Model of vegetable freshness perception using luminance cues
Model of vegetable freshness perception using luminance cues
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DOI：
10.1016/j.foodqual.2014.06.010
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发表时间：
2015-03-01
影响因子：
5.3
通讯作者：
Okajima, K.
中科院分区：
文献类型：
--
作者：
Arce-Lopera, C.;Masuda, T.;Okajima, K.
新鲜度感知是一个影响消费者选择和食用行为的质量辨别过程，特别是对于蔬菜等易腐产品。先前的研究使用摄影刺激来研究亮度分布与卷心菜叶新鲜感之间的关系。Arce-Lopera，增田，Kimura等人，2013）和草莓（卡洛斯Arce-Lopera，增田，木村，和田，&冈岛，2012）.在温度、湿度和光照可控的环境下，记录了四种不同蔬菜（卷心菜、草莓、胡萝卜和菠菜）新鲜度退化过程的亮度和色度信息。然而，代替照相机，选择2D亮度和色度分析仪（TOPCON UA 1 000）作为测量设备。然后，使用颜色管理系统来保证所记录的真实的对象的亮度和色度数据的准确再现，创建刺激的颜色和灰度版本。随后，这些图片被随机呈现给受试者，他们必须使用视觉模拟量表来评估他们的新鲜感。非彩色的结果没有不同的彩色的，这表明亮度信息是足够的，使蔬菜新鲜度的准确估计。此外，原始图像仅通过修改其亮度分布并保持其颜色信息完整来进行数字处理。当呈现所得到的图像时，使用相同的心理物理实验设置，结果表明，所感知的新鲜度也随着亮度分布的不对称性的变化而一致地变化。最后，蔬菜新鲜度的感知模型，仅利用亮度线索。(C)2014爱思唯尔有限公司版权所有。
Freshness perception is a quality discrimination process that influences our consumer choice and eating behavior, especially of highly perishable products such as vegetables. Previous research used photographic stimuli to investigate the relationship between luminance distribution and freshness perception for a cabbage leaf (C. Arce-Lopera, Masuda, Kimura, et al., 2013) and a strawberry (Carlos Arce-Lopera, Masuda, Kimura, Wada, & Okajima, 2012). In this study, the luminance and chromatic information of the freshness degradation process of four different vegetables (cabbage, strawberry, carrot and spinach) was recorded in a temperature, humidity and light controlled environment. However, instead of a camera, a 2D luminance and chromaticity analyzer (TOPCON UA1 000) was chosen as the measurement equipment. Then, using a color management system to guarantee the exact reproduction of the recorded luminance and chromatic data of the real objects, a color and a grayscale version of the stimuli was created. Subsequently, those pictures were randomly presented to subjects who had to rate their perceived freshness using a visual analog scale. The achromatic results did not differ from the chromatic ones suggesting that luminance information is sufficient to enable an accurate estimation of vegetable freshness. Additionally, the original images were digitally manipulated only by modifying their luminance distribution and keeping their color information intact. When the resulting images were presented, using the same psychophysical experimental setting, the results showed that the perceived freshness also changed concordantly with the changes on the asymmetry of the luminance distribution. Finally, a model for vegetable freshness perception that utilizes only luminance cues is presented. (C) 2014 Elsevier Ltd. All rights reserved.