Attractive Color Research Articles

Improving flavor of strong fragrant rapeseed oils by supplementing commercial peptides and sugars

The strong fragrant rapeseed oils (SFROs) attract an increasing consumers' preference due to their strong flavor and attractive appearance. With the accumulated knowledge of flavor formation pathways during producing SFROs, the present study proposed a novel method to enhance SFRO's flavor by directly adding the reducing sugars (glucose and xylose) and commercial peptides during roasting process. Results indicated that supplementation of 3 % rapeseed peptide, 1 % glucose and 0.5 % of xylose gave an attractive color of SFRO with highest red value of 6.5, highest sensory score, enhanced nutty and roasted fragrance and distinguishing sweet flavor. The contents of typical volatile compounds such as pyrazines and furans in R-SFRO also showed the highest levels, proving that addition of the commercial peptide and reducing sugars as the Maillard reaction substrates could significantly enhance the flavor. Additionally, the proposed method showed potency for the large-scale application due to the simple steps, and low-cost input.

Development of steamed cake using red wine dreg as a natural colourant

Red yeast rice is a fermented rice that acquires its red colour from being cultivated with the yeast Monascus purpureus. It is widely used to produce various fermented foods in China, Japan, and East Asia. Red yeast rice has been reported to lower cholesterol, improve digestion, and possess antioxidant activity. Red yeast rice is a main ingredient in Foochow red wine. This study aimed to develop steamed cake by using Foochow red wine dreg as a natural food colourant. The steamed cake was prepared by mixing self-rising flour, sugar, raisins, water, and red wine dreg extract, and then steamed at high heat for 20 mins. The sensory qualities of the steamed cake were evaluated by fifty untrained panellists using a 7-point hedonic scale. The physicochemical properties and antioxidant activity of the product were determined. The overall acceptability score for the steamed cake was 5.80 out of 7 with an acceptance index of 83%. The mean scores for various sensory attributes were: colour (5.56), aroma (5.52), taste (5.72), and texture (5.26). The colour profile of the steamed cake was L* = 64.10±0.34, a* = 11.46±0.37 and b* = 21.94±0.68. The radical scavenging capacity DPPH was 53.47% with a total phenolic content of 2.35 mg GAE/g, and a total flavonoid content of 1.70 mg CE/g. The steamed cake contained 12.55% sugar and alcohol was not detectable. Red wine dreg provides an attractive colour to the cake. In summary, a healthier steamed cake with natural colourant and enhanced antioxidant activity was developed.

Omega-3 and unsaturated fatty acid enrichment of shrimp oil: Preparation, characterization, and its application in salad dressings

The effect of various lipase hydrolytic conditions on DHA/EPA and unsaturated fatty acids (USFAs) enrichment of shrimp (Litopenaeus vannamei) oil (SO) extracted from hepatopancreas was investigated. DHA/EPA and USFAs levels increased (40.96/22.61 and 27.83%, respectively) under optimized hydrolytic conditions of 20 U lipase, DMSO as a solvent (0.2:0.5), DMSO to water for the substrate mixture (SM), and water to SM (0.4:1) for 2 h at 50 °C. n3FAs and USFAs enriched shrimp oil (n3SO) were added to salad dressing (SD) at various concentrations (0, 5, 10, and 15%) (CON, SD5, SD10, and SD15, respectively) to offset the concentration of soybean oil. The addition of n3SO imparted an attractive orange color, enhancing the organoleptic properties of the SD, as indicated by higher likeness scores for color and appearance attributes than CON and commercial SD (CM). Samples added with n3SO exhibited a more uniform pattern and distribution of oil droplets, suggesting the formation of a stable emulsion system. The result was also supported by its enhanced viscoelastic and flow properties than the CON and CM. Overall, DHA/EPA enriched SO could be potential supplement or functional ingredient in SDs or other emulsion related products with superior health benefits.

Optimizing goldfish hatchery of the oranda variety Carassius auratus to improve cultivation performance at BSD fish farm

The business of cultivating ornamental fish is quite popular because its sales are profitable for cultivators. Ornamental fish also have attractive colors; therefore, many people are interested in this commodity. One ornamental fish commodity that is in great demand is the oranda goldfish Carassius auratus, which has a variety of colors, unique movements, and body shapes. The annual increase in market demand for oranda goldfish reaches 95,000 fish annually, and each year, there is an increase in the production of 3,000 fish of around 3% each year. This study was carried out in an effort to explore technical information on goldfish cultivation so that the information obtained can be disseminated widely and used as a reference source for the community so that it will add value to the benefit of improving sustainable welfare. The results of the study show that the technique of spawning oranda goldfish can be performed naturally using a substrate in the form of a water hyacinth. The average fecundity produced by one female parent oranda goldfish was 6429 eggs, with a presentation hatching rate of 74% and a presentation survival rate of 64%.

