• Journal of Bio-Environment Control
• /
• v.6 no.1
• /
• pp.34-42
• /
• 1997

Effects of DIF on stem elongation in plug seedlings of mini tomato ‘Mini Carol’ and on the growth and flowering after transplanting were investigated. Stem elongation of seedlings was mainly influenced by day temperature rather than night temperature. When the effect of ＋DIF was compared to that of -DIF under the same average daily temperature(ADT), day temperature had greater impact on internode elongation than night temperature. On the other hand, leaf unfolding rate increased and compactness decreased as ADT in creased. Differences in internode length affected by DIF during seedlings stage DIF progressively diminished during growth period after transplanting. Node position at which first flower was initiated was lowered as ADT decreased. It was concluded that DIF treatment was an applicable tool for control of stem elongation, particularly to reduce stem length without a noticeably adverse effect on the growth and development of plant after transplanting.

• Horticultural Science & Technology
• /
• v.33 no.5
• /
• pp.687-696
• /
• 2015

Black mini tomato 'Hei-G' fruits were harvested at different stages of maturity (immature-mature green and mature-black red) and stored at different temperatures (8, 12, and $20^{\circ}C$) to investigate the quality and lycopene content during storage. Weight loss increased dramatically at higher temperature for both harvesting stages without significant differences. Firmness of immature fruits decreased below the initial level of mature fruit (8.1N) after 5, 8, and 19 days storage, when they were stored at 20, 12, and $8^{\circ}C$, respectively. Soluble solid contents of mature fruit increased at initial storage, and were higher as compared to immature fruits before deterioration at each storage temperature. Decrease in titratable acid of mature fruits depended on storage time and temperature. However, titratable acid of immature fruits showed little change during storage, and so it did not affect flavor. Hunter a value changed greatly in immature fruit stored at high temperature. Unlike ripe tomatoes, there was no significant difference in black tomato Hunter b values of immature and mature fruit at initial and 12 days storage. However, immature fruits stored at $8^{\circ}C$ did not reach full maturity and color development and ripening. High storage temperature increased lycopene production while low storage temperature blocked lycopene development. Shelf life of the immature fruits, which was evaluated by elapsed days to conventional mature stage, was 12 and 15 days when they were stored at 20 and $12^{\circ}C$, respectively. The optimum storage temperature to maintain the quality and lycopene content of mature fruits was $12^{\circ}C$. Moreover, the shelf life of mature fruits stored at $20^{\circ}C$ could reach up to 5 days.