Terms Of Color Research Articles

The Italian colour lexicon in Tuscany: elicited lists, cognitive salience, and semantic maps of colour terms

We investigated the Tuscan Italian colour inventory, with the aim of establishing the cognitive salience of the basic colour terms (BCTs) and most frequent non-BCTs. Native speakers from Tuscany (N = 89) completed a colour-term elicitation task lasting for 5 min. In total, 337 unique terms were elicited, with an average list length of 30.06. The frequency of each term, its mean list position and cognitive salience index (S) were calculated. The CTs with the highest S (ranked 1–13) included 10 counterparts of the Berlin and Kay BCTs listed in their 1969 seminal work and three basic ‘blue’ terms, blu, azzurro, celeste, estimated for Tuscan respondents by Del Viva et al. in 2022. S-index and Zipf-function (the terms’ “popularity”) indicated that fucsia (rank 14) is conceivably an emerging BCT in (Tuscan) Italian. Other cognitively salient non-BCTs are lilla, magenta, ocra and beige. The terms’ 3D semantic map (conceptual closeness), assessed using multidimensional scaling and cluster analysis, revealed that in the lists, closely associated CTs were arranged along three competing criteria: the term’s salience gradient; word length; and clustering of fully chromatic concepts with those defined primarily by lightness or desaturation. We also consider salient Italian non-BCTs as indicators of the ongoing process of lexical refinement in certain areas of the colour space. In conclusion, measures of elicitation productivity, as well as the augmented BCT inventory, including the Tuscan ‘triple blues’, and abundant hyponyms and derived forms all indicate (Tuscan) Italian speakers’ “cultural competence” in the colour domain and the need to communicate nuanced information about colour shades.

Poster Session II: Constrained color-sorting and the evolution of color terms.

Constrained color-sorting-the partition of a color palette into sequential numbers, n, of categories or "piles," n = {2, 3, …, N}-has been used to examine universal vs. culture-dependent processes that underlie color-term evolution. Here we use sorting to test two hypotheses related to these ideas. 1) If the constrained color sorts (CCSs) depend solely on universal processes that guide color-term evolution, then CCSs should be relatively insensitive to the exact composition of the color palette. 2) Otherwise, CCSs should at least be "optimal" (as measured by well-formedness: Regier et al., 2007). We report three studies, each using a different palette, where English speakers sorted the color samples into 2 … 6 piles; one study also included Somali speakers. All palettes included good examples of the Basic Color Categories (BCCs), but they differed in how hue, saturation, and lightness covaried. Results showed that pile-sorts reflected psychologically salient features of colors, which were mostly linked to BCCs. However, 1) the unfolding of sort-categories with increasing n differed greatly across palettes, and the order in which the sort-categories appeared always deviated from predictions based on classical theories of color term evolution; 2) pile-sorts were not optimal. Taken together, our results reveal strong dependence of CCSs on pre-existing lexical categories but only weak dependence on universal pre-linguistic representations of color related to color-term evolution.

A Comparison Analysis of Implicit Chinese Cultural Word Definitions in Export-Oriented Chinese Dictionary Apps

Implicit cultural words in Chinese, such as color terms and numerals embedded with distinct cultural connotations, encompass both conceptual and cultural meanings. The acquisition of these Chinese implicit cultural words is vital yet challenging for learners. Presently, exportoriented Chinese dictionary applications serve as indispensable tools for learning Chinese vocabulary, playing a significant role in mastering implicit cultural words. This study conducts a comparative analysis of implicit cultural word definitions in four widely-used export-oriented Chinese dictionary applications (Pleco, LINE Dict, TrainChinese, and Panda), drawing on the cultural definitions found in the Modern Chinese Dictionary (7th Edition) application. The paper also advocates for the incorporation of standardized criteria, comprehensive definition content, and systematic regulations for implicit cultural words in export-oriented Chinese dictionaries.

