Influence of packing method on colour perception improving the appearance of fruits and vegetables
B. Dobrzański, R. Rybczyńskihttps://doi.org/10.17221/4/2008-RAECitation:Dobrzański B., Rybczyński R. (2008): Influence of packing method on colour perception improving the appearance of fruits and vegetables. Res. Agr. Eng., 54: 97-103.
The appearance of fruits and vegetables has a major influence on the perceived quality. Therefore, colour is one of the most important quality parameters in consumers’ preferences. Fruits differently exposed to the sun differ in colour, frequently looking unripe and reach full maturity just on handling or transport, some still green and appearing unripe. Oranges, carrot, red beet, and parsley were used for the study of the quality estimation. Different nets used for the packing of fruits were tested. The measurements of lightness and chromaticity parameters were performed according to L*a*b* system. The red net used for the packing of oranges caused a decrease of the lightness parameter L* for all stages of fruits maturity. However, some unripe and bright oranges, through the use of a red net, looked more mature. The chromaticity parameter a* is the most influential factor affecting the human perception of the fruit colour. The red net improves this parameter significantly, thus unripe yellow oranges become more saturated, changing the perception of colour to the predicted range. The colour is insignificant for the net, however, it is important for the classification and quality assessment by humans.Keywords:orange; carrot; red beet; parsley; quality; L*; a*; b*; nets