公开(公告)号：KR1020100022324A

公开(公告)日：2010-03-02

申请号：KR1020080080952

申请日：2008-08-19

Applicant: 대한민국(농촌진흥청장)

Inventor： 홍윤표 ,  조미애 ,  최지원 ,  배도함

IPC: G01N33/02 ,  G01N33/00

Abstract: PURPOSE: A method for manufacturing a color chart for determining maturation of red paprika is provided to maintain freshness of the red paprika during distribution and minimize loss rate. CONSTITUTION: A method for manufacturing a color chart for determining maturation period of red paprika comprises: a process of measuring epicarp redness or pigmentation rate on epicarp of red paprika; a process of grading the red paprika in five group based on epicarp redness; and a step of mixing colors based on the color of red paprika. The five groups comprises a first group having -9.5 to -5.7 of epicarp redness, a second group having -5.7 to 7.4 of epicarp redness, a third group having 7.4 to 17.4 of epicarp redness, a fourth group having 17.4 to 24.4 of epicarp redness, and a fifth group having over 24.4 of epicarp redness. The first to fifth groups has epicarp pigmentation rate from under 50%, 50% to 70%, 70% to 85%, 85% to 95%, and over 95%, respectively.

Abstract translation: 目的：提供一种制造用于确定红辣椒粉成熟的色彩图的方法，以在分配过程中保持红辣椒粉的新鲜度，并使损失率最小化。 构成：制作用于确定红辣椒粉成熟期的色谱图的方法，包括：测定红辣椒粉表皮上的皮质发红或色素沉着率的过程; 基于表皮发红的五组红辣椒分级过程; 并且基于红辣椒粉的颜色混合颜色的步骤。 五组包括第一组具有-9.5至-5.7的表皮发红，第二组具有-5.7至7.4的表皮发红，第三组具有7.4至17.4的表皮发红，第四组具有17.4至24.4的表皮发红 ，第五组具有超过24.4的皮肤发红。 第一至第五组的表皮色素沉着率分别为50％以上，50％〜70％，70％〜85％，85％〜95％，95％以上。

公开(公告)号：KR1020100013916A

公开(公告)日：2010-02-10

申请号：KR1020080075664

申请日：2008-08-01

Applicant: 대한민국(농촌진흥청장)

Inventor： 홍윤표 ,  조미애 ,  권헌중 ,  정대성

IPC: G01N33/02 ,  G01N33/00

Abstract: PURPOSE: A method and a color chart which determines maturity of Fuji apple are provided to determine the maturity based on a real picture according to the each step of the apple. CONSTITUTION: A maturity of Fuji apple is determined by connecting pigmentation rate of apple based on mature period of the Fuji apple. The outerior of the Fuji apple is classified by one to five steps according to the value of redness. The redness of first step to fifth step is -3.7~2.3, 2.3~9.8, 9.8~15.4, 15.4~21.6, and 21.6, respectively. The outer peel pigmentation rate of the first step to fifth step is under 30%, 30%-50%, 50%-60%, 60%-80%, over 80%, respectively.

Abstract translation: 目的：提供一种确定富士苹果成熟度的方法和颜色图，以根据苹果每一步的真实图像确定成熟度。 规定：富士苹果的成熟度是通过连接富士苹果成熟期的苹果色素沉积率来确定的。 富士苹果的外观根据发红的值分为一到五个步骤。 第一步到第五步的发光度分别为-3.7〜2.3,2.3〜9.8,9.8〜15.4,15.4〜21.6和21.6。 第一步至第五步的外皮色素沉着率分别为30％，30％-50％，50％-60％，60％-80％，超过80％。