Fig. 4
From: Cranberry fruit epicuticular wax benefits and identification of a wax-associated molecular marker
FLIR image capture and temperature calculation using Fiji and ThermimageJ. A Cranberries with high epicuticular wax (top) and low epicuticular wax (bottom) were irradiated with direct light for a period of 60 min. B Raw images were captured using a FLIR camera every minute and cranberry surface temperature was measured every 10 min. C Using ThermimageJ macros in Fiji, thermal images were re-colored with the LUT tool. The area of each berry was selected as a region of interest and mean, min & max temperatures were calculated. Images B and C represent berries at time point t = 60 min of light irradiation