• 한국식품영양과학회지
• /
• 제28권6호
• /
• pp.1283-1287
• /
• 1999

This study was carried out to develop new processed food from cherry tomatoes. The dried cherry tomatoes were prepared by using a sequence of osmotic dehydration, air drying, vacuum drying and freeze drying. The moisture contents of dried cherry tomato products by nontreatment and osmosis treatment were about 11~13% and 7.5~ 10%, respectively. The vitamin C contents of the dried product after osmotic dehydration were higher than those of the dried products by nontreatment. The vitamin C content of the freezing dried product was the highest of the others. The vacuum dried product by nontreatment was retained color of fresh fruit in the change of color. The ΔE value of the air dried product was lower than those of the others. As a result to microscopic analysis, fresh cherry tomato was observed regular tissue, while cherry tomato treated by osmosis was observed a cell collapse following the loss of water. The dried product had cell shrinkage and dense tissue. And the cell wall of dried products after osmotic dehydration were much more damage than those of nontreatment dried product. The palatability of the air dried product was the best of three drying methods. The dried cherry tomatoes treated by osmosis were superior to the dried cherry tomatoes by nontreatment.

• 한국조리학회지
• /
• 제23권7호
• /
• pp.42-49
• /
• 2017

This study was conducted to determine the nutritional value of domestic cherry tomato varieties (Summerking, Qutiquti, and Minichal). The levels of amino acids, amino acid derivatives, and ${\gamma}-aminobutyric-acid$ (GABA) were analyzed using ion chromatography. In domestic cherry tomatoes, eighteen free amino acids were found including L-glutamic acid (L-Glu), L-glutamine (L-Gln), and L-aspartic acid (L-Asp). L-Glu was the most abundant amino acid, ranging from 1,533.17 mg/100 g to 1,920.65 mg/100 g (dry weight). The next abundant amino acids were L-Gln, ranging from 784.68 mg/100 g to 1,164.36 mg/100 g and L-Asp, ranging from 320.73 mg/100 g to 387.22 mg/100 g. Domestic cherry tomatoes contained eight essential amino acids except tryptophan and the total essential amino acid content was 297.30~432.43 mg/100 g (dry weight), which was 8.92~10.61% of total free amino acid. Several amino acid derivatives were found: L-carnitine (L-Car), hydroxylysine (Hyl), o-phosphoethanolamine (o-Pea), phosphoserine (p-Ser), ${\beta}-alanine$ (${\beta}-Ala$), N-methyl-histidine (Me-His), ethanolamine ($EtNH_2$), and L-citrulline (L-Cit). L-Car, transporting long-chain fatty acid into mitocondrial matrix, was the most abundant amino acid derivative in all domestic cherry tomatoes. A high level of GABA (313.18~638.57 mg/100 g), known as a neurotransmitter, was also found in all three domestic cherry tomatoes. These results revealed that domestic cherry tomatoes have a good balance of nutrient and bioactive compounds. Therefore, cherry tomatoes can be used as a functional food material.

