Heritability Estimates of L*a*b* Color Space Values in Winter Squash (Cucurbita spp.)

Itle, Rachel A.; Kabelka, Eileen A.; Olmstead, James W.

doi:10.21273/hortsci15961-21

Cited by 3 publications

(2 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The CIELab* system was employed to determine the color coordinates of PP using a colorimeter (NR20XE, Shenzhen Threenh Technology Co., Shenzhen, China). The system's lightness, denoted as L*, ranges from 0 (perfect black body) to 100 (perfect white body), with a* coordinate signifying the shift from green (−a*) to red (a*), and b* coordinate representing the transition from blue (−b*) to yellow (b*) [62]. Hue angle was also calculated according to the equation: In total, 1000 mg of pear pomace powder was extracted for 30 min in a 5 mL methanol (100%):water (1:1, v/v) mixture, with stirring using a rotator (Multi Bio RS-24, Biosan Sia, Latvia, Riga).…”

Section: Color Coordinatesmentioning

confidence: 99%

Physicochemical Properties of Dried and Powdered Pear Pomace

Krajewska,

Dziki,

Yilmaz

et al. 2024

Molecules

View full text Add to dashboard Cite

Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.

show abstract

Section: Color Coordinatesmentioning

confidence: 99%

Physicochemical Properties of Dried and Powdered Pear Pomace

Krajewska,

Dziki,

Yilmaz

et al. 2024

Molecules

View full text Add to dashboard Cite

show abstract

“…Так же содержание каротиноидных пигментов у различных генотипов тыквы (Cucurbita spp.) влияет на пигмент ткани мезокарпия (мякоти), который может варьировать от белого до красно-оранжевого [48,49]. Кроме того, пигмент окраски цветков венчика также связан с содержанием в них каротиноидов, однако, этот признак слабо коррелирует с их содержанием в плодах.…”

Section: корреляции между окраской и биохимическим составомunclassified

The genetics of fruit color in Cucurbita pepo L.

Korottseva,

Ermolaev,

Khimich

2023

Ovoŝi Rossii

View full text Add to dashboard Cite

Species Cucurbita pepo L., which includes marrow, squash, hard-barked pumpkin and a number of other crops, has a high polymorphism both in plant structure and in shape, size, color of the bark and fruit pulp. The color of the bark of the fruits of this species can be white, cream, yellow, green, orange with or without a pattern. Appearance can greatly influence the marketing success of new hybrids among the target audience. This is explained by the fact that there are strong regional consumer preferences regarding the color of fruits, although most often, on the shelves of chain stores, in fresh or canned form, you can find fruits of bright, saturated colors and shades. At the same time, brightly colored fruits are more often used for canning, while light-colored ones are used for processing into caviar [1]. Paris H.S. and Brown R.N. summarized the identification of more than 80 gene loci that affect fruit color in Cucurbita pepo L., some of which are multi-allelic [2]. The color of the fruit in hard-barked pumpkin depends on the presence and interaction between the loci responsible for this trait, and many other factors, including growing conditions [3,4]. In cucurbits, in different phenophases, different genes are responsible for color [5–7]. All this makes the selection of summer squash and scallop on the basis of the color of the fruit bark very difficult. Knowing the genetics of coloration can make this task easier. In this article, we tried to summarize the results of studies presented in foreign literature sources on the study of Cucurbita pepo L. genes responsible for the color of the surface of the fruit and pulp, its intensity, the presence or absence of a pattern of various colors and configurations. No domestic studies on this topic could be found.

show abstract