Relevant bibliographies by topics / Food Colours

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food Colours'

Author: Grafiati
Published: 5 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Food Colours"

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Dilrukshi, P. G. T., Helani Munasinghe, A. Buddhika G. Silva, and P. G. S. M. De Silva. "Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka." Journal of Food Quality 2019 (October 1, 2019): 1–8. http://dx.doi.org/10.1155/2019/7453169.

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Colour is a key component to enhance the ultimate appetizing value and consumer acceptance towards foods and beverages. Synthetic food colours have been increasingly used than natural food colours by food manufacturers to attain certain properties such as low cost, improved appearance, high colour intensity, more colour stability, and uniformity. Varied foods and beverages available in the market may contain some nonpermitted synthetic colours and overuse of permitted synthetic colours. This may lead to severe health problems such as mutations, cancers, reduced haemoglobin concentrations, and
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Upadhyay, Divya, Tanu Jindal, Ashutosh Tripathi, K. D. Joshi, and Kartikeya Shukla. "Impact of Synthetic Food Colouring Agents on Aquatic Ecosystems and Human Health." UTTAR PRADESH JOURNAL OF ZOOLOGY 44, no. 13 (2023): 17–37. http://dx.doi.org/10.56557/upjoz/2023/v44i133542.

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Colour is an important factor to enhance the consumer acceptance and appetizing value towards food and beverages. Foods are coloured with both natural and artificial/ synthetic food dyes. Instead of natural food colours, synthetic food colours are now widely employed by the food industry because of its superior features (cheap cost, enhanced look, greater colour intensity, increased colour stability, and consistency). Life of synthetic colorants is quite long as they are highly soluble in water and oil. Based on their solubility, synthetic colorants are classified into fat soluble synthetic co
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Ganesh S, Karthik Ganesh Mohanraj, and Jothi Priya A. "Knowledge and Awareness of Artificial Food Colours and its Impact on Nutrition and Health Among Adolescent Population." International Journal of Research in Pharmaceutical Sciences 11, SPL3 (2020): 1814–21. http://dx.doi.org/10.26452/ijrps.v11ispl3.3521.

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Food serves as the primary factor for human survival. Various types of foods are consumed by different people of various localities. For children and adolescents, the food is consumed predominantly by its colour. Unfortunately, the natural colours of food are not maintained as such and are altered by using several non-permissible artificial food colour additives. A large body of laboratory research has demonstrated that changing the intensity/saturation of the colour of food and beverage items can exert a sometimes dramatic impact on the expectations, and hence on the subsequent experiences, o
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Jananipriya, R., and S. Usha. "A critical review of the food colourants effects on Human Health and Environment." Research Journal of Biotechnology 18, no. 10 (2023): 249–54. http://dx.doi.org/10.25303/1810rjbt2490254.

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Food colour is a common food additive. Colour is essential for food which enhances the specific appearance of the food product and freshness. Hence, the use of artificial food colourants has increased tremendously during the past decades. Studies have reported that usage of synthetic food colouring in food products leads to severe health issues. The continuous use of synthetic food colourants causes behavioural changes like attention deficit, hyperactivity disorder in children and allergic reactions. Several researchers have reported that food-borne diseases are mainly caused by non-permitted
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Gangwar, Shyam Babu, Beenam Saxena, and M. K. Sinha. "Ameliorative effect of herbal extracts on lipid profile in albino rats, Rattus norvegicus exposed to metanil yellow." Environment Conservation Journal 23, no. 3 (2022): 395–99. http://dx.doi.org/10.36953/ecj.15552453.

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Synthetic food colours are used as key component by food manufacturers to increase the consumer acceptance towards food items and beverages as well as for having certain properties like low cost, high colour intensity and more colour stability. These food items and beverages may have more than recommended amount of permitted food colours or some non-permitted synthetic food colours, which may lead to several health problems like disturbances in biochemical parameters, allergic reaction, cancer, mutations etc. Some herbs are having active chemical components and could be used regularly to ameli
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COUNSELL, JOHN N. "Food colours—an overview." Nutrition Bulletin 14, no. 3 (1989): 191–98. http://dx.doi.org/10.1111/j.1467-3010.1989.tb00330.x.

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Robert‐Sargeant, Sylvia. "FOOD COLOURS IN PERPECTIVE." Nutrition & Food Science 88, no. 5 (1988): 14–15. http://dx.doi.org/10.1108/eb059198.

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Kinoshita, M., and K. Arikawa. "Colour constancy in the swallowtail butterfly Papilio xuthus." Journal of Experimental Biology 203, no. 23 (2000): 3521–30. http://dx.doi.org/10.1242/jeb.203.23.3521.

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We have recently shown that the Japanese yellow swallowtail butterfly Papilio xuthus uses colour vision when searching for food. In the field, these butterflies feed on nectar provided by flowers of various colours not only in direct sunlight but also in shaded places and on cloudy days, suggesting that they have colour constancy. Here, we tested this hypothesis. We trained newly emerged Papilio xuthus to feed on sucrose solution on a paper patch of a certain colour under white illumination. The butterflies were then tested under both white and coloured illumination. Under white illumination,
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Scotter, Michael J. "Emerging and persistent issues with artificial food colours: natural colour additives as alternatives to synthetic colours in food and drink." Quality Assurance and Safety of Crops & Foods 3, no. 1 (2011): 28–39. http://dx.doi.org/10.1111/j.1757-837x.2010.00087.x.

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Bakker, M., N. Bemrah, J. König, et al. "Exposure assessment to food colours." Toxicology Letters 205 (August 2011): S35. http://dx.doi.org/10.1016/j.toxlet.2011.05.142.

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Dissertations / Theses on the topic "Food Colours"

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Coffey, Joanne Sara. "The analysis of caramel colours." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240333.

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Miller, Melanie. "Food colours : a study of the effects of regulation." Thesis, Aston University, 1987. http://publications.aston.ac.uk/10840/.

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In the 1960s the benefits of government regulation of technology were believed to outweigh any costs. But recent studies have claimed that regulation has negative effects on innovation, health and consumer choice. This case study on food colours examines such claims. EFFECTS ON HEALTH were measured by allocating a hazard rating to each colour. The negative list of 1925 removed three harmful colours which were rapidly replaced, so the benefits were short-lived. Had a proposed ban been adopted in the 1860s it would have prevented many years exposure to hazardous mineral colours. The positive lis
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Damant, Andrew P. "An investigation into the stability of azo food colours to other food additives in soft drinks." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304519.

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Marovatsanga, L. T. "A study of the stability of synthetic colorants used in soft drinks." Thesis, University of Reading, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376660.

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Hussain, Sadul Fath. "Application of pyrolysis-mass spectrometry as a rapid analytical method in food science." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.335921.

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Honeywill, Greer 1945. "Colours of the kitchen cabinet : a studio exploration of memory, place, and ritual arising from the domestic kitchen." Monash University, Dept. of Fine Arts, 2003. http://arrow.monash.edu.au/hdl/1959.1/5621.

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Hetherington, Mandy Jane. "Optical properties and appearance characteristics of foods." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283602.

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Wang, Bin. "Augmenting Communication through Color: Color and Healthy Dining." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1588762911366207.

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Keramat, Javad. "The chemistry of the coloured compounds formed during sugar manufacture." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241642.

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Mahony, Amy. "Effect of color on the odor, flavor, and acceptance properties of foods and beverages." Kansas State University, 2011. http://hdl.handle.net/2097/9188.

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Master of Science<br>Food Science Institute -- Human Nutrition<br>Koushik Adhikari<br>A significant increase in the number of products carried in supermarkets has lead manufacturers to use food color as a way to differentiate their products from competitor’s products or as a form of communication. This report’s overall objective was to review the impact of color on sensory properties of foods and beverages and help product developers understand the multiple sensory properties within a food or beverage that may potentially change by manipulating color. The effect of color on flavor or odor id
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Books on the topic "Food Colours"

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M, Dalzell J., and Leatherhead Food R. A, eds. Food colours. Leatherhead Food Research Association, 1997.

