Surface Color Changes of Tomato and Other Solanaceous Fruit during Chilling

Chilling of mature-green (MG) tomato fruit (Lycopersicon esculentum Mill. and related species) was investigated to determine the effect of chilling stress on surface color during low-temperature storage. Color measurements were made with a tristimulus calorimeter (L, a, b values), and data were analyzed by multivariate analysis of variance and canonical variates analysis. Changes in surface color of MG fruit during chilling were not correlated overall with relative chilling sensitivity of cultivars/lines; however, within standard and cherry types, chilling-tolerant fruit changed surface color more during chilling than chilling-sensitive fruit when fruit were picked early in the season. Early harvests were less chilling-sensitive than late harvests. The number of hours below 15.6C in the 200 hours before harvest was positively correlated with postharvest chilling sensitivity. A high vs. ambient relative humidity during storage did not affect chilling-induced percent change in color. Tobacco mosaic virus resistance led to less and Verticillium albo-strum Reinke & Berthier resistance led to more chilling-induced color change. There was no effect from resistances to Fusarium oxysporum Schlechtend f. sp. lycopersici (Sacc.) W.C. Snyder & H.N. Hans, alternaria stem canker (Alternaria solani Sorauer), anthracnose [Colletotrichun coccodes (Wallr.) S.J. Hughes], root-knot nematode (Meloidogyne hapla Chitwood), Phytophthora infestans (Mont.) deBary, or Stemphylium botryosum f. sp. lycopersici Rotem, Cohen, & Wahl. Our results show harvest date had an effect on chilling-induced changes in surface-color in MG fruit.

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Fusarium graminearum Colors and Deoxynivalenol Synthesis at Different Water Activity

Foods ◽

10.3390/foods8010007 ◽

2018 ◽

Vol 8 (1) ◽

pp. 7 ◽

Cited By ~ 3

Author(s):

Edgar Cambaza ◽

Shigenobu Koseki ◽

Shuso Kawamura

Keyword(s):

Fusarium Graminearum ◽

Color Change ◽

High Growth ◽

Cereal Crops ◽

Color Analysis ◽

Surface Color ◽

Color Changes ◽

White Mycelium ◽

Imagej Software ◽

Inverse Proportionality

Deoxynivalenol (DON) is a well-known mycotoxin, responsible for outbreaks of gastrointestinal disorders in Japan. Fusarium graminearum, a parasite of cereal crops, produces this toxin and this is one of the reasons why it is important to understand its metabolism. It is possible to predict the mold’s color change and the quantity of DON synthesized throughout its lifecycle. Furthermore, aw has been found to affect the amount of DON. This study aimed to analyze the potential of F. graminearum surface color as a predictor of DON concentration at aw = 0.94, 0.97, and 0.99. Thus, 36 specimens were incubated at 25 °C, 12 at each aw. After 4, 8, 12, and 16 days, three specimens from each aw were collected for color analysis and DON quantification. For color analysis, photos were taken and red, green and blue (RGB) channels were measured on ImageJ software. DON was quantified through liquid chromatography (HPLC). Color changes were only observed at aw = 0.99 because at lower aw the molds presented high growth of white mycelium. Yet, DON increased in all cases. It was only possible to relate the colors with DON concentration at aw = 0.99, where they presented inverse proportionality.

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Color changes of blackberry as affected by freezing rate

Acta periodica technologica ◽

10.2298/apt0839063r ◽

2008 ◽

pp. 63-68 ◽

Cited By ~ 2

Author(s):

Dobrila Randjelovic ◽

Ljubo Vracar ◽

Aleksandra Tepic

Keyword(s):

Chemical Analysis ◽

Sensory Evaluation ◽

Color Change ◽

Ph Value ◽

Market Value ◽

Anthocyanin Content ◽

Preparation Process ◽

Surface Color ◽

Color Changes ◽

Reference Parameters

Fast frozen blackberry partially change its surface color from characteristic black to copper-redish color. This change decreases the market value, especially when the product is intended for export. For these reasons classic tunnels for slow freezing are being more widely used nowadays. In order to clarify mentioned phenomena, a detailed monitoring of preparation process and freezing, as well as changes of frozen blackberry fruits in industrial conditions was carried out. Along with sensory evaluation of surface color changes, chemical analysis of reference parameters of fresh and frozen fruits were performed. The results of sensory evaluation confirmed evident color change of fruits frozen by slow (and fast) treatment; the chemical analysis confirmed unchanged total solids and anthocyanin content, as well as changes in pH value and vitamin C, in comparison to fresh blackberry fruits.

