• Applied Biological Chemistry
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• 제16권2호
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• pp.94-98
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• 1973

1. 품종은 노지에서 재배한 복수2호를 사용하였으며 1971년과 1972년 2회에 걸쳐 Tomato 과실의 성숙시기별 호흡량변황 및 저장중 성분변화에 대하여 조사하였다. 2. 환경압력조절에 의한 Tomato 과실의 호흡억제효과는 SAP 구중 660 Torr. 구가 가장 효과적이었다. 3. 성장중 성숙시기별로 채취한 Tomato의 호흡량 변화는 각채취시기별로 차이가 있었으며 Tomato의 일대에 있어서 시기별 숙기에 이른 과실을 경과일수에 따라 호흡량을 조사하면 전체적으로 호흡량의 증감이 sigmoid 형으로 나타났으며 하나의 climacteric pattern을 나타내 주고 있다. 4. 성장중 성숙시기별로 채취한 Tomato 과실의 환경압력변화에 의한 영향은 어느시기에서나 NAP구보다 SAP구의 호흡량이 적었으며 전 기간중 동일한 경향으로 호흡억제 효과가 있었다. 5. 저장중 Tomato 과실의 중량변화는 NAP 구가 SAP 구보다 현저하며 산, 당 및 Vitamine-C의 변화에 있어서는 SAP구가 NAP구 보다 감소율이 적었다.

• Journal of Plant Biology
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• 제6권1호
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• pp.8-10
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• 1963

1. 한천배양기상에서의 토마토즙함량과 사탕무 갈반병균 Cercospora beticola 의 포자형성도와의 관계를 조사하였다. 2. 감자즙한천배양기상에서 포자를 형성하지 않는 배양균 C. beticola는 토마도즙을 10% 이상 함유하고 있는 한천배양기상에서 이식후 48시간만에 포자를 형성하였다. 3. 토마도즙을 10% 함유하고 있는, 한천배양기상에서는 극히 소수의 포자가 형성되었으나, 토마도즙 함량이 20% 이상인 한천배양기상에서는 다수의 포자가 형성되었고, 한천배양기상의 토마도즙함량이 높을수록 더 많은 포자가 형성되었다.

• Journal of Plant Biology
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• 제38권3호
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• pp.235-242
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• 1995

Effects of methyl jasmonate (MeJA) on ethylene production in tomato(Lycopersicon esculentum Mill.) hypocotyl segments and fruits were studied. Ethylene production in tomato hypocotyl segments was inhibited by the increasing concentratons of MeJA, and 450 $\mu$M of MeJA showed 50% inhibitory effect. Time course data indicate that this inhibitory effect of MeJA appeared after 3 h of incubation period and continued until 24 h. Inhibition of ethylene producton by MeJA was due to the decrease in 1-aminocyclopropane-1-carboxylic acid(ACC) synthase activity. However, MeJA treatment had no effect on ACC oxidase activity and the accumulaton of ACC oxidase mRNAs. MeJA also inhibited auxin-induced ethylene production by decreasing in ACC synthase activity. In contrast, MeJA stimulated ethylene production in tomato fruits. When 30 $\mu$L/mL MeJA was treated in a gaseous state, ethylene production doubled and this stimulating effect continued until 4 days. To investigate the mechanisms of MeJA on ethylene production, ACC synthase and ACC oxidase activities were examined after MeJA treatment. MeJA increased the activities of both ACC synthase and ACC oxidase, and induced ACC oxidase mRNA accumulation. These data suggest that MeJA plays distinct roles in the ethylene production in different tomato tissues. It is possible that MeJA affects differently the mechanisms of signal transuction leading to the ethylene biosynthesis.

• 한국농공학회논문집
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• 제57권5호
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• pp.29-35
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• 2015

The optimal greenhouse scales for controlled tomato should be studied because the increase of oil price and labor costs following the shortage of workforce makes greenhouse cultivation hard to gain profits. The purpose of this study is to estimate optimal production scales by greenhouse types for controlled tomato. The translog cost function is estimated based on the production cost survey data. The results can be summarized as follows: First, the average production cost of controlled tomato per kg decreases as the production scale increases. Second, according to the tomatoes farm of standard farming income data of RDA, the minimum production scale is 23 ton. Third, the estimated output of single-span greenhouse considering production scale with minimum average cost is 345 ton and production cost per kg is 1,476 won. The corresponding figures of multi-span greenhouse are 415 ton and 936 won, respectively. The study results can be used as basic materials for efficient decision making of tomato farmhouses and novice farmers. Also, the study shows that multi-span greenhouse should be encouraged to be built, since it requires lower marginal cost than single greenhouse. The results of this paper will help increase the income of farmhouses and cut expenses for the coming years.

