Attractive Color Research Articles

Diversity and Relative Abundance of Insect Pollinators on Pigeon Pea (Cajanus cajan L.) in Gajapati District of Odisha

Background: Many cross pollinated flowering plants rely on pollinators for reproduction and survival. The pigeon pea (arhar), Cajanus cajan L., is the India’s most important pulse crop. It attracts pollinators because to its cross pollination nature, possible nectar and pollen source, attractive colour and scent of the seeds and timing of blossoming. As a result, a complete research of pigeon pea insect pollinator fauna shall be used to conserve those fauna for increasing pigeon pea pollination effectiveness. Methods: Diversity of different pollinating agents associated with the crop pigeon pea by observing their abundance, diversity, percentage contribution, dominance status and diversity following the statistical diversity indexes were recorded during Kharif, 2021-22 in the state of Odisha where the insect pollinators’ fauna was recorded through fixed plot survey. Result: Megachille lanata (Fabricius) was found to be the most dominant pollinator throughout the flowering period among seven different pollinators of order Hymenoptera. M. lanata and Megachille disjuncta (Fabricius) shown higher foraging activity i.e. 6.02 bees/5 min/m2 and 4.25 bees/5 min/m2 respectively. Subdominant class represented maximum species among different dominant status classes exhibited. Very less diversity was observed throughout the season but still more diversity has been observed at mid flowering stags during 10:00-11:00 AM..

Pelatihan Pengolahan Minyak Jelantah Sebagai Dasar Pembuatan Lilin Warna-Warni Di Kelompok Ibu PKK Karang Menjangan

The community service carried out by the Surabaya Pharmacy Academy team aims to increase public awareness about the dangers of used cooking oil regarding the potential diseases that can occur if consumed continuously. The waste cooking oil produced is processed into colorful candle products. The colorful candles produced can be used as lighting at home or can also be used as room decoration because of their attractive colors and shapes. Based on the results of this community service, the community was very enthusiastic and gave a positive response to this training. The community has new insight into processing used cooking oil waste into colorful candles. People can practice making colorful candles again at home. This product can also be a creative and innovative business idea.

Gemological, Spectral and Chemical Features of Canary Yellow Chrysoberyl

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.

Characterization and development of Novel Whey-based Fermented Fruit Beverages

Fermented beverages are developed from fruits or cereals or nuts. The development of the beverage changes with the composition of the ingredient, the inoculum and the fermentation conditions. Milk-based fermented beverages are also available commercially. Whey is one of the waste milk products rich in proteins and can be considered for the development of beverages using fruits with rich medicinal value. The current study aims at developing a whey-based fruit-mixed fermented beverage (WFFB). Blueberry, kokum and pomegranate fruit pulps have been considered to prepare whey-based fermented beverages. The characteristic parameters are assessed prior to and post-development of beverages including organoleptic analysis. The results indicated concentration and type of the fruit mixture influence the beverage characteristics and richness with phytochemical composition. The organoleptic studies indicated that whey-based plum and pomegranate beverages are in consumer demand. These novel beverages with increased nutritional value, attractive colors, fruity smells, low alcoholic concentration, eco-friendly and best from waste play a significant role for preferred start-ups.

Nutritional profiling and sensory attributes of sesame seed-enriched bars

ABSTRACT Sesame belongs to the family Pedaliaceae and scientifically named as Sesamum indicum L. It has been considered as one of the most ancient oil crop. To explore the nutraceutical and therapeutic potential of sesame seeds, the present study was planned to develop protein-enriched sesame bars with the addition of barley flour at the rate of 10%, 20%, and 30% among treatments T1, T2, and T3, respectively. Sesame barley-supplemental protein (SBSP) bars were analyzed for compositional, phytochemical, and sensory attributes including color, texture, taste, holding ability, and overall acceptability. The proximate analysis of all treatments showed varied range of results moisture (4.68 ± 0.45%), ash (3.66 ± 0.09%), crude fat (11.48 ± 0.12%), crude protein (42.37 ± 0.66), crude fiber (4.63 ± 0.23%), and nitrogen-free extract (26.29 ± 0.26%), respectively. Results of mineral analysis of all treatments were recorded as calcium (51.88–86.92 mg), iron (3.48–8.48 mg), potassium (359.35–639.20 mg), magnesium (28.23–47.54 mg), and phosphorus (151.03–378.81 mg). The results of total phenolic content ranged from 37.58 to 99.43 mg GAE/100 g, while the results for the total flavonoid content fall in range from 110.85 to 196.50 mg CE/100 g. The DPPH results illustrated that the highest content of DPPH was present in T2 (8.81 ± 0.13), while the lowest DPPH value was noticed in T0 (5.62 ± 0.08). On the basis of sensory evaluation, the T3 SBSP bar was preferred containing 25% barley flour and 75% sesame flour for its attractive color, texture, and overall acceptability.

