Estimation of Subjective Internal Browning Severity Ratings for Scanned Images of Fuji Apples

• Matsubara Kazuya

  Food Research Institute, National Agriculture and Food Research Organization Ritsumeikan University

• Kasai Satoshi

  Apple Research Institute, Aomori Prefectural Industrial Technology Research Center

• Masuda Tomohiro

  Bunkyo University

• Shoji Toshihiko

  Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization

• Hayakawa Fumiyo

  Food Research Institute, National Agriculture and Food Research Organization

• Kazami Yukari

  Food Research Institute, National Agriculture and Food Research Organization

• Ikehata Akifumi

  Food Research Institute, National Agriculture and Food Research Organization

• Yoshimura Masatoshi

  Food Research Institute, National Agriculture and Food Research Organization

• Kusakabe Yuko

  Food Research Institute, National Agriculture and Food Research Organization

• Wada Yuji

  Food Research Institute, National Agriculture and Food Research Organization Ritsumeikan University

Abstract

The severity of internal browning in apple cultivars is often evaluated subjectively, making it potentially unreliable, and a method for automatic evaluation is necessary in order to process many samples efficiently. The objective of this study was to propose a model for estimating subjective browning severity ratings (SBSRs) in scanned images of sliced apples that mimics mean expert judgments. We assessed SBSRs made by three expert observers for images of sliced apples. The results indicated that the experts' evaluations of internal browning were qualitatively similar, but not quantitatively equivalent. The proposed model estimates the mean SBSRs of experts as a percentage of the browning region of the total flesh. The browning regions were qualified using CIELAB color difference from the standard color. The model estimations were consistent with increasing browning during longer storage periods.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 23 (4), 545-549, 2017

  Japanese Society for Food Science and Technology

Keywords

• <i>Malus domestica</i> Borkh
• internal browning
• image analysis

Details

• CRID: 1390001204458876288
• NII Article ID: 130006069519
• DOI: 10.3136/fstr.23.545
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/23/4/23_545/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed