Effects the mechanism of micro-vacuum storage on broccoli chlorophyll degradation and builds prediction model of chlorophyll content based on the color parameter changes

Abstract BackgroundThe chlorophyll content is a vital indicator for reflecting the photosynthesis ability of plants and it plays a significant role in monitoring the general health of plants. Since the chlorophyll content and the soil-plant analysis development (SPAD) value are positively correlated, it is feasible to estimate the SPAD value by calculating the vegetation indices (VIs) through hyperspectral images, thereby estimating the chlorophyll content. However, current indices simply adopted few wavelengths of the hyperspectral information, which may decrease the estimation accuracy. Besides, few researches explored the applicability of VIs over plant leaves under disease stress.MethodsIn this study, the SPAD value was estimated by calculating the fractal dimension of hyperspectral curves, ranging from 420 to 950 nm. The correlation between the SPAD value and wavelengths under disease stress was analyzed. In addition, a SPAD prediction model was built upon the combination of selected indices and 4 machine learning methods, including decision tree (DT), partial least square regression (PLSR), support vector regression (SVR), and back propagation neural network (BPNN). The performance of these models was compared through the correlation of determination, root mean square error, and relative error.ResultsThe results suggested that the SPAD value of rice leaves under different disease levels were sensitive to different wavelengths, meaning that the fixed wavelength selection in current indices may achieve poor estimation results. Compared with current VIs, a stronger positive correlation was detected between the SPAD value and our proposal, reaching an average correlation coefficient of 0.8263. For the prediction model, the one built with our proposal and SVR achieved the best performance, reaching R2, RMSE, and RE at 0.8752, 3.7715, and 7.8614%, respectively.ConclusionsThis work provides an in-depth insight for accurately and robustly estimating the SPAD value of rice leaves under disease stress, and our proposal is of great significance for monitoring the chlorophyll content in large-scale fields non-destructively.

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Effect of 6-Benzylaminopurine on Sugar Profile and Senescence of Asparagus Spears Stored at 0°C

HortScience ◽

10.21273/hortsci.32.3.523a ◽

1997 ◽

Vol 32 (3) ◽

pp. 523A-523

Author(s):

S.M. Silva ◽

R.C. Herner ◽

R.M. Beaudry

Keyword(s):

Chlorophyll Content ◽

Respiration Rate ◽

Visual Quality ◽

Daily Basis ◽

Time Dependent ◽

Chlorophyll Degradation ◽

Sucrose Content ◽

Sugar Profile ◽

The Relationship ◽

Cut Surface

To help elucidate of the relationship between decline in sugar (especially sucrose) and senescence in asparagus (Asparagus officinallis L.), spears with or without tips were treated with 6-benzylaminopurine (6-BAP) and stored during 25 days at 0°C. 6-BAP was applied using a cheesecloth soaked with 100 ppm solution (30-s contact) immediately after harvesting to the tip or to the cut surface for spears that had 2 cm of the tip removed. Time-dependent profile of fluorescence, chlorophyll content, amount of fructose, glucose, and sucrose were measured for four segments from tip to the base of the spears over. Respiration rate and general visual quality were also evaluated for the whole spear on a daily basis. Three replications were used for all evaluations. 6-BAP reduced respiration rate of spears with intact tips, slowed the decline in fluorescence, and slowed chlorophyll degradation for the tip during 25 days of storage at 0°C. Respiration rate was higher in spears that had the tip removed, regardless the use of 6-BAP; however, the decline of fluorescence and chlorophyll degradation were lower in 6-BAP-treated spears. Application of 6-BAP also slowed the decline in sucrose content. 6-BAP effects were more marked when comparing with spears lacking their tip. The visual quality was higher in spears with tips that were treated with 6-BAP.

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SEDIMENTARY CHLOROPHYLL DETERMINATION AS A PALEOBOTANICAL METHOD

Canadian Journal of Botany ◽

10.1139/b55-026 ◽

1955 ◽

Vol 33 (4) ◽

pp. 304-313 ◽

Cited By ~ 72

Author(s):

J. R. Vallentyne

Keyword(s):

Chlorophyll Content ◽

Chlorophyll A ◽

Light Absorption ◽

Quantitative Method ◽

Degradation Products ◽

Wave Length ◽

Chlorophyll Degradation ◽

Plant Tissues ◽

Sediment Profiles

Chlorophyll degradation products which can be extracted from sediments with 90% acetone and which show maximal light absorption in the red end of the spectrum at a wave length of 667 mμ (90% acetone as the solvent) are here collectively defined as sedimentary chlorophyll. A quantitative method is described for the determination of sedimentary chlorophyll. Results from six different sediment profiles are presented. The nature of sedimentary chlorophyll is unknown, except that it consists of at least three chlorophyll degradation products. Sedimentary chlorophyll has been found in samples aged up to 11,000 years. In any one profile the fluctuations in sedimentary chlorophyll content may be used to infer changes in the abundance of chlorophyll-bearing plant tissues, but only with the greatest caution.

