Fruit products come in many forms, from their natural unprocessed state, to processed purees and liquefied fruit juices. The proper technique and instrumentation for colour measurement will depend on what form the fruit product takes when it is to be measured.
This is typically fruit in its natural and / or dried form, such as apples, oranges or tomatoes. Fruit measured in this form is typically measured to determine its maturity or ripeness, as this relates closely to taste. For solid fruits, the proper measurement technique is to employ a Directional 45°/0° reflectance instrument. This is the geometry that most closely matches how the human eye 'sees'.
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