• 한국포장학회지
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• 제12권1호
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• pp.41-44
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• 2006

이집트에서 생산되는 토마토의 신선도 유지를 위해 기능성 MA 필름을 사용하여 박스단위(10 kg)로 포장하여 상온에서 7일간 저장하면서 품질변화를 살펴보았다. 저장 7일후 중량 감모율은 MA구가 대조구에 비해서 50% 정도 중량 감소가 적었으며, 적정산도와 가용성 고형분의 함량 역시 저장기간 동안 MA구에서 높게 유지되고 있었다. 비타민 C의 변화는 필름 포장구인 MA구에서 그 변화 정도가 대조구에 비해 적게 나타나 이집트산 토마토의 품질유지를 위해 기능성 MA 포장재 활용이 가능할 것으로 사료된다.

• 생물환경조절학회지
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• 제19권4호
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• pp.290-297
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• 2010

토마토 생육에 있어 보조광원으로 메탈할라이드등, 고압나트륨등, 형광등을 하루 5시간을 처리 하여 토마토 생육 및 생산성에 대한 영향을 확인 해 본 결과 생육은 인공광 처리가 무처리 구 에 비하여 6~10% 증가하는 결과를 얻을수 있었다. 수량 및 생산성 증가에 있어서 인공광 처리가 무처리구보다 1.5~2배 증가 하였으며 수익성 증가는 10a당 1작기에 최소 9,400,000원에서 최대 28,200,000원 증가되었다.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.98-106
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• 2004

Tomatoes and tomato products are the major source of lycopene in the diet. The bioavailability of lycopene is different in raw tomatoes compared to processed tomato products. This is due to the chemical and physical properties of the different lycopene isomers. All-trans-lycopene is found in raw tomatoes and is a poor bioavailable source, whereas, processed tomato products are more bioavailable because they contain more cis-isomers. Heat and mechanical processing of tomatoes induces rupture of the cell walls, thereby releasing lycopene from its food matrix. Heat processing also induces cis-trans isomerization and disrupts protein-carotenoid complexes. Many dietary components also impact lycopene bioavailability, like the amount and type of fat present with the intake and processing of tomato products, the amount and type of fiber present, and the interaction between carotenoids. Fundamentally, anything that enhances formation and incorporation of lycopene in bile acid micelles increases bioavailability, and the opposite is true in that anything that interferes with micelle formation decreases bioavailability.

• 한국식품과학회지
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• 제15권4호
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• pp.409-413
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• 1983

과실의 균일한 숙성을 위하여 ethephon을 흔히 사용하는데, 수확전의 토마토에 ethephon을 처리했을때 토마토의 비타민과 무기질 함량에 어떤 영향을 주는지에 관하여 연구한 결과를 요약하면 다음과 같다. 1. 수확 1주일 전의 토마토에 ethephon처리는 아스콜빈산, 캐로틴(총 캐로틴 및 베타-캐로틴), 지아민, 리보후라빈의 함량에 영향을 주지 않았으며, 이런 결과는 2년간 계속적으로 확인되었다. 토마토의 리보후라빈 함량이 1979년에 1978년 보다 높았던 것은 아마도 생육환경의 영향에 의한 것으로 여겨진다. 2. 토마토의 무기질 함량은 수확 1주일전의 ethephon살포에 의하여 영향을 받지 않았다. 그러나 ethephon살포와는 관계없이 칼슘과 망간함량은 해에 따라 변하였다.

• Elastomers and Composites
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• 제55권2호
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• pp.114-119
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• 2020

The effect of a greenhouse-covering material on its indoor environment and on the characteristics of cherry tomatoes grown in it was investigated. The conventional polyethylene (PE) film on the greenhouse roof was replaced by a polycarbonate (PC) sheet, while maintaining the main structural frame intact. Color changes and the formation of water droplets on the PC surface were avoided by applying coextrusion and coating layers. When compared to the PE greenhouse, the PC greenhouse enabled increased light transmittance and thus a higher indoor temperature during both summer and winter. The thermal insulating property of the PC sheet effectively reduced the heating loss by approximately 55% during winter. The cherry tomatoes grown in the PC greenhouse exhibited superior fruit characteristics in terms of size, weight, and sugar content. The total amount of cherry tomatoes produced per unit area (1,000 ㎡) in the PC greenhouse was found to be greater by approximately 19% compared to that in the PE greenhouse.

