Search Results (200)

Various parameters and observation conditions contribute to the emergence of color. This phenomenon poses a challenge in modern visual communication systems, which are continuously being enhanced through new insights gained from research into specific psychophysical effects. One such effect is the psychophysical phenomenon of simultaneous contrast. Nearly 90 years ago, Kurt Koffka described one of the earliest illusions related to simultaneous contrast. This study examined the perception of gray tone variations in the Koffka ring against different background color combinations (red, blue, green) displayed on a computer screen. The intensity of the effect was measured using lightness difference ΔL₀₀ across light-, medium-, and dark-gray tones. The results were analyzed using descriptive statistics, while statistically significant differences were determined using the Friedman ANOVA and post hoc Wilcox tests. The strongest visual effect was observed the for dark-gray tones of the Koffka ring on blue/green and red/green backgrounds, indicating that perceptual organization and spatial parameters influence the illusion’s magnitude. The findings suggest important implications for digital media design, where understanding these effects can help avoid unintended color tone distortions caused by simultaneous contrast. Full article

The postharvest quality of lettuce (Lactuca sativa) is significantly influenced by the lighting environment during storage. This study evaluated the effects of green LEDs at 500 nm and 530 nm, white LEDs (400–700 nm), and dark storage on lettuce quality over 14 days at 5 °C. All treatments were applied at 10 µmol m⁻² s⁻¹ under a 12 h photoperiod. Quality parameters measured included moisture loss, relative water content (RWC), photosynthetic rate, chlorophyll content (SPAD), total soluble solids (TSSs), electrolyte leakage (EL), color change (∆E), texture (crispness), and overall visual quality (OVQ). Lettuce stored under green LEDs, particularly 530 nm, exhibited superior postharvest quality. Compared to dark storage, 530 nm reduced moisture loss by 7.1%, increased RWC by 9.2%, and reduced transpiration rate. The green light preserved photosynthetic activity (43% decline vs. 77% in the dark), increased TSS, reduced color change by 42%, improved crispness by 46.1%, and limited EL to 54.5%. Shelf life was extended by approximately four days. The 500 nm treatment showed notable improvements, including an 8.4% reduction in moisture loss, 8.2% higher RWC, a smaller photosynthesis decline (25%), and the lowest EL (53.1%). It improved color retention (∆E reduced by 45.3%) and crispness (46.8%). Both green wavelengths effectively maintained lettuce quality during cold storage, with 530 nm being the most effective overall. These results suggest that targeted green LED lighting is a promising, energy-efficient strategy to preserve postharvest quality and extend shelf life in leafy greens. Full article

The aim of this study was to investigate the preferences of young adults in the Polish apple market in response to the declining consumption of these fruits. To address the research questions, a study was conducted among young adults using a custom-designed online questionnaire. The research sample consisted of 729 participants. The data were analyzed using ANOVA, and due to the nature of the data, Wilcoxon tests were also employed to examine differences. The most frequently purchased fruits among young adults were bananas and apples; however, strawberries and raspberries were the most favored. The most preferred apple cultivars were bicolored (e.g., Jonagored) and red (e.g., Gala Royal), while yellow cultivars (e.g., Golden Delicious) were perceived as the least attractive. Young consumers favored apples that were juicy, firm, and moderately sweet. This study demonstrated that the skin color of an apple was associated with expectations regarding its firmness and sweetness. Apples with intense coloration (dark red and green) received the highest valuations, particularly when organically grown. In contrast, apples from conventional production systems were valued below their market price by young consumers, indicating the need for strategies aimed at enhancing their perceived value. Full article

Olive oil production generates vast quantities of by-products, with olive mill wastewater (OMW) being a particularly challenging effluent. Characterized by its dark color, high acidity, and rich composition of organic matter, phenolic compounds, and residual oils, OMW resists conventional degradation methods and poses significant environmental risks due to its phytotoxicity and microbial inhibition. Addressing this issue requires sustainable solutions that align with circular economy principles. A promising strategy involves the biotechnological valorization of OMW using the non-conventional yeast Yarrowia lipolytica, which thrives on organic-rich substrates and converts them into high-value metabolites. This review provides a comprehensive analysis of recent advances in Y. lipolytica applications for OMW valorization, emphasizing its role in developing eco-friendly industrial processes. It begins by outlining the physicochemical challenges of OMW and the metabolic versatility of Y. lipolytica, including its ability to adapt to acidic, phenolic-rich environments. Subsequent sections critically evaluate the yeast’s capacity to synthesize commercially valuable products such as lipases (used in the food and biofuel industries), citric acid (a food and pharmaceutical additive), and polyols like mannitol and erythritol (low-calorie sweeteners). Strategies to optimize microbial productivity, such as substrate pre-treatment, nutrient supplementation, and process engineering, are also discussed. By synthesizing current research, the review highlights how Y. lipolytica-driven OMW valorization can mitigate environmental harm while creating economic opportunities, bridging the gap between waste management and green chemistry. Full article

