Color Quality Research Articles

Process Optimization and Quality Components Analysis of γ-Aminobutyric Acid Pickled Tea.

Pickled tea is an anaerobically fermented tea common in Thailand, Myanmar and Yunnan minority areas. γ-aminobutyric acid (GABA) is non-protein amino acid with multiple bioactives, which can be easily produced under anaerobic conditions. During the processing of pickled tea, controlling the process parameters is effective for the production of GABA-rich products; however, the precise parameters remain to be clarified. In the present study, the fresh leaves of Camellia sinensis (L.) Kuntze (C. sinensis) 'FudingDabai', C. sinensis 'MabianLv No. 1', C. sinensis 'Wuniuzao' and C. sinensis 'Fuxuan No. 9' were used as raw materials to process GABA-rich pickled tea. Single-factor and orthogonal experiments were conducted to determine the best tea cultivars and optimize the best processing parameters via comparing the content of GABA, tea polyphenols (TPs) and other biochemical components of GABA-rich pickled tea. The results of the signal-factor experiment showed that the fresh leaves of C. sinensis 'MabianLv No. 1' had the highest GABA content of 2.61 mg·g-1 after treatment with vacuum for 6 h; therefore, C. sinensis 'MabianLv No. 1' was selected as the raw material for the subsequent experiments. Orthogonal experiments showed that the highest GABA content of 2.53 mg·g-1 was found in the pickled tea with 8 h of vacuum treatment, 20 min of rolling after microwave fixing, 20 min of spreading and 20 d of anaerobic fermentation at room temperature. Further, the sensory evaluation showed that it possesses a strong sour taste with a slight sweetness and a light yellow color and better comprehensive quality. This indicates that these parameters are optimal for the processing of GABA-rich pickled tea. This study will provide scientific basis for the subsequent production of high GABA tea.

Utilizing color analysis and image processing for the assessment of the color of block para rubber

This research explores the use of image processing and color analysis as a reliable approach for evaluating para rubber color quality. An automated color comparator prototype, based on the CIELAB color method and employing various image processing algorithms, is introduced. The research aims to enhance the precision of color analysis for block para rubbers (BPRs), a critical raw material in the rubber industry, impacted by environmental conditions during the sun-drying process. The study follows international standards for BPR specimen preparation and employs an image acquisition system, threshold techniques, and algorithms for color analysis. The proposed method aligns with Rubber Research Institute standards. The outcomes demonstrate the effectiveness of the automated system in accurately assessing the color values of BPRs, providing valuable insights for the rubber industry. This image processing technique offers advantages in natural rubber production for products requiring specific color characteristics.

Rapid preparation of full color spectrum structural color coatings with iridescence effects via spray methods

Differing from conventional spray methods that only produce amorphous photonic crystals, this study innovatively achieves the ordered assembly of poly(styrene-methyl methacrylate-acrylic acid) (P(St-MMA-AA)) microspheres into photonic crystals on the substrate surface by adjusting the spray distance, a simple parameter. The resulting coating exhibits a uniform and iridescent structural color. Simultaneously, employing this technique, P(St-MMA-AA) microspheres with three different diameters (234 nm, 178 nm, and 152 nm) were mixed pairwise and co-organized in an ordered manner on the substrate surface. By adjusting the mass ratio of the two types of microspheres, structural color coatings covering the full visible spectrum were facilely and efficiently prepared. The coatings exhibit iridescence, and the structural colors are true colors with high color quality. Additionally, violet, unattainable in traditional color mixing systems, was achieved. The structural color coatings obtained in this study demonstrate promising applications in areas such as environmentally friendly finishes, optical anti-counterfeiting, and true-color displays.

Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets

ABSTRACT 1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets. 2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed. 3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage. 4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05). 5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05). 6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life.

