Model of vegetable freshness perception using luminance cues

被引:22
作者
Arce-Lopera, C. [1 ,2 ]
Masuda, T. [3 ]
Kimura, A. [3 ,4 ]
Wada, Y. [3 ]
Okajima, K. [2 ]
机构
[1] ICESI Univ, Fac Engn, Pance 122135, Colombia
[2] Yokohama Natl Univ, Fac Environm & Informat Sci, Hodogaya Ku, Yokohama, Kanagawa 2408501, Japan
[3] Natl Food Res Inst, Natl Agr & Food Res Org, Food Funct Div, Tsukuba, Ibaraki 3058642, Japan
[4] Tokyo Denki Univ, Chiba 2701382, Japan
关键词
Visual freshness perception; Luminance distribution; Image analysis; Statistics; Vegetables; QUANTIFYING NONHOMOGENEOUS COLORS; IMAGE STATISTICS; ILLUMINATION;
D O I
10.1016/j.foodqual.2014.06.010
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Freshness perception is a quality discrimination process that influences our consumer choice and eating behavior, especially of highly perishable products such as vegetables. Previous research used photographic stimuli to investigate the relationship between luminance distribution and freshness perception for a cabbage leaf (C. Arce-Lopera, Masuda, Kimura, et al., 2013) and a strawberry (Carlos Arce-Lopera, Masuda, Kimura, Wada, & Okajima, 2012). In this study, the luminance and chromatic information of the freshness degradation process of four different vegetables (cabbage, strawberry, carrot and spinach) was recorded in a temperature, humidity and light controlled environment. However, instead of a camera, a 2D luminance and chromaticity analyzer (TOPCON UA1 000) was chosen as the measurement equipment. Then, using a color management system to guarantee the exact reproduction of the recorded luminance and chromatic data of the real objects, a color and a grayscale version of the stimuli was created. Subsequently, those pictures were randomly presented to subjects who had to rate their perceived freshness using a visual analog scale. The achromatic results did not differ from the chromatic ones suggesting that luminance information is sufficient to enable an accurate estimation of vegetable freshness. Additionally, the original images were digitally manipulated only by modifying their luminance distribution and keeping their color information intact. When the resulting images were presented, using the same psychophysical experimental setting, the results showed that the perceived freshness also changed concordantly with the changes on the asymmetry of the luminance distribution. Finally, a model for vegetable freshness perception that utilizes only luminance cues is presented. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:279 / 286
页数:8
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