| ABSTRACT Color hue is a variable frequently used postharvest to assess the physiological maturity of various fruits. In general, mean color hue is quantified by visual techniques, but this method, based on human grading, is tedious and may be erroneous. The color of fruit peel is frequently determined at four points randomly distributed on the equatorial region of a fruit, but this practice can lead to biased results because these points represent the equatorial region only and not the total area of the fruit peel. Consequently, this bias is not due to equipment measurement errors, but to the bias in the sampling process of the points on the fruit epidermis. An alternative to such methods is the digital image which provides information about all regions... |
