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Paprika, obtained from dried red pepper (C. annuum), is valued for its characteristic colour and flavour. Its carotenoid content, which is important for both sensory and nutritional quality, varies depending on several factors (agronomic conditions and technological treatment with special attention to the drying methods) that influence the colour and antioxidant capacity of the samples. This study investigated the effect of an accelerated thermal treatment (80 °C for 8 h) applied to evaluate the oxidative stability of the carotenoids and the colour of ground paprika depending on its origin (Peru or China). Changes in quality parameters (ASTA index and CIELAB colour), carotenoid content and profile (HPLC-DAD) and lipophilic antioxidant capacity (FRAP and ABTS•+ methods) were evaluated. Untreated Chinese samples had 30% more total carotenoids than Peruvian samples, but this was not reflected in ASTA units, indicating that at least a 50% carotenoid variation is required for significant differences. Treatment resulted in a carotenoid loss of 70% in Peruvian and 30% in Chinese samples, with changes in total carotenoids correlating positively with antioxidant capacity. Both origins had similar carotenoid profiles, with β-carotene being the predominant carotenoid, while distinct contents were observed between the origins. The higher content of esterified carotenoids in Chinese peppers resulted in better thermal stability. The results highlight the necessity for tailored production processes to maintain nutritional integrity and antioxidant capacity.

Currently, the automotive sector is showing increased demands regarding the color of cars in general, but especially the quality and the time of painting, in particular. Companies working in this industry, especially in specialized painting services, must perform work of impeccable quality in the shortest possible time in order to be efficient. Color differences that appear in different areas of the car result from the use of different formulas for obtaining color. These differences can be reduced by using correction factors that are established for the colors in the partial or total painting process of cars. There are several factors that lead to settings that are not verified by the real color and, therefore, contribute to incorrect color results and also to high and unnecessary repair costs. In this study, the authors aimed to optimize the values of the correction factors applicable in the automotive industry, based on a set of 135 measurements performed with a BYK Gardner spectrophotometer, in order to minimize color differences. Through this study, authors have also aimed to find out how the color-identification process can be streamlined with the smallest possible tolerances by optimally adjusting the correction factors and by identifying the factors that influence the color-reading and identification process. A total of 85 pairs of samples were used for the DS1 (data set) and 53 pairs of samples for the DS2 (data set); these samples were used in the visual experiments for testing the performance of two color-differentiation formulas. The first part of the research aimed to investigate the visual perception of the painted cars in terms of differences in brightness, chroma and hue, data that were used to optimize the formulas used for color differences. Finally, authors have estimated the closest color variant to the objective color by optimizing the correction factors and thus achieving the efficiency of the color-identification process and the whole painting-identification process.

This study investigated the potential of petal colorimetric data to classify vase life stages in cut lisianthus flowers (Eustoma grandiflorum). We analyzed the changes in the petal color space over time, focusing on the b* value as an indicator of senescence due to increasing yellowing caused by copigmentation. A comparative analysis was conducted between two cultivation methods: soil (S) and hydroponic (H) cultivation. The objective was to evaluate the performance of machine learning models trained to classify vase life stages based on petal color data. Automated machine learning models exhibited better performance in H-cultivated cut flowers, effectively distinguishing days within the vase life stages from Days 1 to 14 for H cultivation. Cut flowers cultivated under S conditions showed less variation in the color space from Days 1 to 9, maintaining a relatively uniform color range. This made it more difficult to distinguish the vase life stages compared to H cultivation. These findings demonstrate that petal color metrics can serve as reliable indicators of cut flower senescence and potentially facilitate nondestructive methods for classifying vase life stages. This technology holds promise for wider applications in the floriculture industry, improving quality control, and extending the vase life of various cut-flower crops.

This study aimed to evaluate the staining sensitivity and surface changes in recent composite resins (Herculite Ultra XRV (Kerr, Bolzano, Italy), G-ænial A’CHORD (GC Corp, Tokyo, Japan), and Omnichroma (Yamaguchi, Japan)) when exposed to common beverages such as coffee, red wine, and Coca-Cola. A total of 60 disk-shaped specimens were prepared from three different resin composites (n = 20 each). The specimens were exposed to coffee, red wine, and Coca-Cola for 10 days. Color measurements were taken using a spectrophotometer, and surface morphology and elemental composition were analyzed using SEM and EDS. The SEM and EDS analyses revealed significant changes in the surface morphology and elemental composition of the composites after immersion. Coffee and wine caused significant surface degradation, whereas Coca-Cola resulted in the greatest degree of surface and elemental variations. Color changes (ΔE = 4 ± 0.52) were most notable in Coca-Cola for Herculite Ultra XRV (Kerr, Italy), in red wine for G-ænial A’CHORD (GC Corp, Japan) (ΔE = 12.51 ± 0.38), and in coffee for Omnichroma (Yamaguchi, Japan) (ΔE = 10.85 ± 1.03). The tested beverages significantly affected both the surface condition and the chemical composition of the resin at the surface level. These findings highlight the importance of understanding the effects of common dietary beverages on dental composites.