Prediction of the potential distribution of a raspberry (Rubus idaeus) in China based on MaxEnt model

Rubus idaeus is a pivotal cultivated species of raspberry known for its attractive color, distinct flavor, and numerous health benefits. It can be used in pharmaceutical, cosmetics, agriculture and food industries not only as fresh but also as a processed product. Nowadays due to climatic changes, genetic diversity of cultivars has decreased dramatically. However, until now, the status of wild R. idaeus resources in China have not been exploited. In this study, we investigated the resources of wild R. idaeus in China to secure its future potential and sustainability. The MaxEnt model was used to predict R. idaeus suitable habitats and spatial distribution patterns for current and future climate scenarios, based on wild domestic geographic distribution data, current and future climate variables, and topographic variables. The results showed that, mean temperature of the coldest quarter (bio11), precipitation of the coldest quarter (bio19), precipitation of the warmest quarter (bio18), and temperature seasonality (bio4) were crucial factors affecting the distribution of R. idaeus. Presently, the suitable habitats were mainly distributed in the north of China including Xinjiang, Inner Mongolia, Gansu, Ningxia, Shaanxi, Shanxi, Hebei, Beijing, Liaoning, Jilin, Heilongjiang. According to our results, in 2050s, the total suitable habitat area of R. idaeus will increase under SSP1-2.6 and then will be decreased with climate change, while in the 2090s, the total suitable habitat area will continue to decrease. From the present to the 2090s, the centroid distribution of R. idaeus in China will shift towards the east and the species will always be present in Inner Mongolia. Our results provide wild resource information and theoretical reference for the protection and rational utilization of R. idaeus.

Laser Control of Specular and Diffuse Reflectance of Thin Aluminum Film-Isolator-Metal Structures for Anti-Counterfeiting and Plasmonic Color Applications

Plasmonic structural color originates from the scattering and absorption of visible light by metallic nanostructures. Stacks consisting of thin, disordered semicontinuous metal films are attractive plasmonic color media, as they can be mass-produced using industry-proven physical vapor deposition techniques. These films are comprised of random nano-island structures of various sizes and shapes resonating at different wavelengths. When irradiated with short-pulse lasers, the nanostructures are locally restructured, and their optical response is altered in a spectrally selective manner. Therefore, various colors are obtained. We demonstrate the generation of structural plasmonic colors through femtosecond laser modification of a thin aluminum film–isolator–metal mirror (TAFIM) structure. Laser-induced structuring of TAFIM’s top aluminum film significantly alters the sample’s specular and diffuse reflectance depending on the fluence value and the number of times a region is scanned. A “negative image” effect is possible, where a dark field observation mode image is a negative of a bright field mode image. This effect is visible using an optical microscope, the naked eye, and a digital camera. The use of self-passivating aluminum results in a long-lasting, non-fading coloration effect. The reported technique could be used in anti-counterfeiting and security applications, as well as in plasmonic color printing and macroscopic and microscopic marking for personalized fine arts and aesthetic products such as jewelry.

Research Progress on Methods for the Deacidification of Small Berry Juice: An Overview

As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour tastes in small berry juices result in a poor flavor and low acceptance among consumers, greatly limiting their marketability. Among the most commonly used deacidification methods, chemical deacidification methods can neutralize fruit juice via the addition of a deacidification agent, while physical deacidification methods include freezing deacidification, ion-exchange resin deacidification, electrodialysis deacidification, and chitosan deacidification. All of these methods can markedly improve the pH of fruit juice, but they introduce new substances into the juice that may have an influence on its color, taste, and stability. Biological deacidification can effectively remove malic acid from fruit juice, reducing the content from 15 g/L to 3 g/L; additionally, it maintains the taste and stability of the juice. Therefore, it is widely applied for fruit juice deacidification. On this basis, some compound deacidification technologies have also emerged, but they also present problems such as high costs and complicated working procedures. This review of deacidification methods for small berry juice provides a foundation for the industrial development of such juices.

