092 Evaluating Seasonal Color Changes and Storage Conditions for Woody Plant Branches Used in the Floral Trade

A number of deciduous woody ornamental plants experience seasonal changes in stem pigmentation. The resulting coloration yields plants desirable for use as cut branches in the florist trade. The dynamics of color change are particularly important in identifying harvest periods based on optimum color. The characterization of this process has been investigated for Cornus (Cornus baileyi, Cornus sericea `Cardinal', Cornus sericea `Flaviramea', Cornus alba `Bud's Yellow') and Salix (Salix matsudana `Tortosa', Salix `Golden Curls', Salix `Scarlet Curls') cultivars. Seasonal color changes are presented in relation to date. These data were compared to chlorophyll and anthocyanin levels to further characterize pigmentation change. Because size and round stem shape are not conducive to traditional tristimulus color measurement techniques, L*a*b* measurements were obtained from images imported via computer scanner as CIELAB images. L*a*b* values then were used to determine hue angle and chromaticity for each sample date. Postharvest storage duration and conditions are evaluated with regard to moisture content and color retention in cut branches.

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Survival Analysis to Predict How Color Influences the Shelf Life of Strawberry Leather

Foods ◽

10.3390/foods11020218 ◽

2022 ◽

Vol 11 (2) ◽

pp. 218

Author(s):

Raquel da Silva Simão ◽

Jaqueline Oliveira de de Moraes ◽

Julia Beims Lopes ◽

Ana Caroline Cichella Frabetti ◽

Bruno Augusto Mattar Carciofi ◽

...

Keyword(s):

Survival Analysis ◽

Shelf Life ◽

Color Change ◽

Light Emitting Diode ◽

Storage Conditions ◽

Quality Parameter ◽

Current Status ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Color Changes

Color change of fruit-based products during storage is an important quality parameter to determine their shelf life. In this study, a combination of relative humidity (RH) and illumination was evaluated on the stability of strawberry leathers. Samples were conditioned at 25 °C, in chambers with RH of 22.5% and 52.3% and under two levels of illumination (no illumination and with a light-emitting diode (LED) illumination at 1010 lx). Samples were analyzed during storage by instrumental color measurements, total anthocyanin content, and consumers’ acceptance/rejection of the product color. Current-status survival analysis was performed to estimate the sensory-based shelf-life of the strawberry leather. The chromatic parameters (a* and ΔE* values) and anthocyanin content changed with increasing storage time and RH, fitting a first-order fractional conversion model. Samples conditioned at the higher RH showed a higher reduction of a* values and anthocyanins losses when stored under LED illumination than those without illumination. The increase of RH resulted in a faster increase of the consumer rejection probability and a shorter shelf life of the strawberry leather. For 50% of consumers’ rejection, the sensory shelf life of the strawberry leather equilibrated at 22.5% RH was estimated as at least 54 days, while it was reduced to approximately 2 days at 52.3% RH. The red chromatic parameter (a* value) strongly correlated to the percentage of consumer rejection in all storage conditions, suggesting that this analytical parameter can be useful as a predictor of strawberry leather’s shelf life. Therefore, the results of this study show the applicability of an approach that integrates instrumental and sensory data to acquire faster information on color changes during the storage of strawberry leather and product shelf-life prediction.

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Accelerated Weathering of Modified Wood Flour Plastic Composites

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.29-30.315 ◽

2007 ◽

Vol 29-30 ◽

pp. 315-318 ◽

Cited By ~ 1

Author(s):

J.S. Fabiyi ◽

A.G. McDonald

Keyword(s):

Color Change ◽

Wood Flour ◽

Wood Fiber ◽

Color Measurement ◽

Accelerated Weathering ◽

Wood Fibers ◽

Pyrolysis Gas ◽

Color Changes ◽

Plastic Composites ◽

Gas Chromatograph Mass Spectrometry

The effect of accelerated weathering on the chemical and color of wood plastic composites (WPC) made from modified pine wood fiber (control, extractives free and holocellulose) was investigated. WPC were produced from the various wood fibers (60%, weight) and high density polyethylene (40%, weight) as matrix were subjected to accelerated weathering in xenon-arc weatherometer for up to 1200 hours. This study aimed at getting a better understanding of the chemical changes that occur to weathered WPC relative to its material compositions (wood and plastic). Chemical analyses and color measurement of the weathered surface using Fourier transform infrared (FTIR) spectroscopy, pyrolysis gas chromatograph mass spectrometry and colorimetery showed that degradation of WPC had occurred, causing color changes. It was observed that WPC made from holocellulose wood fiber had the lowest color change compared to extractives free wood and control wood fiber based WPC.