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Victoria, Emerton, ed. Food colours. Leatherhead Pub., 2008.

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Farbstoff-Kommission, Deutsche Forschungsgemeinschaft. Farbstoffe für Lebensmittel =: Colours for foods. 2nd ed. VCH Verlagsgesellschaft, 1988.

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Britain, Great, Great Britain, and Great Britain. Scottish Office Agriculture and Fisheries Department., eds. Draft Sweeteners in Food Regulations 1995: Draft Colours in Food Regulations 1995. Scottish Office Agriculture and Fisheries Department, 1995.

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Steering Group on Food Surveillance. Working Party on Food Colours. Survey of colour usage in food: The nineteenth report of theSteering Group on Food Surveillance, the Working Party on Food Colours. HMSO, 1987.

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Great Britain. Steering Group on Food Surveillance., Great Britain. Working Party on Food Colours., and Great Britain. Ministry of Agriculture, Fisheries and Food., eds. Survey of colour usage in food: The nineteenth report of the Steering Group on Food Surveillance, the Working Party on Food Colours. H.M.S.O., 1987.

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Miller, Melanie. Food colours: A study of the effects of regulation. Aston University. Aston Business School, 1987.

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Great Britain. Scottish Office Agriculture and Fisheries Department., ed. EC directive on food additives other than colours and sweeteners. Scottish Office Agriculture and Fisheries Department, 1994.

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Joint FAO/WHO Expert Committee on Food Additives. Specifications for identity and purity of certain food additives: Antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agents, thickening agents, miscellaneous food additives. JECFA, 1988.

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Joint FAO/WHO Expert Committee on Food Additives. Specifications for identity and purity of certain food additives: Antioxidants, flavouring agents, food acids and salts, food colours, sweeteners, thickeners, and miscellaneous food additives ; 30th session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 2-11 June 1986. JECFA, 1986.

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Book chapters on the topic "Food Colours"

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Singh, Jatinder, Harmanpreet Meehnian, Parnika Gupta, and Madan L. Verma. "Food Colours." In Biotechnological Approaches in Food Adulterants. CRC Press, 2020. http://dx.doi.org/10.1201/9780429354557-4.

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Rayner, P. "Colours." In Food Additive User’s Handbook. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-3916-2_4.

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Rayner, P. "Colours." In Food Additive User’s Handbook. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4757-5247-2_4.

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Henry, B. S. "Natural food colours." In Natural Food Colorants. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2155-6_2.

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Varsha, Vanga Sri, Tanmayi Boreda, Adithi Reddi Kamana, et al. "Food Colours Toxicology and Food Safety." In Microbial Pigments. CRC Press, 2024. http://dx.doi.org/10.1201/9781003353980-14.

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O’Callaghan, M. C. "Biotechnology in natural food colours: The role of bioprocessing." In Natural Food Colorants. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2155-6_3.

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Lameris, Bregt. "7. Colour, Taste and Food." In Feeling Colour. Open Book Publishers, 2025. https://doi.org/10.11647/obp.0380.10.

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Chapter Seven explores how the rise of colour in film during the 1950s and 1960s has influenced the representation of food and eating. Considering only the fact that we have an impressive palette of food dyes illustrates the strong connection between food and colour. Colour can increase and decrease our appetite and even produce a sensation of disgust, creating aversion towards certain food types. As a result, the way food is coloured can create profound affective reactions in the film spectator.
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Ghorpade, V. M., S. S. Deshpande, and D. K. Salunkhe. "Food Colors." In Food Additive Toxicology. CRC Press, 2024. http://dx.doi.org/10.1201/9781003573944-4.

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Kontogiorgos, Vassilis. "Colour Chemistry." In Introduction to Food Chemistry. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53558-1_7.

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Kontogiorgos, Vassilis. "Colour Chemistry." In Introduction to Food Chemistry. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-85642-7_7.