Study on the Drying Characteristics and Physicochemical Properties of Alfalfa under High-Voltage Discharge Plasma

High-voltage discharge plasma drying (HVDPD) is a non-thermal and efficient drying technique. In this study, we compared the drying characteristics and physicochemical properties of alfalfa dried via HVDPD, hot-air drying (HAD), and natural air-drying (AD) and analyzed the experimental results using infrared spectroscopy, scanning electron microscopy, colorimetry, and other detection techniques. The results showed that HVDPD had a higher drying rate than AD and saved more energy than HAD. Alfalfa dried via HVDPD had the most intact internal structure, the highest rehydration ratio (RR), the best color quality, and the best nutrient retention, resulting in the highest relative quality and feeding value. Therefore, HVDPD is an excellent drying technique for alfalfa, providing a new and effective way to improve the storage, transportation, and drying quality of alfalfa.

Illuminating Genetic Diversity and Selection Signatures in Matou Goats through Whole-Genome Sequencing Analysis.

(1) Background: Matou goats, native to Hunan and Hubei provinces in China, are renowned for their exceptional meat and skin quality. However, a comprehensive whole-genome-based exploration of the genetic architecture of this breed is scant in the literature. (2) Methods: To address this substantial gap, we used whole-genome sequences of 20 Matou goats and compared them with published genomic data of 133 goats of different breeds across China. This comprehensive investigation sought to assess genetic diversity, population structure, and the presence of genomic selection signals. (3) Results: The whole genome of Matou goat populations yielded a substantial catalog of over 19 million single nucleotide polymorphisms (SNPs), primarily distributed within intergenic and intron regions. The phylogenetic tree analysis revealed distinct clades corresponding to each goat population within the dataset. Notably, this analysis positioned Matou goats in a closer genetic affinity with Guizhou White goats, compared to other recognized goat breeds. This observation was corroborated by principal component analysis (PCA) and admixture analysis. Remarkably, Matou goats exhibited diminished genetic diversity and a notable degree of inbreeding, signifying a reduced effective population size. Moreover, the study employed five selective sweep detection methods (including PI, CLR, PI-Ratio, Fst, and XP-EHH) to screen top signal genes associated with critical biological functions, encompassing cardiomyocytes, immunity, coat color, and meat quality. (4) Conclusions: In conclusion, this study significantly advances our understanding of the current genetic landscape and evolutionary dynamics of Matou goats. These findings underscore the importance of concerted efforts in resource conservation and genetic enhancement for this invaluable breed.

A Combined Metabolome and Transcriptome Reveals the Lignin Metabolic Pathway during the Developmental Stages of Peel Coloration in the 'Xinyu' Pear.

Sand pear is the main cultivated pear species in China, and brown peel is a unique feature of sand pear. The formation of brown peel is related to the activity of the cork layer, of which lignin is an important component. The formation of brown peel is intimately associated with the biosynthesis and accumulation of lignin; however, the regulatory mechanism of lignin biosynthesis in pear peel remains unclear. In this study, we used a newly bred sand pear cultivar 'Xinyu' as the material to investigate the biosynthesis and accumulation of lignin at nine developmental stages using metabolomic and transcriptomic methods. Our results showed that the 30 days after flowering (DAF) to 50DAF were the key periods of lignin accumulation according to data analysis from the assays of lignin measurement, scanning electron microscope (SEM) observation, metabolomics, and transcriptomics. Through weighted gene co-expression network analysis (WGCNA), positively correlated modules with lignin were identified. A total of nine difference lignin components were identified and 148 differentially expressed genes (DEGs), including 10 structural genes (PAL1, C4H, two 4CL genes, HCT, CSE, two COMT genes, and two CCR genes) and MYB, NAC, ERF, and TCP transcription factor genes were involved in lignin metabolism. An analysis of RT-qPCR confirmed that these DEGs were involved in the biosynthesis and regulation of lignin. These findings further help us understand the mechanisms of lignin biosynthesis and provide a theoretical basis for peel color control and quality improvement in pear breeding and cultivation.