The banana (Musa paradisiaca AAA) is a tropical fruit native to Southeast Asia, widely cultivated in over 130 tropical and subtropical countries. It plays a vital role in both rural and urban diets and serves as a key economic resource in producing regions. This study examined how different ripening stages of bananas (Musa paradisiaca var. Williams) affect their physicochemical properties and nutritional composition. The bananas underwent a controlled ripening process and were classified into eight stages based on pericarp color, ranging from dark green (P1) to yellow with pronounced brown spots (P8). The results showed significant changes during ripening: pH decreased from 5.48 to 4.95, soluble solids (SS) increased from 15.2% to 21.73%, total starch (TS) decreased from 76.15% to 33.92%, and free sugars (FS) increased from 19.78 mg/g to 361.85 mg/g. Vitamin C content rose from 281.4 µg/g to 354.14 µg/g, while oxalic acid and tannins decreased significantly, improving palatability. Statistical analysis using PERMANOVA confirmed significant differences between ripening stages in the evaluated properties (p < 0.001), explaining more than 75% of the observed variability. The HJ-Biplot analysis illustrated the relationships between ripening stages and variables, showing that early stages were correlated with higher starch and acidic compound content, while later stages were associated with increased sugar levels and vitamin C content. These findings demonstrate that ripening stages significantly influence the composition of bananas, providing essential information for optimizing agricultural, industrial, and commercial practices to enhance their nutritional value and meet the demands of consumers seeking healthy foods. Full article

Our multi-omics investigation of pepper fruit coloration dynamics demonstrates that the coordinated regulation of flavonoid accumulation and chlorophyll retention underpins the distinct pigmentation patterns between dark green (XHB) and light green (QL2017) cultivars. Through the integrated analysis of three developmental stages (10–30 DPA), we identified 989 differentially accumulated metabolites (DAMs) and 810 differentially expressed genes (DEGs), with flavonoid biosynthesis, phenylpropanoid metabolism, and chlorophyll turnover pathways pinpointed as central regulatory hubs. Notably, key metabolites such as quercitrin, kaempferol-3-O-rhamnoside, and cinnamic acid were significantly enriched in dark green fruits (XHB), coinciding with enhanced antioxidant activity and delayed chlorophyll degradation. Transcriptomic data revealed the coordinated upregulation of chlorophyll biosynthesis genes (COX15, POR) and light-harvesting complex components (Lhcb1, Lhcb2), while PAO—a pivotal chlorophyll catabolism gene—also exhibited elevated expression. Co-expression network analysis highlighted scopoletin GTase, F5H, CCR, and CAD as hub genes regulating flavonoid biosynthesis. qRT-PCR validation confirmed high consistency with transcriptomic trends (r > 0.85, p < 0.01). Our findings propose a synergistic model wherein flavonoid accumulation and chlorophyll metabolic dynamics jointly orchestrate green fruit pigmentation, offering novel insights and molecular targets for the precision breeding of pepper fruit coloration. Full article