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Effect of the Purple Corn Beverage “Chicha Morada” in Composite Resin during Dental Bleaching

Scientifica ◽

10.1155/2016/2970548 ◽

2016 ◽

Vol 2016 ◽

pp. 1-6

Author(s):

Eric Dario Acuña ◽

Leyla Delgado-Cotrina ◽

Francisco Aurelio Rumiche ◽

Lidia Yileng Tay

Keyword(s):

Hydrogen Peroxide ◽

Green Tea ◽

Composite Resin ◽

Color Change ◽

Color Measurement ◽

Distilled Water ◽

Dental Bleaching ◽

Color Changes ◽

Bleaching Procedure ◽

Purple Corn

During dental bleaching the staining potential of the surface would increase. This study aims to evaluate the staining susceptibility of one bleached composite resin after the exposure to three different beverages: Peruvian purple corn based beverage (chicha morada), green tea, and distilled water. Thirty disk-shaped specimens of one nanofill composite resin were prepared. The specimens were then divided into six groups (n=5): purple corn (P), purple corn + bleaching (PB), green tea (T), green tea + bleaching (TB), distilled water (W), and distilled water + bleaching (WB). In groups that received bleaching, two sessions of bleaching with 35% hydrogen peroxide were done. Following bleaching, specimens were exposed to each liquid thirty minutes daily. Color was measured with a digital spectrophotometer. For statistical analysis, color measurement differences between the obtained results were used: during bleaching, after bleaching, and during + after bleaching. Two-way ANOVA was used to compare the color changes in the resins of all groups (p<0.05). We conclude that all the evaluated beverages produced changes of color in the composite resin regardless of the bleaching procedure. However, purple corn was the only beverage that caused a perceptible color change (ΔE>3.3).

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Correlation Among Methods to Measure Tooth Color in Clinical Trials Evaluating Tooth Bleaching

Current Dentistry ◽

10.2174/2542579x01666180416112018 ◽

2019 ◽

Vol 1 (1) ◽

pp. 46-52 ◽

Cited By ~ 1

Author(s):

André Luis Faria-e-Silva

Keyword(s):

Repeated Measures ◽

Color Change ◽

Correlation Coefficients ◽

Wilcoxon Test ◽

Tooth Bleaching ◽

Color Measurement ◽

Tooth Color ◽

Color Changes ◽

Assessment Time ◽

Shade Guide

Objective: This study aimed to assess possible differences in results provided by two shade guides and a spectrophotometer used to measure the color changes during tooth bleaching. Methods: Fifty-six patients underwent two sessions of in-office tooth bleaching with a 35% hydrogen peroxide with a week of an interval between them. The color evaluation was performed using shade match with two guide scales (Vita Classical, and Vita Bleach Guide) and a spectrophotometer providing CieLab data. The color was assessed at baseline and 7 days after each session, and 30 days after the last session. Data from scales were arranged in scores according to lightness (lowest to highest) and the color changes were calculated based on baseline data. For CieLab data, ΔL, Δa, Δb, and ΔE were calculated for each assessment time. Differences between the color changes observed in each session were assessed by Wilcoxon test (α = 0.05). Friedman`s test and One-way repeated measures ANOVA were used to analyze color changes among the assessment times. Spearman`s test was used to evaluate the correlation between the shade guide scores and data from Cielab. Results: All methods of color measurement demonstrated any additional effect of second bleaching session on color change, and stable color after 30 days (p < 0.001 for all methods). Both shade guide scales presented low correlation coefficients with ΔL, and moderate coefficients with Δb, Δa, and ΔE. Conclusion: Despite the weak/ moderate correlation among the methods used to measure tooth color, all methods showed similar results of tooth bleaching effectiveness.

