Quality Evaluation Using Spectral Reflectance and Tristimulus Values of Peaches

분광반사특성(分光反射特性)과 삼자극치(三刺戟値)를 이용(利用)한 복숭아의 품질평가(品質評價)

In order to evaluate the quality of peaches non-destructively, the surface color and spectral reflectances of KURAKATAWASE, MIBAEKTO, and OKUBO cultivar were measured. Also an attempt was made to correlate reflectance characteristics and tristimulus values with quality evaluation parameters such as chlorophyll content, soluble solids, anthocyanin content, and firmness. Further analysis of the correlation coefficients showed that spectral reflectance would be effective for the quality evaluation of peaches.