scholarly journals Color changes of blackberry as affected by freezing rate

2008 ◽  
pp. 63-68 ◽  
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.

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

1995 ◽  
Vol 120 (4) ◽  
pp. 650-655 ◽  
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.

scholarly journals Fusarium graminearum Colors and Deoxynivalenol Synthesis at Different Water Activity

Foods ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 7 ◽  
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.

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

Foods ◽  
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.

scholarly journals Surface Color Changes of Tomato and Other Solanaceous Fruit during Chilling

1991 ◽  
Vol 116 (3) ◽  
pp. 482-490 ◽  
Author(s):  
Georges T. Dodds ◽  
J. Wyatt Brown ◽  
Pamela M. Ludford
Keyword(s):  
Color Change ◽  
Tomato Fruit ◽  
Chilling Stress ◽  
Alternaria Solani ◽  
Stem Canker ◽  
Meloidogyne Hapla ◽  
Root Knot Nematode ◽  
Surface Color ◽  
Color Changes ◽  
Chilling Sensitivity

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.

scholarly journals Transcriptome Sequencing and Expression Analysis of Genes Related to Anthocyanin Biosynthesis in Leaves of Malus ‘Profusion’ Infected by Japanese Apple Rust

Forests ◽  
2019 ◽  
Vol 10 (8) ◽  
pp. 665
Author(s):  
Pengyuan Liu ◽  
Yilin Wang ◽  
Jiaxin Meng ◽  
Xian Zhang ◽  
Jing Zhou ◽  
...  
Keyword(s):  
Molecular Mechanisms ◽  
Color Change ◽  
Anthocyanin Biosynthesis ◽  
Fruit Production ◽  
Amino Acid Sequences ◽  
Anthocyanin Content ◽  
Color Changes ◽  
Apple Leaves ◽  
Bhlh Genes ◽  
Myb Genes

Anthocyanins play many roles in plants, including providing protection from biotic and abiotic stresses. Japanese apple rust (Gymnosporangium yamadae Miyabe ex G. Yamada) causes serious diseases in plants of the genus Malus and results in reduced fruit production and quality. However, few studies have been done to unravel the molecular mechanisms of anthocyanin formation in rust-infected apple leaves. To identify new regulatory genes in apple leaves that may be involved in regulating rust-induced anthocyanin biosynthesis, we measured anthocyanin content and sequenced the transcriptomes of rust-infected and uninfected tissues of Malus ‘Profusion’ leaves. Significant color changes and anthocyanin enrichment (especially cyanidin-3-galactoside chloride) occurred in infected tissues, whereas no significant color change and a low anthocyanin level were observed in uninfected tissue. We identified 10,045 differentially expressed genes (DEGs) in these two tissue types, including 6021 genes that were upregulated in the infected tissue and 4024 genes that were downregulated. We also identified five structural genes that are putative regulators of anthocyanin biosynthesis. In addition, 56 MYB genes, 36 bHLH genes, and one WD40 gene were identified among the obtained DEGs. According to the phylogeny of the amino acid sequences of transcription factors known to be involved in anthocyanin biosynthesis, one MYB gene (MYB114-like) and two bHLH genes (bHLH33 and bHLHA-like) may relate to anthocyanin biosynthesis in rust-infected apple leaves. These data will provide insights into the molecular mechanisms underlying anthocyanin accumulation upon rust infection.

scholarly journals 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)

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.

scholarly journals Canopy Position Influences CIELAB Coordinates of Peach Color

HortScience ◽  
1993 ◽  
Vol 28 (10) ◽  
pp. 992-993 ◽  
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.

scholarly journals Fusarium graminearum Colors and Deoxynivalenol Synthesis at Different Water Activity

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&rsquo;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 &deg;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.

Reddening by UV Irradiation after Smoke-Heating in Sugi (Cryptomeria japonica D. Don) Black Heartwood

Holzforschung ◽  
2001 ◽  
Vol 55 (4) ◽  
pp. 347-354 ◽  
Author(s):  
Saori Maruyama ◽  
Futoshi Ishiguri ◽  
Minoru Andoh ◽  
Zensaku Abe ◽  
Shinso Yokota ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Uv Irradiation ◽  
Cryptomeria Japonica ◽  
Color Change ◽  
Ph Value ◽  
Uv Light ◽  
Japanese Cedar ◽  
Color Changes ◽  
Black Heartwood ◽  
Thermally Treated

Summary Sugi (Japanese cedar, Cryptomeria japonica D. Don) green logs with black heartwood were smoked, heated, and smoke-heated separately to improve the heartwood color. After each treatment, changes in heartwood color, pH, and extract amounts were examined. In addition, changes in heartwood color caused by UV irradiation were observed. Heating and smoke-heating of logs prevented the heartwood from discoloring to black, and the resulting color of thermally-treated heartwoods was yellow-white, whereas smoking alone allowed discoloration to black. The pH value decreased from the original 7.6 to 6.8 by smoking and to 6.5 by thermal treatment. The results obtained here suggest that a pH drop in heartwood by thermal treatment is involved in color changes of black heartwood. When thermally-treated black heartwood was exposed to UV light, redness and yellowness increased and brightness decreased. The resulting color tone was reddish brown. The color of non-thermally-treated woods, however, showed little change. Furthermore, acetone, ethanol, and methanol extracts of thermally-treated black heartwood showed an increase in redness by UV irradiation, but the residues showed little color change. The coloring substances relating to the reddening of heartwood could be extracted with these solvents, particularly with methanol. Reddening in black heartwood by a combination of smoke-heating and UV irradiation is considered to be due to a decrease in brightness and an increase in both redness and yellowness.

scholarly journals Perubahan Warna Permukaan Resin Komposit Nanohybird Pasca Perendaman Dalam Cuko Pempek

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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