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.
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The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 3
Claim · model-written summary
L*, a*, b* and C* quantified litchi pericarp browning.
LitchiNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“color indices of L* , a* , b* and C* could be used to quantify the browning degree”
t0“litchi pericarp”
Claim · model-written summary
C* was most highly correlated with browning degree.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“C* value was most highly correlated to the browning degree”
t0“litchi pericarp”
Claim · model-written summary
A linear correlation between C* and browning degree supported a postharvest browning model.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Based on the linear correlation between C* and browning degree, a mathematical model for quantifying postharvest browning of litchi was developed”