Transcriptomic responses of ‘Huping jujube’ (Zizyphus jujuba mill. cv. Huping) fruit to combined treatment of acidic electrolyzed water and high-voltage electrostatic field

The molecular mechanism underlying the preserving superior quality attributes of postharvest Huping jujube fruit by combining acidic electrolyzed water and high-voltage electrostatic field (AH) treatment remained unclear. The high-throughput sequencing analysis revealed a total of 3590 common differentially expressed genes (DEGs) in the T-W-CK0 vs T-W-CK75 and T-W-CK75 vs T-W-AH75 groups. AH treatment down-regulated most genes associated with respiratory metabolism, as well as lignin and anthocyanin biosynthesis, thereby maintaining lower physiological activities, improving taste and color quality of mature-white jujube. Additionally, AH treatment downregulated the genes involved in reactive oxygen species (ROS) generation and disease resistance, while simultaneously upregulating the genes associated with ROS elimination. This suggested that AH treatment could inhibit pathogen infection to prevent the activation of plants’ active defense and reduce the ROS-induced damage. In sum, the present study provided a comprehension explanation that AH treatment improved the storage quality attributes of jujube fruit at the genetic level.

Effects of liquid-based diets with breweries grains enriched with isolated starch and fish oil on veal quality

Since veal production has declined in the U.S., American veal producers are currently making efforts to implement new production standards to improve product quality and animal welfare. In this study, we hypothesized that diets containing brewery grains, starch and omega-3 fatty acids could lower a blood stress indicator and improve meat quality, mostly from a nutritional value stand point. Holstein bull calves with approximately 94.67 ± 12.07 kg of body weight and two months old were randomly assigned to 1 of 3 dietary treatments. Diets were formulated with nonmedicated milk replacer, microbreweries spent grains, and a mineral mix (CONTROL); CONTROL + isolated maize starch (STARCH); and CONTROL +3% fish oil (OMEGA-3). Veal calves fed all three diets were heavier than calves of the same age from experiments reported in the existing literature. Dietary treatments did not affect carcass weights, pH, color, moisture, sensory attributes, volatile profile, and fat quality indexes. Calves fed STARCH and OMEGA-3 showed the lowest levels of blood cortisol. Veal fed CONTROL and OMEGA-3 had higher concentrations of ΣMUFA when compared with STARCH. Veal fed OMEGA-3 had the highest concentrations of EPA, DHA, and Σn-3. Veal from all treatments had very high concentrations of ΣMUFA, mostly driven by high levels of c-9 18:1 n-9 from the milk replacer. Feeding OMEGA-3 lowered blood cortisol and increased levels of EPA and DHA without harming sensory attributes. Overall, including brewery grains, starch and fish oil in liquid diets containing milk replacer can improve veal production.

Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (&amp;lt;i&amp;gt;Manihot esculenta Crantz&amp;lt;/i&amp;gt;)

Bobolo is a thick fermented, popular traditional food, derived from cassava (&amp;lt;i&amp;gt;Manihot esculenta Crantz&amp;lt;/i&amp;gt;) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from &amp;lt;i&amp;gt;Eschericha coli, Staphylococcus aureus, Clostridium &amp;lt;/i&amp;gt;spp.&amp;lt;i&amp;gt; Bacillus cereus &amp;lt;/i&amp;gt;and&amp;lt;i&amp;gt; Salmonella &amp;lt;/i&amp;gt;spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.

Inhibition of bleaching of stored red hot pepper through appropriate postharvest technologies and practices

