الفهرس Only 14 pages are availabe for public view
 |  | from | 305 |  |  |
| | | from | 305 | | |
Abstract
The main objectives of present work are to create an optical and color scale and to study the quality factors of orange (Valencia variety) and lemon (Citrus aurantifolia variety) fruits at different maturity stages. The orange and lemon fruits were classified into six maturity stages according to its outer peel color. The physical, mechanical and chemical properties were measured and correlated with optical and color properties for each fruit. Laser source with wavelength 543.5 nm and power 4 mW was used to identify the optical properties for them. Meanwhile, descriptive color analysis was achieved to show color properties of each fruit according to RGB scale. The obtained results showed that: 1) The main dominations, mass and volume values increased. Meanwhile, skin thickness and density values decrease for orange and lemon fruits at different maturity stages. For the orange fruits, the parameters increased (from 75.0 to 97.5 mm), (from 72.3 to 84.6 mm), (from 182.67 to 270.33 g) and (from 173.67 to 295.93 cm3) for the vertical, horizontal diameter, mass and volume, respectively. Meanwhile, skin thickness decreased from 7.77 to 3.67 mm and density from 1.0520 to 0.9225 g/cm3. With the same indications for lemon fruits, the parameters increased (from 41.67 to 44.42 mm),(from 35.65 to 44.23 mm), (from 29.73 to 50.41g) and (from 79.07 to 170.88 cm3) for the vertical, horizontal diameter, mass and volume, respectively. Meanwhile, skin thickness decreased from 1.91 to 1.10 mm and density from 0.376 to 0.295 g/cm3, 2) Fraction angle increased, meanwhile, both of the required force to penetrate the peel of fruit and the firmness for orange and lemon fruits decreased at different maturity stages.The fraction angle increased (from 10.67 to 13.33o) and (from 7.33 to 11.50o) for orange and lemon fruits, respectively. Meanwhile, required force to penetrate the peel of the fruit decreased (from 84.7 to 58.7 N.) and (from 60.6 to 48.5 N.), firmness (from 63.3 to 42.0 N.) and(from 49.5 to 28.5 N.) for orange and lemon fruits, respectively. 3) juice percentage, total soluble solids (TSS), and total sugars increased. Meanwhile, pH values and acidity percentages decreased at different maturity stage