The aim of this study was color measuring of apple pieces packaged in the coating prepared from pectin and hemp flour water extract (HFE). The apple pieces of Granny Smith apples were packaged in the coating consisted of 1, 3 and 5 % of pectin, which was solved in the 5 % HFE. The color measuring (RGB – red, green, blue; Mean Intensity and Hue Typical) was evaluated on the first day and after 2, 7 and 14 days of storage. The samples were stored in the room temperature (+25oC) and in the refrigerator (+4oC). The surface of apple pieces and the inner tissue were analyzed and compared. It was found that the highest impact on color changes of the samples had the packaging of samples in 5 %PHFE. There were not found big differences during storage in the measuring of inner tissue color changes and in measuring color changes of the sample’s surface. The principal component analysis (PCA) found that the control and 1 % PHFE (group III) are different from 3%PHFE (group II) and 5%PHFE (group I). The research showed that the packaging of samples in different packaging solution had an impact on the color of packaged apples.