The colour qualities of hot red pepper are the major issue in pepper value chain. Due to poorly coordinated scientific evidence, information on the factors causing colour loss and the inhibition mechanism is not well known. Therefore, this review paper aimed to summarize the inhibition mechanism of stored red hot pepper bleaching through appropriate postharvest technologies and practices. The information in this paper was gathered from a variety of sources, including journal articles, books, book chapters, workshop proceedings, FAO reports, and AOAC official methods of analysis. According to these studies, carotenoids, surface colour, and extractable colour (ASTA value) are the primary colourants that define hot red pepper. The findings demonstrate that low-temperature drying methods, such as open sun drying, are best for preserving the red hot pepper powder’s colour quality, while higher temperatures cause the colour to darken. Blanching, the use of desiccants (CaCl2), and chemical dipping are pretreatments that preserve the best colour quality by hastening the drying time. Similarly, storage of red hot pepper powder at lower temperatures (5oC) resulted in less colour degradation. In other words, materials used for packaging that have a high barrier to light, moisture, and air, such as laminated aluminium, amber or black polyethylene, and high-density polyethylene, maintained a higher level of colour quality. Through their influence on drying and processing times, breeding technologies, varieties, and maturity level also impact colour quality. In conclusion, the colour quality of red hot pepper is highly influenced by environmental, biological, and processing methods. It is, therefore, critical to use appropriate drying and pretreatment techniques, storage time, well-managed storage temperature, appropriate processing methods and packing materials, and improved agronomic practices for the sustainable management of colour fading and adulteration that can occur throughout the value chain.

The functions of laccase gene GhLAC15 in fiber colouration and development in brown-colored cotton.

The monotonicity of color type in naturally colored cottons (NCCs) has become the main limiting factor to their widespread use, simultaneously coexisting with poor fiber quality. The synchronous improvement of fiber quality and color become more urgent and crucial as the demand for sustainable development increases. The homologous gene of wild cotton Gossypium stocksii LAC15 in G. hirsutum, GhLAC15, was also dominantly expressed in the developing fibers of brown cotton XC20 from 5 DPA (day post anthesis) to 25 DPA, especially at the secondary cell wall thickening stage (20 DPA and 25 DPA). In XC20 plants with downregulated GhLAC15 (GhLAC15i), a remarkable reduction in proanthocyanidins (PAs) and lignin contents was observed. Some of the key genes in the phenylpropane and flavonoid biosynthesis pathway were down-regulated in GhLAC15i plants. Notably, the fiber length of GhLAC15i plants showed an obvious increase and the fiber color was lightened. Moreover, we found that the thickness of cotton fiber cell wall was decreased in GhLAC15i plants and the fiber surface became smoother compared to that of WT. Taken together, this study revealed that GhLAC15 played an important role in PAs and lignin biosynthesis in naturally colored cotton fibers. It might mediate fiber color and fiber quality by catalyzing PAs oxidation and lignin polymerization, ultimately regulating fiber colouration and development.

Perceptual point cloud qality assessment for immersive metaverse experience

Perceptual quality assessment for point cloud is critical for immersive metaverse experience and is a challenging task. Firstly, because point cloud is formed by unstructured 3D points that makes the topology more complex. Second, the quality impairment generally involves both geometric attributes and color properties, where the measurement of the geometric distortion becomes more complex. We proposed a perceptual point cloud quality assessment model that follows the perceptual features of Human Visual System (HVS) and the intrinsic characteristics of the point cloud. The point cloud is first pre-processed to extract the geometric skeleton keypoints with graph filtering-based re-sampling, and local neighboring regions around the geometric skeleton keypoints are constructed by K-Nearest Neighbors (KNN) clustering. For geometric distortion, the Point Feature Histogram (PFH) is extracted as the feature descriptor, and the Earth Mover's Distance (EMD) between the PFHs of the corresponding local neighboring regions in the reference and the distorted point clouds is calculated as the geometric quality measurement. For color distortion, the statistical moments between the corresponding local neighboring regions are computed as the color quality measurement. Finally, the global perceptual quality assessment model is obtained as the linear weighting aggregation of the geometric and color quality measurement. The experimental results on extensive datasets show that the proposed method achieves the leading performance as compared to the state-of-the-art methods with less computing time. Meanwhile, the experimental results also demonstrate the robustness of the proposed method across various distortion types. The source codes are available at https://github.com/llsurreal919/PointCloudQualityAssessment.