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Accuracy of color measurement of endondontically treated teeth after aging

Brazilian Dental Science ◽

10.14295/bds.2016.v19i3.1270 ◽

2016 ◽

Vol 19 (3) ◽

pp. 47

Author(s):

Tatiana Pereira Cenci ◽

Jovito Adiel Skupien ◽

José Augusto Sedrez-Porto ◽

Marcos Jacobovitz ◽

Álvaro Della-Bona ◽

...

Keyword(s):

Color Change ◽

Linear Regression Analysis ◽

Multiple Linear Regression Analysis ◽

Color Measurement ◽

Endodontically Treated Teeth ◽

Significance Level ◽

Color Changes ◽

Digital Evaluation ◽

Significant Difference ◽

Shade Matching

Objective: The aim of this study was to compare the accuracy of three different modes of a spectrophotometer (Vita Classical, 3D-Master and CIE L*a*b* system) in the evaluation of color alteration in endodontically treated teeth. Material and Methods: The root canal treatment of forty-five sound human canines was performed. Color measurements were performed before the endodontic treatment (baseline), andafter6monthsof water storage. Shade matching was performed using a spectrophotometer (Vita Easyshade) in three different modes: Vita Classical, 3D-Master and CIE L*a*b* coordinates. The color change (ΔE value) for the three methods were assessed in each sample and analyzed by multiple linear regression analysis. L*, a* and b* values were analyzed by t-test. The significance level was set at 5%. Results: According to the digital evaluation, no statistically significant differences were found between the CIE L*a*b*,Vita Classical and 3D-Mastermodes. However, a significant difference was found (p<0.001) for the ΔE values, with the CIE L*a*b* mode presenting greater accuracy to detect color alterations. Conclusion: CIE L *a*b* method properly correlates to Vita Classical and 3D-Master modes. However, Easyshade can easier detect color changes if used in the CIE L*a*b* mode, which leads to more accurate results.

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Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef

Journal of Food Quality ◽

10.1155/2018/4590143 ◽

2018 ◽

Vol 2018 ◽

pp. 1-5 ◽

Cited By ~ 2

Author(s):

Jhinuk Gupta ◽

Chad G. Bower ◽

Gary Sullivan ◽

George Cavender

Keyword(s):

High Pressure ◽

Ascorbic Acid ◽

Color Change ◽

Ground Beef ◽

High Pressure Processing ◽

Beef Industry ◽

Color Changes ◽

Color Retention ◽

Curing Agents ◽

Main Effects

High-pressure processing (HPP) is a nonthermal pasteurization technique to control pathogens, like Escherichia coli. However, color changes in raw beef induced by HPP restrict its use within the beef industry. The objectives of this study were to investigate the effects of adding curing agents (nitrite) and packaging with or without reducing compounds (ascorbic acid/erythorbate) on color retention in high-pressure processed ground beef. Color was measured (CIE L∗a∗b∗) before HPP and on days 3, 7, 12, 14, 19, and 21 after HPP. Statistical analysis (SAS GLIMMIX) was run to identify the main effects of adding curing agents, packaging, and reducing agents on color retention. HPP resulted in a detrimental effect on the color of the beef patties for all treatments. Lightness and yellowness increased (P<0.001) and redness decreased (P<0.001) after high-pressure processing. The effect remained the same throughout the course of the study. However, there were less color changes in samples treated with reducing compounds. Both synthetic and natural sources of nitrite and ascorbic acid/erythorbate performed similarly in terms of their ability to maintain redness. Treatments leading to formation of nitrosylmetmyoglobin (Fe3+) had less severe color change compared to the treatments leading to the generation of nitrosylmyoglobin (Fe2+).

