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J. Agr. Sci. Tech
Among the different classes of physical properties of foods, color is considered the most important visual attribute in quality perception. Consumers tend to associate color with quality due to its good correlation with physical, chemical and sensorial evaluations of food quality. This study used an inexpensive method to predict sweet cherries color parameters by combining image processing and artificial neural network (ANN) techniques. The color measuring technique consisted of a CCD camerafatcat:tpbom5hu75gi7p4lh64mgjbdva