Effect of Controlled Atmospheres and Environmental Conditions on the Physicochemical and Sensory Characteristics of Sweet Cherry Cultivar Satin

Sweet cherry is a highly appreciated seasonal fruit with a high content of bioactive compounds; however, this highly perishable fruit has a relatively short shelf-life period. Here, we evaluated the evolution of the physicochemical and sensory qualities of sweet cherries (Prunus avium (L.) cv. Satin) under different storage conditions, namely at a Farmers’ Organization (FO) and in a Research Centre (RC) under normal and four different conditions of controlled atmosphere for 49 days. Additional parameters were monitored, such as rotten fruit incidence and stem appearance. Temperature was the factor that most influenced the fruit quality changes over the study time. In fact, fruits stored at higher mean temperatures showed higher weight loss, higher variation in CIE-Lab colour parameters, higher firmness loss, and browner and more dehydrated stems and were less appealing to the consumer. Controlled atmosphere conditions showed a smaller decrease in CIE-Lab colour parameters and lower weight loss. The incidence of rotting was very low and was always equal or lower than 2% for all conditions. Thus, RC chamber conditions were able to sustain fruit quality parameters over 28 days under normal atmosphere conditions and 49 days under controlled atmosphere conditions.

Region-based image retrieval using region of interest (ROI) according to incremental frame and clustering color image

Content-based image retrieval involves the extraction of global feature images for their retrieval performance in large image databases. Extraction of global features image cause problem of the semantic gap between the high-level meaning and low-level visual features images. In this study RBIR, Region of Interest Based (ROI) Image Retrieval Using Incremental Frame of Color Image was proposed. It combines several methods, including filtering process, image partitioning using clustering and incremental frame formation, complementation law of theory set to generate ROI, NROI, or ER of the region. The concept of weighting as well as a significant query is also incorporated as a query strategy. Extensive experiments were also conducted on the Wang database and the color model selected was the CIE lab. Experimental results show the proposed method is efficient in image retrieval. The performance of the proposed method shows a better average IPR value of 3.51% compared to RGB and 22.92% with the HSV color model. Meanwhile, it also performs better by 36%, 5%, and 24% compared to methods CH (8,2,2), CH (8,3,3), and CH (16,4,4).

Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100 °C, and using the sous-vide method (65, 75, and 85 °C). The composition of volatile compounds was identified by GC/MS analysis, the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures. Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcohols groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV65, while SV75 and SV85 were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method (p ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition.

Investigation of CIE color spaces for differences in color differentiation thresholds in different regions of the color locus

The equidistance of the color space plays a significant role in determining the color difference in color transmission systems. Strictly equal contrasting color spaces can be considered only those color spaces in which equal changes in the visual perception of color are provided with an equal change in the color coordinates in this color space. Currently, the International Commission on Lighting (CIE) has adopted a number of color spaces called equal-contrast. The article presents the results of the study of color spaces adopted by CIE for equal contrast, i.e. on the differences in the thresholds of color differentiation in different areas of the color locus. The article investigated such color spaces as CIE 1931 (RGB), CIE 1931 (x, y), CIE 1960 (u, v), CIE 1976 (u*, v*), CIE LAB (a*, b*).

The Accuracy and Reliability of Tooth Shade Selection Using Different Instrumental Techniques: An In Vitro Study

This study aimed to investigate and compare the reliability and accuracy of tooth shade selection in the model using 30 milled crowns via five methods: (1) digital single-lens reflex (DSLR) camera with twin flash (TF) and polarized filter (DSLR + TF), (2) DSLR camera with a ring flash (RF) and polarized filter (DSLR + RF), (3) smartphone camera with light corrector and polarized filter (SMART), (4) intraoral scanner (IOS), and (5) spectrophotometer (SPEC). These methods were compared with the control group or manufacturer’s shade. The CIE Lab values (L, a, and b values) were obtained from five of the methods to indicate the color of the tooth. Adobe Photoshop was used to generate CIE Lab values from the digital photographs. The reliability was calculated from the intraclass correlation based on two repetitions. The accuracy was calculated from; (a) ΔE calculated by the formula comparing each method to the control group, (b) study and control groups were analyzed by using the Kruskal–Wallis test, and (c) the relationship between study and control groups were calculated using Spearman’s correlation. The reliability of the intraclass correlation of L, a, and b values obtained from the five methods showed satisfactory correlations ranging from 0.732–0.996, 0.887–0.994, and 0.884–0.999, respectively. The ΔE from all groups had statistically significant differences when compared to the border of clinical acceptance (ΔE = 6.8). The ΔE from DSLR + TF, DSLR + RF, SMART, and SPEC were higher than clinical acceptance (ΔE > 6.8), whereas the ΔE from IOS was 5.96 and all of the L, a, and b values were not statistically significantly different from the manufacturer’s shade (p < 0.01). The ΔE of the DSLR + RF group showed the least accuracy (ΔE = 19.98), whereas the ∆E of DSLR + TF, SMART, and SPEC showed similar accuracy ∆E (ΔE = 10.90, 10.57, and 11.57, respectively). The DSLR camera combined with a ring flash system and polarized filter provided the least accuracy. The intraoral scanner provided the highest accuracy. However, tooth shade selection deserves the combination of various techniques and a professional learning curve to establish the most accurate outcome.

