• Title, Summary, Keyword: 토마토

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Study on Control of Suppling Amount of Nutrient Solution for Fruit Reduction of Higher Sugar Content of Tomato in Hydroponics (양액재배시 공급량 조절에 의한 고당도 토마토 생산에 관한 연구)

  • 김학헌;이환구;임엄량;우인식;이영복
    • Proceedings of the Korean Society for Bio-Environment Control Conference
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    • pp.169-173
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    • 1999
  • 90년대에 접어들면서 전국적으로 시설 토마토 재배면적은 빠르게 증가하고 있으나 그에 따른 재배 기술의 향상은 미흡하여 일부 품질이 저하되는 문제점을 안고 있다. 생활 수준의 향상과 더불어 토마토에 대한 소비자의 기호도가 다양화되면서 토마토의 선택 기준이 색택 이나 모양 등의 외적 품질에서 맛을 중시하는 내적 품질로 바뀌었다. 특히 당도가 중요한 선택 기준이 되고 있다. (중략)

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Development of Functional Molecular Markers for OVATE Gene Variation in Tomatoes (Solanum lycopersicum L.) (토마토 과형판별을 위한 OVATE 유전자 유래 분자표지 개발)

  • Kim, Hyunjung
    • Proceedings of the Plant Resources Society of Korea Conference
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    • pp.56-56
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    • 2018
  • 토마토에서 과형은 과실의 여러 가지 형질 중에서 눈에 가장 잘 띄는 형질이며, 소비자의 토마토를 구매를 결정하는데 많은 영향을 미치는 중요한 형질이다. 토마토의 과형을 결정하는 여러 가지 유전자 중에 OVATE는 둥근 토마토 과일을 서양 배 모양(pear shape)의 과일로 전환하는데 결정적인 역할을 하는 유전자이다. OVATE 유전자에 의해서 과일의 모양이 변하는 것은 조기종결 코돈을 초래하는 열성 돌연변이에 의해서 유도되며, 단백질의 C-말단 영역이 제거됨에 따라 그 기능을 상실하여 나타나는 현상이다. OVATE 유전자는 주로 식물의 생식기관에서 발현되며, 꽃에서는 개악하기 10일전부터부터 전사체가 만들어지고 발달중인 과실에서는 개약 후 8일까지 전사체를 확인할 수 있다. 토마토 분자육종 과정에서 과형 판별을 위해서 OVATE 유전자 연관 분자표지는 보고된 바 있으나 OVATE 유전자 유래 분자표지는 보고된바가 없다. 본 연구에서 국내에서 육성된 육종 라인들의 resequencing을 통해 OVATE 유전자 염기서열간의 SNP를 발견하고 이들을 dCAPS 마커로 전환하여 분자표지를 개발했다. 이러한 분자표지는 둥근 토마토(round)와 서양 배모양(pear shape)토마토 육종 프로그램의 효율성과 정확성을 향상시키는데 활용할 수 있을 것으로 기대한다.

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Estimate of pesticide residues in tomato varieties using ratio of surface area to weight (비표면적을 이용한 토마토의 과종별 농약 잔류량 예측)

  • Kwon, Hye-Young;Kim, Jin-Bae;Lee, Hee-Dong;Ihm, Yang-Bin;Kyung, Kee-Sung;Park, In-Hee;Choi, Jung
    • The Korean Journal of Pesticide Science
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    • v.8 no.1
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    • pp.30-37
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    • 2004
  • This study estimated the correlation between surface area/weight ratios and pesticide residues in two varieties of tomato, mini tomato and tomato. The ratios of surface area/weight of mini tomato and tomato were $2.15cm^2g^{-1}$ and $1.00cm^2g^{-1}$ respectively. Pesticide residues were measured with four kinds of pesticide, chlorothalonil WP, chlorothalonil SC, oxadixyl WP, thiophanate-methyl WP. Ie residue amount of mini tomato was $1.4\sim2.4$ times higher than those in tomato regardless of the application date and frequency. The ratios of surface area/weight on tomato varieties played a key role for determining pesticide residue.

Tomato sorting using independent component analysis on RGB images (독립성분분석을 이용한 RGB 이미지 토마토 분류)

  • Ban, Jong-Oh;Kwon, Ki-Hyeon
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.13 no.3
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    • pp.1319-1324
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    • 2012
  • Tomatoes were harvested at different ripening stages. To determine the ripening stages, We analyzed the relation between the compound concentrations of tomato measured with HPLC and the tomato RGB images. Among the compound concentrations, tomato quality is mostly affected by the Lycopene. The $Q^2$ error of the predicted Lycopene concentration and the corresponding independent component of tomato RGB image, determined from the PLS procedure, was 0.92. and we show the effectiveness of the independent component by comparing the error between the pixel area of RGB image applied by independent component and the simple black white tomato image. This regression made it possible to construct concentration images of the tomatoes, which showed non-uniform ripening. The method can be applied in an unsupervised real time sorting machine of unripe and discolored tomato using the compound concentrations.

