CIELAB for Color Image Encoding (CIELAB, 8-Bit; Domain and Range, Uses)

Buckley, Robert; Giorgianni, Edward J.

doi:10.1007/978-3-642-27851-8_14-1

Cited by 6 publications

(4 citation statements)

References 4 publications

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“…The color score changes caused by irradiation observed during the sensory evaluation prompted us to further analyze the color parameters using a colorimeter. The color parameter L * represents the brightness, a * varies from green (−60) to red (+60), b * varies from blue (−60) to yellow (+60), and the value of Δ E indicates the total color difference (Buckley & Giorgianni, 2016). The results of the color analysis are listed in Table 4.…”

Section: Resultsmentioning

confidence: 99%

The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato

Liu

Zhao

Wang

et al. 2022

Food Processing Preservation

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We studied the microbial stability and quality of vacuum‐packaged ready‐to‐eat (RTE) potatoes irradiated by different doses of electron beam during storage. Results showed that irradiation effectively reduced the total bacterial count of samples, with a maximum reduction of 7.08 log units by irradiation at 5 kGy. Irradiation at dose ≥7 kGy completely inactivated the microorganisms. Potato color and texture were affected when the irradiation dose was ≥3 and ≥5 kGy, respectively, which may be due to the reduction of a* value and chewiness of samples. An electronic nose could effectively distinguish the odor of the irradiated samples from the non‐irradiated ones. Irradiation significantly reduced potato Vc content but it had no effect on the moisture and total protein content. Potato DPPH activities were increased by irradiation at dose ≤5 kGy but decreased when the dose was ≥7 kGy. The FRAP values were reduced in all irradiated samples. Novelty impact statement This work investigated the effect of electron beam irradiation on microbial stability and quality characteristics, including sensory quality, texture, odor, nutritional properties, and antioxidant capacity of vacuum‐packaged RTE potatoes. Based on the results, an optimum dose for RTE potatoes decontamination was also suggested. Results would provide the basic data for the wider application of electron beams in RTE vegetable preservation.

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Section: Resultsmentioning

confidence: 99%

The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato

Liu

Zhao

Wang

et al. 2022

Food Processing Preservation

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“…Instrumental color was evaluated on the surface of the potatoes, using a colorimeter (Hunter Lab), measuring the coordinates of the CIE L* a* b* color space system. The interpretation of the values obtained by reading indicates if the sample is lighter or darker (L*), tending to green or red (a*) and to blue or yellow (b*) (Buckley and Giorgianni, 2015). The saturation index chroma (C*) defines color intensity.…”

Section: Methodsmentioning

confidence: 99%

Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes

Nascimento

Canteri

2019

BFJ

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Purpose The purpose of this paper is to evaluate the use of sodium metabisulfite (SMB) and ascorbic acid (AA) either alone or in combination as anti-browning agents in industrially processed potatoes. Design/methodology/approach The experiment was carried out in the production line of an agricultural industry located in the state of Paraná, Brazil, testing the following chemical treatments in the immersion process of the potatoes: T1 (control, without additives), T2 (0.5 percent AA), T3 (0.5 percent SMB), T4 (0.5 percent SMB + 0.5 percent AA) and T5 (0.25 percent SMB + 0.25 percent AA). The statistical significance of the difference between chemical treatments (T1, T2, T3, T4 and T5) and storage periods (1, 5, 10 and 15 days) was evaluated by one-way analysis of variance (ANOVA). Additionally, multifactorial ANOVA was carried out in a 22 factorial experimental design with 3 central points to estimate the influence of independent variables on the results. The analyses performed on the samples of the different treatments were total soluble solids content, pH, total titratable acidity, instrumental color and browning index. Findings The tested antioxidants did not affect the content of total soluble solids and total titratable acidity but significantly influenced the pH, color and browning index. The treatment T3, containing only SMB (0.5 percent m/v), and the treatment T5, a combination of SMB (0.25 percent m/v) and AA (0.25 percent m/v), were the most effective in the controlling the browning reaction. In these treatments, the formation of brown color in potatoes after cooked was significantly reduced (p<0.05) using relatively lower concentration of antioxidants. Originality/value The novelty of the research is focused on reducing the use of chemical agents to control the browning of the processed potatoes (peeled, steamed, sterilized and vacuum packed) ready for consumption and widely marketed. During processing of this commercial potato, the tissue damage caused by mechanical processes, as well as the heat treatment employed during cooking, induces the development of enzymatic and non-enzymatic browning reactions. Thus, it is necessary to investigate the influence of industrially employed chemical agents in order to maintain the quality of this product, with stable color and the lowest possible concentration of additives. The reduction of chemical additives offers viable solutions to many of the problems the Sustainable Development Goals are meant to tackle, as they ensure healthy lives, availability and sustainable management of water and promote inclusive and sustainable industrialization.

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“…The perceived lightness (L*) was subsequently calculated from the average RGB colour (Appendix S1, Calculating perceived lightness). The L* is a measure of perceptual lightness that can take values between zero (black) and 100 (white) (Buckley & Giorgianni, 2015). To calculate the proportion of black pixels in the dorsal and caudal fins, we first converted the image of each male into an eightbit greyscale image.…”

Section: Fin Colorationmentioning

confidence: 99%

Female reproductive mode shapes allometric scaling of male traits in live‐bearing fishes (family Poeciliidae)

Furness

Hagmayer

Pollux

2021

J of Evolutionary Biology

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Reproductive mode is predicted to influence the form of sexual selection. The viviparity‐driven conflict hypothesis posits that a shift from lecithotrophic (yolk‐nourished) to matrotrophic (mother‐nourished or placental) viviparity drives a shift from precopulatory towards post‐copulatory sexual selection. In lecithotrophic species, we predict that precopulatory sexual selection will manifest as males exhibiting a broad distribution of sizes, and small and large males exhibiting contrasting phenotypes (morphology and coloration); conversely, in matrotrophic species, an emphasis on post‐copulatory sexual selection will preclude these patterns. We test these predictions by gathering data on male size, morphology and coloration for five sympatric Costa Rican poeciliid species that differ in reproductive mode (i.e. lecithotrophy vs. matrotrophy). We find tentative support for these predictions of the viviparity‐driven conflict hypothesis, with some interesting caveats and subtleties. In particular, we find that the three lecithotrophic species tend to show a broader distribution of male sizes than matrotrophic species. Furthermore, large males of such species tend to exhibit proportionately large dorsal and caudal fins and short gonopodia relative to small males, while these patterns are expressed to a lesser extent in the two matrotrophic species. Finally, large males in some of the lecithotrophic species exhibit darker fins relative to small males, a pattern not evident in either matrotrophic species. One unexpected finding was that even in the matrotrophic species Poeciliopsis retropinna and Poeciliopsis paucimaculata, which lack courtship and dichromatic coloration, some morphological traits exhibit significant allometric relationships, suggesting that even in these species precopulatory sexual selection may be present and shaping size‐specific male phenotypes in subtle ways.

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CIELAB for Color Image Encoding (CIELAB, 8-Bit; Domain and Range, Uses)

Cited by 6 publications

References 4 publications

The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato

The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato

Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes

Female reproductive mode shapes allometric scaling of male traits in live‐bearing fishes (family Poeciliidae)

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