• 한국식품조리과학회지
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• 제26권2호
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• pp.138-145
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• 2010

This study was conducted to develop a novel tomato sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0). Two factors of the tomato sauce were varied was tomato paste and sugar. Nine tomato sauces were produced with various compounding ratios of tomato paste and sugar. The color, viscosity and sensory evaluations of the nine tomato sauces were determined. Items examined in the sensory evaluation were color, sweetness, viscosity and overall quality. Sweetness($4.44{\pm}1.36$), viscosity($5.16{\pm}1.28$) and overall quality($4.68{\pm}1.11$) of the tomato paste 340g and sugar 100 g sample got highest scores. Therefore, this composition was used as tomato spaghetti sauce. Tomato spaghetti sauce using a natural tomato sauce and artificial tomato sauce was prepared and subjected to a sensory evaluation. Items included in the sensory evaluation were taste, flavor, harmony, overall quality. In this analysis, all sensory item scores of the tomato spaghetti sauce using natural seasoning were significantly higher than when artificial seasoning was used. Therefore, the potential of commercialization of tomato sauces using natural seasoning was confirmed.

• 한국식생활문화학회지
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• 제24권4호
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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.

• 한국식품조리과학회지
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• 제31권2호
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• 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.

• 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.

• The Plant Pathology Journal
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• 제32권6호
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• pp.508-518
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• 2016

Early blight of tomato caused by Alternaria solani, is responsible for severe yield losses in tomato. The conidia survive on soil surface and old dry lower leaves of the plant and spread when suitable climatic conditions are available. Macroclimatic study reveals that highest inoculum concentration of Alternaria spores appeared in May 2012 to 2013 and lowest concentration during January 2012 to 2013. High night temperature positively correlated and significantly (P < 0.01) involved in conidial spore dispersal and low relative humidity (RH) displayed significant (P < 0.05) but negative correlation with conidial dispersal. The objective of the study was to modify microclimatic conditions of tomato crop canopy which may hamper conidial dispersal and reduce disease severity. We evaluated effect of marigold intercropping and plastic mulching singly and in consortia on A. solani conidial density, tomato leaf damage and microclimatic parameters as compar to tomato alone (T). Tomato-marigold intercropping-plastic mulching treatment (T + M + P) showed 35-39% reduction in disease intensity as compared to tomato alone. When intercropped with tomato, marigold served as barrier to conidial movement and plastic mulching prevented evapotranspiration and reduced the canopy RH that resulted in less germination of A. solani spores. Marigold intercropping and plastic mulching served successfully as physical barrier against conidial dissemination to diminish significantly the tomato foliar damage produced by A. solani.

• 한국식품조리과학회지
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• 제24권4호
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• pp.412-418
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• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.

• 동아시아식생활학회지
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• 제17권6호
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• pp.876-882
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• 2007

The purpose of this study was to investigate the effects of basil on the quality characteristics of tomato sauce, which is used widely in Western cuisine. The highest pH of 4.29 was observed in the tomato sauce with 4% fresh basil added, while the tomato sauce with 0% fresh basil exhibited the lowest pH of 4.20. The pH of the tomato sauce gradually increased with the addition of fresh basil. The analysis of color differences in the tomato sauce indicated that redness(avalue) decreased with the addition of basil;, whereas consistency and spreadability increased with the increasing amounts of the fresh basil. The sensory evaluation was performed with scoring tests for color, flavor, taste, after taste, viscosity, and overall acceptability by 15 professional panelsists. The tomato sauce with 2% basil showed the best score in the sensory evaluation, except for vicosity. From the above results, the data suggest that an addition of 2% fresh basil to tomato sauce is recommended for commercial use.

• 한국식품조리과학회지
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• 제32권2호
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• pp.211-221
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• 2016

Purpose: This study was conducted to investigate the physical and sensory properties of seasoned powders utilizing tomato. Methods: Tests of salted tomato powder were performed for the physiochemical properties (moisture content, pH value, titratable acidity, color value, salinity content, and solubility content), sensory characteristics and sensory preference. Results: Moisture content of salted tomato powder containing fully ripened tomato (RT) was higher than that of salted tomato powder containing cherry tomato (CT), with the exception of CT 10%. The pH values of RT was relatively high and increased salt addition increased the pH as well. The titratable acidity was opposite the result of pH measurement. The color values of RT was higher than that of CT for the L, a, and b values. The salt content of RT was higher than that of CT. RT 10% showed the highest dissolution followed by CT 10%. In addition, the sensory preference for CT 10% was the highest, with the best scores for appearance and taste. Conclusion: It was concluded that 10% salt addition is the most suitable sensually for the manufacture of salted tomato powder.

• 한국식물병리학회지
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• 제11권4호
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• pp.380-382
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• 1995

Yellow spot or blotch symptoms on the upper surface of leaf, without the production of velvet-like fungi on the lower surface of leaf as in the gray mold of tomato caused by Cladosporium fulvum, were observed in tomato (cv. Seokwang) plants in May, 1995, in a vinyl-house of the experimental plot of Gyeongnam Provincial Rural Development Administration, Chinju, Gyeongnam, Korea. We identified this disease as powdery mildew of tomato caused by Oidiopsis taurica (L v.) Arnaud (=Leveillula taurica), which was new to Korea. Conidia of the fungus were borne on uni- or bi-septated conidiophores which were developed through the stomata of the tomato leaf. The conidia were slender, clavate and variable in size (31~111.6$\times$13.1 ${\mu}{\textrm}{m}$). The fungal conidia isolated from tomato leaves were inoculated to tomato plants, and the occurrence of the same disease was confirmed based on the symptomatology and the morphology of the pathogen reisolated.