Recent Advances and Prospects for Dragon Fruit (Hylocereus spp.) Plant Propagation Techniques

Dragon fruit (Hylocereus spp.) is a recently introduced super fruit in India, gaining popularity both in rural and urban areas because of its attractive colour, delicious taste, and high nutritive and medicinal values. It is adaptable to humid as well as semi-arid tropical and subtropical conditions. The growing acceptance of this fruit along with its enormous medicinal and antioxidant properties has increased the demand for its cultivation followed by quality planting materials in the desired quantity. Propagation of Dragon fruit can be done by both micropropagation sexual via seeds and asexual methods via stem cuttings, grafting, and micropropagation. In this review, attempts have been made to cover various fruit propagation methods along with other related crop features about which there is relatively scanty information. The assessment also attempted to highlight the prospective propagation locations for dragon fruit, which calls for additional study to produce more information and advance crop propagation methods.

Grapevine shoots extract as an alternative to SO2 in rosé wines. A double approach: Classical measurements and 1H NMR metabolomics

The consumption of rosé wines has increased in the recent years, largely due to their attractive color and their simplicity, elegance, and freshness. However, rosé wines can easily oxidise, turning into an orange-brownish color, which leads its rejection by consumers. It is likely that alternatives to sulfur dioxide (SO2) in rosé wines have not yet been studied for this reason. The current work investigates the use of a natural stilbene extract, glutathione and combinations of both as possible alternatives to SO2 in rosé wines. The parameters selected for the evaluation of alternatives were fermentation kinetics, enological parameters related to quality, the main phenolic compounds, glutathione, grape reaction product, and amino acids and biogenic amines. Moreover, a 1H-NMR-based metabolomics study was carried out after 12 months of bottling. The results highlighted that stilbene extract inhibits malolactic fermentation, thereby preserving rosé wine quality. However, color-related parameters, phenolic compounds (malvidin 3-glucoside, caftaric and ferulic acids), glutathione, grape reaction product and amino acids were only slightly affected by the treatments. The 1H NMR targeted metabolomic study indicated that the stilbene treatment significantly affected the contents of threonine, myo-inositol, choline, arabinose and methanol in comparison to SO2 wines. The use of glutathione did not improve the quality of the rosé wines in any case (alone or in combination with the stilbene extract). We can conclude that stilbenes could be an alternative to SO2 to preserve the quality of rosé wines.

Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic.

Electrohydrodynamic (EHD) drying, natural air drying (AD) and hot air drying (HAD) were used to comprehensively study the drying characteristics and physicochemical properties of garlic, and low-field nuclear magnetic resonance (NMR), infrared spectroscopy, scanning electron microscopy and other technologies were used as detection methods. In terms of drying characteristics, HAD has the largest effective diffusion coefficient of moisture and the shortest average drying time. EHD-treated garlic slices had the most attractive color, the highest rehydration rate, the most stable cell structure, the highest content of active ingredients, and the most stable protein secondary structure. Therefore, electrohydrodynamic drying is a promising garlic slice drying technology and provides an effective method for the large-scale production of high-quality garlic.

Beetroot juices as colorant in plant-based minced meat analogues: Color, betalain composition and antioxidant activity as affected by juice type

The aim of this work was to study the suitability of the application of beetroot juices (obtained from fresh beetroot, cooked beetroot, beetroot powder and commercial beetroot juice) as colorants in the development of meat analogues, as well as their antioxidant properties. Fresh beetroot juice showed the highest betalain content (119.53 mg betanin/100 ml and 48.27 mg vulgasanthin I/100 ml) and commercial juice the lowest (49.40 mg betanin/100 ml and 7.21 mg vulgasanthin I/100 ml). Juices from fresh and cooked beetroot showed ABTS, FRAP and FIC values higher than values obtained for commercial juice (ascorbic acid added). Textured soy protein with cooked beetroot juice or with commercial juice showed the same appearance that of minced beef and pork meat, respectively, which is in accordance with their hue values and reflectance spectra. The attractive red color of betalains and their stability at the pH value of meat analogues make beetroot juices ideal for their application as colorants in meat analogues.

