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果色是苹果的一个主要品质特征,影响着消费者对果品成熟度和口味的选择。对于某些品种来说,黄苹果常被消费者认为比绿苹果更熟,肉质疏松,更甜。果皮中叶绿素含量的多少,是水果成熟与否的一个重要视觉指标。多种苹果的收获是由果色决定的。消费者挑选苹果也根据特殊颜色,如“金冠”、“舵手黄”和“史密斯”之类的苹果在过熟时也呈黄色。不同贮存条件下苹果颜色的变化,需要快速、精确的估算方法。这些方法必须能反映果皮的物理变化,并能反映到人的视觉中。
Fruit color is a major quality characteristic of apples, affecting consumers’ choices of fruit maturity and taste. For some varieties, yellow apples are often perceived by consumers as being more cooked and sweeter than green apples. The amount of chlorophyll in the peel is an important visual indicator of whether the fruit is ripe or not. A variety of apple harvest is determined by the color of fruit. Consumers also select apples based on special colors, such as “Golden Delicious”, “helmsman yellow” and “smith” like overripe apples also yellow. Changes in apple color under different storage conditions require fast and accurate estimation. These methods must reflect the physical changes in the peel and be reflected in human vision.