Spectroradiometry vs. image analysis in colour measurement in juices from different orange and mandarin varieties

Abstract

In this work the colour of orange and mandarin juices from different varieties was evaluated by two instrumental methods: spectroradiometry and digital image analysis. The effect of the deepness and the background, and the validity of the colorimetric parameters obtained by both methodologies were explored to discriminate between groups. It was concluded that both methods allowed the discrimination between orange and mandarin juices, being spectroradiometry which provides the best classification. © Sociedad Española de Óptica.