traditional methods.