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Development of Aroma Volatiles and Color during Postharvest Ripening of `Kent' Strawberries

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.120.4.650 ◽

1995 ◽

Vol 120 (4) ◽

pp. 650-655 ◽

Cited By ~ 51

Author(s):

Artur Miszczak ◽

Charles F. Forney ◽

Robert K. Prange

Keyword(s):

Weight Loss ◽

Color Change ◽

Anthocyanin Content ◽

Fresh Weight ◽

Surface Color ◽

Aroma Volatiles ◽

Color Changes ◽

Relative Production ◽

Postharvest Ripening ◽

Volatile Production

`Kent' strawberries were harvested at red, pink, and white stages of development, and stored at 15C in the light. Fruit were sampled over a 10-day period and evaluated for volatile production and surface color. Volatile production by red and pink fruit peaked after 4 days of storage. Maximum volatile production by red fruit was 8- and 25-fold greater than maximum production by pink and white fruit, respectively. Aroma volatiles were not detected in the headspace over white berries until 4 days following harvest after which volatile production increased through the tenth day of storage. Changes in the surface color of white berries during postharvest ripening coincided with the production of volatiles. In another experiment, red, pink, and white `Kent' strawberries were stored for 3 days at 10 or 20C in the dark or light. Fruit were then evaluated for volatile production, weight loss, anthocyanin content, and surface color changes. White berries produced volatile esters after 3 days of storage at 20C in the light. Both light and temperature influenced the relative production of the volatiles produced by pink fruit. Fresh weight loss, color change, and anthocyanin content were temperature and light dependent.

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Effect of Preharvest Conditions on Chilling Susceptibility of Tomato Fruit

HortScience ◽

10.21273/hortsci.30.4.825e ◽

1995 ◽

Vol 30 (4) ◽

pp. 825E-825

Author(s):

G.T. Dodds ◽

L. Trenholm ◽

C.A. Madramootoo ◽

K. Stewart

Keyword(s):

Color Change ◽

Tomato Fruit ◽

Soil Surface ◽

Crop Evapotranspiration ◽

New Yorker ◽

Tomato Plants ◽

Green Fruit ◽

Chilling Damage ◽

Chilling Sensitivity ◽

Chilling Response

In a 2-year study, tomato plants (Lycopersicon esculentum Mill. cv. New Yorker), grown in field lysimeters, were subjected to water table levels (WTD) of 0.3, 0.6, 0.8, and 1.0 m from the soil surface, factorially combined with five K–Ca combinations, and replicated four times. Four mature green fruit per plant were stored at 5C for 21 days, and fruit color (L*,a*,b*) was measured daily. Fruit were then ripened at 21C for 10 days, and the surface area with chilling damage and the ripening stage noted for each fruit. In 1993, a dry year, the 1.0 m WTD showed the greatest color change, the 0.3 m WTD the least. The 1.0 m WTD showed the least damaged area and least delay in ripening, the 0.3 m WTD the most. In the wet year, 1994, differences by WTD were not significant. K and Ca fertilizer effects were not significant in either year. The number of hours below 15C, precipitation, and crop evapotranspiration in the week prior to harvest appeared to be of lesser importance than WTD in subsequent chilling response. Preharvest plant water relations appear to have some bearing on postharvest chilling sensitivity.

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Perbedaan Perubahan Warna Permukaan Resin Komposit Nanohybrid Pasca Perendaman dalam Cuko Pempek (Saus Manis dan Asam) dan Jamu Kunyit Asam (Curcuma Domestica Val – Tamarindus Indica)

STOMATOGNATIC - Jurnal Kedokteran Gigi ◽

10.19184/stoma.v16i2.23091 ◽

2019 ◽

Vol 16 (2) ◽

pp. 49

Author(s):

Budiono Budiono ◽

Nabila Farah Khoirunnisa ◽

Seffy Vera Faylina

Keyword(s):

Composite Resin ◽

Color Change ◽

Laboratory Research ◽

Surface Color ◽

Color Changes ◽

Average Change ◽

Post Test ◽

Experimental Laboratory ◽

Nanohybrid Composite ◽

The Difference

The advantages of Nanohybrid composite resin are they have a smooth surface and greater strength, also minimal shrinkage. The disadvantages of composite resin are the color changes extrinsically and intrinsically. The color is changing extrinsically because of the dyes which attached to the surface of the composite resin and the color is changing intrinsically due to oxidation of monomers. Pempek and turmeric-tamarind herbal drink (jamu) are kind of foods and beverages that are very popular among Indonesian people, both of them are causing discoloration on the surface of the composite resin. The objective was to identify the difference composite resin color change after soaking in sweet and sour sauce (cuko pempek) and turmeric-tamarind herbal drink. This study was experimental laboratory research with pre-test and post-test research design. The samples were 32 pieces of Nanohybrid composite resin with the size of 10 x 2 mm. 16 samples of each test were soaked in 5 ml “cuko pempek” and turmeric-tamarind herbal drink in 37 0 C temperature in 7 days. The color change was measured using spechtrophotometer (UV-2401 PC). Results: There are differences between Nanohybrid composite resin surface color change which were soaked in “cuko pempek” and turmeric-tamarind herbal drink which marked in an average change of dE*ab “cuko pempek” (4.7244) and turmeric and tamarind herbal drink (39.1944). The results of independent T-Test also showed a significant color change that is p = 0,000 (p <0.05). This study concluded that there were differences between Nanohybrid composite resin surface color change which are soaked in “cuko pempek” and turmeric-tamarind herbal drink.