In this work, studies were performed on oxidative stability by determining the transmittance spectra, the components and trichomatic coordinates, and the color differences for grape seed oils (GSO) subjected to a forced oxidation treatment at temperatures of 100 °C and 120 °C, for 4, 8 and 10 h. For this purpose, a constant airflow of 30 L/min was used. GSO was also subjected to flammability tests on a heated cylindrical surface to determine the lowest temperature at which this oil ignites, correlated with the highest temperature at which the oil does not ignite. According to the results, these temperatures are 475 °C and 470 °C, respectively. At these temperatures, the tested oils were darker in color than the reference oil, with the L* parameter having lower values (91.53 and 89.56, respectively). In addition, the correlation coefficients between the evaluated parameters were significant (p ≤ 0.05).

In physical environments and cultural landscapes, we most often deal not with separate colors, but with color combinations. When choosing a color, we usually try to “fit” it into a preexisting color context, making the new color combination harmonious. Yet are the “laws” of color harmony fundamental to our shared cognitive architecture, or are they cultural products that vary from country to country? To answer these questions we conducted an experiment with 599 participants aged 18 to 76 from eight different countries, including Algeria (MA = 26.2 years; SD = 8.8; 49 men, 26 women), Belarus (MA = 19.8 years; SD = 9.1; 19 men, 63 women), Italy (MA = 29.0 years; SD = 12.8; 23 men, 67 women), Mexico (MA = 20.0 years; SD = 7.0; 34 men, 23 women), Nigeria (MA = 34.7 years; SD = 10.5; 29 men, 32 women), Russia (MA = 24.6 years; SD = 6.3; 17 men, 72 women), Saudi Arabia (MA = 24.5 years; SD = 8.6; 28 men, 38 women), and Chile (MA = 34.3 years; SD = 15.1; 35 men, 43 women). To create experimental stimuli, we used 10 color combinations composed by the Russian avant-garde artist Mikhail Matyushin and his disciples for the Reference Book of Color (1932) based on shades that were typical in architectural design—yellow ochre, light umber, light ochre, and burnt umber. We removed the “intermediary” linking color from each of the selected color triads and asked participants to adjust the color of this band according to their liking. Mapping 2995 color choices into CIELAB and CIELCh color space to identify their chromatic characteristics (hue, lightness, and chroma), we demonstrate graphically that color triads in different cultures have a different “geometry” in CIELAB color space and on the color circle. We conclude that the revealed patterns of these relationships reflect cross-cultural “shifts” in human perception of color harmony. The analysis presented in this paper will facilitate opportunities for architects, designers, and other color professionals to create culturally specific harmonic color combinations in urban environments.

Although the effect of thermal modification (TM) on teak wood color is well documented, few studies have been carried out on closed-system processes, and it remains unclear what the effect is of different processes on the same material. This work aimed to verify the effect of closed- and open-system processes of TM on the color of short-rotation teak wood. Thermally modified wood (TMW) was evaluated in a closed system at 160 °C (CS160) and in an open system at 185 °C and 210 °C (OS185 and OS210). We measured the moisture content (initial and final) of the wood and the corrected mass loss (CML). The chemical analyses encompassed the contents of alpha-cellulose, hemicelluloses, lignin, and extractives (total, in acetone and dichloromethane). Wood color was measured before and after TM according to the CIEL*a*b* color space. It was possible to achieve the same color using different processes of thermal modification (CS160 and OS210). TM reduced wood lightness (L*), red–green chromaticity coordinate (a*), and yellow–blue chromaticity coordinate (b*). L* and a* had the biggest and smallest variations, respectively. TMW color was significantly changed, even at the mildest condition tested (OS185, 0.33% CML).

In this study, seventeen faceted gem-quality chrysoberyls exhibiting an attractive canary yellow color were investigated using a variety of gemological, spectral, and chemical methods. Microscopic observation revealed the presence of distinct growth lines and inclusions, including CO2 fluids, carbon, and crystals of mineral such as calcite, quartz, sillimanite, and mica, identified by the Raman spectrum. The FTIR spectra showed the characteristic peaks of 2405 and 2160 cm−1 and a 3223 cm−1 peak in all samples, which can be accompanied by the 3112 cm−1 shoulder, 3301, and 3412 and 3432 cm−1 peaks. The UV-Vis spectra showed an Fe-related peak at 440 nm, along with the 650–660 nm band and the absorption band in the blue zone of visible light. Chemical analyses via EDXRF showed a composition poor in V and Cr and rich in Fe. The spectral and chemical results could help explain the origin of the canary yellow color, which originates from the abundant amount of Fe with very little influence from Cr and V.

In the present study, the colour and C:N ratio of quinoa flours pigmented with M. purpureus supplemented with monosodium glutamate and sodium chloride were evaluated during 14 days of fermentation. The best values of L*, a* and b* corresponded to the eighth day. This research showed that the pigmented flour produced by solid state fermentation of quinoa by M. purpureus showing variations in the colour red along with the C:N ratio during the fermentation time, resulting in a product with good visual sensory attributes that can be used to develop new naturally pigmented products with potential functional characteristics.

