Detection of Color Changes in Green Vegetables

The sensitivity of colorimetry and sensory evaluation for determination of postharvest color changes in broccoli (B), cucumber (C), spinach (S) and tomato (T) was studied at normal (10°C for C and T, 4°C for B and S) and abuse (37°C for C and T, 21°C for B and S) temperatures. Both techniques resolved major color changes but failed to detect changes under normal storage temperatures. With significant color changes, both methods exhibited similar patterns. The sensitivity of detection of color changes in green vegetables should be determined before measuring such changes during storage.