• The Journal of the Korea Contents Association
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• v.20 no.2
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• pp.451-461
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• 2020

This study was carried out to investigate the value of yellow cherry tomato as a food material. Contents of nutritional and bioactive compound were determined from yellow cherry tomato. 17 of amino acids occurred. L-Glutamic acid (45.15%), L-glutamine (22%) and L-aspartic acid (11%) were the main amino acids. 8 of essential amino acids were found except tryptophan. γ-aminobutyric acid (GABA) was found in high contentration (258.58 mg/100g). Contents of Lycopene and β-carotene were 2.18 mg/100 g and 9.90 mg/100 g, respectively. Yellow cherry tomato contained naringenin chalcone, quercetin-3-rutinoside(rutin), 5-caffeoylquinic acid, 3-caffeoylquinic acid, and quercetin-3-apiosylrutinoside that have various bioactivities. These results revealed that yellow cherry tomato would be very useful and valuable food material.

• The Journal of the Korea Contents Association
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• v.21 no.11
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• pp.518-527
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• 2021

This study verifies the polyphenol and flavonoid contents of a dried extract, as well as its antioxidant effect and growth inhibitory effect on cancer cells to investigate the potential of yellow cherry tomatoes as a physiologically active food material. The polyphenol and flavonoid contents were determined as 10.96 ± 1.57 and 4.12 ± 0.41 mg/g, respectively. The antioxidant activity was confirmed by measuring DPPH and ABTS radical scavenging ability, and RC50-the concentration that reduces free radicals by 50%-were determined as 490.83 ± 17.35 ㎍/mL and 355.90 ± 0.79 ㎍/mL, respectively. The dried extract showed no cytotoxicity with respect to normal hepatocytes (Chang) and no growth inhibitory activity with respect to A549 lung cancer cells, whereas dried extract showed growth inhibitory activities of 15.2% and 18.4% with respect to human cervical adenocarcinoma (HeLa) and human hepatocellular carcinoma (HepG2) cells, respectively, when treated with a concentration at 100㎍/mL. The results of this study confirm the potential of yellow cherry tomatoes as a physiologically active food material by verifying their antioxidant activity and their growth inhibitory activity with respect to cervical and liver cancer cells.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.505-509
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• 2015

Light emitting diodes (LED) are able to selectively control the wavelength of light, enabling them to enhance photosynthesis by increasing specific wavelengths. The objectives of this study were to determine the effects of LED light exposure with various wavelengths (630 nm: 550 nm: 450 nm=8:1:1) on plant growth and bio-active compound concentrations in cherry tomato and red cabbage. With cherry tomatoes, LED decreased the number of fruits compared to fluorescent light (FL) but resulted in a significantly higher value in the total weight of the fruits and in sugar content. However, lycopene contents were not significantly different between the groups. With red cabbages, the weight and length were both significantly higher in the LED group than in the FL group. Furthermore, the anthocyanin contents in the red cabbage LED group were two times higher than those of the FL group. These results suggested that exposure to LED light with a high ratio of red wavelength can increase the anthocyanins contents in red cabbages but not the lycopene content in cherry tomatoes. Further studies will be needed to determine which LED wavelength can enhance lycopene content in cherry tomatoes.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.700-705
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• 2013

The purpose of this study is to investigate the quality changes and contamination of microorganisms such as Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) in cherry tomatoes and head lettuces during the storage of different temperatures and periods. This study determines the pH levels, color changes and the growth patterns of microorganisms in cherry tomatoes and head lettuces during storage of 14 days at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$. According to the results, the pH level is being reduced with storage periods in cherry tomatoes and head lettuces. The $L^*$, $a^*$ and $b^*$ values of cherry tomatoes are decreased with storage period, whereas the $a^*$ and $b^*$ values have increased with storage of the head lettuces. With regards to the types of microorganisms, the aerobic count plate (ACP), coliform count (CC), mold and yeast are being detected when cherry tomatoes and head lettuces are stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$, whereas the S. aureus and E. coli are not being detected at 14 days of storage. The ACP, CC and yeast of cherry tomatoes increase with storage period, whereas the mold of cherry tomatoes was decreased after 14 days of storage. For the head lettuces, APC and CC have significantly increased with storage, whereas the mold stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$ decreased after 21 days of storage. From these studies, we can confirm that changes in quality characteristics and the types of microorganisms existed in cherry tomatoes and head lettuces during storage were the ACP, CC, mold and yeast, whereas the E. coli and S. aureus are not detected.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.200-210
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• 2014

