Baldassi Claudia, Lee Clover, Dossett Michael, Castellarin Simone D
Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada.
BC Berry Cultivar Development Inc., Abbotsford, BC, Canada.
Plant Methods. 2024 May 30;20(1):78. doi: 10.1186/s13007-024-01197-0.
Red raspberry fruit color is a key driver of consumer preference and a major target of breeding programs worldwide. Screening for fruit color typically involves the determination of anthocyanin content and/or the assessment of color through a colorimeter. However, both procedures are time-consuming when the analyses involve hundreds or thousands of samples. The objectives of this study were to develop a high-throughput method for red raspberry puree color measurement and to test the correlations between color parameters and total anthocyanin content. Color coordinates were collected with a colorimeter on 126 puree samples contained in Petri dishes and with the Tomato Analyzer Color Test (TACT) module to assess the same samples prepared in Petri dishes and in 96-well plates. An additional 425 samples were analyzed using only 96-well plates. Total anthocyanins were extracted from all 551 samples.
Regression models for L*, a*, b* measured with the colorimeter and TACT using Petri dishes were all significant (p < 0.001), but very consistent only for L* (R = 0.94). Significant (p < 0.001) and very consistent regressions (R = 0.94 for L* and b*, R = 0.93 for a*) were obtained for color parameters measured with TACT using Petri dishes and TACT using plates. Of the color parameters measured with the colorimeter, only L*, a*/b*, and hue significantly correlated with total anthocyanins (p < 0.05), but, except for L* (R = - 0.79), the correlations were weak (R = - 0.23 for a*/b* and R = 0.22 for hue). Conversely, all correlations with total anthocyanins and color parameters measured with TACT were significant (p < 0.001) and moderately strong (e.g., R = - 0.69 for L* and R = 0.55 for a*/b*). These values were indicative of darker colors as total anthocyanin content increased.
While the colorimeter and TACT-based methods were not fully interchangeable, TACT better captured color differences among raspberry genotypes than the colorimeter. The correlations between color parameters measured with TACT and total anthocyanins were not strong enough to develop prediction models, yet the use of TACT with 96-well plates instead of Petri dishes would enable the high-throughput measurement of red raspberry puree color.
红树莓果实颜色是消费者偏好的关键驱动因素，也是全球育种计划的主要目标。果实颜色筛选通常涉及花青素含量的测定和/或通过色度计评估颜色。然而，当分析涉及数百或数千个样品时，这两种方法都很耗时。本研究的目的是开发一种高通量的红树莓果泥颜色测量方法，并测试颜色参数与总花青素含量之间的相关性。使用色度计收集了培养皿中126个果泥样品的颜色坐标，并使用番茄分析仪颜色测试（TACT）模块评估了培养皿和96孔板中制备的相同样品。另外425个样品仅使用96孔板进行分析。从所有551个样品中提取了总花青素。
使用培养皿通过色度计和TACT测量的L*、a*、b的回归模型均具有显著性（p < 0.001），但仅L非常一致（R = 0.94）。对于使用培养皿的TACT和使用板的TACT测量的颜色参数，获得了显著（p < 0.001）且非常一致的回归（L和b的R = 0.94，a的R = 0.93）。在通过色度计测量的颜色参数中，只有L、a*/b和色调与总花青素显著相关（p < 0.05），但除L（R = -0.79）外，相关性较弱（a*/b的R = -0.23，色调的R = 0.22）。相反，与通过TACT测量的总花青素和颜色参数的所有相关性均具有显著性（p < 0.001）且中等强度（例如，L的R = -0.69，a*/b*的R = 0.55）。这些值表明随着总花青素含量的增加颜色变深。
虽然基于色度计和TACT的方法不能完全互换，但与色度计相比，TACT能更好地捕捉树莓基因型之间的颜色差异。通过TACT测量的颜色参数与总花青素之间的相关性不够强，无法建立预测模型，但使用96孔板而非培养皿的TACT能够实现红树莓果泥颜色的高通量测量。