The linguistic and cultural aspect of color in the Kalmyk and Korean languages

This article discusses the semantics and symbolism of primary colors in Kalmyk and Korean traditional cultures. The subject of our research is the content of the basic concepts of color terms in the linguistic picture of the world of Kalmyks and Koreans. Linguistic and cultural analysis of color terms in the languages under consideration allows us to determine the universal and specific features of the linguistic picture of the world, which represent the historical, cultural, social experience of two peoples, accumulated as a result of their development. The research material is proverbs and stable expressions of the Kalmyk and Korean languages. The study of basic colors in these languages is based on the theory of Yin-Yang and the Five Elements, which symbolize opposites that are closely related to each other. A comparative analysis of Korean and Kalmyk material identified and revealed valuable information related to the mentality, traditions and customs of these peoples, and showed the important role of color in the linguistic picture of the world of the two peoples. Color affects the social, religious, moral, emotional and interpersonal relationships of people. Despite the fact that each nation has its own way of seeing the world in its own way, analyzing various phenomena of the surrounding reality, the analysis of the material made it possible to establish that the worldview of the two peoples in terms of spiritual and moral values indicates their related cultural ties. The author examines in detail the power of the influence of color on the worldview of different peoples through the language of folklore, which will bring a fresh perspective to this area. The following methods were used in the study: comparative, comparative-typological, structural-semantic, comparative-historical, etymological and the method of complex conceptual-semantic analysis.

The Effect Of Local Flour Based Yudane On The Quality Of Shokupan Bread

This research aims to analyze the quality of shokupan bread using yudane with local ingredients including rice flour, glutinous rice flour, and mocaf flour. The research was conducted at the Pastry & Bakery Laboratory, Department of Culinary Education, Faculty of Engineering, Jakarta State University. The method used in this research was an experiment, analyzing the quality of shokupan bread with a 20% local yudane. The quality testing was performed by 5 trained panelists using a hedonic quality scale, including external factors such as volume, shape symmetry, uniformity of baking, and crust characteristics, as well as internal factors such as pores, crumb color, texture, aroma, taste, and chewing quality. The research results showed that among the external factors, the shokupan bread variant with mocaf-based yudane obtained the highest score in terms of volume with a value of 3.8. Meanwhile, in terms of crust color, the shokupan bread variant with glutinous rice flour-based yudane received the highest rating with a value of 3.8. On the aspect of shape symmetry, the shokupan bread variant with rice flour-based yudane obtained the highest score of 3.2. In terms of internal factors, the shokupan bread variant with glutinous rice flour-based yudane showed the highest ratings in terms of pores (3.4), crumb color (3.4), texture (3.4), taste (3.4), and chewing quality (4.0). However, the aspect of aroma received the highest rating in the shokupan bread variant with mocaf-based yudane with an average value of 3.2. In conclusion, based on the research results, shokupan bread made with glutinous rice flour-based yudane produced the best quality bread.

Effect of Carboxyl Methyl Cellulose Addition and Heating Time on The Production of Keribang Barbant Jam (Dioscorea alata L.)

Keribang tubers are a prospective local food and can be used as food for claims and food diversification. Anthocyanins from keribang tubers can be processed into food products, one of them is made into jam. Jam is a food product with a gel consistency, therefore a thickening agent such as Carboxyl Methyl Cellulose (CMC) is needed. The purpose of this study was to determine the effect of adding CMC and heating time as well as the best combination to the physicochemical characteristics of keribang tuber jam. This research design used a Randomized Block Design (RAK) with two treatment factors, consisting of 3 treatments of CMC (0.5%; 0.75%; and 1%) and 2 treatments of heating time (15 minutes and 20 minutes), with 4 replications. Parameters observed were water content, total polyphenols, total dissolved solids, antioxidant activity, smearing power, and organoleptic tests. The best treatment was tested using the effectiveness index test. The results showed that CMC concentration treatment and heating time did not significantly affect the water content, total dissolved solids content, antioxidant activity, and spread ability, but significant on the total polyphenol content value in keribang tubers jam. The organoleptic test showed that the panelists preferred the keribang tubers jam with a CMC concentration of 0.5% and a heating time of 15 minutes in terms of color and texture. Based on the effectiveness index test, the best treatment for keribang tubers jam was 1% CMC concentration and 20 minutes of heating time