• 동아시아식생활학회지
• /
• 제18권6호
• /
• pp.965-973
• /
• 2008

In this study, we compared the quality and sensory characteristics of 4 types of fresh tomatoes and 2 types of canned tomatoes, and then determined the most preferred quality characteristics and tomato type for the production of tomato sauce. The sample tomatoes were prepared by cutting after either peeling or heating for 5 min. Soluble solids were in the following order: Italian canned >American canned, Cherry> Vita king > Aranka > general tomatoes. The primary free sugars were fructose and glucose, and we determined that fructose and glucose were the most prevalent sugars in the cherry and American canned tomatoes. The total sugars, which were the sum of the fructose and glucose contents, were consistent with the soluble solid contents. pH was measured in the following order: general> Italian canned> Cherry, Vitaking> Aranka> American canned tomatoes. The most abundant amino acid was glutamic acid, and its content in the unheated tomatoes occurred in the following order: American canned> Italian canned> Vita king> Cherry> general tomatoes; however, after heating, the Vita king tomato was followed by the American canned tomato. The lightness (L value) of the fresh tomatoes tended to be higher than that of the canned tomatoes, and it decreased after heating. The redness (a value) of the unheated tomatoes was in the following order: Italian canned> American canned> Vitaking tomatoes; after heating, the Vitaking evidenced the highest values, followed by the canned tomatoes. The result of our QDA profile of sensory characteristics according to redness, aroma, sweet taste, sour taste, palatability, and viscosity was in the following order: Italian canned > American canned > Vitaking tomatoes, which evidenced the most balanced hexagonal shape. In the preference test, 2 types of canned tomatoes and Vitaking tomatoes were the most preferred among the fresh tomatoes. From the correlation coefficients among the sensory characteristics, canned tomatoes were the most preferred for the production of tomato sauce due to its high redness, flavor, palatability, and viscosity values. Vitaking tomatoes were the most appropriate among the fresh tomatoes.

• 한국콘텐츠학회논문지
• /
• 제22권3호
• /
• pp.567-575
• /
• 2022

본 연구에서는 국내산 방울토마토의 폴리페놀 및 플리보노이드 함량, 항산화 활성 및 암세포 억제 활성을 알아보았다. Summerking, Qutiquti 및 Minichal 품종의 총 폴리페놀 함량은 각각 12.56±1.88 mg/g, 12.50±1.92 mg/g 및 11.65±1.85 mg/g, 총 플라보이드 함량은 각각 4.58±1.03 mg/g, 4.19±0.40 mg/g 및 4.30±0.49 mg/g이었다. DPPH 및 ABTS radical 소거활성 측정을 통한 항산화 활성 측정 결과 모두 뚜렷한 항산화활성을 나타내었다. 암세포 억제 활성을 알아본 결과 세가지 품종 모두 정상 간세포(Chang)에 대한 세포독성은 관찰되지 않았고 자궁경부암세포(HeLa)에 대해서는 강한 억제 활성을 보였다. 간암세포(HepG2)에 대해서도 생육억제 효과가 확인되었다. 본 연구를 통해 국내산 방울토마토의 생리활성 식품소재로서의 유용성이 밝혀졌다.

• Preventive Nutrition and Food Science
• /
• 제13권4호
• /
• pp.281-285
• /
• 2008

Cherry tomatoes are rich in antioxidants, which may protect against neurodegeneration and consequent memory loss. This study was conducted to investigate the effect of cherry tomatoes on scopolamine-induced amnesia in mice. Male ICR mice (4 weeks old) were maintained for 4 weeks on a diet containing 10 or 20% tomato powder (TP), and then administered scopolamine (1 mg/kg body weight, i.p.) 45 min before memory testing. Passive avoidance and Morris water maze testing revealed that scopolamine-induced amnesia was significantly reduced in the TP groups compared to the non TP-received (control) group. Accordingly, acetylcholinesterase activities in the serum and brain of TP groups were lower than those in the control group. These findings suggest that cherry tomatoes may be useful for the prevention of neurodegenerative diseases such as amnesia and Alzheimer's disease.

• 농업과학연구
• /
• 제37권2호
• /
• pp.303-308
• /
• 2010

Surface color is the most important quality factor for the grade evaluation of cherry tomato. Color is one of the representative indicators for the maturity which is closely related to the internal quality of cherry tomato, such as firmness, sugar content, and acidity. This study was carried out to investigate the relationship between surface color and internal quality of cherry tomatoes harvested from both hydroponic and soil culture at different ripening stages. To calculate the color values of cherry tomatoes an automatic color imaging system was constructed. A specially designed image processing algorithm for the color measurement was developed. The color values of L*, a*, b* were calculated from the initial color values of RGB and then compared with the internal quality. Statistical analyses indicated that the internal quality was more highly correlated with the surface color than size of cherry tomatoes. Color image features were also investigated to detect external damage of cherry tomatoes. The value of (R value - R mean value)/R mean value was the most effective image feature for the detection of damaged areas on the surface of cherry tomatoes. The results of this study demonstrated the feasibility of color sorting process as an alternative of the conventional drum type size sorting system for cherry tomato industry.