• 한국환경농학회지
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• 제34권3호
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• pp.196-203
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• 2015

BACKGROUND: Purpose of this research is HPLC analysis method development of lycopene in tomato. And then, three components of carotenoid in four kinds of tomatoes (general tomato, cherry tomato, red and orange date tomato) were compared with each other. METHODS AND RESULTS: Lycopene in tomato was extracted with hexane likes other carotenoid components using 500 mg of dried powder sample. HPLC analysis conditions were column temperature ($40^{\circ}C$), detection wavelength (454 nm), flow rate (1.0 mL/min) and injection volume ($20.0{\mu}L$). Lycopene was analyzed by the gradient elution ($60{\rightarrow}100%$) of the mobile phase solvents A[water: methanol=25: 75 (v/v)] and B[ethyl acetate]. CONCLUSION: Three components of carotenoids (lutein, ${\beta}$-carotene, lycopene) were observed in tomatoes. The total carotenoid contents was the highest in red date tomato (662.0 mg/kg dry wt.) and the lowest in orange date tomato (111.3 mg/kg dry wt.). Lycopene contents in tomatoes was the highest percentage (93%) among all the carotenoids.

• Journal of Microbiology and Biotechnology
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• 제29권10호
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• pp.1553-1560
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• 2019

In a previous study, the antimicrobial peptides extracted from Lactobacillus plantarum UTNGt2 of wild-type fruits of Theobroma grandiflorum (Amazon) were characterized. This study aimed to investigate the antimicrobial mechanisms of peptides in vitro and its protective effect on fresh tomatoes. The addition of partially purified Gt2 peptides to the E. coli suspension cells at the exponential ($OD_{605}=0.7$) growth phase resulted in a decrease with 1.67 (log10) order of magnitude compared to the control without peptide. A marginal event (< 1 log10 difference) was recorded against Salmonella, while no effect was observed when combined with EDTA, suggesting that the presence of a chelating agent interfered with the antimicrobial activity. The Gt2 peptides disrupted the membrane of E. coli, causing the release of ${\beta}$-galactosidase and leakage of DNA/RNA molecules followed by cell death, revealing a bacteriolytic mode of action. The tomatoes fruits coated with Gt2 peptides showed growth inhibition of the artificially inoculated Salmonella cocktail, demonstrating their preservative potential.

• 농업과학연구
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• 제47권4호
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• pp.769-782
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• 2020

Interest in fruit and vegetables has increased due to changes in consumer consumption patterns, socioeconomic status, and family structure. This study determined the factors influencing the demand for fruit and vegetables (strawberries, paprika, tomatoes and cherry tomatoes) using a panel of Rural Development Administration household-level purchases from 2010 to 2018 and compared the ability to the prediction performance. An artificial neural network model was constructed, linking household characteristics with final food expenditure. Comparing the analysis results of the artificial neural network with the results of the panel model showed that the artificial neural network accurately predicted the pattern of the consumer panel data rather than the fixed effect model. In addition, the prediction for strawberries was found to be heavily affected by the number of families, retail places and income, while the prediction for paprika was largely affected by income, age and retail conditions. In the case of the prediction for tomatoes, they were greatly affected by age, income and place of purchase, and the prediction for cherry tomatoes was found to be affected by age, number of families and retail conditions. Therefore, a more accurate analysis of the consumer consumption pattern was possible through the artificial neural network model, which could be used as basic data for decision making.

• 한국유기농업학회지
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• 제30권3호
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• pp.375-391
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• 2022

This study investigated the online transaction status of low-carbon certified fresh agricultural products and analyzed the low-carbon certified premium. For two months from March to April 2022, eight products (rice, apple, pear, sweet persimmons, paprika, tomatoes, cherry tomatoes, and lettuce) were surveyed at major online shopping malls. The low-carbon certification premium was analyzed using hedonic price analysis model. As a result of the online market survey, the low-carbon certified agricultural products were not traded in the case of rice, cherry tomatoes, and paprika. And the proportion of low-carbon certified agricultural products in the case of tomatoes and lettuce was low. As a result of the low-carbon premium analysis, of the five products that analyzed the low-carbon certification premium, four products excluding pear did not have a low-carbon certification premium. Thus, it is necessary to expand the sale of the low-carbon certified agricultural products by distributors, and various efforts to secure the premium of certified agricultural products are important.

• 한국식생활문화학회지
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• 제24권4호
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• pp.433-439
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• 2009

The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p<0.05). Sweetness was highest in the plum tomato sauce at $9.80^{\circ}$Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.