Abstract:Color is one of the important characteristics of processed vegetables.The changed color during the processing of vegetables affected sensory quality，so it was significant to accurately characterize the color of products.In this study，automatic colorimeter and DigiEye were used to evaluate L*，a* and b* values of different vegetables（lotus root，potato，carrot）under different pre-processed processes（steamed，boiled，oil fried）.The correlation between automatic colorimeter and DigiEye in the same index was also analyzed.The results showed that the L*，a*，b* values of pre-processed lotus root and potato were obviously decreased，while the carrots were opposite.The color change of lotus root and carrot was more complex in different preprocessed time，however，the brightness can be maintained during the frying process.The steamed potato in longer time exhibited the larger L* and a* values and the smaller b* value，while the L*，a*，b* values were smaller in fried samples.According to the applicability of DigiEye evaluated by colorimeter，the values of L*，a*，b* measured by colorimeter and DigiEye were significantly correlated，and b*，a*，a* were the best indexes of DigiEye to evaluate the color of lotus root，potato and carrot，respectively.