• Korean Journal of Agricultural Science
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• 제32권2호
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• pp.151-167
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• 2005

In this study, certain factors influencing cherry tomato were estimated using system equations. In addition, the amount of influence to income from each factor was estimated from both direct and indirect effects. Based on OLS(Ordinary Least Squares) estimation, path analysis and factor analysis were employed to overcome multicollinearity problems. Data used in this study is interviewed cross sectional data of 65 cherry tomato producing farm in Chungnam-do area. Average age of the producers is 46.5. Average year of the production is 8 years. Average farm size, productivity, and income are 1,123 pyong, 7,439kg/10a, 8,112,000won/10a, respectively. The business performance of the sample farms were above average, in terms of the diagnosis by "Standard Business Diagnosis for Cherry tomato". To identify the factors influencing productivity, 15, 19, and 25 independent variables were selected for the dependent variables of yield, price(quality), and business cost, respectively. Finally, yield, quality, and business cost variables were set as independent variables to explain income as dependent variable. As a result of main factor analysis, 10, 12, 15, and 16 factors were identified as main factors for yield, quality, business cost, and income, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• 제28권6호
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• pp.1283-1287
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• 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.

• Korean Journal Plant Pathology
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• 제14권3호
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• pp.209-211
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• 1998

Black dot root rot occurred severely in greenhouse tomatoes in jangseong area of Korea in April, 1996. The causal fungus of the disease was identified as Colletotrichum coccodes based on the morphological and cultural characteristics. Pathogenicity tests revealed that isolates of the fungus were responsible for the disease, and two cultivars of cherry tomato were less susceptible to the disease than other cultivars of tomato and cherry tomato tested.

• The Journal of the Korea Contents Association
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• 제20권2호
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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.

• Journal of Biosystems Engineering
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• 제36권3호
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• pp.223-230
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• 2011

Physiological signals such as body temperature, heart rate, blood pressure and heart rate variability and biomechanical workload for stress analysis were investigated during the cherry tomato harvesting work in a greenhouse. The skin temperatures raised $0.05^{\circ}C$/min, $0.03^{\circ}C$/ min, and $0.08^{\circ}C$/min in standing, stooping and squatting postures, respectively. Breath rate significantly increased from 18 to 28 breaths/min during the cherry tomato harvesting work. As the heart rate during the work ranged from about 72 to 110 beats/min (bpm), the cherry tomato harvesting work appeared to be a light intensity task of less than 110 bpm. The worker's average energy consumption rate in three positions during 43 min working time was 65.74 kcal (91 kcal/h in 70 kg). This was a light intensity of work, compared to 75 kcal/h in 70 kg of basic metabolic energy consumption rate of a worker with 70 kg weight; The maximum shear force on the disk (L5/ S1) due to static workload in the cherry tomato harvesting work was 446 N in the stooping posture, 321 N in the squatting posture and 287 N in the standing posture. Acute stress index expressed with the heart rate variability, increased parasympathetic activation up to about 70 while workers were doing most agricultural work in this study. This study provided a system to measure quantitatively workers' physiological change, kinematics and kinetic factors without any restrictions of space in the greenhouse works.

• Food Science and Biotechnology
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• 제18권3호
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• pp.630-635
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• 2009

This study was performed to analyze various antioxidants, to evaluate the antioxidative activities, and to measure the protective effect for gap junction intercellular communication (GJIC) to assess the functional potency of the cherry tomato. The ascorbic acid, lycopene, and ${\beta}-carotene$ were measured at $503.4{\pm}9.6$, $39.7{\pm}1.5$, and $7.4{\pm}0.3$ mg/100 g d.w., and ${\alpha}-$, ${\beta}+{\gamma}-$, ${\delta}-tocopherol$ contents were measured at $8.3{\pm}0.1$, $1.7{\pm}0.0$, and $0.1{\pm}0.0$ mg/100 g d.w., respectively. Cherry tomato extract using hexane/acetone/EtOH (2:1:1, CTE) exhibited a ABTS radical scavenging activity with an $IC_{50}$ value of $48.83{\pm}0.30\;{\mu}g/mL$. The cherry tomato protected against the inhibition of GJIC induced by $H_2O_2$ in WB-F344 rat liver epithelial cells, and the reduction in phosphorylated Cx43 was most clearly correlated with the concentration of CTE. These results demonstrated that the cherry tomato harbors a wealth of potent antioxidants and might be protect human body against the inhibition of the GJIC by toxic components.

• Journal of Life Science
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• 제11권6호
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• pp.523-529
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• 2001

The foraging activities of bumblebee, Bombus terrestris were surveyed to compare with two types of cherry-tomato (Lycopersicon esculentum. M) house as Nutriculture and Sawdustculture on southern part of Korea in winter . The summary of the result obtained for this purpose are below: In the interval of blooming time from Sawdustculture type. In the interval of the time from the first visting on the flower by a worker of B. terrestris after a flower of cherry-tomato bloomed. nutriculture type was more shorter than Sawdustculture type. Therefore there was no difference in the average pollination time from the flower's blossoming according to the inflorescence of the first visiting time of B. terrestris worker on the each flower between Nutriculture type and Sawdustculture type. The foraging activites of B. terrestris worker in two kinds of cherry-tomatio cultivating house had shown same patterns. and han not been found to the differences.

• Journal of the East Asian Society of Dietary Life
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• 제18권6호
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• pp.965-973
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• 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.

• Biomedical Science Letters
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• 제23권4호
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• pp.321-326
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• 2017

Tomatoes are rich in nutrients and have many beneficial advantages on human health. Four cherry tomato supplementation diets (CTSDs) were prepared from the juice and cake of fresh and processed (heat-treated) cherry tomatoes. Rats were fed CTSDs for 28 days and the changes in health indices in the serum were analyzed. CTSDs significantly decreased (P < 0.05) food efficiency ratio compared with the control. CTSD feeding significantly increased (P < 0.05) the high-density lipoprotein cholesterol level compared with the control, which resulted in a significant (P < 0.05) decrease in coronary artery risk index and atherogenic index. Furthermore, CTSD feeding increased serum serotonin level. These results indicate that CTSD shows antihyperlipidemic effect.

• Korean Journal of Food Science and Technology
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• 제53권1호
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• pp.63-71
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• 2021

In this study, a comparative analysis was carried out between the 'Beta Tiny' and 'TY Nonari' cherry tomato cultivars harvested at the pink and red stages. Samples of the red stage were stored at room temperature for 9 days, during which physicochemical qualities, antioxidant compounds, and activities were measured. As cherry tomato ripening and storage progressed, firmness was reduced, whereas the lycopene content increased. Total phenolic content and antioxidant activity showed no significant changes as ripening and storage progressed; however, total flavonoid content of 'Beta Tiny' showed a significant increase (p<0.05). The main polyphenols in the two cultivars were identified as chlorogenic acid, rutin, and (-)-epigallocatechin gallate, among which chlorogenic acid showed a significant decrease (p<0.05) as ripening and storage progressed. A strong correlation was found between total phenolic and flavonoid content (R=0.744), and ABTS radical scavenging activity (R=0.975). Additionally, a negative correlation was shown by lycopene and chlorogenic acid (R= -0.934).