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Food Science and Technology International
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Monitoring Colour Evolution During Maturity in Fuji Apples

P. Marquina

Dept. Food Science and Technology, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain

M. E. Venturini

Dept. Food Science and Technology, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain

R. Oria

Dept. Food Science and Technology, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain

A. I. Negueruela

Dept. Food Science and Technology, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain, negueruela{at}unizar.es

Colour changes in Fuji apples were monitored several days after full blooming (DAFB). Fruits were harvested at this commercial maturity (139 DAFB), 132, 146 and 153 DAFB. A new method was developed to determine the average colour of the apples by measuring the reflection spectra around the fruit to obtain a spectra weighted by the red and green areas. According to the evolution of the reflectance spectra during maturity, the proportion of chlorophyll decreased with regard to other pigments but it did not disappear. The colour obtained of those average spectra allowed a good classification of the apples according to ripeness. Values of the a * colour coordinate were well correlated to the visual evaluation of the colour assessed by a sensory trained panel, which could be used as a maturation index to optimize the marketing.

Key Words: spectroradiometry • reflectance • colour • sensory evaluation

Food Science and Technology International, Vol. 10, No. 5, 315-321 (2004)
DOI: 10.1177/1082013204047903
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