Color analysis is a critical approach used to analyze the quality properties of fruits, particularly in tracing the ripening stage through the peel color of the fruits. In this study, the color features of natural and untreated tropical fruit juice images (ie, B10 Averrhoa carambola L. and Sala mango) were correlated with the pH of the juice samples. The CIELAB color characteristics of the fruits showed that the mango juice had darker features than the carambola juice. The cause may be due to the higher soluble solid content and denser yellow and red pigments in the mango juice. For carambola juice, multiple linear regression (MLR) performed on red‐blue (RB) components generated the best prediction of pH with the highest coefficient of determination and lowest root mean square of error. For mango juice, MLR performed on normalized red‐green‐blue (RGB) components generated the best prediction of pH.

中文翻译：

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将热带果汁的自然颜色与其pH相关联

颜色分析是一种用于分析水果质量特性的重要方法，特别是在通过水果的果皮颜色追踪成熟阶段的过程中。在这项研究中，天然和未经处理的热带果汁图像（即B10 Averrhoa杨桃）的颜色特征L.和Sala芒果）与果汁样品的pH相关。水果的CIELAB颜色特征表明，芒果汁比杨桃汁具有更深色的特征。原因可能是由于芒果汁中较高的可溶性固形物含量和较浓的黄色和红色颜料。对于杨桃汁，对红蓝（RB）成分进行的多元线性回归（MLR）产生了最佳的pH预测值，具有最高的测定系数和最低的均方根误差。对于芒果汁，对归一化的红-绿-蓝（RGB）成分进行的MLR产生了最佳的pH预测。