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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...

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Detalles Bibliográficos
Autores principales: Arce-Lopera, Carlos, Okajima, Katsunori, Wada, Yuji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
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].
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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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