基于CIE-Lab及RGB颜色空间的马铃薯块茎酶促褐变程度评价

Evaluation of Enzymatic Browning Degree of Potato Tubers Based on CIE-Lab and RGB Color Space

摘要: 为了研究不同品种马铃薯在不同时间段的褐变程度，针对77个国内当前主栽的马铃薯品种（系），进行了多时间点的酶促褐变程度研究，基于CIE-Lab、酶促褐变程度（BD）RGB、红色比率（RR）、绿色比率（GR）、蓝色比率（BR）等，通过聚类分析、隶属函数排名，将77个马铃薯品种（系）分成4个类别。结果显示，最易酶促褐变的闽中101、青薯9号及不易酶促褐变中的陇薯19号、甘农薯7号在马铃薯酶促褐变机理探索中具有潜在研究价值。

Abstract: In order to study the Browning degree of different potatoes in different time periods, enzymatic Browning degree of 77 domestic potato varieties（lines） was studied at multiple time points. Based on CIE-Lab, Enzymatic Browning Degree（BD） RGB, Red Ratio（RR）, Green Ratio（GR） and Blue Ratio（BR）, 77 potato varieties（lines） were divided into four categories by cluster analysis and membership function ranking. Among them, Minzhong 101, Qingshu No. 9, Longshu No. 19 and Gannongshu No. 7, which are the most susceptible to enzymatic browning, have potential research value in the exploration of enzymatic browning mechanism of potato.