Phytochemical composition, biological activities and nutritional aspects of <i>Hylocereus undatus</i>: a review

The most commonly cultivated vine cactus in the Cactaceae family is normally Hylocereus undatus, which would be native to Mexico and America. It is commonly referred to as "dragon fruit" or "pitaya." Additionally, it goes by the name "buahnaga," which means "dragon fruit." In addition to their attractive color, Hylocereus undatus fruits are popular around the world due to their abundance of polyphenolic components and their antioxidant activity. Due to the characteristics, degree of production, and financial benefits of the pitahaya fruit, a member of the Hylocereus genus, more land has been planted in agriculture during the past two decades. Stalks, fruits, and flowers from the plant are used in food and film.

COLOR IMPROVEMENT OF PRETREATED GMELINA WOOD BY IMPREGNATION OF NATURAL DYES

The purpose of this research was to improve the appearance of pretreated gmelina wood (Gmelina arborea) by coloring with a natural dye. The dyes used in this research were obtained from sappan (Caesalpinia sappan) and tegeran (Cudrania javanensis) wood waste with a size of 20-40 mesh. The anatomical characteristic that determined the permeability of the gmelina wood was investigated referring to International Anatomist Wood Association (IAWA), while the characteristic of the dye was analyzed using X-ray diffraction (XRD). The wood was colored by immersing in dye mixture (ratio dye and water of 1:5 wt/wt) at room temperature during 72h. The results showed that the lumen diameter of vessel, fiber, and pit of gmelina observed were 159 μm, 23 μm, and 6 μm, respectively. The XRD analysis showed that thestructure of sappan was more amorphous than tegeran, whichled to penetrate deeper into the wood. Thepretreated wood provided more dyes penetration compared to the untreated wood due to the removal extractives from the wood. The pretreatment on gmelina wood would facilitate the natural dye to be impregnated intothe wood cell resulting in more attractive color of the wood.

The effect addition of palm oil and coconut oil on the proximate value of pendawa chocolate, North Sumatra

Deli Serdang is one of the cocoa-producing regions in North Sumatera. Its high productivity value and lack of processing system cause cocoa beans to be sold dry directly. Chocolate bars are one type of chocolate produced by the Pendawa Farmers Group. Pendawa chocolate bar products are already favored by many people because they have a delicious taste, attractive color, excellent source of antioxidants, and provided health beneficial effect. In this study, cocoa beans were fermented and processed into cocoa powder so that they could be used as the main raw material in the making of chocolate bars. Other materials used in the processing of pendawa chocolate bars are palm oil, coconut oil, powdered sugar, cocoa fat, milk powder, cocoa paste, vanilla, baking soda, and lecithin. The resulting chocolate were analyzed to determine the value of proximate content. The research result showed that the mixing ratio of the chocolate-making ingredients using palm oil and coconut oil can maintain the nutritional content of pendawa chocolate products as well as form a better texture.

Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment

SummaryStrawberry (Fragaria x ananassa Duch.) belongs to the Rosaceae family. The fruit is very beneficial, with a delicious taste, attractive colour, and high vitamin and mineral content. The effect of chitosan on juice's transparency and phytochemical properties from the Camarosa cultivar was evaluated. Using chitosan as a clarifying agent for strawberry juice significantly reduced turbidity, phenolic content, flavonoids, protein and antioxidant properties. In contrast, the quantity of soluble solids, titratable acidity, pH, folate, vitamin C, anthocyanin and carbohydrates showed no significant changes. Changes were also observed in the colour‐related parameters of the juice. In order to assess potential contamination in strawberry fruit, the levels of heavy metals and pesticide residues were analysed separately using ICP and GC–MS techniques. There was a significant reduction in the levels of Cu, As, Co, Pb and Cd in strawberry juice after treatment with chitosan. Reducing heavy metals in fruit juice using chitosan helps improve the fruit juice's safety, nutritional properties and health benefits. It can be posited that chitosan affords the production of a more nutritious and healthier fruit juice as compared to natural strawberry fruit. Using chitosan as a clarifying agent produces a juice with extraordinary clarity, improves the safety, health benefits and nutritional value, and produces a consumer‐friendly product.

