XYZ color data on the visual degradation of vegetables

Carlos Arce-Lopera; Katsunori Okajima; Yuji Wada

doi:10.1016/j.dib.2019.105079

XYZ color data on the visual degradation of vegetables

Data Brief. 2020 Jan 3:28:105079. doi: 10.1016/j.dib.2019.105079. eCollection 2020 Feb.

Authors

Carlos Arce-Lopera¹, Katsunori Okajima², Yuji Wada³

Affiliations

¹ Universidad Icesi, Cali, Colombia.
² Yokohama National University, Yokohama, Japan.
³ Ritsumeikan University, Kyoto, Japan.

Abstract

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].

Keywords: Material perception; Optical measurement; Vegetable; Visual degradation; XYZ color space.