Accordingly, the lightness decreased and redness and yellowness increased. Many studies have reported that the L ⁄ value decreases and the a ⁄ and b ⁄ values increase with the browning of fruit (Arias, López-Buesa, & Oria, 2009; Cho, Jeong, & Moon, 2012; Chung, Kim, Lee, & Seong, 2015)