• 한국유기농업학회지
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• 제19권3호
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• pp.291-308
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• 2011

This study was carried out to estimate carbon footprint and to establish of LCA of cherry-tomato production system. I have case study in cultivate cherry tomato (1 kg) calculate in carbon foot print. LCA carried out to estimate carbon foot print and to establish of LCI (life cycle inventory) database of cherry tomato production system. The data is from Research of Farmer's income in 2007 (RDA, 2008), and used Pass (4.1.3) program. The value of fertilizer, amount of pesticide input were show the environmental effect and direct emission. Carbon foot printing in agriculture guarantee the choice right th consumer th choose the row carbon goods. Its can make to strengthen of agriculture and food industry's reduction effort of $CO_2$. Nowadays consumer request food's safety and environment friendly process. Carbon foot printing needs consumer's relief and incentives.

• 동아시아식생활학회지
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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.

• The Plant Pathology Journal
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• 제32권1호
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• pp.58-64
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• 2016

Bacterial wilt of tomatoes caused by Ralstonia solanacearum is a devastating disease that limits the production of tomato in Korea. The best way to control this disease is using genetically resistant tomato plant. The resistance degree to R. solanacearum was evaluated for 285 tomato accessions conserved in the National Agrobiodiversity Center of Rural Development Administration. These accessions of tomato were originated from 23 countries. Disease severity of tomato accessions was investigated from 7 days to 14 days at an interval of 7 days after inoculation of R. solanacearum under greenhouse conditions. A total of 279 accessions of tomato germplasm were susceptible to R. solanacearum, resulting in wilt and death in 70 to 90% of these plants. Two tomato accessions were moderately resistant to R. solanacearum. Only four accessions showed high resistance against R. solanacearum. No distinct symptom of bacterial wilt appeared on the resistant tomato germplasms for up to 14 days after inoculation of R. solanacearum. Microscopy of resistant tomato stems infected with R. solanacearum revealed limited bacterial spread with thickening of pit membrane and gum production. Therefore, these four resistant tomato germplasms could be used in tomato breeding program against bacterial wilt.

• 식물병연구
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• 제25권2호
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• pp.84-88
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• 2019

A variety of microorganisms in rhizosphere affect plant health by plant growth promotion, mitigation of abiotic stresses as well as protection from pathogen attacks. In our previous study, we selected a bacterium, Bacillus mesonae H20-5, for alleviation of salinity stress in tomato plants. In this study, we verified the effect of a liquid formulation of B. mesonae H20-5 (TP-H20-5) on fruit production and phytochemical accumulation including lycopene and polyphenol in cherry tomato and strawberry fruits in on-farm tests of protected cultivation under salinity stress. When vegetables including tomato, cherry tomato, strawberry, and cucumber were treated with TP-H20-5 by irrigated systems, final marketable yields were increased by 21.4% (cherry tomato), 9.3% (ripen tomato), 120.6% (strawberry), and 14.5% (cucumber) compared to untreated control. Moreover, treatment of TP-H20-5 was showed increase of phytochemicals such as lycopene and total polyphenol compared to untreated control in cherry tomato and strawberry. Therefore, these results indicated that a formulant of B. mesonae H20-5 can be used as a potential biofertilizer for increasing fruit production and quality.

• Horticulture, Environment, and Biotechnology : HEB
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• 제59권6호
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• pp.787-804
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• 2018

Flavor quality is import for determining consumer perception and acceptance of tomato products. In this study, 'Fendou' tomato fruit were harvested at six ripening stages and sampled to investigate the development of flavor-relevant compounds during vine ripening. Results showed that upon the initiation of ripening there was an increase in respiration rate and concomitant ethylene evolution that was associated with increased membrane permeability. In accordance with these physiological changes, flavor-relevant compounds demonstrated different expression patterns as fruit ripened, which contributed to 'red-ripe' flavor characteristics of red-ripe fruit. Based on correlation analysis between ethylene evolution and the flavor-relevant compounds during 'Fendou' tomato ripening and the other researchers' reports, the activation of System 2-dependent autocatalytic ethylene production plays an important role in the development of most flavor-relevant compounds during tomato vine ripening. Overall, our results suggested that most flavor-relevant compounds that accumulated the most during tomato fruit ripening at red stage could be under ethylene regulation and were among the most important contributors to the 'red-ripe' flavor. Due to the development of these compounds, the flavor quality at late ripening stages is different from that of fruit at early ripening stages.

• 한국환경농학회지
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• 제42권4호
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• pp.427-434
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• 2023

본 연구에서는 볏짚과 토마토와 같은 농업부산물이 우분의 혐기성 소화를 통한 메탄 생성에 미치는 영향을 알아보기 위해 각 기질을 단독 소화한 것과 혼합 소화한 것을 비교하였다. 우분의 경우 토마토와 병합 소화했을 때 우분 단독 소화 시보다 메탄 생성량이 증가하였고, 혼합 기질 내 토마토 함량이 중요한 역할을 하였다. 본 연구를 통해 농업부산물을 활용한 분뇨의 바이오가스화 향상 가능성을 확인하였다.