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Conference papers on the topic "Food Colours"

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Yonia, Dwika Lovitasari, and Shintami Chusnul Hidayati. "Assessing Food Photo Aesthetics Through Dominant Color and Color Harmony with Adaptive Smoothing Regularization." In 2024 FORTEI-International Conference on Electrical Engineering (FORTEI-ICEE). IEEE, 2024. https://doi.org/10.1109/fortei-icee64706.2024.10824632.

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Veetil, Vijin Kizhake, Nikki Ebadollahi, Junyeob Song, et al. "Enhanced zero-phonon line emission from an ensemble of W centers in circular Bragg grating cavities." In Frontiers in Optics. Optica Publishing Group, 2024. https://doi.org/10.1364/fio.2024.jtu5a.57.

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We fabricated circular Bragg grating cavities containing an ensemble of silicon color centers. For cavities whose modes are resonant with the zero-phonon line emission of the color centers, we observed a 5.5-fold enhancement in the emitted intensity combined with a 1.3-fold increase in the decay rate.
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Rollo, Samson D., and John Paul T. Yusiong. "A Two-Color Space Input Parallel CNN Model for Food Image Classification." In 2024 International Conference on Information Technology Research and Innovation (ICITRI). IEEE, 2024. http://dx.doi.org/10.1109/icitri62858.2024.10698941.

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Hidayati, Shintami Chusnul, Muhammad Valda Rizky Nur Firdaus, Riki Wahyu Nur Dianto, and Sarwosri. "Unleashing Attributes-content Adaptation with Multi-color Spaces for Food Photo Aesthetic Assessment." In 2024 Asia Pacific Signal and Information Processing Association Annual Summit and Conference (APSIPA ASC). IEEE, 2024. https://doi.org/10.1109/apsipaasc63619.2025.10848973.

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Moga, Madalina, Mihaela Tita, Adelina Constantinescu, and Ovidiu Tita. "VALORIFICATION OF PRUNUS CERASIFERA FRUITS (PULP, PEEL, WHOLE FRUIT) FOR YOGURT PRODUCTION." In 24th SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/4.1/s18.45.

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Sustainable food production is growing along with consumer demands to find healthy products. The management and minimization of food by-products and the recovery of products with low economic value represent both a trend and a current necessity for the food industry. Prunus cerasifera is a species of plum native to Southeast Europe and Western Asia. It is also called Cherry Plum and Myrobolan Plum. It is cultivated mainly as an ornamental plant with several varieties differing in leaf and bud color and secondarily for fruit production. The fruits have a limited use, most often they are used in
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Yamasaki, Fuminori, Yukie Tahara, Ayumi Amemiya, et al. "Color and Shape Measurement of Foot by Using Smartphone Sensors." In 3D Image Acquisition and Display: Technology, Perception and Applications. Optica Publishing Group, 2024. http://dx.doi.org/10.1364/3d.2024.dth1h.5.

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Kuruma, Kazuhiro, Benjamin Pingault, Cleaven Chia, et al. "Suppression of Spontaneous Phonon Processes in Single Defect Centers in Diamond using Phononic Crystals." In CLEO: Science and Innovations. Optica Publishing Group, 2024. http://dx.doi.org/10.1364/cleo_si.2024.sth4c.7.

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We engineer the interaction between phonons and single silicon-vacancy centers using phononic crystals with a complete bandgap spanning 50-70 GHz. We observe a 18-fold extension of single color center's orbital lifetime in the phononic bandgap.
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Hidayati, Shintami Chusnul, Muhammad Arsyad Ardiansyah, Sarwosri, Yeni Anistyasari, and Wen-Huang Cheng. "A Hybrid Approach to Food Image Aesthetic Assessment via Structural and Color-Based Feature Integration." In 2025 1st International Conference on Consumer Technology (ICCT-Pacific). IEEE, 2025. https://doi.org/10.1109/icct-pacific63901.2025.11012878.