Quality Characteristics of Meringue Cookies Added with Tomato Powder (토마토 분말 첨가 머랭 쿠키의 품질 특성)

  • Kim, Kyoung-Hee;Kim, Young Shik;Hong, Min-Seo;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.3
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    • pp.366-371
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    • 2016
  • This study examined the quality characteristics of meringue cookies added with tomato powder (0, 5, 10, and 15%). The pH of dough significantly decreased with higher tomato powder content. Spreadability, loss rate, and expansion rate also decreased with higher tomato powder content. The lightness of meringue cookies significantly decreased with addition of tomato powder, whereas redness and yellowness increased significantly with addition of tomato powders. Hardness of meringue cookies decreased significantly with addition of tomato powder. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. In the sensory evaluation, sensory scores for color, flavor, taste, and overall acceptability were highest in the 5% tomato powder meringue cookies. Thus, our results suggest that the optimum amount of tomato powder to add to cookies is 5%.

Quality Characteristics of Noodles added with Tomato Powder (토마토 분말 첨가 국수의 품질 특성)

  • Kim, Dong-Seok;Ahn, Jun-Bae;Choi, Wu-Kuk;Han, Gyeong-Phil;Park, Mi-Lan;Kang, Byong-Nam;Kim, Dong-Ho;Choi, Suk-Hyun
    • Culinary science and hospitality research
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    • v.21 no.1
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    • pp.129-142
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    • 2015
  • As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.

Quality Characteristics of Dak-galbi sauce Containing Various Amounts of Tomatoes (토마토를 첨가한 닭갈비 소스의 품질특성)

  • Kim, Ki-Bbeum;Woo, Hyun-Mo;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.17 no.5
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    • pp.193-205
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    • 2011
  • This study aimed to enhance the quality and sensory acceptability of dak-galbi sauce made from general tomatoes, plum tomatoes and canned tomatoes and find the most preferred quality characteristics and tomato type for the production of dak-galbi sauce. Dak-galbi sauce was blended with different concentrations of tomatoes (0%, 10%, 20%, 30%, 40%). As the amount of a tomato addition increased, the moisture contents, L-values, a-values and B-values significantly(p<0.001) increased while salinity, sugar contents and viscosity decreased. The attribute difference test showed that significant differences in such properties as color intensity, pungent flavor, pungent taste, mouthfeel were observed with more tomatoes added. Based on the results of this study, the optimal tomato content for maximizing the overall quality of dak-galbi sauce was 10~20% of general tomatoes or 20% of plum and canned tomatoes. More various kinds of dak-galbi sauce are expected to be developed through this study.

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Quality Characteristics of Tomato Sauce Added with Rosemary by Different Storage Periods (로즈마리 첨가 토마토 소스의 저장기간에 따른 품질특성)

  • Kim, Jang-Ho
    • Culinary science and hospitality research
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    • v.19 no.3
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    • pp.116-129
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    • 2013
  • The aim of this study is to investigate the effects of rosemary on the quality characteristics of tomato sauce during storage period(60days). As storage time went by, analysis of color differences of tomato sauce showed that "L", "a", "b"-value of tomato sauce less decreased with more herbs added, but there were no significant differences. As storage time went by, the pH ranged between 4.10-4.25, the sweetness between $10.50-9.67^{\circ}Brix$, and the salinity between 0.90~1.56 among all additions. Also, the more herbs were added, the more viscosity increased. The reducing sugar content ranged between 38.87-55.38, and its highest was shown in the sample with 0% of rosemary during the storage period. The sensory evaluation was performed with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability by 15 professional panelists. The result showed that the tomato sauce with 1% rosemary was the best in the color, flavor, taste, aftertaste, and overall acceptability. From the above results, the study suggests that the addition of 1% fresh rosemary to tomato sauce is recommended for commercial use.

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위생.안전 - 암을 이기는 생활 속 식품 - 토마토 -

  • 진노 겐지;니시노 호요쿠
    • 식품문화 한맛한얼
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    • v.1 no.1
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    • pp.71-73
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    • 2008
  • 토마토는 미국 "Time" 지가 선정한 '21세기 최고의 식품'으로 꼽힐 만큼 건강과 장수를 위해 꼭 챙겨 먹여야 할 야채다. 또한 웰빙 트랜드의 영향으로 먹거리에 대한 관심이 높아지면서 오렌지, 당근과 함께 건강주스의 대표주자로도 알려져 있다. 특히 최근에는 이들 3가지 대표 웰빙 과일에 들어있는 복합카로티노이드가 간암을 억제하는 효과가 있다고 알려져 더욱 관심을 끌고 있다. 이에 토마토를 비롯한 오렌지, 당근이 왜 암에 좋은지 그리고 토마토의 영양을 100% 섭취하는 법과 토마토를 활용한 조리 메뉴에 대하여 이야기하고자 한다.

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농업기술 - 토마토, 어린모 떡잎만 남기고 생장점 제거 후 두 줄기로 유인 재배하는 기술

  • Chae, Yeong
    • 농업기술회보
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    • v.50 no.3
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    • pp.28-29
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    • 2013
  • 국내 토마토 소비가 증가하면서 재배면적과 생산액은 늘어났지만 수량은 계속 정체되어 있다. 이는 국내 토마토 농가의 단위면적 당 생산성이 낮기 때문이다. 이에 따라 국립원예특작과학원에서는 토마토 어린모의 줄기나 가지의 생장점을 두 줄기로 유인해 재배하는 기술을 개발했다. 그 결과 종묘비를 절감하고 생산성도 높일 수 있을 것으로 보인다.

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