• Journal of Biosystems Engineering
• /
• v.33 no.6
• /
• pp.410-415
• /
• 2008

On-line monitoring of fresh tomato paste processing was done using two radio frequency (RF) sensors resonant at 85 and 110 MHz. Fresh tomato juice with soluble solid content of about $5^{\circ}Brix$ was evaporated up to $23^{\circ}Brix$ and diluted down to about $5^{\circ}Brix$ again with a pilot scale evaporator. The RF sensors were installed in a processing pipe and monitored. The pastes at a specific $^{\circ}Brix$ level were sampled and analyzed for physical properties such as soluble solid content and viscosity. The relationships between sensor outputs and measured physical properties were analyzed. Analysis results showed RF sensor is feasible to apply on-line monitoring of tomato paste processing.

• Korean Journal of Organic Agriculture
• /
• v.5 no.2
• /
• pp.125-140
• /
• 1997

This experiment was carried out to investigate the effects of compost mixed with microorganism compost fermented for the production of high quality plug seedlings of tomato and red pepper. The results are summarized as follows. As a result of compost analysis, EC value was increased with increment of microorganism compost supplemented but lowered gradually in the late period of seedlings growth, pH value of microorganism compost fermented was 9.3 which is strong alkalinity. In the plot of 30 percent of microorganism compost fermented early growth of tomato seedlings was better in terms of plant height, leaf area and total dry weight. However, early growth of red pepper seedlings was shown in the plot of supplemented with 20 percent of microorganism compost fermented. The higher the mixing rate over 60 percent of micrroganism compost fermented to the soil used retarded the seedlings growth regardless of tomato and red pepper.

• Korean Journal of Agricultural Science
• /
• v.24 no.2
• /
• pp.138-144
• /
• 1997

Korean agricultural and rural economics has been gotten more difficult through the introduction of economics system under the control of IMF before problems from open market system under WTO get to be settled. Export should be promoted to get the advantage of open market system and to get over today's economic crisis from shortage of foreign currency. Fortunately, Korea adjoins Japan that is largest importing country of agricultural products in a world, therefore Korean Agricultural products has advantage in export to Japan through open market system. Puyo tomato, specialized agricultural products in Chungman province, has been exported 42.2M/T to Japan from 1994 year to 1996 year. But such exported amount was so small that is less than a 1% of total tomato product in Puyo area. Reasons why export volume to Japan was so small were non standard commodities, non performance of export contract, unfavorable price condition, etc.. But it was major reason that missed optimal exporting period. Therefore this study is aimed at finding optimal period exporting Puyo mini tomato to Japan. According to result of analysis based on monthly price and carried quality data of major tomato market between Korea and Japan, it has more comparative advantage that we export tomato during Period of Dec-Feb. rather than March-May which is currently major exporting period.

• Korean Journal of Breeding Science
• /
• v.41 no.1
• /
• pp.1-8
• /
• 2009

This study was carried out to breed and develop high quality and functional nutrient tomato with multi disease resistance as well as a stable growing adaptation for fresh market usage under protected plastic houses cultivation. The materials were used 5 inbred lines and their 6 hybrids of large tomato group, which have been bred and developed from 1999 to 2007 in Division of Plant Resource Department of Chungnam National University. Fruit weight showed hybrid vigor effect that $F_1$ hybrids weighed more than their parent lines, fruit shape formed three type of oblate, deep oblate and globe shape, in firmness and pericarp thickness have got a high significant correlation, inbred DN611 line was measured the most firm fruit with 6.04 mm pericarp thickness. In fruit color at maturity, pink color crossed to red color appeared all red fruit color in the $F_1$ hybrids, it means red skin color is a dominant gene compared to pink skin color is a recessive gene in tomato, while between fruit skin color and shoulder part color showed no any co-relationship. The sugar content and titratable acid of $F_1$ hybrids inherited an intermediate data of their parent lines, the flavor of KP543 inbred line and the hybrid (JB535 x KP543) revealed the better taste with high brix and proper titratable acid content$^{*}$. In beta carotene content DN611 line showed 2~3 times higher than other materials so that its 3 hybrids contained an increased level of beta carotene, lycopene content was not so much difference among inbred lines and $F_1$ hybrids, of them MD508 contained higher of 8.72 mg and hybrid (JB535 x JA517) had 8.05 mg lycopene content per 100 g fruit, overall pink skin color and red skin color measured a higher lycopene content than yellow and orange skin color at ripe stage. In disease resistance test by PCR marker for Fusarium race2 (I2), Nematode (Mi1), ToMV ($Tm2^2$), Cladosporium (Cf9), (JB535 x JA517) hybrid have got multi-resistance with homozygote band in Nematode, ToMV, Cladosporium and heterozygote band in Fusarium race2. Through this breeding program we could select high quality and functional nutrient with multi resistant $F_1$ hybrids and inbred lines in tomato which are two best hybrids (JB535 x MD508), (JB535 x JA517), additionally developed high beta carotene inbred line DN611 and increased the level of lycopene inbred line MD508. These results will be very useful to make a high quality tomato variety continuously.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.2
• /
• pp.193-201
• /
• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• Food Science and Preservation
• /
• v.23 no.2
• /
• pp.166-173
• /
• 2016