A novel gene silencing strategy based on tobacco rattle virus in Hibiscus mutabilis.

Hibiscus mutabilis L. is a popular regional characteristic plant in China, cultivated for its attractive flower colors, extended bloom time, and medicinal properties. To enhance molecular breeding and gene function studies, we conducted transcriptome analysis and identified valuable genes in previous research. Nonetheless, the current inefficient and labor-intensive transformation techniques have hindered their applications. Virus-induced gene silencing (VIGS) provides a precise and effective strategy for post-transcriptional down-regulation of endogenous gene expression. We investigated the performance of tobacco rattle virus (TRV) as a tool for targeting and silencing the gene encoding the protein involved in chloroplast development, cloroplastos alterados 1 (altered chloroplast; CLA1), of H. mutabilis through Agrobacterium tumefaciens-mediated infiltration. By effectively suppressing the CLA1 gene associated with chloroplast development in H. mutabilis via the TRV-VIGS system, we have illustrated the inaugural implementation of VIGS in this species. Quantitative RT-PCR proved that HmCLA1 expression in agro-infiltrated plants was lower than in the mock-infiltrated (mock) and the control (CK) plants. Phenotypic observations corroborated the albino phenotype in leaves following successful HmCLA1 silencing. Our study showcases TRV-VIGS as a potential gene silencing tool for H. mutabilis, facilitating functional genomics studies and molecular breeding efforts in this species.

Studies on Effect of Genotypes and Planting Time on Growth and Corm Characters of Gladiolus

Gladiolus is an important cut flower crop, grown commercially in many parts of the globe. This flower has gained popularity owing to its incomparable beauty, attractive colours, various sizes and shapes of florets, variable spike length and long vase life. Gladiolus produces beautiful spikes from December to March in the plains and from June to September in the hills of India.Gladiolus is very rich in its varietal wealth therefore, varietal evaluation in a particular growing condition becomes necessity of time to find out suitable variety for a particular region. Improvement of any crop is a continuous process and long process as well and, in this crop, tremendous scope is available to improve the existing cultivars, besides, other economical plants, the growth and development of gladiolus is governed by its genetic makeup and environmental factors of the growing region and various management practices. Among the various agro-techniques, the optimum planting time is of outmost importance. The Present investigation efforts aim to standard time of planting and suitability of varieties for local climate and edaphic conditions of the Nalanda (Bihar). A field investigation was conducted during winter season of 2018-19 at Research Farm of Nalanda College of Horticulture, Noorsarai, Nalanda, Bihar. Corms of gladiolus cultivars viz., Red Beauty, Candyman, White Prosperity and Intrepid were planted at different planting dates. The soils of experimental site are newly formed alluvial soils with pH 7.40. The experiment consisted of 16 treatment combinations with four (04) varieties and four planting dates (D1- 25th Sept., D2- 10th October and D3- 25th Oct. and D4-10th Nov.) were laid out in split-plot-design with three replications. Minimum days to sprouting of corm (16.33 days), number of leaves per plant (11.27), length of leaves (86.87cm.) were with D2V2. However, maximum plant height (146.07 cm.) was in D2V1. Minimum days to initiation of spike (80.47 days), days taken to open first floret (95.07 days) and maximum length of spike (126.07cm.) were observed in D2V1. On the other hand, maximum numbers of florets per spike (21.20), fresh weight of flower spike (170.25 gm.), floret diameter (11.17cm.) and vase life (14.80 days) were in D2V3. Highest values for no. of corms per plant (1.40) and no. of cormels per plant (111.53) were noticed in D2V3. Besides, corm diameter (7.53 cm) and average weight of corm per plant (123.08 gm.) were found maximum in D2V1.

Effects of collagen hydrolysate on the stability of anthocyanins: Degradation kinetics, conformational change and interactional characteristics

Anthocyanins are desirable compounds in the food industry owing to their attractive color and high biological activity; however, their poor stability remains a substantial challenge. Here, we show that low-concentration (15 mg/mL) collagen hydrolysate (CH) exhibits a potent stabilization effect on red cabbage anthocyanins (RCAs). CH extended the half-life of RCA by 6.2-fold from 40.7 to 251.1 h. Dynamic light scattering and transmission electron microscopy confirmed the formation of CH–RCA complexes, which exhibited stronger antioxidant activity than RCA alone. Ultraviolet-vis and infrared spectra demonstrated that RCA binding resulted in a more open and disordered CH structure. Centaureidin-3-O-glucoside (C3G) exhibited high affinity for CH, with a binding ratio close to 1.5:1. 1H nuclear magnetic resonance confirmed that the main interaction sites with CH were at the C3G A- and C-rings. This study clarifies how protein hydrolysates protect against anthocyanin degradation from experimental and theoretical aspects.

Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma.

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses.

Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt.

Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (w/w) levels in stirred-type yogurt production to confer color and to increase the dietary fiber and polyphenol content. Physicochemical properties of the yogurt samples, including color parameters, titratable acidity, pH, water holding capacity (WHC), and syneresis, as well as textural and rheological properties, were evaluated in yogurts on the 1, 14, and 28 days of refrigerated storage (4 °C). In addition, total phenolic content, total anthocyanin content, and radical scavenging activity were determined in yogurts, and sensory analysis was conducted. The results showed that BPP is a valuable source of polyphenols, dietary fiber, and oils rich in n-3 polyunsaturated fatty acids (n-3 PUFAs, n-6/n-3 ratio = 0.91). The incorporation of BPP imparted an attractive purple color to the yogurts, increased WHC, and reduced syneresis. Moreover, the addition of BPP improved the rheological properties, demonstrating that a more dense and stable yogurt gel network structure was obtained than the control. The yogurt enriched with 1.0% BPP received the highest scores for color, consistency, taste, and overall acceptability. Hence, bilberry pomace powder might be used as an ingredient to improve the nutritional and functional value of yogurts.

Phenological, Morphological and Pomological Characteristics of ‘Samsun Güzeli’ Pear Genotype on BA29 Rootstock

Türkiye has many local pear cultivars; some of them do not have much production and propagation potential due to their low quality and undesirable vegetative and generative characteristics. However, those that are superior in terms of fruit quality and yield characteristics have found a place for themselves in both local and national markets. In this respect, the ‘Samsun Güzeli’ genotype, which is an important local cultivar, is an ideal cultivar with many features and has a high potential to spread its cultivation all over Türkiye and other countries. ‘Samsun Güzeli’ is an autumn genotype, can easily meet the high demand in local and international markets due to its attractive color, smooth fruit shape and high quality. Despite all these valuable features, this cultivar is still not well known in Türkiye. There is a great need to disseminate cultivation and research on this subject. This study mainly aimed to reveal the phenological, morphological and pomological characteristics of the ‘Samsun Güzeli’ local pear genotype grafted on BA29, a commercially traded rootstock in 2021-2022. The results showed that the ‘Samsun Güzeli’ pear genotype completed its phenological cycle in 255 days in 2021 and 228 days in 2022 in Samsun climatic conditions. Fruit set rate of the genotype was 12.05% and the average yield was 17306.23 kg ha-1. It was also determined that the morphological characteristics averages were as the following; rootstock diameter 76.71 mm, trunk diameter 61.97 mm, trunk cross-sectional area 34.06 cm2, tree height 253.12 cm, canopy volume 0.96 m3, annual shoot length 37.19 cm and leaf area 11.74 cm2. Averages values of pomological and chemical properties recorded as the following; fruit weight 114.60 g, fruit volume 109.90 ml, soluble solid content (SSC) 13.16%, acidity 0.33%, and pH 4.37. In the sensory evaluations, the highest scores were obtained by juiciness (6.32) in the year 2022 while scores of overall visual quality were lowest in both years. In conclusion, it can be said that the ‘Samsun Güzeli’ genotype performs adequately in terms of fruit yield and quality on the standard dwarf rootstock and conducting new studies might be beneficial to disseminate the genotype.

Production and characterisation of protein isolates from Chilean granado beans (Phaseolus vulgaris L.)

