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XYZ color data on the visual degradation of vegetables
This data article includes the visual stimuli used to model the freshness perception of four different vegetable textures, namely a cabbage, a carrot, a strawberry and a spinach. All four vegetables were optically measured during their degradation process in a humidity, temperature and light control...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7093819/ https://www.ncbi.nlm.nih.gov/pubmed/32226816 http://dx.doi.org/10.1016/j.dib.2019.105079 |
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author | Arce-Lopera, Carlos Okajima, Katsunori Wada, Yuji |
author_facet | Arce-Lopera, Carlos Okajima, Katsunori Wada, Yuji |
author_sort | Arce-Lopera, Carlos |
collection | PubMed |
description | This data article includes the visual stimuli used to model the freshness perception of four different vegetable textures, namely a cabbage, a carrot, a strawberry and a spinach. All four vegetables were optically measured during their degradation process in a humidity, temperature and light controlled environment. The visual data is in csv format for convenient usage. Each data point represents a pixel value using the hardware independent XYZ color space. The total size of the data can be related to an equivalent image of 1360 × 1024 resolution. Additionally, using the calibration data of an LCD-Display, the respective RGB color space images were derived from the XYZ data as an example. For interpretation and discussion, please see the original article entitled “Model of vegetable freshness perception using luminance cues” [1]. |
format | Online Article Text |
id | pubmed-7093819 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-70938192020-03-27 XYZ color data on the visual degradation of vegetables Arce-Lopera, Carlos Okajima, Katsunori Wada, Yuji Data Brief Agricultural and Biological Science This data article includes the visual stimuli used to model the freshness perception of four different vegetable textures, namely a cabbage, a carrot, a strawberry and a spinach. All four vegetables were optically measured during their degradation process in a humidity, temperature and light controlled environment. The visual data is in csv format for convenient usage. Each data point represents a pixel value using the hardware independent XYZ color space. The total size of the data can be related to an equivalent image of 1360 × 1024 resolution. Additionally, using the calibration data of an LCD-Display, the respective RGB color space images were derived from the XYZ data as an example. For interpretation and discussion, please see the original article entitled “Model of vegetable freshness perception using luminance cues” [1]. Elsevier 2020-01-03 /pmc/articles/PMC7093819/ /pubmed/32226816 http://dx.doi.org/10.1016/j.dib.2019.105079 Text en © 2019 The Author(s) http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Agricultural and Biological Science Arce-Lopera, Carlos Okajima, Katsunori Wada, Yuji XYZ color data on the visual degradation of vegetables |
title | XYZ color data on the visual degradation of vegetables |
title_full | XYZ color data on the visual degradation of vegetables |
title_fullStr | XYZ color data on the visual degradation of vegetables |
title_full_unstemmed | XYZ color data on the visual degradation of vegetables |
title_short | XYZ color data on the visual degradation of vegetables |
title_sort | xyz color data on the visual degradation of vegetables |
topic | Agricultural and Biological Science |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7093819/ https://www.ncbi.nlm.nih.gov/pubmed/32226816 http://dx.doi.org/10.1016/j.dib.2019.105079 |
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