Analysis of the Effect of Correlated Color Temperature of LED Light Source about the Natural Degree of Vegetables

Abstract

The effect of light source correlated color temperature on the natural degree of vegetables was studied. Through visual psychological physics experiments, the observers were evaluated for the natural degree of five vegetables under different correlated color temperature LED light sources and D65 light source lighting conditions, combined with the traditional color rendering index CRI, correlated color temperature, color rendering index and five kinds of Vegetables: green peppers, cucumbers, tomatoes, eggplants, and carrots were correlated to their natural degree. The study found that the correlated color temperature of LED light sources was significantly positively correlated with the natural degree of each vegetable. Traditional light source evaluation index General color rendering index (Ra) is not significantly correlated with the color temperature and the natural degree of vegetables. Among the four correlated color temperature levels used in the experiment, the natural degree of green pepper at the 5950K correlated color temperature level is the highest. At the same time, it was found that a higher color temperature has a favorable effect on the color rendering of the light source when the CRI of the LED light source is not too high.