• Journal of Bio-Environment Control
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• v.3 no.1
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• pp.52-57
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• 1994

The external qualities of cherry tomato fruits(Lycopersicon esculentum) grown in circulating deep flow hydroponic culture were non - destructively estimated in 1992 under warm climate conditions and evaluated in 1993-1994 under cool season. The fruit size of ‘Minicarol’ was by far the smallest compared to ‘Chelseamini’ and ‘Popo’. There were high correlations between external qualities of fruits-lengthwise growth harmonized with widthwise growth. The volume and/or weight of fruit could be non -destructively estimated by length and width of fruit. Volume=0.071$\times$ (length+width)$^3$＋0.451, Fresh weight=0.072$\times$ (length+width)$^3$＋0.542. These models were accurately evaluated by fruits harvested in 1994.

• Culinary science and hospitality research
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• v.4
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• pp.147-166
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• 1998

Following the developing tendency of the food service industry, people are showing a high interest in cooking and the number of applicant trying to learn how to cook is increasing gradually. In this research, we have concluded that developing a menu, we are to standardize its cost accounting correctly so as to reduce problems which can occur during the process to commercialize food. We have to research on the quality of food changing so fast and to develop proper food to suit both the oriental and occidental taste. Since fresh ingredients such as olive oil which has much unsaturated fatty acid, tomato, and fish etc. is usually used in making Italian food, especially the moderns love it very much. The reason is that eating fatty food such as meat and fish with tomato, we can digest it well in our stomach. Tomato play an important role to neutralize the effects of acid food. It has Vitamin B1 dissolving fat, rutin strengthening capillary vessels and controlling high blood pressure, amino acid developing mental activity, iron essential to blood formation, and calcium etc. These ingredients play important roles to control geriatric diseases. The new style of the propensity to consume in the class of new generation and new family, the trend towards the nuclear family, and the rapid expansion of aging have influences on westernizing diet and on spreading new sense of values such as rapidness, convenience, cleanliness, and simplicity for diet. Following the change of the times, the food service industry will be developed more and more.

• Journal of Plant Biotechnology
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• v.50
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• pp.239-247
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• 2023

This study aimed to investigate the efficiency of arbuscular mycorrhizal fungi (AMF) in enhancing plant performance and bioactive compound concentrations in tomatoes (Lycopersicon esculentum Mill.). This factorial pot experiment included nine replications over 120 days of cultivation. Three AMF species (Rhizophagus prolifer, Claroideoglomus etunicatum, and Acaulospora mellea) were utilized as inoculum, while non-mycorrhizal controls with or without synthetic NPK fertilizer were compared. Interestingly, C. etunicatum KS-02 inoculations effectuated the best fruit growth and weight, which were statistically higher than those of the control without AMF. However, only fruit fresh weight was higher in plants inoculated with C. etunicatum KS-02 than those treated with the synthetic NPK fertilizer. In addition, C. etunicatum KS-02 inoculations induced a ≥ 11% increase in DDPH (1,1-diphenyl-2-picrylhydrazyl) activity, lycopene content, and carotenoid content compared to the control. This study is the first to report Claroideoglomus species' effectiveness in promoting growth, fruit yield, and bioactive compound production in L. esculentum Mill. These findings substantiate the significant potential of C. etunicatum KS-02 for tomato cultivation without the adverse effects of excessive synthetic fertilizer use.

• Journal of Bio-Environment Control
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• v.5 no.1
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• pp.50-56
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• 1996

This experiment was carried out to investigate the effects of new material, bioceramic powder in the nutrient solution(0.02%) and foliar spray(0.2%) on the growth and fruit quality of aeroponically grown tomato(Lycopersicon esculentum MILL. cv. Seokwang). Plant height was lowered, but root growth was increased both treatment of bioceramic powder into the nutrient solution and foliar spray. Cluster growth of tomato plants increased up to 14% over than that of control in the plot of foliar spray with bioceramic powder. Total plant dry weight also increased when bioceramic powder was treated both into the nutrient solution and foliar spray. T/R ratio was reduced by the treatment of bioceramic powder, but NAR and RGR showed the highest in the plot of foliar spray treated with 0.2% bioceramic powder than that of the other plots. Cumulative fruit fresh and dry weight were reduced when bioceramic powder was treated into nutrient solution but foliar spray produced more cumulative fruit fresh and dry weight than that of control. It was shown that treatment of bioceramic powder into the nutrient solution and foliar spray could be improved sugar degree without reducing fruit yields.

