HUANG Juan,LI Xinjian.The Korla Fragrant Pear Color Grading Based on Colorimeter[J].Northern Horticulture,2018,42(17):38-44.[doi:10.11937/bfyy.20180022]
基于色差仪法的库尔勒香梨果实颜色分级标准
- Title:
- The Korla Fragrant Pear Color Grading Based on Colorimeter
- Keywords:
- colorimeter; fruit; color coefficient; evaluation model; grading standard
- 文献标志码:
- A
- 摘要:
- 为了确定库尔勒香梨的果实颜色评价模型及分级标准，利用色差仪测定库尔勒市沙依东、上户镇、哈拉苏、库尔楚园艺场香梨果实的L、a、b值，获得L、a、b、a/b、（a/b）2、Chroma(色度值)、Hue（色调值）和Brightness（色光值），并采用因子分析中的主成分分析方法对各颜色系数进行分析，建立果实颜色评价模型和分级标准。结果表明：第一主成分的累计贡献率达到88.216%；筛选出的果实颜色评价因子是a、Hue（色调值）、Brightness（色光值）、a/b（从黄色逐渐加深至趋近于红色的程度）。将库尔勒香梨果实颜色评价标准统一划分为4个等级，分别为特优、优、良和一般。2016年库尔勒香梨的果实颜色等级认证结果为特优13.75%、优57.50%、良18.75%、一般10.00%。
- Abstract:
- In order to confirm the Korla fragrant pear fruit color evaluation model,this study measured the value of fruit L,a,b in Shayidong,Shanghu Town,Halasu and Kuerchu garden spot by a colorimeter then obtained L,a,b,a/b,(a/b)2,Chroma,Hue and Brightness.Also established fruit color evaluation model and grading standard by using Principal Component Analysis (PCA) which was one of the Factor Analytic Method.The results showed that,cumulative contribution rate of the first principal component reached 88.216%;selected the color evaluation factors were a，Hue,Brightness,a/b(gradually deepened from yellow to red level approached).The Korla fragrant pear fruit color unified evaluation criteria were divided into four levels,namely excellent,good,well and ordinary.Korla fragrant pear fruit color level of certification in 2016 resulted,excellent 13.75%,good 57.50%,well 18.75%,ordinary 10.00%.
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备注/Memo
第一作者简介：黄娟（1990-），女，硕士，助理工程师，研究方向为农业气象。E-mail：1321265319@qq.com.责任作者：李新建（1965-），男，博士，研究员，研究方向为农业气象。E-mail：361214890@qq.com.基金项目：国家重大科学研究计划资助项目（2012CB956204）。收稿日期： 2018-02-07