| Summary: | 碩士 === 樹德科技大學 === 應用設計研究所 === 95 === This study focuses on the colour association of gestation in vegetables and fruits, and the influence of form and colour in fruit dishes.
The investigation consists three sections. It begins with a field survey. Three hundreds pictures of vegetables and fruits in Taiwan were collected. Their colours were sorted according to their hue angles. A questionnaire was carried on to find out the representative colours of sour, sweet, bitter, peppery -hot, salty and glutamate-similarity taste(甘). The results are as follows.
1. The taste of sweet is the easiest one to express among six gustations - sour, sweet, bitter, spicy-hot, salty and glutamate-similarity taste.
2. The association colour of sour is green; that of sweet is red and orange; they are brown and black for bitter; peppery-hot is red; salty slightly tends to brown, and glutamate-similarity taste is green.
Three hundreds pictures of common fruit dishes were collected and one hundreds of them were used as experimental samples in section two. The layout style of fruit dishes were anaylsed. Their colours were sorted according to nine basic hues and the proportions of major colours and minor colours were evaluated. The results are as below.
1. The most popular decoration style of fruit dishes is radiant shape.
2. The most important factor affecting dish preference is colour scheme, followed by layout style.
3. Reddish and orangish fruits occupied the largest area in major colour proportion followed by greenish fruits.
4. Reddish and greenish fruits have the largest area in minor colour proportion, followed by orangish fruits.
Seventy pictures of the samples used in the second section were chosen to be the samples in section three to carry on the preference investigation. The t-test results of independent samples show that the males have larger acceptant degree of overall decoration, colour scheme and layout style than that of females, and there is significant difference in genders for image preference.
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