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  • https://doi.org/10.1088/1742-6596/3128/1/012022Copy DOI Icon

Perceived food quality under metameric vs. chromatic illumination changes

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Abstract

Abstract This study assessed the relative effects of metameric (preserving illumination chromaticity) vs. chromatic illumination changes on the perceived quality of real fruits. 20 normal trichromats viewed four singly-presented fruits under three neutral metameric illuminations (differing in spectral power distribution with constant CCT of ∼6500K) and two broadband chromatic illuminations (∼2000K and ∼10000K) inside a white-walled lightroom illuminated by spectrally tuneable lamps. Participants’ ratings of nine fruit attributes were used to calculate Positive Attributes Scores (PAS) for each fruit-illumination pair. For two fruits (banana and pear), PAS varied significantly under metameric illumination changes, but not under chromatic illumination changes. PAS varied significantly under both metameric and chromatic illumination changes for orange, and under chromatic illumination changes only for red apple. The findings indicate that metameric illumination changes alter perceived food attributes via changes in fruit colour appearance, while changes in illumination chromaticity may influence perceived food quality independently of fruit colour appearance which is largely maintained via colour constancy.

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