Abstract
ABSTRACT.A study is described which examined the relative contributions of production and post‐production variables on color and appearance of corn tortillas. Tortillas processed at three production sites were stored under exact marketing conditions in refrigerated display cases in three supermarkets. Reflectance measurements and visual evaluations immediately on delivery showed that processing variables contributed heavily to initial appearance and color differences. Rate of appearance deterioration on storage was affected by both processing and storage variables. The rate and magnitude of visually perceived changes on storage was not paralleled by a similar rate and magnitude of change in diffuse reflectance characteristics. This suggests that the visually perceived changes were due to structural rather than color changes.
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