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Canopy Position Influences CIELAB Coordinates of Peach Color

HortScience ◽

10.21273/hortsci.28.10.992 ◽

1993 ◽

Vol 28 (10) ◽

pp. 992-993 ◽

Cited By ~ 35

Author(s):

Bernard B. Bible ◽

Suman Singha

Keyword(s):

Prunus Persica ◽

Color Change ◽

Growing Season ◽

Surface Color ◽

B Values ◽

Color Changes ◽

Flesh Firmness ◽

Color Development ◽

Canopy Position ◽

Initial Sampling

Differences in color development between exposed and shaded fruit during the growing season were determined for `Loring' and `Raritan Rose' peach (Prunus persica L. Batsch). The surface color of fruit exposed to sunlight in the upper canopy, and in the shade in the lower canopy, was measured with a tristimulus calorimeter, and L* a* b* values were recorded for each fruit from 17 July through harvest. Color changes (ΔE* ab) during maturation for both cultivars at either canopy position were characterized by large changes in hue (Δ H*ab) and lesser changes in lightness (Δ L*ab) and chroma (Δ C*ab). Upper canopy fruit of both cultivars were redder and darker than the lower canopy fruit initially and at harvest. Flesh firmness for `Loring' and `Raritan Rose' tended to correlate with color change from initial sampling to harvest.

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Fusarium graminearum Colors and Deoxynivalenol Synthesis at Different Water Activity

10.20944/preprints201811.0116.v1 ◽

2018 ◽

Author(s):

Edgar Cambaza ◽

Shigenobu Koseki ◽

Shuso Kawamura

Keyword(s):

Fusarium Graminearum ◽

Color Change ◽

High Growth ◽

Cereal Crops ◽

Color Analysis ◽

Surface Color ◽

Color Changes ◽

White Mycelium ◽

Imagej Software ◽

Inverse Proportionality

Deoxynivalenol (DON) is a well-known mycotoxin, responsible for outbreaks of gastrointestinal disorders in Japan. Fusarium graminearum, a parasite of cereal crops, produces this toxin and this is one of the reasons why it is important to understand its metabolism. It is possible to predict the mold’s color change and the quantity of DON synthesized throughout its lifecycle. Furthermore, aw has been found to affect the amount of DON. This study aimed to analyze the potential of F. graminearum surface color as a predictor of DON concentration at aw = 0.94, 0.97 and 0.99. Thus, 36 specimens were incubated at 25 °C, 12 at each aw. After 4, 8, 12 and 16 days, 3 specimens from each aw were collected for color analysis and DON quantification. For color analysis, photos were taken and red, green and blue (RGB) channels were measured on ImageJ software. DON was quantified through liquid chromatography (HPLC). Color changes were only observed at aw = 0.99 because at lower aw the molds presented high growth of white mycelium. Yet, DON increased in all cases. It was only possible to relate the colors with DON concentration at aw = 0.99, where they presented inverse proportionality.

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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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Perubahan Warna Permukaan Resin Komposit Nanohybird Pasca Perendaman Dalam Cuko Pempek

Jurnal Material Kedokteran Gigi ◽

10.32793/jmkg.v8i1.408 ◽

2019 ◽

Vol 8 (1) ◽

pp. 12

Author(s):

Nabila Farah Khoirunnisa ◽

Budiono Budiono ◽

Lira Wiet Jayanti

Keyword(s):

Composite Resin ◽

Color Change ◽

Composite Resins ◽

Test Results ◽

Surface Color ◽

Color Changes ◽

Liquid Absorption ◽

Post Test ◽

Experimental Laboratory ◽

Nanohybrid Composite

The development of science, technology and patient demands regarding restorative materials that are colored with teeth is currently higher. Dental-colored restoration materials are widely used, one of which is nanohybrid composite resin. The nanohybrid composite resin has a small and fine particle size of 0.04 um. Nanohybrid composite resins have many advantages, but they also have the disadvantage of liquid absorption properties which can cause discoloration. One of the liquids that cause discoloration is cuko pempek. Objective: To find out the surface color changes of nanohybrid composite resin after immersion in cuko pempek. Methods, an experimental laboratory study with a pre and post test only group design study design. Sample 16 pieces of nanohybrid composite resin measuring 10 x 2 mm. The sample was immersed using pempek cuko as much as 5 ml with a temperature of 37oC for 7 days. Color change is measured with a spechtrophotometer (UV-2401 PC). Results, there was a change in the surface color of nanohybrid composite resin soaked with pempek cuko which marked an average increase in dE*ab before immersion (18.5925) and after immersion (23.3169) with a difference of 4.7844. The paired t test results also showed a significant color change that is p = 0,000 (p <0.05). Conclusion, there is a change in the surface color of the post-immersion nanohybrid composite resin in pempek cuko.

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