• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1992.12a
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• pp.19-20
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• 1992

salad, desert용으로 수요가 급속히 증가하고 있는 방울토마토를 대상으로, 국내품종과 우리나라에서 지배되고 있는 일본품종중 수경재배방식에 적합한 방울토마토 품종을 선발하고, 또한 우리나라에 적합한 수경재배방식을 개발하는 것을 실험목적으로 한다. (중략)

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.199-215
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• 1998

In order to determine the effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt quality, skim milk powders were added with tomato juice of 0%, 1%, 3%, 5% and fermented by mixed culture(Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The results were summarized as follows: 1. Addition of tomato juice in skim milk decreased pH(4.3) and increased acidity(0.93%) more than control did(pH 4.6, titratable acidity 0.85%). By the addition of tomato juice, acid production was increased and pH was decreased in proportion to concentrations of tomato juices added to skim milk. 2. The number of lactic acid bacteria in yogurts added with tomato juice ($4.59{\times}10^{12}cfu/ml$) more increased than those in control yogurt($8.96{\times}10^{11}cfu/ml$). By the addition of tomato juice, the number of lactic acid bacteria counts increased in proportion to concentration of tomato juices added to skim milk. 3. As fermentation time goes by, the Brix degree sugar content in skim milk were decreased more rapidly than control. 4. The pH, titratable acidity, Brix degree and lactic acid bacteria were not significantly changed for all yogurts for the storing at $5^{\circ}C$ for 14 days. 5. In yogurt fermentation, addition of tomato juice with glucose (1% tomato juice + 4% glucose, 3% tomato juice + 2% glucose, 5% tomato juice + 0% glucose) decreased pH and increased acidity than control(5%glucose) did. In addition of tomato juice, acidity was increased and pH was decreased in proportion to concentration of tomato juices added to skim milk. 6. In yogurt fermentation, the number of lactic acid bacteria of yogurt added with tomato juice(1% tomato juice+4% glucose, 3% tomato juice+2% glucose, 5% tomato juice+0% glucose) increased than control(5% glucose). In addition of tomato juice, the number of lactic acid bacteria increased in proportion to concentration of tomato juices added to skim milk. 7. As fermentation time goes by, the Brix degree were decreased more rapidly than control(5% glucose). By the change of pH, titratable acidity, Brix degree and lactic acid bacteria, in yogurt fermentation, we definited that the promotive effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1381-1384
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• 2004

In order to help the preservation of the cherry tomatoes, antimicrobial paper incorporating grapefruit seed extract and zeolite was applied to packaging fruits. The fruits were packed with a paper bag of 15.5${\times}$24 cm and then stored at 1$0^{\circ}C$. During the storage, weight loss, pH, total acidity, soluble solid content, microbial load and decay were measured as quality indices. Steady weight loss due to the transpiration was observed to slightly increase the solid content during the storage with little difference between the packaging treatments. There were little change in pH and acidity of the stored fruits. The microbial loads of total aerobic bacteria, and yeast/mold counts were significantly suppressed during 10 day storage by the antimicrobial paper packaging, which also contributed to reducing the decayed fruits observed after 15 days.

• Journal of Bio-Environment Control
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• v.4 no.1
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• pp.43-49
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• 1995

The main purpose of these studies were to clarify differences in Cheju - scoria and other solid media on quantity and quality of cherry tomatoes and on shift of component of the nutrient solution, and to use Practically Cheju-scoria as an excellent solid culture medium. The results obtained were summarized as follows ; 1. Among scoria plots, the rates of dry weights, fruits and their sugar-acid ratio were higher in the plot that was drained well with deep flow for one hour once a day. 2. Fresh fruit weights were lighter in rockwool and deep flow technique, but larger in scoria, Hyugashi (artificial gravel, $\Phi$10-12mm) and perlite in moving to higher flower cluster. 3. The results of analysis on microelement among solution components showed decrease of concentrations of P and K in the period of growth and development. 4. Yields and brix of cherry tomato showed a tendency to increase in rockwool and Hyugashi than anothers. 5. The concentration of fertilizer base was increased in general solution culture. Transpiration and absorption were similar in scoria plot and other media. 6. More studies of the Cheju-scoria development is required in order to use it as a solid medium for solution culture.