Improving the characteristics of a sensory response during jury training

Sensory analysis is a scientific discipline that involves analyzing products in a controlled, standardized way. It requires a panel of tasters to produce an average of the tasting results. The aim of this study is, on the one hand, to list the difficulties associated with panel performance and, on the other, to provide input for the development of panelist training. The jury was made up of men and women over the age of 18. They were engineering and doctoral students respectively from the School of Agricultural Sciences and the Polytechnic Doctoral School. The scoring sheet was used to specify preferences in terms of food tastes, flavors, textures, aspects and colors. Next, respondents were asked to indicate any dietary constraints or allergies they might have, and their level of interest in the project. The improvement in the jury's performance was most pronounced on repeatability. The results show that 24 simple descriptors were used, as the jury had drawn up this list and demonstrated the ability to evaluate them. In addition, 50% of tasters had normal sensory acuity. Evaluation of the panel's discrimination performance revealed that 95.11% to 99.51% were able to differentiate between the concentrations of the products presented to them. Finally, the different stages studied are consecutive and require personal application to better judge the target product.

Evaluation of proximate analysis and yield production of watermelon in Lampung, Indonesia

Abstract. Wahyudi A, Sari MF, Rajamin I, Arsri M. 2023. Evaluation of proximate analysis and yield production of watermelon in Lampung, Indonesia. Biodiversitas 24: 6010-6015. The breeding of watermelon plants is carried out to produce new superior varieties. This study aimed to test the moisture, fat, carbohydrate, ash, and vitamin contents, and the yield potential of a hybrid watermelon line (F1). The materials used were 6 hybrid watermelon and 2 commercial lines as control varieties. A randomized block design was adopted in this study and was analyzed by LSD test, dendrogram, and proximate analysis. The result showed that the 6 hybrid watermelon lines had high yield potential. Furthermore, the moisture content of the fruit of the WM 2110-1204 lines (92.24%) was higher than other lines. Proximate data analysis showed that the WM 2110-0616 line had a higher ash content (0.16%), and the carbohydrate content of the fruit of the WM 2110-0806 line (3.64%) was also higher. The vitamin C-vitamin content of the fruit of the WM 2110-0308 line (0.36 mg.g-1) was higher, while the 4 watermelon lines, namely WM 2110-0308, WM 2110-204, WM 2110-0806, and WM 2110-1606 had advantages in terms of skin color and striation, fruit sweetness level and weight. In a dendrogram analysis, qualitative characters were divided into two clusters, with clusters I and II containing 8 and 1 lines, respectively.

Linguistic mechanisms of colour term evolution

Abstract We investigated diachrony of distributional semantics of two competing Russian colour terms (CTs) for ‘brown’, buryj (11th century) and koričnevyj (17th century), using the Russian subcorpus of Google Books Ngram (2020). Time-series analysis (1800–2019) of bigrams gauged each term’s frequencies of occurrence and changes in combinability with nouns for natural objects, artefacts, abstract concepts and figurative expressions. In frequency, koričnevyj overtook buryj in the 1920s, confirming its basic status in modern Russian. The perplexity index indicates that koričnevyj steadily increased the range of denoted objects, with artefacts being front runners in the buryj-to-koričnevyj transition. The results corroborate Rakhilina’s (2007a, 2007b, 2008) hypothesis that an incipient CT initially collocates with nouns denoting artefacts but gradually expands to the realm of natural objects supplanting an old CT. Moreover, koričnevyj and buryj are discerned by denotations and connotations. The present findings provide insights into general mechanisms of the linguistic evolution of an emergent basic CT.