Nowadays, the development of naturalness as a concept is illustrated in the oenological field by the development of wine produced with lower inputs, sometimes even without any addition of SO2 throughout the winemaking process, up to the bottling stage. Despite the increase in the offer of these wines, they remain poorly explored in the literature and require characterization. This study was developed to evaluate the color of Bordeaux red wines without SO2 addition using colorimetric and polymeric pigments analysis. From a batch of commercial Bordeaux red wines with and without SO2 addition, and experimental wines produced from homogenous grapes according to different winemaking processes, colorimetric analyses (CIELab and color intensity (CI)) revealed a large difference in wine color depending on the presence or absence of SO2. Indeed, wines without SO2 were significantly darker and presented with a deeper purplish color. According to these observations, polymeric pigments were quantified using UPLC-DAD/ESI QTof, and a higher concentration of polymeric pigments bound by the ethylidene bridge was observed in wines without SO2. This correlated with differences observed for CIELab and CI. Finally, a comparison with polymeric tannins bound by ethylidene bridge was made and revealed that no differences were observed between wines with and without added SO2. This underlines the affinity difference between tannins and anthocyanins to react with acetaldehyde to form ethylidene bridges.

Sour cherry is one of the most important horticultural crops in the Hungarian market. Its flavour combination makes it ideal for fresh consumption as well as canned products. The Hungarian and European markets have requested for new varieties to be introduced, making the evaluation of breeding and prebreeding material a crucial point. A total of 30 sour cherry accessions from the genebank collection were investigated for their potential inclusion into the breeding program. The main aim of the study was to identify candidates for future breeding programs, selecting their colour profiling and total polyphenolic content (TPC). This study follows the antioxidant activity of cherry species by determining the total content in polyphenols. Polyphenols are found in higher concentration in cherries when compared to other plants and have been identified as free radical scavengers, which are useful to prevent the occurrence of several diseases. Furthermore, TPC has been observed as a contributor of bitterness, acidity, colour, flavour, odour, and oxidative stability. The accessions were evaluated for their colour, fruit weight, flavour profile, firmness, and TPC. Colorimetric data were compared among four methods to illustrate to the Hungarian breeders which of the available approaches is the most accurate for sour cherry breeding. Results suggested that several accessions appear relevant for the breeding program, such as ‘Pipacs 1′, ‘Bosnyák’, ‘Hortenzia Királynője’, and ‘Mogyoródi Kései’. The total polyphenolic content was highest in ‘Pipacs1′ and lowest in ‘Kántorjánosi 3′. ‘Pipacs 1′ and ‘Hortenzia Királynője’ had interestingly high acidity content and light to very light fruit colours. ‘Bosnyák’ had a deep and dark colour with high soluble sugar content. ‘Mogyoródi Kései’ appears to have the biggest fruit. All mentioned varieties will be included in future breeding programs.

The classification of color is important in the management and evaluation of red wine color. Nevertheless, current reports have not given a sound solution. A novel scheme for the quantitative classification of red wine color from the perspective of micro and macro levels was proposed in this work. The overall color performance of 119 representative red wine samples was visualized and classified into 125 micro-classifications according to the partition of the chromaticity and lightness of the wine color. Considering the evolution of red wine color, quantitative macro-classification of the color of the wine samples was explored, and six macro-classifications were obtained. These few classifications determine the extent of aging and aging potential of colors between different red wines well. The performance of this approach was further verified by another set of 56 red wine samples. This efficient and easy-to-implement approach is expected to be helpful in the digital and visual color management, control, evaluation, comparison, and prediction of red wines.

Flower color not only determines the quality and commercial value of ornamental plants, but it also plays a vital role in ecological processes such as pollinator attraction. This study aimed to investigate the relationship between flower color and the cellular physicochemical factors of Bletilla striata. The color space values of 21 samples were initially determined, followed by a selection of five samples with significant color differences for testing cell shape, total flavonoid content (ranging from 1.86 to 5.42 mg/g), total anthocyanin content (ranging from 0.52 to 292.62 (A530 − 0.25 ∗ A657)/g), cell pH (varying between 5.03 and 5.74), and metal ion content (including Al3+, Ca2+, Fe3+, K+, Mg2+, Na+, P5+, Zn2+, Mo6+, Cu2+, and Mn2+). The flowers of Bletilla were predominantly purple, pink, and yellow; and distributed in quadrants I, II, and IV on the a* and b* rectangular coordinate. The a* value was identified as the primary color indicator for this species. Total anthocyanin content and Zn2+ showed a significant positive correlation with a*, while Al3+, Ca2+, Fe3+, Mg2+, Na+, and Mn2+ demonstrated negative correlations. Cell shape, flavonoid content, and pH had nonsignificant correlations with a*. In conclusion, the total anthocyanin content and metal ions play crucial roles in determining the flower color of B. striata, which can have implications for pollinator attraction. Future research should focus on understanding the complex interactions between these factors to develop novel ornamental plant varieties with desirable flower colors and enhanced ecological functions.

Generations of sensors have been developed for predicting food sensory profiles to circumvent the use of a human sensory panel, but a technology that can rapidly predict a suite of sensory attributes from one spectral measurement remains unavailable. Using spectra from grape extracts, this novel study aimed to address this challenge by exploring the use of a machine learning algorithm, extreme gradient boosting (XGBoost), to predict twenty-two wine sensory attribute scores from five sensory stimuli: aroma, colour, taste, flavour, and mouthfeel. Two datasets were obtained from absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) spectroscopy with different fusion methods: variable-level data fusion of absorbance and fluorescence spectral fingerprints, and feature-level data fusion of A-TEEM and CIELAB datasets. The results for externally validated models showed slightly better performance using only A-TEEM data, predicting five out of twenty-two wine sensory attributes with R2 values above 0.7 and fifteen with R2 values above 0.5. Considering the complex biotransformation involved in processing grapes to wine, the ability to predict sensory properties based on underlying chemical composition in this way suggests that the approach could be more broadly applicable to the agri-food sector and other transformed foodstuffs to predict a product’s sensory characteristics from raw material spectral attributes.