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Lascano, Lester E., D. Rollo Samson, and John Paul T. Yusiong. "A Web-Based Food Image Classification System using an Ensemble of Multi-Color Space Parallel CNNs." In 2024 28th International Computer Science and Engineering Conference (ICSEC). IEEE, 2024. https://doi.org/10.1109/icsec62781.2024.10770720.

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Mahajan, Madhura, and Dr A. Arulmozhi. "TO ANALYSE THE FACTORS AFFECTING INK MIGRATION IN THE OFFSET LITHOGRAPHIC PRINTING PROCESS." In INTERNATIONAL SYMPOSIUM ON GRAPHIC ENGINEERING AND DESIGN. UNIVERSITY OF NOVI SAD FACULTY OF TECHNICAL SCIENCES DEPARTMENT OF GRAPHIC ENGINEERING AND DESIGN 21000 Novi Sad, Trg Dositeja Obradovića 6, 2024. http://dx.doi.org/10.24867/grid-2024-p8.

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Packaging for food is available in different forms based on product and technical requirements in the supply chain and the branding required for the product and package. Paper and board are versatile materials used to package foods. Manufacturers in the food packaging segment focus on the highest levels of manufacturing controls to protect the user and consumer. Migration from paper occurred very fast compared to migration from plastics. Printers must focus on the printing quality of that package. The offset press room manages colourful images with aesthetic outputs by ink flow. The offset pro
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Reports on the topic "Food Colours"

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Jelinek, Raz, Paul Dawson, Timothy Hanks, William Pennington, and Julie Northcutt. Bacterial sensors for food processing environments. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7598157.bard.

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The overall objective of this project was to develop a new bacterial contaminant sensor based upon polydiacetylene(PDA) which is a unique polymer that changes color and configuration in response to external molecular stimuli. While this polymer has been well studied and has been shown to respond to bacterial stimuli in the laboratory, application to food processing environments has not been demonstrated. One hurdle in the application of biosensors in a food processing environment is interference of food sanitizers with the detection of bacteria. Common food sanitizers were evaluated for their
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Siripatrawan, Ubonratana. Active Chitosan-Based Film with Antimicrobial Property for Food Packaging Application. Chulalongkorn University, 2010. https://doi.org/10.58837/chula.res.2010.22.

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This research was aimed to develop an active film from chitosan film incorporated with green tea extract to enhance antioxidant and antimicrobial properties in order to be used for food shelf life extension. The experiments were divided into 3 parts. Firstly, chitosan-based film preparation and modification were determined. The results suggested that the optimum chitosan films could be prepared from 2% chitosan in 1% acetic acid. However, the chitosan film was brittle and had low flexibility. Mechanical property of chitosan film was modified by adding different concentrations of glycerol, as a
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Krempl, N., M. Fruehwirth, Z. Shahroodi, et al. Unlocking the potential of recycled polypropylene in food packaging. Universidad de los Andes, 2024. https://doi.org/10.51573/andes.pps39.ss.cep.2.

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This study aims to enhance recycled polypropylene (rPP) for yogurt cups, promoting sustainable resource use and waste reduction. Analysis of sorting, recycling, and decontamination shows mechanical recycling of PP effectively generates new products. Experiments reveal pre-sorted, hot-washed, and color-sorted rPP has superior quality and is processable up to 100% recyclate content. Adding a masterbatch additive improves oxidative stability and reduces degradation. Biological, chemical, and sensory analyses confirm rPP cups match virgin PP in odor and appearance, with no mutagenic substances det
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Li, Li, Joseph Burger, Nurit Katzir, Yaakov Tadmor, Ari Schaffer, and Zhangjun Fei. Characterization of the Or regulatory network in melon for carotenoid biofortification in food crops. United States Department of Agriculture, 2015. http://dx.doi.org/10.32747/2015.7594408.bard.