• 한국식품저장유통학회지
• /
• 제8권3호
• /
• pp.239-245
• /
• 2001

방울 토마토의 환경기체조절 저장 중 품질특성을 측정하기 위하여 대조구인 air 저장구를 포함하여 7개의 저장조건에서 저장실험을 수행하였다. 저장기간 중 방울 토마토의 중량 감소율은 저장기간이 경과함에 따라 감소하였다. CA 저장구에서는 초기 중량의 90%를 유지하였으나, air 저장구에서는 초기중량의 85%를 유지하는 것으로 나타났다. 저장 중 적정 산도의 변화는 저장 기간이 경과함에 따라 계속적으로 감소하는 경향이었다. air 저장구와 6.4% $O_2$ + 4.2% $CO_2$ 저장구에서 다른 CA 저장구보다 적정산도 및 가용성 고형물 함량의 감소가 크게 나타났다. 4% $O_2$ +6% $CO_2$와 3% $O_2$ + 8.9% $CO_2$저장구의 적정산도 및 가용성 고형물 함량이 높게 나타났다. Lycopene 함량의 변화는 1% $O_2$ +6% $CO_2$와 3% $O_2$ + 3.1% $CO_2$저장구에서 변화가 가장 작은 것으로 나타났으며, 다른 저장구에서는 저장기간이 경과함에 따라 계속적으로 증가하였다. 방울토마토의 CA 저장 중 과육 경도의 변화는 저장기간이 경과됨에 따라 감소하는 경향을 나타내었다. 방울 토마토의 유기산 함량의 변화는 산소농도 3% 이하 CA저장구와 air 저장구에서 magic acid의 소실이 관찰되었다. 저장 중 과육내 에탄을 함량의 변화는 1% $O_2$ + 6% $CO_2$저장구에서는 저장 20일째 에탄올 함량이 다른 CA저장구의 10배 이상으로 증가하였다 6% $O_2$ + 7.8% $CO_2$저장구와 air 저장구의 에탄을 함량이 가장 낮은 것으로 나타났다. 저장 토마토의 관능검사 결과 air 저장구와 6.4% $O_2$ + 7.8% $CO_2$ 조건에서 저장한 토마토의 점수가 가장 좋은 것으로 나타났다. 1% $O_2$ + 6% $CO_2$조건에서 저장한 토마토의 경우 가식하기 곤란한 상태였다. 4% $O_2$ + 6% $CO_2$에서 저장한 토마토는 관능 검사에서 두 번째로 높은 점수를 받았으며, 산소농도 4%미만에서 저장한 토마토의 경우 기호도가 낮은 것으로 나타났다. 4% $O_2$ + 6% $CO_2$ 조건에서 저장한 시료의 경우 성숙이 억제되었으며, 저장 품질 분석실험결과 저장품질이 우수한 것으로 나타났다. 관능검사에서 대조구에 비해 낮은 점수를 받았으나, 이는 시료의 성숙도가 다른데 기인하는 것으로 분석되었다. 이상의 모든결과를 분석해 볼 때 환경기체조절저장은 방울토마토의 성숙 억제 및 저장품질유지에 효과가 있는 것으로 나타났다. 환경기체조성은 일반토마토의 저장조건보다 이산화탄소농도가 다소 높은 산소농도 3%~5% 이산화탄소 농도 5~8%에서 저장하는 것이 효과적일 것으로 판단되었다.