A visual and easy-to-implement representation approach of red wine color is proposed in this work. The wine color under standard conditions, called feature color, was reproduced in the form of a circular spot. The feature color was further decomposed into two orthogonal aspects, the chromatic and light–dark components, characterized in the form of chromaticity distribution plane and lightness distribution plane, respectively. The color characterization of wine samples showed that this method well represented the color characteristics and can provide intuitive visual perception of wine color, in a way that is more reliable and convenient than the photographic method. The applications for monitoring the color evolution during winery and laboratory fermentation and the age discrimination of 175 commercial red wines suggest that this visual method is effective for color management and control of wine during fermentation and aging. The proposed method is a convenient way to present, store, convey, understand, analyze and compare the color information of wines.

The sensory properties of fruit and vegetables are a result of taste and aroma caused by many volatile and nonvolatile compounds. The sum of organic acids (malic and citric acids) and soluble sugars (fructose and glucose), as well as their balanced combination and interaction, contributes to the characterization of the tomato flavour. The ratio of sugars and organic acids is the key to the sweetness and sourness of tomatoes. This study aimed to determine the sugar and organic acid content, as well as several physicochemical parameters, of eight tomato landraces from Croatia. All the parameters investigated differed between the tomato landraces. The PLS-DA analysis showed that the most important parameters in tomato landrace discriminatory character are malic acid, fructooligosaccharide content, citric acid, dry matter. The results obtained show a significant positive correlation between tomato dry matter and sugar content. At the same time, fructose and sucrose content is negatively correlated with the green to red hue of tomato peel, as well as positively with the blue to yellow hue, indicating that the sugar content increases with yellow color intensity. The blue to yellow hue of the peel color also positively correlates with citric acid content.

This study analyzes the color combinations composed by the Russian avant-garde artist Mikhail Matyushin and his disciples for the Reference Book of Color (1932), summarizing their experimental research on the psychophysiology of color perception. Having extracted 90 colors from the 34 hand-painted charts of the book’s first edition, we mapped these colors into CIELAB and CIELCh color space to identify their chromatic characteristics (hue, lightness, and chroma) and their combination criteria. We demonstrate graphically that each of Matyushin’s color triads has a similar “geometry” in CIELAB color space and on the color circle, with the “intermediary” color much closer to the environment background color than to the main color. We conclude that the revealed patterns of these relationships are identical in all four sections of the Reference Book and reflect underlying principles of Mathyshin’s theory of color as well as fundamental aspects of human perception. The analysis presented in this paper will facilitate opportunities for artists, architects, designers, and other color professionals to use Matyushin’s original color charts and incorporate Matyushin’s style in creating their own triads.

Some color images primarily comprise specific hues, for example, food images predominantly contain a warm hue. Therefore, these hues are essential for creating delicious impressions of food images. This paper proposes a color image enhancement method that can select hues to be enhanced arbitrarily. The current chroma is considered such that near achromatic colors are not over-enhanced. The effectiveness of the proposed method was confirmed through experiments using several food images.

This in vitro study investigated the extrinsic tooth-whitening effect of bleaching products containing polyphosphates on the dental enamel surface compared to 10% carbamide peroxide (CP). Eighty human molars were randomly allocated into four whitening-products groups. Group A (control) was treated with 10% CP (Opalescence). The other groups with non-CP over-the-counter (OTC) products were group B = polyphosphates (iWhiteWhitening-Kit); group C = polyphosphates+fluoride (iWhite-toothpaste); and group D = sodium bicarbonate (24K-Whitening-Pen). L*, a*, b* color-parameters were spectrophotometer-recorded at baseline (T0), one day (T1), and one month (T2) post-treatment. Changes in teeth color (ΔEab) were calculated. Data were analyzed using ANOVA and the Bonferroni test (α = 0.05). Groups A, B, and D showed significant differences in ΔL*&Δa* parameters at T1, but not in Δb* at T0. Group C showed no difference for ΔL*, Δa*, Δb* at T0 and T1. Group A showed differences for ΔL*, Δa*, Δb*, at T2, while groups B, C, and D had no difference in any parameters at T0. At T1, ΔEab values = A > D> B > C (ΔEab = 13.4 > 2.4 > 2.1 > 1.2). At T2, ΔEab values increased = A > B > C > D (ΔEab = 12.2 > 10.6 > 9.2 > 2.4). In conclusion, the 10% CP and Biomimetic polyphosphate extrinsic whitening kit demonstrated the highest color change, while simulated brushing with dark stain toothpaste and a whitening pen demonstrated the lowest color change at both measurement intervals.