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PENENTUAN SIFAT LARUTAN ASAM, BASA, DAN GARAM DENGAN INDIKATOR EKSTRAK DAUN TANAMAN HIAS

ACADEMIA: Jurnal Inovasi Riset Akademik ◽

10.51878/academia.v1i2.672 ◽

2021 ◽

Vol 1 (2) ◽

pp. 176-182

Author(s):

ENDANG RIYAYANTI

Keyword(s):

Color Change ◽

Ornamental Plants ◽

Test Results ◽

Acid Base ◽

Leaf Extracts ◽

Color Changes ◽

Synthetic Indicators ◽

Base Solution ◽

Ph Range ◽

Litmus Paper

Learning Natural Sciences (IPA) is not only taught by means of lectures or memorization, but by experimental or demonstration methods, so that it is more active for students. In the experiment of acid-base solutions in science class VII SMP/MTs, natural indicators were used as a test solution to replace synthetic indicators. In addition to making students active, it also minimizes practicum costs. This experiment used leaf extracts of ornamental plants such as miana, butterfly and red purslane which were made together with students and teachers. After comparing the test results between synthetic indicators (litmus paper and phenolphthalein) with homemade natural indicators, it can be concluded that the extract can be used as an alternative to the solution test. Because there are different changes when dropped into an acid and alkaline solution. When tested the pH of the solution using the extract indicator, there was a change in the pH range in an acid solution of 3.2 and a base solution of 10.8. By observing the color change, it can be concluded that ornamental plant extracts can be used as an alternative to acid-base indicators to replace synthetic indicators. For miana the color changes from orange (acidic) – brownish yellow – light green (alkaline), red purslane from pink (acidic) – dark red to dark brown (alkaline) and butterfly from red (acid) – purple - to green (base). ABSTRAKPembelajaran Ilmu Pengetahuan Alam (IPA) tidak hanya diajarkan dengan cara ceramah atau menghafal saja melainkan dengan metode eksperimen atau demonstrasi, sehingga lebih mengaktifkan siswa. Pada percobaan larutan asam-basa dalam IPA kelas VII SMP/MTs digunakan indikator alamiah sebagai uji larutan menggantikan indikator sintetis. Selain membuat siswa aktif juga meminimalisir biaya praktiku=m. Percobaan ini digunakan ekstrak daun tanaman hias seperti miana, kupu-kupu dan krokot merah yang dibuat bersama-sama siswa dengan guru. Setelah membandingkan hasil uji antara indikator sintetis (kertas lakmus dan fenolftalein) dengan indikator alamiah buatan sendiri dapat disimpulkan bahwa ekstrak tersebut dapat digunakan sebagai alternatif untuk uji larutan. Karena terdapat perubahan yang berbeda saat diteteskan ke dalam larutan asam dan basa. Saat diuji pH larutan dengan menggunakan indikator ekstrak tersebut terdapat perubahan rentang pH dalam larutan asam 3,2 dan larutan basa 10,8. Dengan mengamati perubahan warna dapat diambil kesimpulan bahwa ekstrak tanaman hias dapat digunakan sebagai alternatif indikator asam basa menggantikan indikator sintetis. Untuk miana perubahan warna dari oranye (asam) – kuning kecoklatan – hijau muda (basa), krokot merah dari merah muda (asam) – merah tua menjadi coklat tua (basa) dan kupu-kupu dari merah (asam) – ungu - menjadi hijau (basa).

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Color Characteristics of Red False Heartwood and Mature Wood of Beech (Fagus sylvatica L.) Determining by Different Chromacity Coordinates

Sustainability ◽

10.3390/su11030690 ◽

2019 ◽

Vol 11 (3) ◽

pp. 690 ◽

Cited By ~ 3

Author(s):

Ivan Klement ◽

Tatiana Vilkovská

Keyword(s):

Color Change ◽

Free Water ◽

Color Difference ◽

Mature Wood ◽

Affect Intensity ◽

Drying Time ◽

Color Changes ◽

Hue Angle ◽

Saturated Color ◽

Different Color

Structure of wood can affect intensity of color change in remarkable ways. This article was focused on the analysis of the color changes red false heartwood and mature wood by different methods such as ΔE* (Total color difference), h* (Hue angle), C*ab (Color saturation) and Sab (Saturation). The aim of this study was to evaluate the color properties of red false heartwood and mature wood by using different chromacity coordinates. Our observations suggested that the density in the absolute dry state was equal between the red false heartwood and mature wood. The biggest difference was in the area of the free water domain, thus from an initial MC value to the fiber saturation point (FSP). The shorter drying time of the red false heartwood samples was caused by their lower initial MC. Due to the different MC, the temperature created a different color intensity of the compared samples. Mature wood samples achieved more saturated color in the drying process than did the samples of red false heartwood.

