Cr 20

Faecal colour was measured using a colourimeter (CR-20 Konica Minolta Holdings, Inc., Tokyo, Japan) that can assess the L*a*b* colour space. The L* of the colourimeter represents lightness based on a scale from 0 to 100 with higher values indicating lighter colour (L* = 0 is black and L* = 100 is diffuse white). Red was represented by positive a* values and green was represented by negative a* values, while yellow was represented by positive b* values and blue was represented by negative b* values. The device was calibrated against a standard white plate. The surface of the faeces in the Petri dish was covered tightly with polyethylene cling wrap and the central area of the faecal sample was measured. A maximum of three faecal samples were measured per participant and the mean values were used in the analyses. Each L*, a*, and b* value was compared between the six colours on the faecal assessment tool.

The Colorimetry index (L*, a*, b*) of the FY and the UC was measured using a solid colorimeter (CR-20, Konica Minolta, Japan) with standard illuminant D65 and observer at 10° and the overall color difference against the control was calculated (Equation 2). The analyses were performed in triplicate. $\Delta E=\sqrt{{\left(L_{UC}^{\ast }-L_{FY}^{\ast }\right)}^2+{\left(a_{UC}^{\ast }-a_{FY}^{\ast }\right)}^2+{\left(b_{UC}^{\ast }-b_{FY}^{\ast }\right)}^2}$

The surimi colour parameters were determined using a colourimeter (CR-20, Konica Minolta Inc., Tokyo, Japan). The CIE Lab coordinates were reported as lightness (L*), redness (a*) and yellowness (b*). Whiteness (W) was calculated according to Equation (1).
$$W=100-\sqrt{{\left(100-L^{*}\right)}^2+{\left(a^{*}\right)}^2+{\left(b^{*}\right)}^2}$$

Color attributes of the roasted fruits, including L* (lightness/darkness), a* (redness/greenness), and b* (yellowness/blueness), were evaluated using a colorimeter (CR-20; KONICA MINOLTA, Tokyo, Japan). The chromatic difference meter was calibrated using white and black tiles prior to sample measurement. The L*value was used to determine the degree of roasting, as it is a good indicator of color change during the roasting process and corresponds to the color observations made by the operator.

Strawberry agronomic traits analyzed in this study are summarized in Table 1. Each phenotypic value in this study was the average of six plants per genotype. Leaf area was determined by approximating the ellipse, calculated as leaf length (cm) × leaf width (cm) × 3.14. Brix values were measured using a refractometer, PAL-1 (ATAGO, Tokyo, Japan). Fruit hardness was measured using a digital force gage DS2-5N, and the data were analyzed using the ZP-Recorder software (IMADA, Aichi, Japan). To measure fruit hardness, fruits were compressed using a 2 rigid plunger at a 10 mm/min compression speed. To evaluate pericarp color, lightness (L^∗) and hue (a^∗, b^∗) were measured using a colorimeter, CR-20 (KONICA MINOLTA, Tokyo, Japan). Pericarp color value was calculated as L^∗ × b^∗/a^∗, where lightness (L^∗) and hue (a^∗, b^∗) were measured using the colorimeter. The distribution of the phenotypic values are shown in Supplementary Figure 1. Figure 1B represents periods where plant growth and phenotyping for each population were conducted. Plant growth and phenotyping were performed using elevated cultivation system in a greenhouse at the Institute of Vegetable and Floriculture Science, National Agriculture and Food Research Organization, Ano, Tsu, Japan.

Light transmittance curves of PLA and PLA/nanocelluloses composites were obtained in the range of 200–800 nm using a Shimadzu UV-visible spectrophotometer (Model UV-1650pc). The color of the films was evaluated using a Minolta colorimeter (CR-20, Konica Minolta, Inc., Tokyo, Japan) previously calibrated with a white reflector plate. Measurements were expressed as colorimetric coordinates in the CIELAB scale: L* (lightness, from 0: black to 100: white), a* (from green (−) to red (+)), and b* (from blue (−) to yellow (+)). Color differences (ΔE) were calculated using Equation (2): $$\mathsf{\Delta }E=\sqrt{{\mathsf{\Delta }L*}^2+{\mathsf{\Delta }a*}^2+{\mathsf{\Delta }b*}^2}$$

Objective assessment of masticatory function was conducted by color-changing chewing gum (Masticatory Performance Evaluating Gum XYLITOL; Lotte Co., Tokyo, Japan). Measurements were performed using a 10-point color scale using a colorimeter (CR-20; KONICA MINOLTA, Tokyo, Japan), and the respective measurements (i.e., color scale value and ΔE value) were obtained.²² (link)^,23 (link) Moreover, subjective assessment of masticatory function was performed by obtaining the mastication score using a food intake questionnaire.²⁴ (link)^,25