The early stages of the United States Department of Agriculture (USDA) Louisiana commercial sugarcane breeding program involve planting large numbers of genetically unique seedlings that require time and resources to evaluate. Selection is made quickly, is subjective, and related to the appearance of yield and vigor. Remote sensing techniques have been used to predict yield of several crops over large areas using areal images. To understand selection preferences better and if remote sensing techniques could be used to increase efficiency, twelve sugarcane seedling families each having approximately 263 seedlings were planted in two replications at the USDA-ARS Ardoyne farm. Stalk height, number and diameter ratings were taken on 50 stools of each replication of each family. Red-Green-Blue images were taken of the seedling field in plant cane and first ratoon before selection. Spectral indices were derived from the images for each plot. Height had the largest influence on visual selections of the field measurements evaluated. Several spectral indices such as the Green Area (GA) correlated highly with important traits including Height (>0.80), selection rates (>0.70), and Brix (>0.60). The results show the potential for seedling evaluation by remote sensing methods.

Photosynthesis is an important factor in determining the yield of rice. In particular, the size and efficiency of the photosynthetic system after the heading has a great impact on the yield. Research related to high-efficiency photosynthesis is essential to meet the growing demands of crops for the growing population. Chlorophyll is a key molecule in photosynthesis, a pigment that acts as an antenna to absorb light energy. Improvement of chlorophyll content characteristics has been emphasized in rice breeding for several decades. It is expected that an increase in chlorophyll content may increase photosynthetic efficiency, and understanding the genetic basis involved is important. In this study, we measured leaf color (CIELAB), chlorophyll content (SPAD), and chlorophyll fluorescence, and quantitative trait loci (QTL) mapping was performed using 120 Cheongcheong/Nagdong double haploid (CNDH) line after the heading date. A major QTL related to chlorophyll content was detected in the RM26981-RM287 region of chromosome 11. OsbHLHq11 was finally selected through screening of genes related to chlorophyll content in the RM26981-RM287 region. The relative expression level of the gene of OsbHLHq11 was highly expressed in cultivars with low chlorophyll content, and is expected to have a similar function to BHLH62 of the Gramineae genus. OsbHLHq11 is expected to increase photosynthetic efficiency by being involved in the chlorophyll content, and is expected to be utilized as a new genetic resource for breeding high-yield rice.

Eye fundus images are used in clinical diagnosis for the detection and assessment of retinal disorders. When retinal images are degraded by scattering due to opacities of the eye tissues, the precise detection of abnormalities is complicated depending on the grading of the opacity. This paper presents a concept proof study on the use of the contrast limited adaptive histogram equalization (CLAHE) technique for better visualization of eye fundus images for different levels of blurring due to different stages of cataracts. Processing is performed in three different color spaces: RGB, CIELAB and HSV, with the aim of finding which one better enhances the missed diagnostic features due to blur. The experimental results show that some fundus features not observable by naked eye can be detected in some of the space color processed with the proposed method. In this work, we also develop and provide an online image process, which allows clinicians to tune the default parameters of the algorithm for a better visualization of the characteristics of fundus images. It also allows the choice of a region of interest (ROI) within the images that provide better visualization of some features than those enhanced by the processing of the full picture.

Background and Objectives: To study the validity and the degree of representability of the toothguide 3D Master, with 26 physically shade tabs, on the natural tooth colour on a sample of the Spanish population. Materials and Methods: Natural tooth colour was measured in a sample of 1361 Spanish participants of both genders distributed within an age range of 18 and 89 years of age. The colour coordinates were calculated and the frequency of the 26 physically shade tabs of the toothguide as well as the “intermediate shades” (without physical representation in toothguide) through the Easyshade Compact (Vita-Zahnfabrik) spectrophotometer using the 3D Master System nomenclature. The colour differences between the “intermediate shades” were calculated using the Euclidean formula (ΔEab*). The program used for the present descriptive statistical analysis of the results was SAS 9.1.3. Results: A total of 49 “intermediate shades” were registered in 816 participants (60%). The colour coordinates of the 49 ‘intermediate shades’ cover colour coordinates ranging from 0M1.5 (L* 100.0, C* 7.70, h* 112.2) to 5M2.5 (L* 56.8, C* 35.8, h* 78.5). Not all possible 3D Master System’s “intermediate shades” were registered in the population studied. 82.4% of the colour differences among the “intermediate shades” were clinically unacceptable (ΔEab* ≥ 5.5 units). Conclusions: Only 40% of the population studied presented a natural tooth colour belonging to the 3D Master Toothguide’s physical shade tabs.

In 2019–2020, a study was conducted to evaluate the suitability of willow composts as a substrate or substrate component in tomato transplant cultivation. In 2019, 4-year-old chopped willow biomass (mostly chips

This work aimed to (i) determine the reliability of a portable Bluetooth colourimeter for fruit colour measurements; (ii) characterise the changes in quantitative skin colour attributes in a nectarine cultivar in response to time from harvest; and (iii) determine the influence of row orientation and training system on nectarine skin colour. The skin colour attributes measured with the colourimeter, namely L*, a* and b*, were calibrated and validated against a reference spectrophotometer. C* and h° were obtained from a* and b*. Skin colour was measured in situ from 42 days before to 6 days after harvest on ‘Majestic Pearl’ nectarines subjected to different row orientations and training systems. Validation models showed high reliability of colour estimations. The trends of colour attributes over time were characterised by cubic regression models, with h° proving to be the best parameter to describe changes of colour over time, with a clear link to the maturation process. No significant effects of row orientation and training system on skin colour were observed at harvest. Overall, the device proved reliable for fruit colour detection. Results of this study highlight the potential of h° as a quantitative index to monitor ripening prior to harvest in ‘Majestic Pearl’ nectarines.

