Basic Studies on the Quality Evaluation of Agricultural Products (Part 2)

The Evaluation of Color and Gloss Decrease on the Surface of Eggplants

Abstract

In this paper, we compared the evaluation by human eyes in a sorting house with the evaluation using integrated results of relative spectral reflectance in the visible range to obtain objective evaluation standards of gloss of eggplants. The relative spectral reflectance and the color difference were measured, and it was found that the gloss on the surface of eggplants differs from the lightness. The changes of other properties with the gloss decrease were also measured, and a microscopic observation on the surface of eggplants was carried out using an electron microscope. The observation shows that the gloss on the surface of eggplants is caused by round and adhesive substances on the epidermal cells.