%0 Generic
%A Cáez Ramírez, Gabriela Rabe
%A García Armenta, Evangelina
%A Gutiérrez  López, Gustavo Fidel
%A Téllez Medina, Darío Iker
%8 2017-05-17
%@ 1094-2912
%U http://hdl.handle.net/10818/33077
%X 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.
%I International Journal of Food Properties
%K Colour
%K Digital image analysis
%K Fractal dimension
%K Lacunarity
%K Papaya
%K Structure
%T Digital image analysis and fractal metrics as potential tools to monitor colour changes in fresh-cut papaya (Carica papaya L.)
%R 10.1080/10942912.2017.1293090
%~ Intellectum