In recent years, domestic research on the ion substitution behavior and chromaticity of the mineral composition of “Ya’an Green” remains insufficient, while there is almost no relevant research on “Ya’an Green” abroad. In this study, X-ray powder diffraction (XRD), electron probe microanalysis (EPMA), infrared spectroscopy (IR), ultraviolet–visible spectroscopy (UV-Vis), and colorimetry were employed. The results indicate that the green and yellow matrices of “Ya’an Green” are primarily composed of muscovite, with rutile also present in the yellow matrix. In contrast, the white–green samples are mainly composed of quartz, with muscovite as a secondary mineral. Additionally, it was observed that the (004) crystal plane of muscovite exhibits a peak shift to lower 2θ angles, attributed to the substitution of Al³⁺ by ions with larger radii, such as Ba²⁺, Cr³⁺, and Fe²⁺, leading to an increase in unit cell parameters and a consequent shift in the peak to lower wavenumbers. The main elements of “Ya’an Green” are Al, Si, and K, with minor elements including Na, Fe, and Cr. Furthermore, Mg²⁺, Ca²⁺, Ti⁴⁺, Cr³⁺, and Fe²⁺ in the samples can substitute for Al³⁺ through isomorphic substitution. The infrared spectrum of muscovite in the ‘Ya’an Green’ sample shows three typical absorption peaks, 422 cm⁻¹ and 513 cm⁻¹ caused by Si-O bending vibration, 697 cm⁻¹ and 837 cm⁻¹ caused by Si-O-Al vibration, 948 cm⁻¹ caused by O-H bending vibration, and 3647 cm⁻¹ caused by O-H stretching vibration. The peak at 837 cm⁻¹ exhibits varying degrees of shift due to the substitution of Al³⁺ by ions with larger radii. The ultraviolet–visible spectra display two broad absorption bands at 422 nm and 615 nm, which are caused by Cr³⁺ transition, indicating that Cr is the chromogenic element responsible for the green color. A correlation was observed between the Cr³⁺ content and the hue angle h in “Ya’an Green” samples: the higher the Cr³⁺ content, the closer the hue angle is to 136^°, resulting in a darker green color, while lower Cr³⁺ content leads to a deviation from the dark green hue. This study establishes for the first time the correlation between the mineral composition of ‘Ya’an Green’ and its chromatic parameters and explores the linear relationship between its color and the number of color-causing elements and elemental substitution, which provide data support and theoretical models for the study of the color of seal stones. Full article

Background: The dark green coloration of bunching onion leaf blades is a key determinant of market value, nutritional quality, and visual appeal. This trait is regulated by a complex network of pigment interactions, which not only determine coloration but also serve as critical indicators of plant growth dynamics and stress responses. This study aimed to elucidate the mechanisms regulating the dark green trait and develop a predictive model for accurately assessing pigment composition. These advancements enable the efficient selection of dark green varieties and facilitate the establishment of optimal growth environments through plant growth monitoring. Methods: Seven varieties and lines of heat-tolerant bunching onions were analyzed, including two commercial ${\mathrm{F}}_1$ cultivars, along with two purebred varieties and three ${\mathrm{F}}_1$ hybrid lines bred in Yamaguchi Prefecture. The analysis was conducted on visible spectral reflectance data (400–700 nm at 20 nm intervals) and pigment compounds (chlorophyll a, chlorophyll b and pheophytin a, lutein, and $\beta$-carotene), whereas primary and secondary metabolites were assessed by using widely targeted metabolomics. In addition, a random forest regression model was constructed by using spectral reflectance data and pigment compound contents. Results: Principal component analysis based on spectral reflectance data and the comparative profiling of 186 metabolites revealed characteristic metabolite accumulation associated with each green color pattern. The “green” group showed greater accumulation of sugars, the “gray green” group was characterized by the accumulation of phenolic compounds, and the “dark green” group exhibited accumulation of cyanidins. These metabolites are suggested to accumulate in response to environmental stress, and these differences are likely to influence green coloration traits. Furthermore, among the regression models for estimating pigment compound contents, the one for chlorophyll a content achieved high accuracy, with an $R^2$ value of 0.88 in the test dataset and 0.78 in Leave-One-Out Cross-Validation, demonstrating its potential for practical application in trait evaluation. However, since the regression model developed in this study is based on data obtained from greenhouse conditions, it is necessary to incorporate field trial results and reconstruct the model to enhance its adaptability. Conclusions: This study revealed that cyanidin is involved in the characteristics of dark green varieties. Additionally, it was demonstrated that chlorophyll a can be predicted using visible spectral reflectance. These findings suggest the potential for developing markers for the dark green trait, selecting high-pigment-accumulating varieties, and facilitating the simple real-time diagnosis of plant growth conditions and stress status, thereby enabling the establishment of optimal environmental conditions. Future studies will aim to elucidate the genetic factors regulating pigment accumulation, facilitating the breeding of dark green varieties with enhanced coloration traits for summer cultivation. Full article

