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رنگ چشمی
These indices are characterised by showing a high correlation with the external visual colour of the fruits and can be used in studies of maturation, preservation or storage (Carreno et al. 1995).
Subjective/Visual Colour Measurement
Visual colour measurement involves observing a sample without instruments, but under controlled condi- tions of illumination, along with reference to a set of colour standards with which to compare the sample colours ob- served.
An overview of subjective colour scores used to characterise visual colour of food products is given in Table 2, which shows the difference in score range for colour description.
Table 2 Range of subjective colour scores used to character- ise visual colour of food products
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