The Secondary Maximum of T CrB Caused by Irradiation of the Red Giant by a Cooling White Dwarf

Both the 1866 and 1946 outbursts of the recurrent symbiotic nova T CrB have displayed a mysterious secondary maximum peaking in brightness ∼5 months past the primary one. Common to all previous modeling attempts was the rejection of plain irradiation of the red giant (RG), on the basis that the secondary maximum of T CrB would have been out of phase with the transit at superior conjunction of the RG. Implicit to this line of reasoning is the assumption of a constant temperature for the white dwarf (WD) irradiating the RG. I show by radiative modeling that irradiation of the RG by a cooling WD nicely reproduces the photometric evolution of the secondary maximum, both in terms of brightness and color, removes the phasing offset, and provides a straightforward explanation that will be easy to test at the next and imminent outburst.

Study on biological characteristics and excellent characters of Baling Tieshan organic bighead carp

Baling Tieshan Reservoir is one of the important artificial inland lakes in Hunan Province, with abundant aquatic resources, including high-quality fish species such as organic bighead carp. In order to further utilize the resource advantages of Baling Tieshan Reservoir and create a high-quality brand, this experiment analysis the biological characteristics and excellent traits of Baling Tieshan organic bighead carp (BTOBC) through techniques such as gene cloning, qRT-PCR, and paraffin section, and provides experimental basis for improving the quality of BOTBC. Pond-cultured bighead carp (PCBC) was used as a control for comparison. The findings reveal that BTOBC exhibits excellent traits in terms of body color, body shape and meat quality, which better meets the market and consumers' demands. Analysis of muscle nutrient composition and observation of muscle fiber histomorphology demonstrate a higher muscle fat proportion, and umami amino acid (AA) content, higher muscle fiber density, enhanced taste in BTOBC. Blood index and liver histology observation indicate that BTOBC has relatively healthier physiological conditions. mRNA expression detection of umami taste receptor genes T1r1 and T1r3 in various tissues shows that the meat of BTOBC has a more delicious taste. This study provides a comprehensive understanding of the nutritional characteristics of BTOBC and explores its excellent traits, which can serve as a reference for subsequent processing, comprehensive utilization, and healthy breeding in the reservoir area. Moreover, it offers a scientific basis for the rational use of reservoir resources and the sustainable development of reservoir fisheries.

Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract

This study added Emprit ginger extract and Secang wood extract to milk caramel candy. Adding Emprit ginger extract and Secang wood extract was expected to add nutritional value to milk caramel candy. The objectives of this study include (1) knowing the effect of adding Emprit ginger extract and Secang wood extract on the sensory quality of milk caramel candy, (2) finding out what people like, and (3) knowing the nutritional content in the form of water content and flavonoid content. The independent variable in this study was the addition of Emprit ginger extract and Secang wood extract, which were not the same, namely samples A (5%), B (7.5%), and C (10%). The data collection method in this study is to use subjective assessments, namely sensory tests and favorability tests, as well as objective assessments, namely laboratory tests of water and flavonoid content. The analytical method used in sensory tests is simple linear regression. The results showed an influence on the sensory quality of the experimental milk caramel candy in terms of color, aroma, texture, and taste. In the preference test sample, A has the highest average value in all aspects, and the sample with the lowest average value is sample C. The results of laboratory tests of water content in sample K were 2.91%, sample A was 4.26%, sample B was 5.62%, and sample C was 7.08%. Laboratory test results of flavonoid content of sample K are 0%, sample A as much as 0.16%, sample B as much as 0.24%, and sample C as much as 0.31%.