Faktor-Faktor Yang Mempengaruhi Perilaku Konsumen Terhadap Keputusan Pembelian Bunga Potong Krisan (Studi Kasus: Desa Bulukerto, Kecamatan Bumiaji, Kota Batu)

Ornamental plants are horticultural plants that have the potential to be developed in Indonesia, namely Chrysanthemum Cut Flowers. Horticultural crops are divided into two namely edible plants and non-edible plants. This study aims to analyze the effect of color quality, shape quality, location, means of place of purchase and consumer income influencing the decision to purchase cut flowers in Bulukerto Village, Bumiaji District, Batu City. This research was conducted in Bulukerto Village, Bumiaji District, Batu City. The determination of the sample in this study was accidental sampling, the population in this study was 30 people. Data was collected using a questionnaire given to consumers who bought chrysanthemum cut flowers directly. The analytical tool used is multiple linear regression analysis using determination test, F test (simultaneous), t test (partial). The results showed that what influenced the purchasing decision of chrysanthemum cut flowers, namely color quality (X1), shape quality (X2), location (X3), means of place of purchase (X4) and consumer income (X5) simultaneously significantly affected the dependent variable (Y). Variables that partially have a significant effect are location, means of place of purchase, and consumer income. While the color quality and shape quality variables have no significant effect on the number of purchases.

Pengaruh Penambahan Tepung Keladi (Colocasia escelunta) Terhadap Kualitas Sensoris Nugget Ayam

This research aims to determine the sensory quality (color, texture, aroma and taste) of chicken nuggets added with taro flour. This research was carried out at the Animal Husbandry Study Program Laboratory, Faculty of Agriculture, Khairun University, from June to August 2023. This research used a Unidirectional Completely Randomized Design (CRD). The data obtained was analyzed using Variety Print Analysis. The results of the research showed that chicken nuggets with the addition of taro flour had a very real effect when viewed from the highest average color in the P0 treatment, namely 3.77, the highest average texture in the P4 treatment, namely 3.69, the highest aroma was in the P4 treatment, namely 4.17 and the highest average taste. in the P0 treatment, namely 4.07.

Application of KBaYSi2O7:Bi3+,Eu3+ Phosphor for White Light-Emitting Diodes with Excellent Color Quality

This paper examines the properties of two phosphor materials synthesized via utilizing the sol gel method: KBaYSi2O7:Bi3+ (KBYS:Bi) phosphor providing cyan/deep-blue emission and KBaYSi2O7:Bi3+,Eu3+ (KBYS:Bi,Eu) phosphor exhibiting tunable emission from near-UV to red. The optimal doping concentrations for Bi3+ and Eu3+ are 0.2% and 3.5%, respectively. It is found that the ability to give discrepant emission peaks under different excitation sources of the KBYS:Bi phosphor is attributed to the occupancy of Bi3+ in different cation hosts. Meanwhile, co doping the Eu3+ and Bi3+ into the KBYS host leads to red and cyan emission regions, enabling the emission tunability of the KBYS:Bi,Eu phosphor. KBYS:Bi,Eu phosphor was then used in combination with YAG:Ce3+ and blue chips to fabricate a white light emitting diode (LED) model. The particle sizes of KBYS:Bi,Eu phosphor are adjusted to examine its influences on the LED properties. With increasing particle sizes (≥12 µm), the KBYS:Bi,Eu phosphor can improve the scatter efficacy, transmission power, lumen output, and color performance (rendition and uniformity). Both KBYS:Bi and KBYS:Bi,Eu phosphors are promising luminescent phosphors that can be combined with other phosphor with different emission colors to obtain the full-spectrum or tunable white light for LEDs.

