Detection of Color Changes in Green Vegetables

Authors

  • V. GNANASEKHARAN,

    1. Authors Shewfelt and Chinnan are with the Food Safety & Quality Enhancement Laboratory, Dept. of Food Science Technology, Univ. of Georgia, Agricultural Experiment Station, Griffin GA 30223. Author Gnanasekharan is currently a doctoral student, Dept. of Food Science, Purdue Univ., West Lafayette IN.
    Search for more papers by this author
  • R.L. SHEWFELT,

    1. Authors Shewfelt and Chinnan are with the Food Safety & Quality Enhancement Laboratory, Dept. of Food Science Technology, Univ. of Georgia, Agricultural Experiment Station, Griffin GA 30223. Author Gnanasekharan is currently a doctoral student, Dept. of Food Science, Purdue Univ., West Lafayette IN.
    Search for more papers by this author
  • M.S. CHINNAN

    1. Authors Shewfelt and Chinnan are with the Food Safety & Quality Enhancement Laboratory, Dept. of Food Science Technology, Univ. of Georgia, Agricultural Experiment Station, Griffin GA 30223. Author Gnanasekharan is currently a doctoral student, Dept. of Food Science, Purdue Univ., West Lafayette IN.
    Search for more papers by this author

ABSTRACT

The sensitivity of colorimetry and sensory evaluation for determination of postharvest color changes in broccoli (B), cucumber (C), spinach (S) and tomato (T) was studied at normal (10°C for C and T, 4°C for B and S) and abuse (37°C for C and T, 21°C for B and S) temperatures. Both techniques resolved major color changes but failed to detect changes under normal storage temperatures. With significant color changes, both methods exhibited similar patterns. The sensitivity of detection of color changes in green vegetables should be determined before measuring such changes during storage.

Ancillary