CSwinDoubleU-Net: A double U-shaped network combined with convolution and Swin Transformer for colorectal polyp segmentation

The early detection of polyps from colonoscopy can reduce the risk of colorectal cancer development and give timely treatment. Accurate polyp segmentation during colonoscopy examinations can help clinicians locate the polyps which is of great significance in the clinical prevention of colorectal cancer. However, due to large variations in terms of size, color, texture, and morphology of polyps, the similarity between the polyp lesions and their background, the variations of illumination, motion blur, low-contrast areas, intestinal contents during image acquisitions, precisely polyp segmentation is still an open issue. To overcome the challenges above, a new double U-shaped image segmentation network combining convolution structure and Shifted Windows (Swin) Transformer, namely CSwinDoubleU-Net, is proposed in this paper. The developed CSwinDoubleU-Net consists of two U-shaped encode-decode structures associated with a pure CNN-based structure and a pure Transformer-based one, and a feature fusion module that interacts with the two U-shaped parts. The first U-shaped codecs network utilizes the multi-convolution layers to extract the local feature information and the coordinate attention module in each skip connection to effectively reduce the loss of spatial information and obtain the accurate position information of the encoded features. Next, the second U-shaped codecs network uses the Swin Transformer layers with the sliding window to extract global feature information further. At last, a convolutional feature and self-attention feature fusion module (CSFFM) is designed to deeply fuse the local convolutional features extracted from the first U-shape structure and the global self-Attention features extracted from the second U-shape structure. The obtained multi-category and multi-dimensional fused feature information can help to recover the boundary features of polyps. Extensive experiments are conducted to validate the proposed CSwinDoubleU-Net on five publicly available datasets, including CVC-ClinicDB, Kvasir, CVC-ColonDB, CVC-T, and ETIS-Larib. The results show that the proposed model can outperform some state-of-the-art methods and achieve high segmentation performance for polyp images.

Metaphorical extensions of the color term kaala ‘black’ in Hindi

Abstract This study explores the semantic and lexical extensions of the term for ‘black’ in Hindi by analyzing idiomatic expressions, compound words and culturally grounded metaphorical expressions from a cultural-cognitive perspective. The most commonly used Hindi term for black is kaala. The paper presents an analysis of 42 expressions with the term kaala (or its other morphological variants) in Hindi including idioms and compounds. The analysis finds that the color term extends to several experiential domains from emotions to morality and politics, usually signifying a negative aspect, but in some cases also a protection from negativity. It is found to be deep-rooted in Hindu mythology and grounds many a cultural belief. Several underlying metaphors are brought up by this analysis, many of which seem to be universal across languages, such as bad is black. But some metaphorical conceptualizations are found to be culture-specific, for instance the use of something black, like kaala tiika (black mark on the forehead or cheek), to counter the evil, and a goddess called kaali, said to have lethal powers. The analysis shows that the embodiment of human experience through the color ‘black’ has a substantial universal basis but at the same time, culture can lead to unique conceptualizations, as is the case with kaala.

Fruits and plants, grains and seeds, birds, precious metals, and substances, or the conceptualization of colors in Tunisian Arabic

Abstract Two opposed views dominate the color scene: Universalism and relativism. Each view has been shown to have fallen short of fully accounting for color perception and naming across languages and cultures. Beyond this controversy, the current article proposes cultural neuroscience as an alternative view to account for color naming and the conceptualization of experiences in color terms in Tunisian Arabic (TA). Cultural neuroscience accumulated massive cross-cultural empirical evidence to the effect that culture greatly impacts brain and cognition. The current article will draw on cultural neuroscience to explain the central role played by culture in shaping cognition and language. Thus, the argument will run as follows: The language in which color is cloaked owes much to experience in social cognition, which is greatly impacted by the cultural environment. This view implies that color naming is under the influence of the cultural needs of color users and cognizers in their respective cultures, with the language they speak as ancillary to culture. In TA, there are 11 color terms, with five focal colors including multiple shades and a form in mes– (–ish), reminiscent of English brownish from brown. Color naming in TA is conceptualized in terms of names of fruits (oranges, apricots, peaches, dates), plants (Jew’s mallow), aromatic plants (lavender), grains (wheat), birds (canary), seeds (pistachio), precious metals (gold), and substances (honey, coffee, chocolate, ash). Color is also manifest as a source domain in various metaphoric and metonymic expressions to conceptualize experiences and events using verbal, nominal, and adjectival derivations.