Karakteristik Batu Apung sebagai Kreasi Bentuk Meja Tamu

The creation of the final guest table work with the creation of the characteristics of this pumice stone was motivated to create a new variant for developing this type of guest table. The work created consists of three pieces using tamarind wood, gypsum, and resin. The creation methodology uses the theory SP. Gustami includes the stages: exploration, design, and realization. The aesthetic approach to the work refers to Monroe Beardsley's theory in Problems in the Philosophy of Criticism which explains 3 characteristics, unity, complexity, and intensity. The process of working on the work uses carpentry techniques (bench work), chiseling techniques (carving), drilling techniques using a mini grinder, and dot techniques using nails. The finishing of the table is done by applying a brush technique using chemicals, candy-tone paint, coating, and resin to produce attractive wood effects and colors. The final results of the guest table works are three pieces, one of which uses tamarind wood, and two works use a combination of tamarind wood and gypsum. This creation is oriented towards developing coffee table designs, to create products that have a novelty value and keep abreast of market developments.

The Influence of Visual Presentations and Online Reviews on Hotel Booking Intention on the Tiket.Com Application (Case Study: Tiket.Com Application Users)

Tiket.com is an Online Travel Agent (OTA) that provides online hotel bookings. This study aims to analyze the effect of visual presentation and online reviews on hotel booking intention on the Tiket.com application. This research integrates visual presentation and online reviews with the Technology Acceptance Model (TAM). The variables tested consist of Visual presentation, Perceived Ease of Use, and Online review as independent variables, Perceived Usefulness as a moderating variable, and Booking Intention as the dependent variable. The type of research is quantitative with a cross-sectional design and the research subjects are users of the Tiket.com application. Data was collected by distributing questionnaires to 119 respondents. The research hypothesis was tested using the Partial Least Squares Structural Equation Model (PLS-SEM) analysis technique. Based on the results of the hypothesis, H1, H3, and H8 are not in line with previous thinking because they do not positively influence buying interest in the tiket.com application. tiket.com applications should update booking features, and more attractive colors, update the system, reduce addsens, and update a more modern look.

Exogenous melatonin delays oxidative browning and improves postharvest quality of litchi fruits

Litchi fruit is valued for its characteristic flavor and attractive color. However, oxidative pericarp browning soon after harvest limits its shelf-life and availability. Melatonin has been reported to mitigate several abiotic stresses in plant and plant based products. In this investigation, the effects of postharvest application of melatonin (0.1, 0.25, and 0.5 mM) on pericarp browning, shelf-life, and overall quality (weight and decay loss, TSS, ascorbic acid, total phenolic, flavonoid content, antioxidant activity, browning enzymes) of litchi fruit were determined during ambient storage. Fruits underwent to 0.5 mM melatonin treatment recorded reduced activities of PPO and POD thereby resulting in delayed oxidative browning in pericarp. This was coupled with reduced weight loss with higher retention of antioxidant compounds and potential in treated fruits during storage. The gene expression analyses revealed that postharvest melatonin application down-regulated expression of genes such as LcPOD and LcPPO and up-regulated anthocyanin related genes, such as LcUFGT and LcDFR those were linked to pericarp browning. In sum, results showed that exogenous melatonin (0.5 mM) could effectively preserve the postharvest fruit quality of litchi.

TRIPS (THYSANOPTERA) ASOCIADOS AL CULTIVO DE ZARZAMORA Y ARÁNDANO EN LOS REYES, MICHOACÁN, MÉXICO

<p><strong>Background. </strong>Different species of thrips are listed as important pests in berries. They cause damage to leaves, flowers and fruits, which cause poor development and deformation of the berry, and loss of production; some species are associated with plant pathogens transmission. <strong>Objectives</strong>. To determine the species of thrips (Thysanoptera) associated with blackberry and blueberry and their seasonal abundance, in the producing region of Los Reyes, Michoacán, Mexico and to determine the most attractive sticky trap color to collect thrips.<strong> Methodology. </strong>The thrips were captured monthly through direct collection on the plants, and with sticky traps (yellow and blue), from April 2021 to August 2022.<strong> Results. </strong>1,615 specimens were obtained, all from Thripidae family, belonging to four genera and six species. <em>Frankliniella</em> and <em>Scirtothrips</em> were the most abundant genera and accounted 96% of the material collected. <em>F. occidentalis</em> was most abundant in blackberry var. Laurita and Elvira, and <em>S. dorsalis</em> in blackberry var. Dasha and blueberry var. Arana. <em>F. bruneri</em> and <em>F. minuta</em> and <em>Plesiothrips ayarsi</em> were first recorded as occasional species, and <em>Neohydatothrips gracilipes</em> as frequent in blackberry var. Dasha and Laurita. The sticky yellow traps caught more thrips. The greater abundance coincided with periods of sprouting and flowering of both crops.<strong> </strong><strong>Implications. </strong>The determination of thrips species that damage berries cultivation and their population fluctuation are fundamental for the implementation of an integrated management program.<strong> Conclusions. </strong>These results enrich the information of the Mexican fauna of Thysanoptera in berries, as well as the attraction to the color of certain traps and seasonal abundance.</p>