Remote sensing techniques and the use of Unmanned Aerial Systems (UAS) have simplified the estimation of yield and plant health in many crops. Family selection in sugarcane breeding programs relies on weighed plots at harvest, which is a labor-intensive process. In this study, we utilized UAS-based remote sensing imagery of plant-cane and first ratoon crops to estimate family yields for a second ratoon crop. Multiple families from the commercial breeding program were planted in a randomized complete block design by family. Standard red, green, and blue imagery was acquired with a commercially available UAS equipped with a Red–Green–Blue (RGB) camera. Color indices using the CIELab color space model were estimated from the imagery for each plot. The cane was mechanically harvested with a sugarcane combine harvester and plot weights were obtained (kg) with a field wagon equipped with load cells. Stepwise regression, correlations, and variance inflation factors were used to identify the best multiple linear regression model to estimate the second ratoon cane yield (kg). A multiple regression model, which included family, and five different color indices produced a significant R2 of 0.88. This indicates that it is possible to make family selection predictions of cane weight without collecting plot weights. The adoption of this technology has the potential to decrease labor requirements and increase breeding efficiency.

Thrips tabaci Lindeman is a global pest and also represents a serious threat to onion production in Poland. In 2 years (2015–2016) of field studies, 8 onion cultivars were evaluated to characterize their susceptibility to onion thrips and to determine if leaf colour is associated with thrips preference. The actual count and the proportional abundance of adult thrips collected from onion leaves during plant colonization by insects were both used to express the preference of thrips for different onion cultivars. At the same time, the colour measurements were analysed by considering the CIELAB (CIE 1976 L*a*b*) and CIE L*C*h* colour spaces. There were distinct differences in the susceptibility of onion cultivars to colonization by onion thrips. Leaf colour coordinate values were correlated with attractiveness to thrips; typically, higher lightness (L*), yellowness (b*), chroma (C*), hue (h*), and lower redness (a*) attracted more thrips. We concluded that the vivid, intense green-yellowish leaf colour of susceptible varieties might have been the cause of the thrips preference observed. We also identified useful genotypes, Tęcza and Wenta, for host plant resistance to thrips and suggest a link between colour and antixenotic resistance. The resistant cultivars had darker, green-grey-yellowish leaves.

In this study, we present a method of chroma enhancement in the CIELAB color space and compare it with that in the RGB color space. Color image enhancement using the CIELAB color space has the disadvantage that the color gamut problem occurs because the conversion to the RGB color space is necessary to display the image. However, since the CIELAB color space is based on human visual perception, the quality of the resulting images is expected to be higher than that of the RGB color space. In the method using the CIELAB color space, we introduce a lookup table to reduce the calculation costs. Experiments comparing image enhancement results obtained from two color spaces are performed using several digital images.

Background: The use of holm oak (Quercus ilex) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Methods: Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days. Results: HHP5, HHP30, and M increased the polyphenols content, thus modified the chromatic characteristics regarding B and M treatments of white wines, also the tasters differentiated HHP5, HHP30, and M from B and T. However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. Conclusions: This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines.

This study aims to investigate the association between hypertension and facial complexion and determine whether facial complexion is a predictor for hypertension. Using the Commission internationale de l’éclairage L*a*b* (CIELAB) color space, the facial complexion variables of 1099 subjects were extracted in three regions (forehead, cheek, and nose) and the total face. Logistic regression was performed to analyze the association between hypertension and individual color variables. Four variable selection methods were also used to assess the association between hypertension and combined complexion variables and to compare the predictive powers of the models. The a* (green-red) complexion variables were identified as strong predictors in all facial regions in the crude analysis for both genders. However, this association in men disappeared, and L* (lightness) variables in women became the strongest predictors after adjusting for age and body mass index. Among the four prediction models based on combined complexion variables, the Bayesian approach obtained the best predictive in men. In women, models using three different methods but not the stepwise Akaike information criterion (AIC) obtained similar AUC values between 0.82 and 0.83. The use of combined facial complexion variables slightly improved the predictive power of hypertension in all four of the models compared with the use of individual variables.

The stabilizing effect of lysozymes to salt addition over a gold colloid are exploited in order to detect lysozymes in human urine samples. The present research is aimed at the development of a fast, naked-eye detection test for urinary lysozymuria, in which direct comparison with a colorimetric reference, allows for the immediate determination of positive/negative cases. CIEL*a*b* parameters were obtained from sample absorbance measurements, and their color difference with respect to a fixed reference point was measured by calculating the ΔE76 parameter, which is a measure of how well the colors can be distinguished by an untrained observer. Results show that a simple and quick test can reliably, in less than 15 min, give a positive colorimetric response in the naked eye for concentrations of a urinary lysozyme over 57.2 µg/mL. This concentration is well within the limits of that observed for leukemia-associated lysozymurias, among other disorders.

