The wax contents of leaf surfaces were evaluated with a colorimeter (CR-10 Plus, Konica Minolta, Japan). The L (lightness) index was used to evaluate the lightness change of the leaf surface as previously described [38 ]. The L values were measured before (L1) and after (L2) the gentle removal of cuticular wax and used to calculate the difference, ΔL = L1 – L2, which represents wax contents. Five biological replicates were examined for each genotype. The data in Figures 1b , 4c , and 5d are presented as means ± standard deviation (SD). SPSS software (version 22.0, SPSS Inc., Chicago, IL, USA) was used to perform a one-way analysis of variance (ANOVA) and LSD, with P < 0.05 considered a significant difference.
Cr 10 plus
Manufactured by Konica Minolta
Sourced in Japan
The CR-10 Plus is a compact and versatile laboratory equipment designed for digital radiography. It offers a large imaging area and high-resolution image capture capabilities to support a variety of diagnostic and research applications.
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Lab products found in correlation
26 protocols using cr 10 plus
1
Colorimetric Quantification of Leaf Wax
2
Fruit Color Analysis Using Colorimetry
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After exogenous ALA application, the fruits were photographed at each sampling time point. The skin color of the fruit was measured using a colorimeter (CR-10 Plus, Konica Minolta, Inc., Tokyo, Japan), which provided color surface coordinates L∗, a∗, and b∗ (L∗ indicates lightness; a∗ indicates a range between green and red; and b∗ indicates a range between blue and yellow). The a∗ and b∗ values were processed to obtain the hue angle (hue angle value is a comprehensive indicator of color change, which is inversely proportional to a∗ and directly proportional to b∗). The hue angle (in degrees) was calculated according to the following equation (Sagar et al., 2013 (link)):
Each sample consisting of three fruits was randomly selected, and measurements were performed at the shoulder, at a point parallel to the equatorial plane, and on the top of each fruit.
Each sample consisting of three fruits was randomly selected, and measurements were performed at the shoulder, at a point parallel to the equatorial plane, and on the top of each fruit.
3
Moisture and Color Analysis of Beetroot Waste Extract Powder
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The moisture content (MC) of the beetroot waste extract powder (BWEP) was measured using a moisture analyzer (KERN DBS 60-3, Berlin, Germany) set at 100°C. A calibrated chromometer (CR-10 Plus, Konica Minolta, Osaka, Japan) was used to measure the color attributes, including lightness (L*), redness (a*), and yellowness (b*). Respectively, Chroma (C*), hue angle (h°), and total color differences (∆E) were calculated using Equations 1 , 2 . All measurements were done in triplicates. where ∆L, ∆a*, and ∆b* represents changes in lightness, redness, and yellowness/blueness, respectively.
4
Pepper Fruit Color Measurement Protocol
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Surface color of harvested pepper fruits was determined using a colorimeter (CR-10Plus; Konica Minolta, Tokyo, Japan). After measuring the single fruit fresh weight, the same 10 fruits were used for fruit color measurement for each treatment replicate, with each fruit sample measured at three different positions. The CIE (International Commission on Illumination) color parameters, i.e., L* value (brightness), a* (green-red index), and b* (yellow-blue index) coordinates were used to describe the color. The hue angle [h* = tan-1(b*/a*)] (when h* < 50, the smaller, the redder) and chroma [C* = (a*2 + b*2)/2)] parameters were calculated as reported previously (Guo et al., 2021 (link); Feng et al., 2022 (link)).
5
Analyzing Cultivar Petal Color Metrics
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To quantify the color of each cultivar, the surface of the sixth to seventh fresh petal was measured on the adaxial side using a colorimeter (CR-10 plus, Konica Minolta, Japan). The petal color was measured in the CIE L*a*b* color space:
L*, lightness of the color within the range from 0 (black) to 100 (white); a*, red (positive value) and green (negative value); b*, yellow (positive value) and blue (negative value); C*, chroma of color (higher values indicate the more luminosity); h*, hue angle of the color within the range from 0-360 (Gitonga et al., 2016) (link). Data were analyzed using Duncan's multiple range test (DMRT) and analysis of variance (ANOVA) in SAS 9.4 (SAS Institute, Cray, NC, USA).
