Description of the Enzymatic Browning in Avocado Slice Using GLCM Image Texture

  • Roberto Quevedo
  • Emir Valencia
  • José Miguel Bastías
  • Stefany Cárdenas
Part of the Lecture Notes in Computer Science book series (LNCS, volume 8334)


The browning kinetic was recorded using color data information from images of avocado slices. GLCM image texture was used to describe the reaction. In the experiment, images of avocado slices stored at 4°C were captured and saved in tiff format. The classical color intensity index (the mean L* value) and some statistics GLCM image textures were used. Results showed that it is possible to use GLCM image texture to model the browning kinetic, because the surface intensity in one image becomes more jagged and local variations in color intensity are distributed non-homogeneously on the image during browning. The rate derived from the mean L* color intensity was similar to those derived from the energy texture; but in general, excepted for the Energy texture index, rates generated using the texture images produce different values from those obtained using the classical browning index.


GLCM image texture avocado 


  1. 1.
    Zheng, C., Sun, D., Zheng, L.: Recent developments and applications of image features for food quality evaluation and inspection - a review. Trends in Food Science & Technology 17(12), 642–655 (2006)CrossRefGoogle Scholar
  2. 2.
    Amadasun, M., King, R.: Textural Features Corresponding to Textural Properties. IEEE Transactions on Systems Man and Cybernetics 19(5), 1264–1274 (1989)CrossRefGoogle Scholar
  3. 3.
    Chan, K.L.: Quantitative Characterization of Electron Micrograph Image Using Fractal Feature. IEEE Transactions on Biomedical Engineering 42(10), 1033–1037 (1995)CrossRefGoogle Scholar
  4. 4.
    Chen, D.R., et al.: Classification of breast ultrasound images using fractal feature. Clinical Imaging 29(4), 235–245 (2005)CrossRefGoogle Scholar
  5. 5.
    Bharati, M.H., Liu, J.J., MacGregor, J.F.: Image texture analysis: methods and comparisons. Chemometrics and Intelligent Laboratory Systems 72(1), 57–71 (2004)CrossRefGoogle Scholar
  6. 6.
    Haralick, R., Shanmugam, K., Its‘Hak, D.: Textural Features for Image Classification. IEEE Transactions on Systems, Man and Cybernetics 3 (1973)Google Scholar
  7. 7.
    Quevedo, R., et al.: Quantification of enzymatic browning kinetics in pear slices using non-homogenous L* color information from digital images. LWT - Food Science and Technology 42, 1367–1373 (2009)CrossRefGoogle Scholar
  8. 8.
    Quevedo, R., et al.: Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images. Food Research International 42(9), 1309–1314 (2009)CrossRefMathSciNetGoogle Scholar
  9. 9.
    Quevedo, R., et al.: Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image. Journal of Food Engineering 95(2), 285–290 (2009)CrossRefGoogle Scholar
  10. 10.
    Quevedo, R., et al.: Enzymatic browning in sliced and puréed avocado: A fractal kinetic study. Journal of Food Engineering 105(2), 210–215 (2011)CrossRefGoogle Scholar
  11. 11.
    Leon, K., et al.: Color measurement in L*a*b* units from RGB digital images. Food Research International 39, 1084–1091 (2006)CrossRefGoogle Scholar
  12. 12.
    Tan, J.: Meat quality evaluation by computer vision. Journal of Food Engineering 61, 27–35 (2004)CrossRefGoogle Scholar
  13. 13.
    Basset, O., et al.: Application of texture image analysis for the classification of bovine meat. Food Chemistry 69(4), 437–445 (2000)CrossRefGoogle Scholar
  14. 14.
    Peleg, M., Corradini, M.G., Normand, M.D.: Kinetic models of complex biochemical reactions and biological processes. Chemie Ingenieur Technik 76(4), 413–423 (2004)CrossRefGoogle Scholar
  15. 15.
    Peleg, M., Normand, M., Corradini, M.: The Arrhenius equation revisited. Critical Review Food Science and Nutrition 52(9), 830–851 (2012)CrossRefGoogle Scholar
  16. 16.
    Quevedo, R., et al.: Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis. Food Bioprocess Technol. (2011), doi:10.1007/s11947-011-0729-xGoogle Scholar
  17. 17.
    Luo, Y., Barbosa, G.: Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid. Food Science and Technology International 3(3), 195–201 (1997)CrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2014

Authors and Affiliations

  • Roberto Quevedo
    • 1
  • Emir Valencia
    • 1
  • José Miguel Bastías
    • 2
  • Stefany Cárdenas
    • 3
  1. 1.Departamento de Acuicultura & Recursos AgroalimentariosUniversidad de Los LagosOsornoChile
  2. 2.Departamento de Ingeniería en AlimentosUniversidad del BioBioChillánChile
  3. 3.Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias Biológicas delInstituto Politécnico NacionalMéxico D.F.Mexico

Personalised recommendations