A study of mathematical models for determining the browning degree of litchi pericarp
WU Zhen-xian
JI Zuo-liang
HAN Dong-mei
CHEN Wei-xin
ZHU Shi-jiang
SU Mei-xia
Abstract：Browning is one of the most important factors affecting the postharvest fruit quality of litchi (Litchi chinensis Sonn.). Huaizhi, Nuomici and Guiwei cultivars were used as materials to quantify the degree of pericarp browning after harvest. Changes in brightness (L*), chroma (C*), hue angle (h), a* and b* were determined during postharvest browning of pericarp. The correlations of these changes and browning are discussed, and equations between color indices and browning degree were developed. The results indicated that, color indices of L*, a*, b* and C* could be used to quantify the browning degree and C* value was most highly correlated to the browning degree. Based on the linear correlation between C* and browning degree, a mathematical model for quantifying postharvest browning of litchi was developed.
Keywords：Litchi(Litchi chinensis Sonn.)PericarpBrowningMathematical model
Publication Date：2006-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 695-698 )