This study aimed to evaluate the commercialized packaging status of tomato and paprika, and to investigate the effect of different packaging materials on the quality of tomato and paprika during storage. Packaging statuses were surveyed at a department store, wholesale market, and supermarket in Seoul, Korea. Materials used for packaging tomato and paprika were cartons, polypropylene (PP), low-density polyethylene (LDPE), polystyrene (PS), and polyvinyl chloride (PVC). Tomato and paprika were packaged by using corrugated boxes, Styrofoam trays, PP film, and PVC film. The weight loss and hardness of non-packaged tomato and paprika were significantly different after 48 hr to the initial values (p<0.05). Box-packaged tomatoes had the lowest pH values and showed significantly higher soluble solid contents (p<0.05). However, there were no significant differences in among other packaging materials. For paprika, the ${\Delta}E$ values of PVC wrapping were higher than those of other packagings. Hence, the results demonstrated that a corrugated box with PP film and PP film bags with four holes plus wire-tying were most able to maintain the overall qualities of tomato and paprika, respectively, during storage.

• Korean Journal of Food Science and Technology
• /
• v.38 no.5
• /
• pp.655-658
• /
• 2006

This study was conducted to investigate the potential use of tomato ketchup as an ingredient to improve color and taste in kimchi with reduced red pepper content about 40%. The quality characterisics were studied for kimchi with or without tomato ketchup during fermentation for 25 days at $10^{\circ}C$. The pH of kimchi with tomato ketchup (KWT) decreased with increasing tomato ketchup content from 5% to 20%. The pH of KWT was lower than that of kimchi without tomato ketchup (KWOT) in the early stage of fermentation and did not show any difference after 10 days of fermentation at $10^{\circ}C$. The tendency of titratable acidity changes in KWT and KWOT was the same as the pH changes. The growth of lactic acid bacteria was more inhibited in KWT than in KWOT until 5 days fermentation and the significant difference between KWT and KWOT did not show after 10 days fermentation at $10^{\circ}C$. In sensory evaluation, the hot taste of the kimchi was decreased but the flavor and overall acceptability were increased significantly by addition of 5 to 10 % tomato ketchup (p<0.05).

• Journal of Korean Society for Quality Management
• /
• v.48 no.4
• /
• pp.581-596
• /
• 2020

Purpose: purpose of this study was to propose the web application platform which can be to detect and discriminate various diseases and pest of tomato plant based on the large amount of disease image data observed in the facility or the open field. Methods: The deep learning algorithms uesed at the web applivation platform are consisted as the combining form of Faster R-CNN with the pre-trained convolution neural network (CNN) models such as SSD_mobilenet v1, Inception v2, Resnet50 and Resnet101 models. To evaluate the superiority of the newly proposed web application platform, we collected 850 images of four diseases such as Bacterial cankers, Late blight, Leaf miners, and Powdery mildew that occur the most frequent in tomato plants. Of these, 750 were used to learn the algorithm, and the remaining 100 images were used to evaluate the algorithm. Results: From the experiments, the deep learning algorithm combining Faster R-CNN with SSD_mobilnet v1, Inception v2, Resnet50, and Restnet101 showed detection accuracy of 31.0%, 87.7%, 84.4%, and 90.8% respectively. Finally, we constructed a web application platform that can detect and discriminate various tomato deseases using best deep learning algorithm. If farmers uploaded image captured by their digital cameras such as smart phone camera or DSLR (Digital Single Lens Reflex) camera, then they can receive an information for detection, identification and disease control about captured tomato disease through the proposed web application platform. Conclusion: Incheon Port needs to act actively paying.

• Korean journal of food and cookery science
• /
• v.28 no.2
• /
• pp.195-206
• /
• 2012

The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a, color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.

• Horticultural Science & Technology
• /
• v.35 no.3
• /
• pp.300-313
• /
• 2017

'Unicon' cherry tomato (Solanum lycopersicum) is one of the most highly perishable horticultural crops due to its high water content and respiration rate. This study was carried out to assess the effect of continuous application of $CO_2$ (control [air], 3%, and 5%) on the quality and shelf life of cherry tomato fruits stored at $10^{\circ}C$ and $85{\pm}5%$ relative humidity (RH) at two maturity stages (pink and red). Continuous application of $CO_2$ did not affect the soluble solids content (SSC) or titratable acidity (TA) of the fruit at either maturity stage during storage. However, there was a significant difference among treatments in terms of flesh firmness, cell wall thickness, pectin content, vitamin C content, skin color, lycopene content, weight loss, ethylene production rate, respiration rate, and acetaldehyde and ethanol production. Fruits treated with 5% $CO_2$ maintained their high quality with regards to vitamin C, skin color ($a^*$), lycopene content, weight loss, physiological parameters (ethylene production rate, respiration rate, and volatile compounds), flesh firmness, cell wall thickness, and pectin content at both maturity stages compared with 3% $CO_2$ treatment and the control. Continuous application of $CO_2$ (5%) reduced the ethylene production rate and the production of volatile compounds during storage. Therefore, cherry tomato 'Unicon' fruit can be stored for two weeks without losing fruit quality at both maturity stages under continuous application of 5% $CO_2$ as a postharvest treatment.