• Food Science and Preservation
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• v.24 no.2
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• pp.181-186
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• 2017

This study was conducted to investigate the weight loss, firmness, external color and vitamin C (VC) content of tomatoes (Lycopersicon esculentum) using non-destructive method to measure identical tomato samples during 15 days storage at low temperature and high humidity. Tomatoes were harvested at the light red stage, sorted, box packed and then stored in thermo-hygrostat ($10{\pm}1^{\circ}C$, $90{\pm}10%RH$). The quality changes in weight loss, firmness and external color were measured every 3 day interval. Weight loss was increased by $1.13{\pm}0.15%$, but it may not be considered to affect quality. Surface color of fruit was changed, especially in lightness and hue angle value. The color values were analyzed by analysis of variance (ANOVA), and the results were significant (p<0.001). Firmness of fruit declined during storage, but it did not decrease in direct proportion. On the storage of day 15, firmness was decreased to 40% of initial state. At last, all the experiment data are summarized and the relationship between firmness and weight loss is analyzed to construct a linear regression mathematical model that can predict the weight loss with the firmness value measured by non-destructive method. This research result could be useful in helping tomato exporters and suppliers to get real-time quality factor by using proposed method and regression model.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.162.2-162.2
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• 2007

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.164.1-164.1
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• 2007

• Journal of Bio-Environment Control
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• v.27 no.1
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• pp.54-63
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• 2018

Red and blue lights are effective wavelengths for photosynthesis in plants. In this study, we determined the effects of various combined ratios of red to blue LEDs on the quality of cherry tomato seedlings prior to transplantation, and their subsequent effects on the yield and quality of tomato fruits after transplanting. Two-week-old cherry tomato seedlings (Solanum lycopersicum cv. 'Cuty') were cultivated under various combined ratios of red (R; peak wavelength 655 nm) to blue (B; 456 nm) LEDs [red:blue = 41:59 (59B), 53:47 (47B), 65:35 (35B), 74:26 (26B), 87:13 (13B), or 100:0 (0B)] and fluorescent lamps and raised for 27 days. The cherry tomato seedlings were subsequently transplanted into a venlo-type greenhouse and cultivated for 75 days. At the seedling stage, the shoot fresh weight of seedlings in all RB combined treatments, except 0B and 59B, was higher than that of the control after 27 days of LED treatment. Shoot dry weight and leaf area also showed trends similar to that of shoot fresh weight. The stem length was significantly higher in 13B, 26B, and 35B treatments compared with the control and other treatments. In particular, the stem length of 26B plants was approximately 3.2 times longer than that of 59B plants. At 37 days after transplanting, the number of nodes was significantly higher in 26B and 47B plants, and the plant height of 26B plants was significantly higher than that of control and 59B plants. Total fruit yield in 26B plants, which was the highest, was approximately 1.6 and 1.8 times higher than that in control and 59B plants, respectively. Thus, the results of this study indicate that various combined ratios of red to blue LEDs directly affected to the growth of cherry tomato seedlings and may also affect parameters of reproductive growth such as fruit yield after transplantation.

• Journal of Bio-Environment Control
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• v.30 no.1
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• pp.10-18
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• 2021

Acclimatization after grafting and graft-take that in order to produce plug seedlings of high-quality are important plug seedling stage which not reduce the plug seedlings quality before shipment. Appropriate acclimatization environment can not only increase seedling quality before secondary growth period, but also effective in promoting the growth of plug seedlings. This study was conducted to determine the optimal the shading period and shading level for acclimatization of tomato and pepper grafted plug seedlings after graft-take. The tomato and pepper seedlings were used in this experiment, and after graft-take, a tunnel was installed on a bed in glasshouse of venlo type to started shading treatment. The shading levels were 35, 55, 75 and 95%, and the shading periods were 1 and 2 weeks, and non-treatment was set as the control. In the case of tomato grafted plug seedling, plant height, stem diameter, dry weight of root, leaf area were significantly higher at the shading period of 1 week and the shading level was 55%. In the case of pepper grafted plug seedling, plant height, stem diameter, and leaf area were the highest in the shading period of 2 weeks and the shading level was 35%. However, dry weight of root, compactness, and T/R ratio, which seedling quality indicators, were lower than in the shading period of 1 week and the shading level 55%. Therefore, considering the quality of seedlings, it is suggested that shading period of 1 week with shading level of 55% treatment can be suitable to produce high quality grafted plug seedlings of tomato and pepper.