@misc{10818/33077,
year = {2017},
month = {5},
url = {http://hdl.handle.net/10818/33077},
abstract = {Quality changes induced in fresh papaya slices after cutting were evaluated using digital image analysis of colour and fractal metrics besides structural changes. Radial slices of papaya (65% and 85% ripe) were exposed to a controlled environment to simulate extreme conditions on a salad bar. Colour variation and mechanical-structural changes depended on surface dehydration, exposure time, and ripening stage. Relationship between fractal dimension, lacunarity, and time showed evidence of patterns associated with non-homogeneous colour changes related to structural variations. Fractal metrics had potential to reflect noticeable colour changes that would be useful for monitoring shelf stability of minimally processed papaya.},
publisher = {International Journal of Food Properties},
keywords = {Colour},
keywords = {Digital image analysis},
keywords = {Fractal dimension},
keywords = {Lacunarity},
keywords = {Papaya},
keywords = {Structure},
title = {Digital image analysis and fractal metrics as potential tools to monitor colour changes in fresh-cut papaya (Carica papaya L.)},
doi = {10.1080/10942912.2017.1293090},
author = {Cáez Ramírez, Gabriela Rabe and García Armenta, Evangelina and Gutiérrez  López, Gustavo Fidel and Téllez Medina, Darío Iker},
}