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Color Stability in Temporization

Dental Journal of Advance Studies ◽

10.1055/s-0040-1708076 ◽

2020 ◽

Vol 08 (01) ◽

pp. 05-08

Author(s):

Navjot S. Mann ◽

Ashu Jhamb ◽

Shikha Bajaj ◽

Rahul Arora

Keyword(s):

Color Change ◽

Color Stability ◽

Color Measurement ◽

Color Changes ◽

Food Dye ◽

Restorative Materials ◽

Fixed Prosthesis ◽

Provisional Restoration ◽

Short Time ◽

Selection Of

Abstract Introduction Provisional restoration refers to a prosthesis which is designed to enhance the esthetic value, or function for a short time, following which it is replaced by using a fixed prosthesis. Color stability is very important factor to be kept in mind during selection of provisional materials in aesthetically important areas. Although there are various studies which look into the issue of stability of color of provisional restorations, the results are contradictory and confusing. This study was planned to compare the color stability of commonly used provisional restorative materials after exposing them to various kinds of discolorants. Materials and Methods This work evaluated the effect of five common beverages, including tea, on color changes of different provisional materials: 1) Polymethyl methacrylates (DPI); 2) Bisacryl composite (ProtempTM II–3M ESPE); 3) Light polymerized composite (Revotek LC–GC). Color measurement of all specimens was compared with the original values of each specimen prior to immersion. Results Within the limitations of this study, it was concluded that:a) There is no difference in color stability of provisional materials.b) Only food dye produced a clinically appreciable color change, whereas color change by cola and coffee cannot be appreciated by humans and that of tea can be appreciated only by trained eyes.

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Differential Responses in Color Changes and Softening of `Florida 47' Tomato Fruit Treated at Green and Advanced Ripening Stages with the Ethylene Antagonist 1-Methylcyclopropene

HortTechnology ◽

10.21273/horttech.15.3.0617 ◽

2005 ◽

Vol 15 (3) ◽

pp. 617-622 ◽

Cited By ~ 26

Author(s):

Brandon M. Hurr ◽

Donald J. Huber ◽

James H. Lee

Keyword(s):

Color Change ◽

Tomato Fruit ◽

Early Maturity ◽

Color Changes ◽

Green Fruit ◽

Control Fruit ◽

Advanced Stages ◽

Hue Angle ◽

Maturity Class ◽

Time Required

In this study, ripening characteristics, including color change and softening, were determined for tomato (Lycopersicon esculentum `Florida 47') fruit at immature-green through light red stages of development and subsequently treated with 1 μL·L–1 1-methylcyclopropene (1-MCP). Special attention was directed at comparing the responses of immature and mature-green fruit. Surface color and whole fruit firmness were measured every other day. 1-MCP delayed or slowed color changes and softening in fruit of every maturity class, with differences between control and treated fruit evident immediately following 1-MCP application for 24 h at 20 °C. Fruit treated with 1-MCP at early maturity stages (immature-green, mature-green, and breaker) exhibited an extended delay in external red pigment accumulation compared with control fruit. Fruit of all maturity classes developed acceptable final hue values (hue angle ≤55°), and the time required to reach these values declined with advancing fruit maturity. Immature-green fruit treated with 1-MCP did not attain an acceptable degree of softening during the specified storage periods examined before deteriorating due to shriveling and pathogen proliferation. 1-MCP-treated mature-green and breaker stage fruit did recover to acceptable firmness (5–10 N) and hue values but exhibited a severely reduced storage life thereafter compared with untreated fruit of equal maturity. Fruit at turning and more advanced stages exhibited reduced rates of softening and color development when treated with 1-MCP, yet they attained firmness and color values within the range of acceptability for commercial use. Fruit treated with 1-MCP at pink and light-red stages of ripening developed normal external color and exhibited significantly extended postharvest life due largely to a significant retention in firmness when compared to control fruit. Based on the studies described for `Florida 47' tomato fruit, 1-MCP would appear to be of little benefit and possibly detrimental if applied to early maturity fruit, most notably greens and breakers, due to irreversible limitations in the capacity of these fruit to soften to acceptable values. In sharp contrast, more advanced stage fruit, particularly pink and light red, responded to 1-MCP with significantly extended shelf-life due to retention of firmness.

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