L*, lightness of the color within the range from 0 (black) to 100 (white); a*, red (positive value) and green (negative value); b*, yellow (positive value) and blue (negative value); C*, chroma of color (higher values indicate the more luminosity); h*, hue angle of the color within the range from 0-360 (Gitonga et al., 2016) (link). Data were analyzed using Duncan's multiple range test (DMRT) and analysis of variance (ANOVA) in SAS 9.4 (SAS Institute, Cray, NC, USA).
6
Tomato Fruit Biometric Analysis
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The longitudinal and transverse diameters of the tomato fruits were measured using Vernier calipers and a fruit shape index (longitudinal diameter/transverse diameter) [37 (link)]. A single fruit was weighed on an electronic balance. The fruit color parameters, including lightness (L*), redness (a*), and yellowness (b*), were measured using a colorimeter (CR-10 Plus; Konica Minolta, Inc., Tokyo, Japan). The firmness of the fruit peel was determined using a GY-4-J digital fruit firmness tester (Top Cloud-Agri Technology, Hangzhou, China) [38 (link)].
7
Objective Color Analysis of Peppers
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Color difference analysis of the peppers was performed using a portable chromatic aberration meter (CR-10 Plus, Konica Minolta, Inc., Tokyo, Japan). Color difference indicators L*, a*, and b* were calculated, representing lightness (L*), red/green (a*), and yellow/blue (b*), respectively (19 ). Measurements were performed on the central part of each fruit.
8
Quantifying Food Color Changes
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Three color schemes, including RGB, CMYK and Lab, are used to determine the color of food. The Lab model is often used for food color research studies. L demonstrates brightness in the range 0–100, and two colored components ( − 120 to + 120) including a (greenness to redness) and b (blueness to yellowness). The color parameters of apple slice were measured using digital portable colorimeter (CR-10-PLUS, Konica Minolta Co, Japan), appropriate test method based on CIELAB. Total color changes ( ) was calculated using Eq. (20 ). All color changes were obtained with averaging in six replicates samples40 (link),41 (link):
9
Physicochemical Analysis of Garlic Powder
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The samples included in this study were selected based on market share and the availability of garlic powder samples (GPs) in the market. All samples were purchased through the online market, except for GP 1, which was purchased through direct contact with the supplier. The physiochemical characteristics, including pH, moisture content, and color, were analyzed using the standard methods of analysis described in the Korean Food Standard Codex (Ministry of Food and Drug Safety, 2012 ). In brief, pH was analyzed using 10% (w/v) garlic powder diluted with distilled water using a pH meter (Lab 850, SCHOTT Instruments, Deutschland, Germany). Moisture content was measured using a moisture analyzer (WBA-110M, Daihan Scientific Co., Wonju, Korea), and color was measured using a color analyzer (CR-10 Plus, Konica Minolta, Tokyo, Japan). Values for lightness (L*), redness (a*), and yellowness (b*) were recorded.
10
Sensitivity of PVA@AC-based pH-TENG
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To assess the sensitivity of the PVA@AC in the pH-TENG to pH, a series of buffer solutions with pH values ranging from 1 to 13 were prepared at room temperature, conforming to the GB/T604 standard [52 ], utilizing ultrapure water as the solvent. The PVA@AC was cut into small pieces and put in the prepared pH buffer solutions (pH 1~13). Following complete submersion, the small pieces were immediately removed and placed on filter paper. After 10 min, photographs were taken to document color changes. Additionally, a colorimeter (CR-10 Plus Konica Minolta) was employed to measure the color values of the films. The total color difference (ΔE) was calculated according to Equation (1).
L*0, a*0, and b*0 were the initial chromaticity values of the films, and L*, a*, and b* were the color values after the reaction.
L*0, a*0, and b*0 were the initial chromaticity values of the films, and L*, a*, and b* were the color values after the reaction.
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