Digital image analysis and fractal metrics as potential tools to monitor colour changes in fresh-cut papaya (Carica papaya L.)

Quality changes induced in fresh papaya slices after cutting were evaluated using digital image analysis of colour and fractal metrics besides structural changes. Radial slices of papaya (65% and 85% ripe) were exposed to a controlled environment to simulate extreme conditions on a salad bar. Colour variation and mechanical-structural changes depended on surface dehydration, exposure time, and ripening stage. Relationship between fractal dimension, lacunarity, and time showed evidence of patterns associated with non-homogeneous colour changes related to structural variations. Fractal metrics had potential to reflect noticeable colour changes that would be useful for monitoring shelf stability of minimally processed papaya.