Identification of the fourth allele of the ANS (anthocyanidin synthase) gene and its effect on red color intensity in onions (Allium cepa)

Euphytica ◽  
2006 ◽  
Vol 149 (1-2) ◽  
pp. 45-51 ◽  
Author(s):  
Sunggil Kim ◽  
Haejeen Bang ◽  
Kil-Sun Yoo ◽  
Leonard M. Pike
Keyword(s):  
Allium Cepa ◽  
Color Intensity ◽  
Anthocyanidin Synthase ◽  
Red Color ◽  
Fourth Allele

scholarly journals Alternatives to increase the red color of the peel in ‘Daiane’ and ‘Venice’ apples

2019 ◽  
Vol 41 (2) ◽  
Author(s):  
Cristhian Leonardo Fenili ◽  
José Luiz Petri ◽  
Cristiano André Steffens ◽  
Mariuccia Schlichting de Martin ◽  
Cassandro Vidal Talamini do Amarante ◽  
...  
Keyword(s):  
Ethylene Production ◽  
Anthocyanin Content ◽  
Background Color ◽  
Color Intensity ◽  
Foliar Fertilizer ◽  
Red Color ◽  
Ethephon Treatment ◽  
Apple Peels ◽  
Red Coloration

Abstract This study aimed evaluate the effect of biostimulants, foliar fertilizers and ethephon on the red color in the peel of ‘Daiane’ and ‘Venice’ apples. The experiments were conducted in Caçador/SC, during 2015/2016 and 2016/2017 seasons. In 2015/2016, the treatments were: Control; Biostimulant I; Foliar fertilizer I + Foliar fertilizer II; Biostimulant II and KCl. In 2016/2017, was included the Ethephon treatment. In 2016/2017, Biostimulant I, Foliar fertilizer I + Foliar fertilizer II and Biostimulant II increased the percentage of ‘Daiane’ and ‘Venice’ apples with greater red peel cover, without affecting the quality and maturity of the fruits. In both cultivars, ethephon was treatment that promoted a higher percentage of apples in the category above 80% of red color. Ethephon increased red color intensity of ‘Daiane’ and ‘Venice’ apples, anthocyanin content, starch index, ethylene production and yellowing of background color of the fruits. The red coloration of ‘Venice’ apple peels is enhanced with ethephon, Biostimulant I and Foliar fertilizer I + Foliar fertilizer II and Daiane apples with ethephon, Foliar fertilizer I + Foliar fertilizer II and Biostimulant II.

scholarly journals Effect of Spirulina platensis Supplementation by Different Concentration in Diet on Red Color Intensity of Kohaku Koi (Cyprinus carpio L.)

2007 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
N.B.P Utomo ◽  
O. Carman ◽  
F. Fitriyati
Keyword(s):  
Cyprinus Carpio ◽  
Spirulina Platensis ◽  
Market Price ◽  
High Price ◽  
Color Intensity ◽  
Red Color ◽  
And Control ◽  
Patch Length

<p>Kohaku koi (<em>Cyprinus carpio</em>) is one of the fancy koi that has a high price.  Red color intensity of kohaku determines its market price.  This study was performed to verify the effect of <em>Spirulina platensis</em> supplementation in diet  with different dosages (1, 3 and 5%) on red color intensity of kohaku koi.  The result of study show that inclusion of <em>Spirulina platensis</em> in the diet increased intensity of koi color.  Feeding with  1% of <em>Spirulina platensis</em> enriched paste diet for 5 weeks resulted in  a brighter red color compared to other treatments and control.   Alteration of red color intensity has not been followed by its patch length.  No effect of <em>Spirulina</em> supplementation on koi growth by weight and length were observed.</p> <p>Keywords: <em>Spirulina platensis</em>, color, kohaku, koi, <em>Cyprinus carpio</em></p> <p> </p> <p>ABSTRAK</p> <p>Ikan koi kohaku (<em>Cyprinus carpio</em> L) merupakan salah satu jenis ikan koi yang memiliki harga tinggi.  Kecerahan warna merah ikan koi kohaku menentukan harga jualnya.  Penelitian ini untuk mengetahui pengaruh penambahan <em>Spirulina platensis</em> in the diet dengan dosis berbeda (1, 3 dan 5%) terhadap kualitas warna merah koi kohaku.  Hasil penelitian ini menunjukkan bahwa penambahan <em>Spirulina platensis</em> melalui pakan dapat meningkatkan kualitas warna pada ikan koi. Pemberian pakan berupa pasta yang diperkaya dengan <em>Spirulina platensis</em> sebanyak 1% selama 5 minggu menghasilkan warna merah lebih cerah dibandingkan perlakuan lainnya dan kontrol. Perubahan warna yang terjadi tidak diikuti oleh perubahan panjang bercak warnanya. Penambahan <em>Spirulina</em> pada pakan tidak berpengaruh pada pertumbuhan berat dan panjang ikan koi.</p> <p>Kata kunci: <em>Spirulina platensis</em>, warna, kohaku, koi, <em>Cyprinus carpio</em></p>

scholarly journals 067 SHOOT ORIENTATION AFFECTS PEACH SHOOT AND FRUIT GROWTH

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 437e-437
Author(s):  
Paula M. Gross ◽  
Stephen C. Myers
Keyword(s):  
Prunus Persica ◽  
Fruit Size ◽  
Initial Orientation ◽  
Color Intensity ◽  
Lateral Shoot ◽  
Color Development ◽  
Naturally Occurring ◽  
Red Color ◽  
Terminal Shoot ◽  
One Year

