• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.1
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• pp.41-44
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• 2006

To investigate the effect of functional MA film packaging on tomatoes produced in Egypt packed 7 kg corrugated paperboard box during 7 days of storage at room temperature, the weight loss, titratable acidity, soluble solid content(SSC, $^oBrix$), vitamin C and the rate of decay were measured. The weight loss in 0.06 mm functional MA film was 1.5%, but was 3% in non-packed tomatoes after 7 days of storage. The titratable acidity and SSC in functional MA film was kept higher than that of non-packed tomatoes and vitamin C and the rate of decay in functional MA film was changed lower than the others.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.290-297
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• 2010

The effect of supplemental light such as metal, Na and fluorescent lamp on the growth and productivity of tomato for 5 hours a day The growth rate of tomatoes under artificial light were increased 6~10% rather than the growth rate of tomatoes under no light treatment. Also the quantity and productivity of tomatoes under artificial light were increased rather than the quantity and productivity of tomatoes under no light treatment. Increasing profitability per 10a under artificial light were 9.4~28.2 million won.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.98-106
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• 2004

Tomatoes and tomato products are the major source of lycopene in the diet. The bioavailability of lycopene is different in raw tomatoes compared to processed tomato products. This is due to the chemical and physical properties of the different lycopene isomers. All-trans-lycopene is found in raw tomatoes and is a poor bioavailable source, whereas, processed tomato products are more bioavailable because they contain more cis-isomers. Heat and mechanical processing of tomatoes induces rupture of the cell walls, thereby releasing lycopene from its food matrix. Heat processing also induces cis-trans isomerization and disrupts protein-carotenoid complexes. Many dietary components also impact lycopene bioavailability, like the amount and type of fat present with the intake and processing of tomato products, the amount and type of fiber present, and the interaction between carotenoids. Fundamentally, anything that enhances formation and incorporation of lycopene in bile acid micelles increases bioavailability, and the opposite is true in that anything that interferes with micelle formation decreases bioavailability.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.409-413
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• 1983

Vitamin and mineral composition of ethephon treated tomatoes were studied, and the results are summarized as follow: 1. Ascorbic acid, carotene (total and beta-carotene), thiamin and riboflavin contents in tomato fruits were not adversely affected by ethephon treatment 1 week before harvest, and these results were consistent for two consecutive years. Riboflavin content of tomatoes in 1979 was significantly higher than that in 1978, and this difference could be due to enviornmental factors. 2. Mineral content in tomato fruits were not significantly affected by ethephon treatment 1 week before harvest. Calcium and manganese contents in treated tomatoes significantly varied from year to year.

• Elastomers and Composites
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• v.55 no.2
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• pp.114-119
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• 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.

• Korean Journal of Environmental Agriculture
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• v.34 no.3
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• pp.196-203
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• 2015

BACKGROUND: Purpose of this research is HPLC analysis method development of lycopene in tomato. And then, three components of carotenoid in four kinds of tomatoes (general tomato, cherry tomato, red and orange date tomato) were compared with each other. METHODS AND RESULTS: Lycopene in tomato was extracted with hexane likes other carotenoid components using 500 mg of dried powder sample. HPLC analysis conditions were column temperature ($40^{\circ}C$), detection wavelength (454 nm), flow rate (1.0 mL/min) and injection volume ($20.0{\mu}L$). Lycopene was analyzed by the gradient elution ($60{\rightarrow}100%$) of the mobile phase solvents A[water: methanol=25: 75 (v/v)] and B[ethyl acetate]. CONCLUSION: Three components of carotenoids (lutein, ${\beta}$-carotene, lycopene) were observed in tomatoes. The total carotenoid contents was the highest in red date tomato (662.0 mg/kg dry wt.) and the lowest in orange date tomato (111.3 mg/kg dry wt.). Lycopene contents in tomatoes was the highest percentage (93%) among all the carotenoids.

• Journal of Microbiology and Biotechnology
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• v.29 no.10
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• pp.1553-1560
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• 2019

In a previous study, the antimicrobial peptides extracted from Lactobacillus plantarum UTNGt2 of wild-type fruits of Theobroma grandiflorum (Amazon) were characterized. This study aimed to investigate the antimicrobial mechanisms of peptides in vitro and its protective effect on fresh tomatoes. The addition of partially purified Gt2 peptides to the E. coli suspension cells at the exponential ($OD_{605}=0.7$) growth phase resulted in a decrease with 1.67 (log10) order of magnitude compared to the control without peptide. A marginal event (< 1 log10 difference) was recorded against Salmonella, while no effect was observed when combined with EDTA, suggesting that the presence of a chelating agent interfered with the antimicrobial activity. The Gt2 peptides disrupted the membrane of E. coli, causing the release of ${\beta}$-galactosidase and leakage of DNA/RNA molecules followed by cell death, revealing a bacteriolytic mode of action. The tomatoes fruits coated with Gt2 peptides showed growth inhibition of the artificially inoculated Salmonella cocktail, demonstrating their preservative potential.

• Korean Journal of Agricultural Science
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• v.47 no.4
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• pp.769-782
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• 2020

Interest in fruit and vegetables has increased due to changes in consumer consumption patterns, socioeconomic status, and family structure. This study determined the factors influencing the demand for fruit and vegetables (strawberries, paprika, tomatoes and cherry tomatoes) using a panel of Rural Development Administration household-level purchases from 2010 to 2018 and compared the ability to the prediction performance. An artificial neural network model was constructed, linking household characteristics with final food expenditure. Comparing the analysis results of the artificial neural network with the results of the panel model showed that the artificial neural network accurately predicted the pattern of the consumer panel data rather than the fixed effect model. In addition, the prediction for strawberries was found to be heavily affected by the number of families, retail places and income, while the prediction for paprika was largely affected by income, age and retail conditions. In the case of the prediction for tomatoes, they were greatly affected by age, income and place of purchase, and the prediction for cherry tomatoes was found to be affected by age, number of families and retail conditions. Therefore, a more accurate analysis of the consumer consumption pattern was possible through the artificial neural network model, which could be used as basic data for decision making.

• Korean Journal of Organic Agriculture
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• v.30 no.3
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• pp.375-391
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• 2022

This study investigated the online transaction status of low-carbon certified fresh agricultural products and analyzed the low-carbon certified premium. For two months from March to April 2022, eight products (rice, apple, pear, sweet persimmons, paprika, tomatoes, cherry tomatoes, and lettuce) were surveyed at major online shopping malls. The low-carbon certification premium was analyzed using hedonic price analysis model. As a result of the online market survey, the low-carbon certified agricultural products were not traded in the case of rice, cherry tomatoes, and paprika. And the proportion of low-carbon certified agricultural products in the case of tomatoes and lettuce was low. As a result of the low-carbon premium analysis, of the five products that analyzed the low-carbon certification premium, four products excluding pear did not have a low-carbon certification premium. Thus, it is necessary to expand the sale of the low-carbon certified agricultural products by distributors, and various efforts to secure the premium of certified agricultural products are important.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.433-439
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• 2009

The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p<0.05). Sweetness was highest in the plum tomato sauce at $9.80^{\circ}$Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.