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The general goals of the BARD research grant US-4423-11 are to understand how Or regulates carotenoid accumulation and to reveal novel strategies for breeding agricultural crops with enhanced β-carotene level. The original objectives are: 1) to identify the genes and proteins in the Or regulatory network in melon; 2) to genetically and molecularly characterize the candidate genes; and 3) to define genetic and functional allelic variation of these genes in a representative germplasm collection of the C. melo species. Or was found by the US group to causes provitamin A accumulation in chromoplas
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Oliver, Kimberly. A Chitin-Binding Protein Ultra-highly expressed in the Outer Fold of Mantle is Related to Shell Colour in Pacific Oyster Crassostrea gigas. ResearchHub Technologies, Inc., 2022. http://dx.doi.org/10.55277/researchhub.jg604pn4.

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Oliver, Kimberly. A Chitin-Binding Protein Ultra-highly expressed in the Outer Fold of Mantle is Related to Shell Colour in Pacific Oyster Crassostrea gigas. ResearchHub Technologies, Inc., 2022. http://dx.doi.org/10.55277/researchhub.jg604pn4.

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Zyriax, Birgit-Christiane, and Eberhard Windler. Lifestyle changes at midlife to prevent cardiovascular disease: a systematic review protocol. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.4.0061.

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Review question / Objective: What kind of evidence-based diet and physical activity should or can be recommended to adults in order to reduce their cardiovascular risk. Condition being studied: Cardiovascular disease. Eligibility criteria: Publications will be extracted independently by two researchers according to defined search string and get color coded as agreed on: Yellow: studies and RCTs of the association of nutrients, physical activity and cardiovascular outcomes for discussion. Green: meta-analysis of studies and RCTs of the association of nutrients, physical activity and cardiovascu
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Ibdah, Mwafaq, Dorothea Tholl, and Philipp W. Simon. How temperature stress changes carrot flavor: Elucidating the genetic determinants of undesired taste in carrots. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7598171.bard.

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Global climate change and warming temperatures represent the greatest future challenge for global food production and quality. In this project, we will define the genetic factors of climate-associated taste deficiencies in carrot. Carrot is considered one of the leading horticultural crops in the world in terms of its nutritional value, health benefits, and unique flavor based on its high content of carotenoids and volatile aroma compounds. In recent years, carrot genotypes of different color with improved nutraceutical attributes have been developed. When exposed to high growth temperatures,
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สิริภัทราวรรณ, อุบลรัตน์, สุวัสสา พงษ์อำไพ та สุภาภรณ์ ดั๊กกลาส. การใช้ฟิล์มเคลือบบริโภคได้จากไคโตซานเพื่อยืดอายุการเก็บของผลิตภัณฑ์อาหารแช่เย็นพร้อมบริโภคได้ : รายงานการวิจัย. จุฬาลงกรณ์มหาวิทยาลัย, 2009. https://doi.org/10.58837/chula.res.2009.42.

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The objective of this research was to use chitosan coating for shelf life extension of refridgerated ready-to-eat food product. The research was separated into 3 sections. Firstly, the optimum packaging material and condtion for packaging of brioled boneless por1&lt;. (BBP) was determined by using polypropylene bag under atmospheric air (OPP) and polyamide bag under atmospheric air (PA) and vacuum condition (PA-V) and stored at 2 ± 1 °C. The results suggested that PA-V could maintain qualities including color, texture, pH, peroxide values (POV) and organoleptic qualities of BBP better than PA
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Grumet, R., J. Burger, Y. Tadmor, et al. Cucumis fruit surface biology: Genetic analysis of fruit exocarp features in melon (C. melo) and cucumber (C. sativus). United States-Israel Binational Agricultural Research and Development Fund, 2020. http://dx.doi.org/10.32747/2020.8134155.bard.

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The fruit surface (exocarp) is a unique tissue with multiple roles influencing fruit growth and development, disease susceptibility, crop yield, post-harvest treatments, shipping and storage quality, and food safety. Furthermore, highly visible exocarp traits are the consumer's first exposure to the fruit, serving to identify fruit type, variety, attractiveness, and market value. Cucurbit fruit, including the closely related Cucumis species, melon (C. melo) and cucumber (C. sativus), exhibit tremendous diversity for fruit surface properties that are not present in model species. In this projec
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