SummaryGranado beans, widely cultivated in Chile, offer plant‐based proteins with functional benefits for healthier food formulations. These legumes have a 28% protein content (dry basis) with peptides called lectins that have the potential of reducing type‐II diabetes. Our lab has developed a membrane‐based method to produce protein isolates from oilseeds. This method was adapted for granado beans. The process involves alkaline extraction at pH 10, followed by ultrafiltration, diafiltration, acid precipitation at pH 4 and freeze‐drying. The resulting precipitated protein isolate contains 81% protein, comparable to other legumes. However, the acid‐soluble protein isolate (SPI) has a protein content of only 53% due to co‐recovery of high molecular weight carbohydrates. The total phenolic compound contents of the protein products were low resulting in both products having an attractive light colour with no astringent taste. The characterisation of the SPI by High‐Performance Liquid Chromatography found that it contained about 40% starch and other carbohydrates. To increase the protein content of SPI to ~90%, further purification steps to remove the carbohydrates are necessary.

Microfiltered red-purple pitaya concentrate: A promising multifunctional food-derived colorant.

Red pitaya fruit has become a source of natural colorant, because it is rich in betalains, a pigment that imparts a red-purple color that intereststhefood and cosmetics industries. This fruit also possesses high nutritional value, with a range of bioactive compounds known to confer potential health benefits and prevent chronic diseases, such as diabetes, which makes it useful for use as pharmaceutical agents and dietary supplements. In order to improve its technological and biological effects, a concentration will be required. Thus, the microfiltration, followed by vacuum concentration, can be an interesting strategy for this purpose. This study aimed to explore tangential microfiltration to produce microfiltered material, which is an important step to obtain the microfiltered red-purple pitaya concentrate. Therefore, physicochemical and chemical characterization (including 1H NMR analysis) and biological properties (toxicity and diabetes) of this concentrate were assessed, using adult zebrafish as a model. The results show that microfiltration was carried out efficiently, with an average consumption of 95.75±3.13 and 74.12±3.58kW h m-3, varying according to the material used ("unpeeled pitaya pulp" or "pitaya pulp with peel," respectively). The in vivo tests indicated non-toxicity and hypoglycemic effect of the concentrate, since the blood glucose levels were significantly lower in the zebrafish groups treated with this concentrate in comparison with that of control group. Thus, this study suggests the potential of microfiltered red-purple pitaya concentrate as a promising multifunctional food-derived colorant, exhibiting beneficial biological effects far beyond its attractive color. PRACTICAL APPLICATION: Hylocereus polyrhizus(F.A.C. Weber) Britton & Rose has attracted attention as a potential source of natural colorants because of its red-purple skin and flesh color. In addition, this fruit has a range of bioactive compounds, which make it a valuable resource for providing potential health benefits and preventing chronic diseases such as diabetes. In this paper, the microfiltered red-purple pitaya concentrate showed beneficial biological effects far beyond its attractive color. Thus, this product can be considered a promising multifunctional food-derived colorant to use in the food, pharmaceutical, or cosmetics industries.

Microbial and Quality Attributes of Beef Steaks under High-CO2 Packaging: Emitter Pads versus Gas Flushing.

Over 21 days of cold storage, the quality and microbial composition of beef steaks in response to different high-CO2 packaging conditions achieved by flushing gas mixtures or embedding gas emitters into the packages were studied. The results revealed that the high levels of CO2, achieved by either the gas flushing or the CO2 emitter pads, effectively controlled the number of aerobic counts. The headspace CO2 increased quickly in response to using the CO2 emitter pads, and the meat samples presented different pH levels and surface color (a* and b*) values compared to the samples packaged with the gas flushing technique. Excessive accumulation of gas in the packages that contained CO2 emitters resulted in package swelling and higher levels of drip loss. The longest overall quality and attractive red color of the meat samples were observed when the packages were initially flushed with the headspace gas mixture containing high levels of oxygen. Overall, using CO2 emitters for meat packaging can be suggested when a topfilm with proper permeability to O2 and CO2 gases is used to regulate the internal CO2/O2 and gas/product ratios.

Optimizing Organic Fertilization for Marguerite Daisy (Argyranthemum frutescens): Impact of Application Rate and Frequency on Growth and Yield

