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.

- Fruit Paste and Puree Colour Management

These are fruit products that have been processed and no longer maintain their natural form. Processing can affect the colour and the taste of the final product. Pastes and purees are typically opaque and, like solid fruits, require a reflectance instrument using 45°/0° geometry.

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