An Approach for Color Measurement of Irradiated Fresh Cilantro

Abstract

Food irradiation is widely accepted as a proven and effective postharvest treatment to reduce the bacterial contamination, extend the shelf life and maintain the food quality. Spices and herbs are the most commonly irradiated commercial products. Low dose irradiation causes no adverse effects on the visual quality of fresh herbs and spices. The appearance and color of food influence the consumer’s product choice. Numerous studies are performed on the use of computer vision and image processing for the color evaluation in the food industry. In the present study, fresh cilantro was chosen as a model to estimate the change in the color parameters of gamma irradiated fresh cilantro leaves. Image analysis method was proposed as an alternative to conventional colorimeters for color measurement of irradiated fresh herbs and spices.