Edible flowers are a new market for horticulture plants. Beyond their attractive shapes and colors, this group of plants contains secondary metabolites that benefit human health. This study aims to investigate the growth and flower yield of marguerite daisies using organic fertilizer at different rates and frequencies. The experiment was designed as a factorial, completely randomized design with two factors: fertilizer rate (0.5, 1.0, and 1.5 times compared to the total nitrogen content in chemical fertilizer) and frequency of organic fertilizer application (every 30 and 15 days). Slow-release chemical fertilizer (Osmocote 13-13-13) was used as a control. The experiment reveals that the rate of organic fertilizer application significantly affected the growth and flower yield of Marguerite daisy. Still, the frequency of organic fertilizer application did not significantly affect it. Application at 1.5 times yielded the most significant growth and flower production compared to 0.5 and 1 times of application. When comparing the results of organic fertilizer application with 13-13-13 chemical fertilizer, it was found that applying organic fertilizer 1.0 times and 1.5 times every 15 or 30 days resulted in similar plant growth and flower size as with the chemical fertilizer (p>0.05). However, chemical fertilizer produced the highest chlorophyll index (SPAD), accumulated flower buds, and flower blooming per pot (p<0.05). The plant requires more than 1.5 times the organic fertilizer application to achieve flower production equivalent to chemical fertilizer.

Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder.

Fish swim bladder (FSB) is a type of traditional nutraceutical, but the lack of high-quality drying methods limits its premium market development. In order to obtain optimal-quality dried FSBs from Chinese longsnout catfish, the effects of liquid nitrogen pre-freezing (LNF) and drying on the physical properties and flavor of FSB were evaluated. Four methods were used for FSB drying, including natural air-drying (ND), hot-air-drying (HD), LNF combined with freeze-drying (LN-FD), and LNF combined with HD (LN-HD). Color, collagen content, rehydration ratio, textural properties, and flavor characteristics (by GC-IMS, E-nose, and E-tongue) were measured to clarify the differences among four dried FSBs. The results showed that ND cannot effectively remove moisture from FSB as the final product showed a stronger sourness in taste. HD led to a decrease in the collagen content and the collapse of the fiber structure in FSB. Compared to HD, LN-HD showed a higher collagen content (0.56 g/g) and a different flavor fingerprint. FSB treated by LN-FD had better physical qualities in terms of an attractive color, a high collagen content (0.79 g/g), low shrinkage, a higher rehydration ratio (2.85), and a soft texture, while also possessing richer characteristic flavors. The application of LN-FD may help the optimization of the nutrition level, rehydration ability, mouthfeel, and flavor of dried FSB.

CHRYSANTHEMUM FLOWERS AS A SOURCE OF IDEAS FOR CREATING PARTY WEAR

Chrysanthemums have several types of flowers with attractive petal shapes and colours. This research describes the making process and the result of men's and women's party wear with chrysanthemums as decorative trims. This research method uses a double-diamond design process consisting of four stages: discovered, defined, developed, and delivered. The discovery stage is the stage of finding the source of ideas as outlined in the mood board, inspired by the arrangement of petals and varied colours in flowers. The defined stage was to create eight designs of women's party wear and four designs of men's party wear based on the mood board. In the development stage, the women's party fashion will be created using the draping technique on a medium-sized mannequin, and the men's party wear will be created using a large-size construction pattern. The deliver stage is the stage of making decorative trims in the form of chrysanthemum flowers and fabric manipulation tucking as the centre of attention on the apparel. The result of the research was a party dress that was based on the source of the chrysanthemum flower idea. Recommendations for future research can explore the application of chrysanthemum flower idea sources on different designs.

Identification of single nucleotide polymorphisms in BMP-2 gene and their associations with productive traits in Rainbow Trout

Relevance. Aquaculture is occupying an increasingly important place in fish farming, as it allows obtaining more products per unit area. In recent years, special attention has been paid to the development of new breeds of Rainbow Trout in order to obtain fish forms adapted to aquaculture conditions. One of the significant breeding achievements is the Ropshinsky golden trout, characterized by attractive scale coloration. Taking into account the emergence of such forms of fish, research to identify genetic characteristics is of particular relevance. The BMP-2 gene is an important determinant of fish growth and development, so a comprehensive study of its structure will allow us to identify the most favorable genotypes in producers for their use in further selection and breeding.Results. The aim of the work is to identify single nucleotide polymorphisms (SNPs) in the studied gene and link their presence in parental forms with their productive traits. In particular, after sequencing, several SNPs were identified in different positions both in the intron and exon regions of the gene. The frequencies of occurrence of genotypes in parents were calculated and a number of quantitative traits were measured in the offspring numbered of 50 individuals from each crossing pair. In some cases, it was possible to establish statistically significant associations between the identified SNPs and productive traits in females and males — the parents of the resulting offspring. In females, an association was established between head length and SNP in one gene region, and in males, an association of another polymorphism with ejaculate volume has been demonstrated.