Acquisition of colour categories through learning: Differences between hue and lightness

Colour categories are acquired through learning, but the nature of this process is not fully understood. Some category distinctions are defined by hue (e.g. red/purple) but other by lightness (red/pink). The aim of this study was to investigate if the acquisition of key information for making accurate cross-boundary discriminations poses different challenges for hue-defined as opposed to lightness-defined boundaries. To answer this question, hue- and lightness-learners were trained on a novel category boundary within the GREEN region of colour space. After training, hue- and lightness-learners as well as untrained controls performed delayed same-different discrimination for lightness and hue pairs. In addition to discrimination data, errors during learning and category-labelling strategies were examined. Errors during learning distributed non-uniformly and in accordance with the Bezold-Brücke effect, which accounts for darker colours at the green-blue boundary appearing greener and lighter colours appearing bluer. Only hue-learners showed discrimination improvements due to category boundary acquisition. Thus, acquisition is more efficient for hue-category compared to lightness-category boundaries. Almost all learners reported using category-labelling strategies, with hue-learners almost exclusively using ‘green’/’blue’ and lightness learners using a wider range of labels, most often ‘light’/’dark’. Thus, labels play an important role in colour category learning and such labelling does not conform to everyday naming: here, the label ‘blue’ is used for exemplars that would normally be named ‘green’. In conclusion, labelling serves the purpose of highlighting key information that differentiates exemplars across the category boundary, and basic colour terms may be particularly effective in facilitating such attentional guidance.

Preferensi Konsumen dalam Memilih Tiga Produk Kopi (Kapal Api, Fresco, dan Kahyangan): Sebuah Pendekatan Grid Analysis

The presence of various types of coffee in Jember Regency is a testament to the richness and diversity of coffee drinking culture. With the variety of coffee types and brewing methods offered, consumers are now given the opportunity to explore a wider spectrum of flavours and aromas. Each coffee brand or product circulating in Jember Regency has different physical characteristics such as taste, packaging design, colour, aroma, viscosity, and coffee grounds. The purpose of this study was to determine consumer preferences in choosing three coffee products (ship fire coffee, fresco coffee, and kahyangan coffee). This study uses the Grid Analysis method to determine consumer preferences. This study used 75 samples from 5 sub-districts spread across Jember Regency (Sumbersari, Pakusari, Bangsalsari, Arjasa and Jenggawah). The results of the analysis show that Kapal Api coffee tends to be favoured by respondents compared to fresco and Kahyangan coffee. This is because Kapal Api Coffee has advantages in terms of taste, aroma, viscosity, colour and packaging design, while Kahyangan Coffee only excels in its fine coffee powder. Therefore, it is necessary to improve the quality and branding of fresco and Kahyangan coffee in Jember Regency

Transparent core-sheath composite fibers as flexible temperature sensor based on liquid crystal color change for smart sportswear

The characteristic of color changes in response to external temperature stimuli has made thermochromic fibers a subject of widespread research interest. However, for practical applications, improvements are still needed in terms of color rendering and the prevention of temperature-sensitive material leakage. This study utilized an optimized thermally induced coaxial dry spinning process to prepare a transparent temperature sensing fiber (PCCF) with a core-sheath structure. The sheath layer and the core layer of the PCCF were polydimethylsiloxane (PDMS) and cholesteric liquid crystal (CLC), respectively. The high transmittance exhibited by PCCF was attributed to the pellucid PDMS, which quickly cured in oil bath to form a complete core-sheath structure. The research results indicated that PCCF displayed uniform morphology (average diameter ∼539 μm), excellent tensile properties (elongation at break up to 183 %), as well as good mechanical, thermal, and sweat resistance stability. In addition, the PCCF showed a colorful variation of hues including yellow, green, blue and purple at a very narrow temperature change from 34 °C to 38 °C, attributing to that the molecular pitch was altered to selectively reflect visible light when the CLC was stimulated by temperature. Meanwhile, high sensitivity and short response time were obtained. When the PCCF was directly integrated into sportswear, the remarkable color changes could be observed as the wearer's body temperature increases. PCCF demonstrates a great potential application in smart sportswear and healthcare area.