The purpose of this study was to investigate the quality changes and contamination of microorganisms such as Escherichia coli, mold and yeast in cherry tomatoes during storage at different temperatures, gas composition and periods(7 and 14 days). This study determined pH, color change and the growth pattern of microorganisms in cherry tomato during storage at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$. According to the results, pH level was a little raised with storage period. On average, $L^*$, $a^*$ and $b^*$ value of cherry tomato were irregular value of increase and decrease of all gas packaging with storage period. In regard of the types of microorganism, aerobic count plate, coliform count, mold and yeast were detected when cherry tomatoes were stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$ during storage for 14 days. Equally, all microorganisms of cherry tomato were irregular with storage period and complex gas packaging. However, this study determined that packaging with a higher $CO_2$ concentration than $O_2$ concentration can reduce growth of microorganism. These studies can be used as primary data for determining the optimal complex gas to storage enlargement.

• Horticultural Science & Technology
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• v.29 no.5
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• pp.420-432
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• 2011

Population dynamics of greenhouse whitefly, Trialeurodes vaporariorum (Westwood), were modeled and simulated to compare the temperature effects of air and tomato leaf inside greenhouse using DYMEX model simulator (pre-programed module based simulation program developed by CSIRO, Australia). The DYMEX model simulator consisted of temperature dependent development and oviposition modules. The normalized cumulative frequency distributions of the developmental period for immature and oviposition frequency rate and survival rate for adult of greenhouse whitefly were fitted to two-parameter Weibull function. Leaf temperature on reversed side of cherry tomato leafs (Lycopersicon esculentum cv. Koko) was monitored according to three tomato plant positions (top, > 1.6 m above the ground level; middle, 0.9 - 1.2 m; bottom, 0.3 - 0.5 m) using an infrared temperature gun. Air temperature was monitored at same three positions using a Hobo self-contained temperature logger. The leaf temperatures from three plant positions were described as a function of the air temperatures with 3-parameter exponential and sigmoidal models. Data sets of observed air temperature and predicted leaf temperatures were prepared, and incorporated into the DYMEX simulator to compare the effects of air and leaf temperature on population dynamics of greenhouse whitefly. The number of greenhouse whitefly immatures was counted by visual inspection in three tomato plant positions to verify the performance of DYMEX simulation in cherry tomato greenhouse where air and leaf temperatures were monitored. The egg stage of greenhouse whitefly was not counted due to its small size. A significant positive correlation between the observed and the predicted numbers of immature and adults were found when the leaf temperatures were incorporated into DYMEX simulation, but no significant correlation was observed with the air temperatures. This study demonstrated that the population dynamics of greenhouse whitefly was affected greatly by the leaf temperatures, rather than air temperatures, and thus the leaf surface temperature should be considered for management of greenhouse whitefly in cherry tomato grown in greenhouses.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.396-403
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• 2015

To improve the shelf-life of cherry tomato, samples were treated with aqueous chlorine dioxide ($ClO_2$) at 30 ppm for 0~30 minutes and the weight loss rate as well as the changes in physico-chemical and sensory properties of treated samples were investigated. Weight change in the control and in the samples with aqueous $ClO_2$ treatment were decreased slightly, and there were no difference during the storage period. There were no differences in soluble solid content among the treatments and during the storage period. There were no differences in the firmness of samples among the treatments but the firmness of the aqueous $ClO_2$ treated samples were decreased slower than that of the control samples. No significant changes in lightness, redness and yellowness of the controls and the samples by aqueous $ClO_2$ treatment were observed during 4 weeks storage period. The sensory parameters including taste, flavor, color, texture and overall acceptance at the initial period did not differ among the treatments. The scores for taste, texture and overall acceptance of the control were decreased faster than those of the aqueous $ClO_2$ treated samples when 3 weeks reached.