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Abstract
Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and performances. Food colour is governed by the chemical, biochemical, microbial and physical changes which colour during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavor and contents of pigments because it is simpler, faster and correlates well with other physiochemical properties. The chromameter is a tool for precise and objective assessment of surface colour. The (psidium guajava L.)