Potential of Hibiscus (Hibiscus rosa-sinensis L.) Extract as a Substitute for Eosin in Hematoxylin-Eosin Histological Staining

Staining is an important stage in preparing microscopic preparations so that the histological structure can be observed clearly. Hematoxylin-Eosin is the most widely used dye. Unfortunately, eosin is a synthetic chemical compound that is carcinogenic. To reduce the health and environmental impacts of eosin compounds, it is important to look for alternative dyes from natural ingredients. Hibiscus (Hibiscus rosa-sinensis L.) is a plant known to contain anthocyanins which can be used as eosin substitutes. This study aims to determine the potential of hibiscus extract as a substitute for eosin in histological staining. In this study, unstained liver tissue preparations from mice (Mus musculus) were used. Hibiscus extract dye was compared with eosin as a control. The color quality of the tissue preparations was used as an experimental parameter. The results of the microscopic assessment showed that liver tissue stained with Hibiscus extract at concentrations of 60% and 80% was less good than eosin. However, because tissue can stain reddish, hibiscus extract has the potential to be used as an eosin substitute. The right extraction method may be able to produce intact anthocyanin so that it can color the tissue optimally.

The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies

Soft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama production. According to data from BPS Padang, the yam farming area reaches 128 ha with a production output of 192 quintals/ha/year with a total of 2,208 tons/year. So from these data it can be seen that jicama has great potential for optimization of processing, especially for jicama fruit which is no longer attractive to buyers because the color of the skin is starting to turn black. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of the shape, color, aroma, texture and taste of the soft cookies produced. And also to reduce imports of wheat flour which have increased greatly. This research was conducted using a pure experimental method (true experiment) with a completely randomized design method. The data collection technique involves observation with the help of an organoleptic test sheet with 3 expert panelists. The data obtained were tabulated in table form and then analysis of variance (ANOVA) was carried out if they were significantly different followed by the Duncan test. Jicama flour substitution affects the quality of shape (round and neat), color (brown), aroma (fragrant), texture (brittle and soft on the inside), and taste (sweet).

Charge transport dynamics and emission response in quantum-dot light-emitting diodes for next-generation high-speed displays

Inorganic quantum-dot light-emitting diodes (QD-LEDs) have gained significant attention as optoelectronic devices for next-generation display systems due to their superior colour properties. A comprehensive understanding of the charge transport dynamics and transient emission responses of the QD-LED is crucial to achieving high motion picture quality next-generation QD-LED display systems. In this study, we investigated the transient emission response of QD-LED devices through an advanced charge transport simulation model tailored to the quantum-dots (QDs). The dynamic response of the QD-LED devices is evaluated using the time-resolved electroluminescence measurement method for both cadmium-based and cadmium-free red, green, and blue QD-LEDs. The QD-LED devices exhibit notable emission drops during pulse voltage application. The charge transport simulation quantitatively reveals that the on and off switching speeds and the emission drops are intricately influenced by the electron and hole injection balance and a combination of carrier recombination factors within the QD layer. The charge transport simulation also shows that space-charge accumulation, due to the combined effects of charge imbalance and Auger recombination, quantitatively explains a potential device degradation mechanism. Therefore, the QD-specified charge transport model provides a crucial approach in designing and optimizing QD-LED devices for next-generation high-speed QD-LED displays with ultimate colour quality and long lifetimes.

Computational assessment of the aesthetic quality of map colors

AbstractCrafting beautiful map colors is challenging for not only experts but also novices, suggesting the need for an aesthetic quality assessment of map colors for the effective design of maps and visualizations. To fill this gap, we present a computational method to assess the aesthetic quality of map colors. First, we couple the idea of computational aesthetics with map aesthetic principles and identify four and two basic types of aesthetic features in terms of order and complexity, respectively. Then, we collect 2000 map samples and derive 149 aesthetic metrics by instantiating the above aesthetic features while considering the spatial weights and figure–ground organization of the map samples. We also recruit participants (N = 438) to rate the aesthetic quality of the map colors. Finally, we train an aesthetic predictor by fitting those aesthetic metrics with user ratings. The experimental results show that the proposed method can assess aesthetic quality of map colors with high accuracy (R2 = 0.73 on the training set and R2 = 0.65 on the validation set). We also explore the dominant aesthetic metrics that positively and negatively influence aesthetic appreciation, as well as those metrics that have no significant influence. This work offers a portable and flexible aesthetic quality assessment approach for map colors and can be further improved by considering complex symbols, spatial structures, and color–semantic and color–emotion associations.