Abstract
The effects of incandescent (INC), fluorescent (FL), and metal halide (MH) light sources on the appearance of red, green, and yellow sweet bell peppers were investigated. The color of the red pepper was significantly preferred when presented under INC than under FL and MH lights. The term used by the panelists to describe the color of peppers under INC light was mainly bright red, but dark red under FL and MH. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be the low red light output from the FL and MH sources, which resulted in a low visible red color. The color of the green pepper was more acceptable under INC than under MH. For the yellow pepper, there was no significant effect of the light source because all three light bulbs emit a strong yellow component.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