• Elastomers and Composites
• /
• 제55권2호
• /
• pp.114-119
• /
• 2020

The effect of a greenhouse-covering material on its indoor environment and on the characteristics of cherry tomatoes grown in it was investigated. The conventional polyethylene (PE) film on the greenhouse roof was replaced by a polycarbonate (PC) sheet, while maintaining the main structural frame intact. Color changes and the formation of water droplets on the PC surface were avoided by applying coextrusion and coating layers. When compared to the PE greenhouse, the PC greenhouse enabled increased light transmittance and thus a higher indoor temperature during both summer and winter. The thermal insulating property of the PC sheet effectively reduced the heating loss by approximately 55% during winter. The cherry tomatoes grown in the PC greenhouse exhibited superior fruit characteristics in terms of size, weight, and sugar content. The total amount of cherry tomatoes produced per unit area (1,000 ㎡) in the PC greenhouse was found to be greater by approximately 19% compared to that in the PE greenhouse.

• 한국식품과학회지
• /
• 제50권3호
• /
• pp.339-343
• /
• 2018

과열증기와 열풍(과열증기/열풍건조) 또는 원적외선(과열증기/원적외선건조)으로 복합건조한 방울토마토의 이화학특성을 상응하는 열풍건조 토마토와 비교하여, 복합건조가 건조토마토의 품질특성에 미치는 영향을 조사하였다. 방울토마토의 수분함량 85.10%는 열풍건조, 과열증기/열풍 또는 원적외선의 복합건조에 따라 15.98, 22.94 및 23.08%로 각각 감소하였으며, 열풍건조와 달리 복합건조 토마토는 중간수분식품의 수분함량에 해당하는 반건조상태를 나타내었다. 건조토마토의 수축도와 표면색상은 건조 방법에 관계없이 유사하였으나, 열풍건조 토마토는 복합건조에 비해 단단한 텍스처와 낮은 풍미를 나타내었다. 방울토마토의 아스코브산 함량(260.1 mg/100 g)은 열풍건조에서 77.6 mg/100 g으로 최대 감소를 보인 반면, 복합건조의 경우에는 과열증기/열풍건조 120.8 mg/100 g, 과열증기/원적외선건조 185.2 mg/100 g으로 낮은 손실을 나타내었다. 리코펜 함량은 열풍건조, 과열증기/열풍 또는 원적외선의 복합건조에서 각각 5.55, 5.81 및 8.53 mg/100 g으로서, 대조구 대비 77, 76 및 64%의 높은 손실률을 나타내었는데, 이는 건조공정 이외에 시료의 탈피와 동결건조 과정에서 리코펜이 유실, 손상되었기 때문으로 추정된다. 그러나 건조방법에 따른 리코펜의 손실 양상을 고려할 때, 리코펜 손실은 과열증기/원적외선의 복합건조에서 가장 낮은 것으로 판단된다. 한편 수분흡수력은 모든 수침시간에서 복합건조시료가 열풍건조에 비해 현저하게 높았으며, 특히 과열증기/원적외선건조의 경우 가장 빠른 수화복원력을 나타내었다. 이상의 결과에 따라 방울토마토의 건조는 외관, 유용성분의 손실률과 수화복원력의 관점에서 과열증기처리 후 원적외선으로 건조하는 복합건조가 열풍건조에 비해 효율적인 것으로 판단된다.

• 한국식품영양과학회지
• /
• 제26권5호
• /
• pp.866-871
• /
• 1997

This study was carried out to determine the effect of osmotic dehydration as pretreatment on the qualities of dried cherry-tomatoes. The weight reduction and solid gain in osmosed cherry-tomato were increased by increasing sugar concentration, immersion temperature and time; among three parameters, the immersion temperature affected more than sugar concentration and immersion time did. The moisture content was decreased as increasing sugar concentration, immersion temperature and time, and it was the lowest at the osmotic conditions of 7$0^{\circ}C$, 60$^{\circ}$Brix and 11hr. To determine the optimum processing condition by RSm, the polynomial optimum models were established. The regression models was significant (p<0.05). It was used contour plots to optimize osmotic dehydration. The optimum condition for osmotic dehydration as pretreatments for drying of cherry-tomatoes were immersion temperature of 47~53$^{\circ}C$, sugar concentration of 39~43$^{\circ}$Brix, and immersion time of 7hr, in which process conditions were 78~86% moisture content, 8.5~10$^{\circ}$Brix sugar content and 80~86% weight reduction.