Commercial Corn Hybrids as a Single Source of Dietary Carotenoids: Effect on Egg Yolk Carotenoid Profile and Pigmentation

Commercial high-yielding corn hybrids have not been evaluated for their ability to pigment egg yolk. Therefore, the objective of this research was to investigate the effects of commercial hybrids with different carotenoid profiles as the only source of pigments in the diets of hens on yolk color and carotenoid content, as well as the carotenoid deposition efficiency into the yolk. Treatment diets, differing only in one of five corn hybrids, were offered in a completely randomized design in six cages per treatment, each with three hens. Treatment diets and yolks differed in carotenoid profile (contents of lutein, zeaxanthin, β-cryptoxanthin and β-carotene, p < 0.001), with total carotenoid contents ranging from 17.13–13.45 µg/g in diet and 25.99–21.97 µg/g in yolk. The treatments differed (p < 0.001) in yolk color, which was determined by yolk color fan (10.8–9.83) and CIE Lab (redness; range 12.47–10.05). The highest yolk color intensity was achieved by a diet with the highest content of zeaxanthin, β-cryptoxanthin and β-carotene. The deposition efficiency of lutein and zeaxanthin (25.52 and 26.05%, respectively) was higher than that of β-cryptoxanthin and β-carotene (8.30 and 5.65%, respectively), and the deposition efficiency of all carotenoids decreased with increasing dietary content. Commercial corn hybrids provided adequate yolk color and could be the only source of carotenoids in the diets of hens, which could reduce the cost of egg production and increase farmers’ income.

Reliable Deep Learning Plant Leaf Disease Classification Based on Light-Chroma Separated Branches

The Food and Agriculture Organization (FAO) estimated that plant diseases cost the world economy $220 billion in 2019. In this paper, we propose a lightweight Deep Convolutional Neural Network (DCNN) for automatic and reliable plant leaf diseases classification. The proposed method starts by converting input images of plant leaves from RGB to CIE LAB coordinates. Then, L and AB channels go into separate branches along with the first three layers of a modified Inception V3 architecture. This approach saves from 1/3 to 1/2 of the parameters in the separated branches. It also provides better classification reliability when perturbing the original RGB images with several types of noise (salt and pepper, blurring, motion blurring and occlusions). These types of noise simulate common image variability found in the natural environment. We hypothesize that the filters in the AB branch provide better resistance to these types of variability due to their relatively low frequency in the image-space domain.

Wheat Bran Hydrolysate Culture Medium Design for Talaromyces Purpureogenus CFRM02 Pigment Production and Colour Characteristics

Wheat bran hydrolysate (WBH) in combination with carbon and nitrogen was utilised as substrate for pigment production by Talaromyces purpureogenus CFRM02. Pigment yield was significantly increased (≈ 3 fold: OD units and ≈ 2 fold: a* value) by xylose supplementation with WBH compared to other carbon sources. Whereas 1% xylose supplementation increased pigment production (1.57 ± 0.05 OD Units and 49 ± 1.62 a* value). Pigment yield was low when WBH supplemented with 0.3% nitrogen sources. However significant increase (≈ 2-2.5 fold, OD units and a* value) was observed, when yeast extract (1.2%), nitrate of sodium (1.2%) and potassium (1.6%) were supplemented. Accordingly, 16 WBH media were designed by supplementing carbon and nitrogen. Interestingly the pigment production was significantly increased (1.59 OD units and 32 a* value) in the medium supplemented with 4% carbon and 0.9–1.2% nitrogen. T. purpureogenus CFRM02 was able to co-utilize xylose, fructose and glucose in WBH medium. The CIE Lab values indicated that, pigment characteristics differed significantly among the media. Apparently, T. purpureogenus CFRM02 possess alternative gene(s) or pathway(s) for xylose metabolism and channelled towards pigment biosynthesis. Comparative results revealed that, 1% xylose supplementation to WBH makes the fermentation process economically competitive for pigment production.

Perbedaan Pengolesan Edible Coating Terhadap Ketahanan Warna Plat Akrilik Heat Cured Direndam Kopi Robusta

Pendahuluan: Resin akrilik yang paling sering digunakan sebagai basis gigi tiruan adalah resin akrilik heat cured. Namun mempunyai beberapa kelemahan yaitu adanya porositas yang dapat menyebabkan perubahan warna. Tujuan Penelitian: Untuk mengetahui perbedaan pengolesan ediblecoating terhadap ketahanan warna plat resin akrilik heat cured yang direndam di kopi robusta. Bahan dan Metode: Penelitian menggunakan sampel resin akrilik heat cured berbentuk plat dengan ukuran 20mm X 20mm X 2mm sebanyak 32 yang dibagi menjadi 2 kelompok. Kelompok pertama dilapisi dengan edible coating dan kelompok kedua tidak dilapisi dengan edible coating, selanjutnya kedua kelompok tersebut direndam dikopi robusta selama 7 jam. Pengukuran perubahan warna menggunakan kamera dan diukur menggunakan program Adobe Photoshop serta penilaian sampel diukur menggunakan sampel sisitem CIE Lab dengan nilai L* ,a*,b*. Hasil: Terdapat perbedaan warna yang signifikan antara plat resin akrilik heat cured dengan pengolesan edible coating. Plat resin akrilik heat cured tanpa pengolesan edible coating memiliki nilai p = 0,000 yang berarti lebih kecil dari p<0,05. Perubahan warna pada kelompok plat resin akrilik heat cured dengan pengolesan edible coating lebih kecildibandingkan tanpa pengolesan edible coating. Kesimpulan: Hipotesis penelitian ini di terima dan hasil penelitian ini menunjukkan bahwa terdapat perbedaan warna yang signifikan antara plat resin akrilik heat cured dengan pengolesan edible coating dan plat resin akrilik heat cured tanpa pengolesan edible coating.