One-year old fruiting shoots averaging 50 cm in length were tagged according to naturally-occurring orientations ranging from vertical to horizontal throughout the canopies of dormant `Encore' peach (Prunus persica L Batsch) trees. Following fruit set, tagged shoots were thinned to two or three fruit per shoot. Fruit diameter, terminal shoot extension, and shoot orientation were measured at intervals throughout the season. Fruit were harvested at uniform maturity based on ground color for assessment of fresh weight, diameter, percent red blush, and red color intensity. A linear relationship (p=.001) was found between final fruit size and initial orientation, with fruit diameters 6 percent larger on shoots initially oriented horizontally than those initially vertical. Fruit size differences were not detected until the last two to three weeks of growth. Fruit size response to orientation was found to be independent of light. Red color development was not influenced, probably due to fairly uniform light environments within the canopies. Terminal shoot length was linearly related to initial orientation, with shoots initially oriented horizontally having the least terminal shoot extension. Development of lateral shoot growth in relation to shoot orientation will be discussed.

scholarly journals Effect of Carbon Dioxide on Anthocyanins, Phenylalanine Ammonia Lyase and Glucosyltransferase in the Arils of Stored Pomegranates

1998 ◽  
Vol 123 (1) ◽  
pp. 136-140 ◽  
Author(s):  
Deirdre M. Holcroft ◽  
Maria I. Gil ◽  
Adel A. Kader
Keyword(s):  
Carbon Dioxide ◽  
Phenylalanine Ammonia Lyase ◽  
Anthocyanin Biosynthesis ◽  
Punica Granatum ◽  
Quality Attributes ◽  
Postharvest Quality ◽  
Color Intensity ◽  
Red Color ◽  
Anthocyanin Concentration

`Wonderful' Pomegranates (Punica granatum L.) were placed in jars ventilated continuously with air or air enriched with 10 or 20 kPa CO2 at 10 °C for 6 weeks. Samples were taken initially and after 1, 2, 4, and 6 weeks, and postharvest quality attributes were measured. The arils of the pomegranates stored in air were deeper red than the initial controls and than those stored in CO2-enriched atmospheres. This increased color was associated with increased anthocyanin concentration. Arils from fruit stored in air enriched with 10 kPa CO2 had a lower anthocyanin concentration than air-stored fruit, and atmospheres enriched with 20 kPa CO2 had even lower levels, possibly from suppressed anthocyanin biosynthesis. Anthocyanin concentration correlated well with the activity of phenylalanine ammonia lyase but not with glucosyltransferase activity. Moderate CO2 atmospheres (10 kPa) prolong the storage life and maintain quality of pomegranates, including adequate red color intensity of the arils.

Smart Sensor Using Cellulose-Based Material for TNT Detection

2019 ◽  
Vol 803 ◽  
pp. 124-128 ◽  
Author(s):  
Natthaya Siangdee ◽  
Napaporn Youngvises
Keyword(s):  
Potassium Hydroxide ◽  
Limit Of Detection ◽  
Smart Sensor ◽  
Color Intensity ◽  
Cotton Swab ◽  
Naked Eye ◽  
Red Color ◽  
Relative Standard ◽  
Precision And Accuracy ◽  
Tnt Detection

A smart sensor with cellulose-based material was developed for the detection of 2,4,6-trinitrotoluene (TNT), using potassium hydroxide/ethanol reagent adsorbed onto a cellulose cotton swab. A red color was observed immediately after exposure to TNT. The sensor allowed rapid qualitative and semi-quantitative analysis of TNT by naked-eye, observation at TNT amounts > 2 μg. To improve precision and accuracy, a smartphone was used to capture digital images of the color. A calibration curve was constructed between log TNT (μg) vs. color intensity, and was linear in the range 1-30 μg-TNT with R2= 0.9975. The limit of detection (3.3σ/slope) was 0.11 μg-TNT and percentage relative standard deviation (%RSD, n=10) was 2.30. The sensor was used to detect the TNT samples of soil and from non-porous and porous surfaces.

scholarly journals Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1583
Author(s):  
Md. Kauser-Ul-Alam ◽  
Yu Toba ◽  
Shoji Hioki ◽  
Toru Hayakawa ◽  
Haruto Kumura ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Protoporphyrin Ix ◽  
Meat Products ◽  
Control Group ◽  
Zinc Protoporphyrin ◽  
Color Intensity ◽  
Lactococcus Lactis Subsp ◽  
Red Color ◽  
Leuconostoc Lactis ◽  
Lactobacillus Spp

This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside the sausages inoculated with Lactococcus lactis subsp. cremoris and Leuconostoc lactis. However, a brown color was observed on the surface of the sausage inoculated with Lactobacillus spp. The redness of Lactococcus lactis subsp. cremoris-inoculated sausages was close to that of the nitrite-added group. Moreover, the external bright red color was improved by Lactococcus lactis subsp. cremoris due to the aerobic formation of ZnPP. Therefore, Lactococcus lactis subsp. cremoris can be used to improve the color of fermented meat products.

Sign in / Sign up

Export Citation Format

Share Document