Floret color is a crucial phenotypic trait in broccoli, serving as an indicator of maturity and determining its market value. However, the mechanisms underlying color variation remain unclear. In this study, six broccoli varieties with different floret colors at harvest were chosen as materials. The color difference and pigment content of florets were measured, and a combined analysis of anthocyanin-targeted metabolome and transcriptome was conducted. Our findings revealed that chlorophyll a primarily influences green, yellow-green, and light green coloration, while the wax content may contribute to gray-green coloration. The blue-green and dark blue-green coloration are regulated by both chlorophyll a and anthocyanins. Targeted metabolomics identified five anthocyanin compounds, with peonidin-3-O-glucoside as a key metabolite for blue-green coloration and delphinidin-3-O-glucoside-5-O-galactoside and peonidin-3,5-O-diglucoside for dark blue-green coloration. Transcriptomic analysis identified CHLG as a potential key regulator for yellow-green and light-green floret coloration. The blue-green coloration appears to be coregulated by a combination of genes, including the chlorophyll biosynthesis gene HEMF; anthocyanin biosynthesis genes (PAL, FLS, and UGT); and chlorophyll degradation genes (SGR, PPD, and NYC). Furthermore, upstream genes involved in both chlorophyll metabolism (CHLI, CHLD, CHLM, DVR, and CLH) and anthocyanin biosynthesis (PAL, 4CL, CHS, F3′H, and FLS) play crucial roles in determining the dark blue-green coloration of florets. Meanwhile, transcription factors of the WRKY, NAC, and TCP families are involved in chlorophyll metabolism, while those of the bHLH and MYB families participate in anthocyanin synthesis. The WGCNA identified one Hub gene for chlorophyll metabolism and two for anthocyanin synthesis. In conclusion, 35 candidate genes were identified, including 21 involved in chlorophyll metabolism and 14 in anthocyanin biosynthesis. This study provides novel insights into the molecular mechanisms of floret coloration and establishes a foundation for molecular breeding in broccoli. Full article

Cotton aphids, Aphis gossypii, are an important pest worldwide and have evolved mutualistic relationships with the invasive fire ant Solenopsis invicta. Their body color varies from pale yellow to dark green, with an increase in body size and fecundity. The body color composition in a cotton aphid colony can be influenced by biotic interactions with mutualistic ants and predatory ladybugs. However, since the distribution of nutrients varies across host plant organs, there may exist special effects of biotic interactions on the body color composition of the aphids on different plant parts. In the present study, we found that, under constant laboratory conditions, the proportions of dark green morphs varied among the cotton aphids distributed on different parts of a cotton seedling, with significantly higher proportions on the stems, petioles, and sprouts (SPSs) than on leaves. The presence of mutualistic fire ants significantly increased the proportion of dark green morphs in the cotton aphid colony, but with a reduction in aphid body size, compared to the untended individuals. In contrast, the introduction of a predatory seven-spotted ladybug, Coccinella septempunctata, dramatically decreased the proportion of dark green morphs on SPSs, but not on leaves, leading to a reduction in the proportion of the whole colony. These results illustrate a spatial variation in the proportions of dark green morphs on host plants in cotton aphids, which may be an adaptive strategy used by the aphids to gain benefits and/or minimize costs in the interactions with mutualistic ants and predatory ladybugs. Full article

This study explores the green synthesis of silver nanoparticles (AgNPs) using Cymbopogon citratus (lemongrass) extract as a reducing agent. Synthesis was confirmed by a color change (light yellow to dark brown) under optimal conditions: 1.50 mM silver nitrate, 3.5% v/v extract, at 100 °C, with a pH of 9, and for 60 min. The AgNPs exhibited spherical morphology, a hydrodynamic diameter of 135.41 ± 49.30 nm, a zeta potential of −29.9 ± 1.4 mV, crystalline structure, and minimal aggregation. AgNPs showed significant antibacterial activity, particularly at >20 µg/well, with the zones of inhibition varying by bacterial strain. In vitro studies demonstrated anti-inflammatory, antidiabetic (α-glucosidase and α-amylase inhibition), and antioxidant activities, with AgNPs outperforming plant extract and nearing standard efficacy at higher concentrations. Cyto-toxicity studies indicated that AgNPs and plant extract were less toxic than doxorubicin but exhibited concentration-dependent effects on cancerous and non-cancerous cells. Eco-toxicity assays revealed that AgNPs were less acutely toxic than controls but posed risks with prolonged exposure. This work highlights the eco-friendly synthesis of AgNPs and their potential in biomedical applications, demonstrating efficacy in antibacterial and antioxidant activities. Full article

Developing pH-sensitive materials for real-time freshness monitoring is critical for ensuring seafood safety. In this study, pH-responsive indicator films were prepared by incorporating purple cabbage anthocyanin (PCA) into a κ-carrageenan/carboxymethyl cellulose (CA/CMC) matrix via solution casting, with PCA concentrations of 2.5%, 5.0%, 7.5%, and 10% (w/w). The films exhibited remarkable pH sensitivity, with distinct color changes across pH 2.0–11.0. Incorporating PCA enhanced film crystallinity, antioxidant properties, and opacity while reducing water vapor transmission (WVP). High PCA content resulted in rougher morphology, lowering tensile strength (TS) but improving elongation at break (EB). The indicator film had good environmental stability, and the color difference was not visible after 10 days in the dark and 4 °C conditions. The CA/CMC/PCA-10% film showed the most pronounced pH-responsive color changes, transitioning from purple to green as hairtail freshness deteriorated. This innovative approach highlights the potential of CA/CMC/PCA films as reliable, eco-friendly indicators for real-time seafood freshness monitoring, offering significant advancements in smart packaging technology. Full article

Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the physicochemical (e.g., centesimal composition, specific volume, and color analysis), functional (e.g., total phenolic compounds and antioxidant capacity), and sensory quality (e.g., acceptance test and purchase intent) of gluten-free and lactose-free sweet bread. The results revealed that the addition of OPN led to a 63% increase in protein content and a 65% increase in ash content (p < 0.05). Higher OPN concentrations also enhanced the specific volume by up to 35% (p < 0.05), yielding softer and more voluminous loaves. Texture analysis showed reductions in crumb hardness and chewiness by up to 74.8% and 59.4%, respectively (p < 0.05), attributed to OPN’s water retention and gas-trapping abilities during fermentation. Furthermore, OPN addition resulted in a darker crust and a dark green crumb, with a remarkable increase in total phenolic compounds (up to 464%) and antioxidant capacity (up to 503%) (p < 0.05). Sensory evaluations indicated that OPN did not affect the overall impression compared to the control bread (p > 0.05), with all samples achieving purchase intention scores >3.0 points. Thus, incorporating OPN in gluten-free and lactose-free bread not only enhances nutritional and functional properties but also supports sustainable food production, presenting an innovative solution for consumers with dietary restrictions seeking health-oriented, eco-friendly products. Full article

Acanthococcus ironsidei (Williams) (Hemiptera: Eriococcidae) is an invasive pest of macadamia, Macadamia integrifolia, in Hawai’i, causing death to macadamia trees and decreased nut productivity. Monitoring relies on wrapping double-sided sticky tapes over tree branches to trap dispersing crawlers (i.e., mobile immature stage), but this is tedious for growers, especially in large orchards. From September to November 2022 and December 2022 to February 2023, at two commercial macadamia orchards on Hawai’i Island, the use of colored sticky cards was assessed for improving the monitoring of A. ironsidei and to investigate the Hymenopteran parasitoid complex that inhabits macadamia canopies. At each study site, four different colored sticky cards (yellow, lime green, dark green, and white) were placed on the lower canopy of five trees, and on each tree, a transparent double-sided sticky tape was deployed. At bi-weekly intervals, the sticky cards were replaced and re-randomized on each tree, and the double-sided sticky tapes were replaced. The results showed that the sticky cards captured both A. ironsidei crawlers and (winged) male adults, while the double-sided sticky tapes captured only crawlers. The trap color did not have significant effects on the captures of A. ironsidei male adults at the sites, while the captures of crawlers on sticky cards were lowest on the dark green sticky traps at one site. The captures of A. ironsidei adult males on white sticky traps were generally correlated with the number of crawlers captured on the double-sided sticky tapes. The parasitoid complex captured had disparities in the attraction to color; however, the yellow, lime green and dark green colors were seemingly more effective for monitoring Encarsia lounsburyi (Berlese & Paoli), a reported parasitoid of A. ironsidei. These results have useful practical implications for improved monitoring of A. ironsidei crawlers, male adults and associated natural enemies. Full article

Postharvest operations affect the yield and quality of industrial hemp (Cannabis sativa L.). This study aimed to investigate the postharvest drying and curing effects on the key quality and safety indicators of cannabinoid-type hemp. Freshly harvested hemp inflorescence of Hempress and Wild Bourbon cultivars were dried by three methods: (1) Hot air drying at 75 °C; (2) Ambient air drying at 25 °C; and (3) Freeze drying. The dried hemp was then cured in sealed glass jars or mylar bags in dark conditions at ambient temperatures. The drying time, overall cannabinoid contents, decarboxylation level, color metrics and total aerobic loads were experimentally determined. Hot air drying can reduce the hemp moisture from 77% to safe-storage level of 6% within 8 h, and achieved up to 2-log reduction in the total yeast and mold counts. The drying time required for ambient air drying and freeze drying were 1 week and 24 h, respectively. Curing led to a 3.3% to 13.6% increase in hemp moisture, while the influence of curing method was not significant. Both drying and curing did not significantly affect the total cannabinoid contents, but resulted in decarboxylation, and reduction in the greenness. The findings suggested that hot air drying followed by glass jar curing is preferred for higher drying efficiency, better preservation of the cannabinoids and microbial safety. Full article