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Surface disturbance of cryptobiotic soil crusts: Nitrogenase activity, chlorophyll content, and chlorophyll degradation

Arid Land Research and Management ◽

10.1080/15324989309381373 ◽

1993 ◽

Vol 8 (1) ◽

pp. 1-8 ◽

Cited By ~ 9

Author(s):

Jayne Belnap ◽

Kimball Harper ◽

Steven Warren

Keyword(s):

Chlorophyll Content ◽

Nitrogenase Activity ◽

Chlorophyll Degradation ◽

Soil Crusts ◽

Surface Disturbance

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Optimización del escaldado de calabacita criolla (Cucurbita pepo) deshidratada a temperaturas bajas y tiempos largos / Optimization of stepwise blanching of dehydrated zucchini (Cucurbita pepo)

Food Science and Technology International ◽

10.1177/108201329800400302 ◽

1998 ◽

Vol 4 (3) ◽

pp. 159-167 ◽

Cited By ~ 7

Author(s):

A. Quintero-Ramos ◽

A.L. Sánchez de la Paz ◽

J.A. Meza-Velázquez ◽

J.A. Jiménez ◽

G. Barbosa-Cánovas ◽

...

Keyword(s):

Prediction Model ◽

Cutting Force ◽

Cucurbita Pepo ◽

Prediction Models ◽

Optimum Conditions ◽

Color Parameter ◽

Lack Of Fit ◽

Surface Method ◽

Predicted Values ◽

Experimental Values

Low-temperature prolonged blanching was applied to sliced zucchini prior to dehydration. Treatment was optimized by a response surface method. The variables studied were: blanching temperature (50, 55, 65, 75 and 79 °C) and blanching time (23, 79, 30, 45, 60, 66 min). Color, texture (cutting force) and rehydration rate of the product were also evaluated. The optimum conditions for the texture, color (parameter b*) and rehydration rate (RR) of the pretreatment were: temper ature, 61-66 °C for 52-56 min. The prediction model was applied with these conditions and the following values were obtained: rehydration rate 5.14, texture 28.82 Newtons and the color para meter b' (blue-yellow) 34.0. The prediction models for maximum cutting force and parameter b* showed a significant fit ( p ≤ 0.05) of the experimental values and the prediction model for the RR showed a lack of fit ( p ≤ 0.05) whereas the parameters L* and a* were not affected significantly. These optimum conditions were verified experimentally, and the experimental values agreed very closely with the predicted values.

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Effect Of Temperature In Color Changes Of Green Vegetables

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.4.special-issue-october.02 ◽

2016 ◽

Vol 4 (Special-Issue-October) ◽

pp. 10-17 ◽

Cited By ~ 5

Author(s):

E Manolopoulou ◽

T Varzakas

Keyword(s):

Chlorophyll Content ◽

Degradation Rate ◽

Storage Temperature ◽

Chlorophyll Degradation ◽

Effect Of Temperature ◽

Colour Variation ◽

Color Changes

The effect of temperature on colour degradation of green vegetables as well as the chlorophyll content as a factor that contributes to colour variation were studied. The studied vegetables were lettuce (leafy) and broccoli (inflorescence). The results suggested that as the storage temperature increases so the chlorophyll degradation rate increases and so the colour degradation. From the two tested vegetables the lettuce was proved to be more sensitive to chlorophyll and colour degradation.

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Chlorophyll degradation in leaf sections from tall and short varieties of rice

The Journal of Agricultural Science ◽

10.1017/s0021859600069586 ◽

1971 ◽

Vol 76 (3) ◽

pp. 573-574 ◽

Cited By ~ 1

Author(s):

J. Harada ◽

H. Nakayama

Keyword(s):

Leaf Area ◽

Chlorophyll Content ◽

Chlorophyll Degradation ◽

Rapid Degradation ◽

Unit Leaf Area ◽

Unit Leaf

SUMMARYAmong the four varieties of rice tested, the leaves of short varieties had much chlorophyll per unit leaf area and slow chlorophyll degradation, while those of tall ones showed less chlorophyll content and its rapid degradation.

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