Comparative Analysis of Physical and Chemical Mutagenesis in Chrysanthemum cv. 'Candid': Assessing Genetic Variation and Breeding Potential.

In this study, we developed a mutagenesis protocol specifically designed for chrysanthemum cv. "Candid" in order to introduce genetic variation. By subjecting chrysanthemum shoots to different doses of physical and chemical mutagens, we successfully generated a total of 24 mutants, each with unique genetic compositions. We observed that the mortality rate was lowest when the shoots were exposed to 10 Gy gamma irradiation and 1.00% EMS. To assess the diversity and relatedness among the mutants, we employed RAPD and SSR markers. The combination of these markers allowed us to construct a dendrogram that effectively categorized the mutant population into distinct clusters based on the specific mutagen treatments. Interestingly, the mutants induced by 10 Gy gamma irradiation exhibited greater genetic diversity in terms of flower colors. On the other hand, mutants created with 1.00% EMS displayed a higher level of variation and yielded more viable mutants. To determine the optimal markers for studying genetic diversity, we analyzed the polymorphic information content (PIC) of different markers. Among the tested markers, OPA-07 (RAPD) and JH47 (SSR) showed the highest PIC values, indicating their effectiveness in capturing genetic variability within the mutant population. Conversely, the PIC values of OPD-07 and JH20 demonstrated the lowest among the markers tested. Our results revealed a percentage of polymorphism ranging from 81.81% to 100% for RAPD markers and 66.66% to 100% for SSR markers. These findings indicate that physical mutation induced by 10 Gy gamma irradiation can be clearly distinguished from chemical mutation induced by EMS at concentrations of 1% and 0.75% in chrysanthemum cv. "Candid.″ Overall, this study provides valuable insights into the genetic composition of the generated mutants and highlights their potential for enhancing chrysanthemum-breeding programs. The identified markers, particularly, OPA-07 and JH47, can serve as valuable tools for future studies aimed at exploring and exploiting the genetic diversity within the chrysanthemum population.

Functional, rheological and sensory properties of a food from honey and aloe vera

The consumption of honey products has increased in recent years, largely due to the pandemic caused by SARS-CoV-2 (COVID-19). The objective of this work was to evaluate the functional, color, rheological and sensory properties of honey (H) and honey mixtures with aloe vera (AV). Among the functionality evaluated, the ability to stabilize DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis(3-thylbenzothiazoline-6-sulfonic acid)) radicals was determined, as well as the reducing capacity and the content of phenolic compounds. Rheological behavior was analyzed by flow and oscillatory tests. Finally, product acceptance was analyzed by means of a sensory panel. The results showed that honey, AV and the mixtures presented antioxidant activity between 52.5 and 57 mg trolox/g sample, (DPPH method), between 1,666 and 1765 μg trolox/g sample (ABTS method), between 217 and 506 μg trolox/g sample (FRAP method) and between 62.5 and 164.6 mg GAE/100 g sample (phenolic compounds in gallic acid equivalents, GAE). The values obtained were in the order of those reported in the literature for these products. Rheological tests showed a pseudoplastic flow type in the honey and AV mixtures, and a Newtonian tendency for the honey. In addition, the oscillatory tests showed a dependence of the oscillation frequency on G’ and G.” It can be concluded that the mixtures of honey and AV maintain functionality in terms of antioxidant properties after processing and are also accepted by consumers in terms of taste, smell, color and texture.