• Journal of Life Science
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• v.28 no.5
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• pp.569-576
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• 2018

This study was carried out to investigate the antioxidative, nitrite-scavenging, alcohol-metabolizing, and anti-inflammatory effects of black-cherry tomato juice (BCTJ) on LPS-induced RAW 264.7 cells. The total phenol content of the BCTJ was $156.83{\mu}g\;tannic-acid-equivalent/ml$. The antioxidative effects of BCTJ were measured using DPPH radical-scavenging activity and SOD-like assay. DPPH radical-scavenging activity of BCTJ was increased in a dose-dependent manner (p<0.05) and was 83.39% at 40%. SOD-like activity of BCTJ was 22.01% at 100%. The effects of BCTJ on alcohol-metabolism were determined by measuring generations of reduced nicotinamide adenine dinucleotides (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities were 198.87% and 181.89% at 40%, respectively. Nitric scavenging activities of BCTJ were 85.06%, 58.25%, and 43.68% at pH values 1.2, 3.0, and 6.0, respectively, at 50%. Anti-inflammatory effects were examined in LPS-stimulated RAW 264.7 cells. Nitric-oxide production was reduced to 83.55% by the addition of BCTJ at 10%. These results suggest that black-cherry tomato juice has great potential as a resource for natural health products.

• The Journal of Natural Sciences
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• v.5 no.2
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• pp.45-48
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• 1992

This experiment was carried out to investigate the possiblity of harvest of the fruits of tomato and the tubers of potato by the graft cultivation in winter, simultaneously. One hundred percentage of the grafted explant between tomato and potato were survived. The yield of tuber was 2.178kg/10a in the grafted explant an d 687 kg/10a in potato. And the yield of fruits was 4,512kg/10a in grafted explant and 4,840 kg/10a in tomato and was decreased by 7% in grafted explant compared with common tomato, whereas brix of fruits was higer in the former than the latter.

• Food Science and Preservation
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• v.20 no.1
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• pp.30-36
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• 2013

Red-ripe 'Betatiny' jujube-shaped cherry tomato fruits via stem maintenance or stem removal were stored at $20^{\circ}C$ for 12 days. Their quality and microbial safety parameters like their respiration rate, weight loss, soluble solids content (SSC), titratable acidity (TA), firmness, hue value, aerobic microflora, coliform, yeast and mold count, and decay were evaluated during their storage. The jujube-shaped cherry tomato fruits whose stems were removed lost less weight than the fruits whose stems were maintained during their 12 days of storage. The stem removal lowered the respiration more significantly than the stem maintenance, and the formation of novel tissues at the stem scar that resulted from the stem removal was observed morphologically. The SSC, TA and hue value of the skin color decreased after eight storage days, but showed no difference between the stem maintenance and removal. The stem had higher microbial counts like aerobic microflora, coliform, and yeast and mold counts. The stem maintenance showed a short shelf-life because molds grew on the attached stem after five storage days. The shelf-life of the jujube-shaped cherry tomato fruits whose stems were removed was about eight days, but that of the fruits whose stems were maintained and that were stored at $20^{\circ}C$ was only about six days.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1994.11a
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• pp.74-75
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• 1994

양액재배에서 고려해야할 문제는 근권의 환경관리인데, 그 중에서도 가장 중요한 문제는 배양액의 관리이다. 배양액의 관리는 재배환경 및 작물의 생육단계에 따라서 달리해야 하는데, 현재 농가에서의 배양액관리는 재배경험이 일천한데다 사용하는 배양액에 따른 생장과 발육반응에 대한 결과가 미흡하다. 이런 측면에서 토마토의 분무경재배시 일반적으로 가장 많이 사용하는 배양액조성들이 방울토마토의 생장과 과실생장에 미치는 작용을 살펴보고, 방울토마토 양액재배시 성공적인 배양액관리를 위한 기초자료로 활용하고자 본 실험을 수행하였다. (중략)

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.339-343
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• 2018

Effects of different drying processes, such as hot air drying (HA), superheated steam with hot air drying (SHS/HA), and superheated steam with far infrared radiation (SHS/FIR), on the properties of cherry tomatoes (Solanum lycopersicum var. cerasiforme) were studied. Characteristics of dried cherry tomatoes were determined by examining the water content, internal microstructure, and rehydration capacity under different drying processes. Moreover, ascorbic acid (AA) and lycopene levels were also measured to evaluate thermal damage caused by drying. Cherry tomatoes dried using both SHS/HA and SHS/FIR had water content and water activity similar to those of intermediate moisture food, indicating partial dehydration after combined drying processes. Although AA and lycopene levels decreased drastically after drying, tomatoes dried using SHS/FIR showed the lowest losses of AA and lycopene among samples. Cherry tomatoes dried using SHS/FIR showed a less compact internal cell structure than that of cherry tomatoes dried using HA and SHS/HA, resulting in the highest rehydration capacity. These results suggest that a combined drying process such as SHS/FIR is more effective than conventional hot air drying for the production of partially dried cherry tomatoes with improved quality attributes.