Owing to insufficient illumination of the space station, the image information collected by the intelligent robot will be degraded, and it will not be able to accurately identify the tools required for the robot’s on-orbit maintenance. This situation increases the difficulty of the robot’s maintenance in a low-illumination environment. We proposes a novel enhancement method for images under low-illumination, namely, a deep learning algorithm based on the combination of deep convolutional and Wasserstein generative adversarial networks (DC-WGAN) in CIELAB color space. The original low-illuminance image is converted from the RGB space to the CIELAB color space which is relatively close to human vision, to accurately estimate the illumination image, and effectively reduce the effect of uneven illumination. DC-WGAN is applied to enhance the brightness component by increasing the width of the generation network to obtain more image features. Subsequently, the LAB is converted into RGB space to obtain the final enhanced image. The feasibility of the algorithm is verified by experiments on low-illuminance image under general, special, and actual conditions and comparing the experimental results with four commonly used algorithms. This study lays a technical foundation for robot target recognition and on-orbit maintenance in a space environment.

Consumers and regulations encourage the use of naturally derived food colorants. Anthocyanins (ACN), plant pigments, are unstable in foods. In aged red wines, ACN with a free hydroxyl group at C-5 condenses to form pyranoanthocyanins (PACN), which are more stable but form inefficiently. This study attempted to produce PACN efficiently using high cofactor concentration and heat. Elderberry anthocyanins were semi-purified and caffeic acid (CA) was dissolved in 15% ethanol and diluted with a buffer to achieve ACN:CA molar ratios of 1:50, 1:100, 1:150, and 1:200, then incubated at 65 °C for 5 days. The effect of temperature was tested using ACN samples incubated with or without CA at 25 °C, 50 °C, and 75 °C for 7 days. Compositional changes were monitored using uHPLC-PDA-MS/MS. Higher CA levels seemed to protect pigment integrity, with ACN:CA 1:150 ratio showing the highest tinctorial strength after 48 h. PACN content growth was fastest between 24 and 48 h for all ACN:CA ratios and after 120 h, all ACN had degraded or converted to PACN. PACN formed faster at higher temperatures, reaching ~90% PACN in 24 h and ~100% PACN in 48 h at 75 °C. These results suggest that PACN can form efficiently from elderberry ACN and CA if heated to produce more stable pigments.

The aim of this research work was to assess the influence of different scale adjustment conditions on both color measurement and color difference quantification and, in particular, to determine the best procedure to follow for a high-reliability protocol. This issue is very important in the Cultural Heritage field and, above all, in color measurement, which is carried out at different times during conservation and restoration campaigns or during archaeological excavations. Color change evaluation, performed by way of spectrophotometric measurements under different scale adjustment procedures on selected samples represented by colored reflectance standards and colored paintings, aimed to obtain results not only on ideal samples (certified standards) but also on real case studies (paintings). The study was conducted by focusing on the coordinates of the CIELAB color space and, in particular, on the calculation of the ΔE*ab quantity. The results show the introduction of nonsystematic variation with different scale adjustment procedures independent of materials and hue.

Maize is the most cultivated cereal in Africa in terms of land area and production, but low soil nitrogen availability often constrains yields. Developing new maize varieties with high and reliable yields using traditional crop breeding techniques in field conditions can be slow and costly. Remote sensing has become an important tool in the modernization of field-based high-throughput plant phenotyping (HTPP), providing faster gains towards the improvement of yield potential and adaptation to abiotic and biotic limiting conditions. We evaluated the performance of a set of remote sensing indices derived from red–green–blue (RGB) images along with field-based multispectral normalized difference vegetation index (NDVI) and leaf chlorophyll content (SPAD values) as phenotypic traits for assessing maize performance under managed low-nitrogen conditions. HTPP measurements were conducted from the ground and from an unmanned aerial vehicle (UAV). For the ground-level RGB indices, the strongest correlations to yield were observed with hue, greener green area (GGA), and a newly developed RGB HTPP index, NDLab (normalized difference Commission Internationale de I´Edairage (CIE)Lab index), while GGA and crop senescence index (CSI) correlated better with grain yield from the UAV. Regarding ground sensors, SPAD exhibited the closest correlation with grain yield, notably increasing in its correlation when measured in the vegetative stage. Additionally, we evaluated how different HTPP indices contributed to the explanation of yield in combination with agronomic data, such as anthesis silking interval (ASI), anthesis date (AD), and plant height (PH). Multivariate regression models, including RGB indices (R2 > 0.60), outperformed other models using only agronomic parameters or field sensors (R2 > 0.50), reinforcing RGB HTPP’s potential to improve yield assessments. Finally, we compared the low-N results to the same panel of 64 maize genotypes grown under optimal conditions, noting that only 11% of the total genotypes appeared in the highest yield producing quartile for both trials. Furthermore, we calculated the grain yield loss index (GYLI) for each genotype, which showed a large range of variability, suggesting that low-N performance is not necessarily exclusive of high productivity in optimal conditions.

