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The image analysis as a tool for evaluation of browning degree on fresh-cut lotus root was studied. The fresh-cut lotus root treated as 4 groups (Cont–without any treatment, DB–blanching at 50°C for 5 min in distilled water, AB–blanching at 45°C for 5 min in 1% ascorbic acid, CB–blanching at 45°C for 5 min in 1% citric acid). The samples treated with each methods were packaged with 0.04 mm polyethylene bag (25 cm×30 cm) and stored at 4°C for 9 days. On the RGB color space, the AB and CB group showed high R, G, B value. On the HSV and CIE Lab color space, the AB and CB group showed low browning area, a, b value and high L value. Polyphenol oxidase activity was low in the AB and CB groups in all storage period. This result means that the AB and CB groups were inhibited the development of tissue browning. The result of sensory evaluation also supported this opinion. And the correlation coefficient between sensory evaluation with all color values was over 0.84. Especially, the L value showed the highest correlation coefficient (0.93). In conclusion, the image analysis is suitable for analysis of browning degree on fresh-cut lotus root by analyzing diverse color value.

Analysis of browning degree on fresh-cut lotus root (Nelumbo nucifera G.) using image analysis