Engineering a complex, multiple enzyme-mediated synthesis of natural plant pigments in the silkworm, Bombyx mori

Plants produce various pigments that not only appear as attractive colors but also provide valuable resources in applications in daily life and scientific research. Biosynthesis pathways for these natural plant pigments are well studied, and most have multiple enzymes that vary among plant species. However, adapting these pathways to animals remains a challenge. Here, we describe successful biosynthesis of betalains, water-soluble pigments found only in a single plant order, Caryophyllales, in transgenic silkworms by coexpressing three betalain synthesis genes, cytochrome P450 enzyme CYP76AD1, DOPA 4,5-dioxygenase, and betanidin 5-O-glucosyltransferase. Betalains can be synthesized in various tissues under the control of the ubiquitous IE1 promoter but accumulate mainly in the hemolymph with yields as high as 274 μg/ml. Additionally, transformed larvae and pupae show a strong red color easily distinguishable from wild-type animals. In experiments in which expression is controlled by the promoter of silk gland-specific gene, fibroin heavy-chain, betalains are found predominantly in the silk glands and can be secreted into cocoons through spinning. Betalains in transformed cocoons are easily recovered from cocoon shells in water with average yields reaching 14.4 μg/mg. These data provide evidence that insects can synthesize natural plant pigments through a complex, multiple enzyme-mediated synthesis pathway. Such pigments also can serve as dominant visible markers in insect transgenesis applications. This study provides an approach to producing valuable plant-derived compounds by using genetically engineered silkworms as a bioreactor.

Evaluation of yellow pumpkin seed extract (Cucurbita moschata D) on the successful masculinization of betta fish (Betta splendens)

Betta fish is one of the most popular freshwater ornamental fish. This ornamental fish is very popular among people of various ages because it is easy to maintain. However, fans of these ornamental fish prefer male fish over females because male fish have aesthetic values and better and attractive colors and have higher profits. The experiment aims to determine the effect of yellow pumpkin seed extract on the successful of male betta fish larvae, as well as giving the best dose. The design used was a completely randomized design (CRD) with 4 treatments and 3 replications. The immersion doses used were control A, treatment B with a dose of 40 mg/L, treatment C with a dose of 80 mg/L and treatment D with a dose of 120 mg/L. Maintenance period for 30 days. The results showed that soaking using yellow pumpkin seed extract with different concentrations had a very significant effect on the percentage of males. The percentage of male betta fish ranged from 40.00–90.00%, the percentage of female betta fish ranged from 5.00–45.00%, and the percentage of intersex betta fish ranged from 5.00–15.00%. The best concentration of yellow pumpkin seed extract was 120 mg/L with the percentage of male betta fish 90.00% in treatment D.Keywords: Betta splendens Larvae; Immersion; Maleization; Pumpkin Seed Extract

The Potential for Underutilized Fruits of Northern India to Improve Food Security and their Role in Climate Resilient- A Review

Underutilized fruits or less known fruits are the storehouse of nutrition and can play an important role in providing food security to people. As the name indicates underutilized fruits are those fruits which are neglected and rarely eaten. However, these fruits are rich in carbohydrates, fats, proteins, energy, vitamins, folic acids and dietary fibers. Since the dawn of time, these fruits have also been employed in Ayurvedic and Unani medicine for their medicinal properties. Due to the lack of outstanding flavor and attractive color, their consumption is quite low. The majority of these fruits have not gone through any domestication or selection processes. Their cultivation is extremely limited, and they primarily grow in the wild. These fruit species are appropriate for cultivation in disaster and drought-prone locations because of their resistance to biotic and abiotic challenges. The resistance genes present in these fruits can be utilized for the crop improvement program. In India, these fruits are mainly grown in a tropical wet and dry climate and also has importance in marginal land. To meet the nutritional needs of the expanding population, these fruits need to be domesticated and commercially grown. The cultivation of these fruits, which are a significant source of medicinal benefits, might assist in returning to the Ayurveda approach of treating various illnesses.