The heterogeneity of color distribution between sapwood and heartwood limits the market for wood from fast-growth plantations of tropical species. Wood color is associated with wood extractives contents. This study presents the relationship between wood color parameters measured by the CIELab color system and total amount of extractives and phenolic-type extractives in ethanol-toluene and hot water extracts of wood from two fast-growth plantation species. The results demonstrated that the difference in sapwood and hardwood color in Vochysia guatemalensis and Acacia mangium is caused by lower concentrations of extractives in sapwood of both species. Additionally, variations in total extractive and phenolic content have different effects on the color parameters (L*, a* and b*) of both species studied. In Vochysia guatemalensis wood, parameter L* decreases as total extractive and phenolic content increases; however, parameter a* increases as the content of extractives and phenols increases. In Acacia mangium, the amount of phenols showed no relationship with the color parameters. The ethanol-toluene total extractive content, however, shows a relationship with several color parameters. An increase in the content of total extractives in water and ethanol-toluene increases parameter a*, but decreases parameter L*.

Objective assessment of motor function is an important component to evaluating the effectiveness of a rehabilitation process. Such assessments are carried out by clinicians using traditional tests and scales. The Box and Blocks Test (BBT) is one such scale, focusing on manual dexterity evaluation. The score is the maximum number of cubes that a person is able to displace during a time window. In a previous paper, an automated version of the Box and Blocks Test using a Microsoft Kinect sensor was presented, and referred to as the Automated Box and Blocks Test (ABBT). In this paper, the feasibility of ABBT as an automated tool for manual dexterity assessment is discussed. An algorithm, based on image segmentation in CIELab colour space and the Nearest Neighbour (NN) rule, was developed to improve the reliability of automatic cube counting. A pilot study was conducted to assess the hand motor function in people with Parkinson’s disease (PD). Three functional assessments were carried out. The success rate in automatic cube counting was studied by comparing the manual (BBT) and the automatic (ABBT) methods. The additional information provided by the ABBT was analysed to discuss its clinical significance. The results show a high correlation between manual (BBT) and automatic (ABBT) scoring. The lowest average success rate in cube counting for ABBT was 92%. Additionally, the ABBT acquires extra information from the cubes’ displacement, such as the average velocity and the time instants in which the cube was detected. The analysis of this information can be related to indicators of health status (coordination and dexterity). The results showed that the ABBT is a useful tool for automating the assessment of unilateral gross manual dexterity, and provides additional information about the user’s performance.

Twenty oenotannins from different botanical origins were studied in model wine solution (1 g/L, 12% ethanol, pH 3.5). An original device was created for measuring Oxidation-Reduction potential ( ORp ) of the solutions at 20 °C in strict anoxic condition by the electrochemical method of the platinum electrode zero-current potential. Reactivity against proteins and antioxidant properties were related to the chemical structure and, consequently, to the botanical origin of the oenotannins. The highest turbidity after BSA addition (ΔNTU > 1000) values were measured for the gallic hydrolysable tannins. The ORp versus standard hydrogen electrode ranged from 420 to 260 mV. The ellagitannins had the highest antioxidant power ( AP %), followed by condensed tannins and gallotannins, highlighting a correlation with the phenolic profile. Based on these findings, two formulations were prepared as a blend of some of the tested oenotannins, with the ability to increase (MIX1) and decrease (MIX2) the ORp of the model wine.

Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others) or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ellagitannins) and condensed tannins, on the evolution of color and pigment composition of two different types of model systems containing the five main grape anthocyanins was studied. In addition, the effect of the addition of an enological tannin on the color and pigment composition of red wines made from Vitis vinifera L. cv Tempranillo grapes was also studied by high-performance liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS). Results showed that, in model systems, the addition of the enological tannin favored the formation of anthocyanin-derived pigments, such as A-type and B-type vitisins and flavanol-anthocyanin condensation products, provided that the yeast precursors were previously supplied. Moreover, model systems containing the enological tannins were darker and showed higher values of chroma at the end of the study than control ones. The higher formation of these anthocyanin-derived pigments was also observed in the red wines containing the enological tannin. Moreover, these wine also showed lower lightness (L*) values and higher chroma (C*ab) values than control wines, indicating a higher stabilization of color.

The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations, the concentrations of nearly all polyphenols increased, and the antioxidant activity values of the wine also increased. When the copper concentration reached the lowest level of the medium copper range (9.6~16 mg/L), most of the indices also improved. When the copper concentrations reached the latter part of the medium copper range (19.2 and 22.4 mg/L), many of the tested indices began to decrease. Furthermore, when the copper concentration reached the high ranges (32, 64, and 96 mg/L), the polyphenol content, CIELAB color parameters, and antioxidant activity of wine were substantially decreased, indicating the need to control increasing copper content in grape must.

This manuscript describes the use of a portable and low cost fluorescence setup to quantify the concentration of ochratoxin A (OTA) in beverage samples using an in-house developed system and different color models. It is reported that OTA is naturally fluorescent, for that reason an ultraviolet light at 365 nm was used to excite the samples and a Complementary Metal Oxide Semiconductor (CMOS) sensor was used to get a photograph of the OTA under excitation conditions, which is controlled by an executable interface designed in MATLAB. For each concentration of OTA, the coordinates with respect to each model color were obtained and plotted to quantify the mycotoxin present in the sample. It was possible to observe that despite the fact no extraction column was employed, the Red, Green, Blue (RGB) model shows a proportional relation to the evaluated concentrations. Despite the fact more analysis and other methods are required to quantify the OTA concentration, the brightness and a,b for the color-opponent dimensions (L*a*b) and Hue, Saturation, Value (HSV) tests provide results whereby it is possible to identify the concentration of OTA in beverage samples such as beer and wine.