Apple quality study using fringe projection and colorimetry techniques

Abstract Fringe projection technique was used to evaluate the changes in topography of apple samples which were evaluated over time. Since for the food industry the color and texture of fruit are also important, thus, measurements of apples variations in color and shape were made to evaluate the degradation of the fruit over time. Measurements of an apple topography, color, moisture and firmness were done and compared every three days during a period of two months in which the samples were stored under refrigerated conditions. Experimental results of color changes (RGB and L*a*b*) and size changes and their relation to the apple quality are presented.

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