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Shook, Carla Marie. "The effects of high pressure processing on diced tomatoes." The Ohio State University, 1999. http://rave.ohiolink.edu/etdc/view?acc_num=osu1392909096.
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Hanmer, Deborah Redhead. "Verticillium dahliae and pratylenchus penetrans interaction on processing tomatoes /." The Ohio State University, 1995. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487867541732413.
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Silva, Juliana Aparecida dos Santos da. "Models for estimation growth, yield and nutrients content of processing tomato /." Jaboticabal, 2016. http://hdl.handle.net/11449/147106.
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Orientador: Arthur Bernardes Cecílio FilhoCoorientador: Glauco de Souza Rolim
Banca: Renato de Mello Prado
Banca: José Ricardo Mantovani
Banca: Jairo Osvaldo Cazetta
Banca: Adriano Bortolotti da Silva
Resumo: Neste trabalho foram estudados processos relacionados ao desenvolvimento e crescimento do tomate industrial. Os experimentos foram conduzidos nos anos 2013 e 2014 em três áreas diferentes da cidade de Guaíra-SP. No capítulo 1, objetivou-se calibrar e testar o modelo CROPGRO-Tomate com dados de cinco experimentos de campo com tomate industrial sob diferentes concentrações de fósforo no solo. Os tratamentos dos experimentos para calibração foram para a área 1: 0, 150, 300, 450, 600 e 750 kg ha-1 P2O5 e para as áreas dois e três: 0, 200, 400, 600, 800 e 1000 kg ha-1 P2O5, em delineamento de blocos ao acaso com quatro repetições. Nos experimentos para testar o modelo foi aplicado 450 kg ha-1 P2O5. A cada 15 dias após o transplante (DAT) plantas foram recolhidas para a medição de biomassa e área foliar. No final do ciclo de cultivo foram coletadas plantas para avaliação da produção. Todos os dados coletados foram utilizados para calibração e teste do modelo CROPGRO-Tomate. O modelo foi acurado (índice d médio = 0,91 e RRMSE médio = 0,24) para simular a resposta do tomate industrial à diferentes concentrações de P no solo. O objetivo do experimento 2 foi estimar o índice de área foliar (LAI) do tomate industrial utilizando dados obtidos por métodos destrutivos e não destrutivos, dados meteorológicos e número de folhas (NL). Os métodos de medição da área foliar foram Li-Cor (destrutivo), ImageJ e Canopeo (imagens digitais). Também para a estimativa de LAI foram utilizadas soma de grau-dias (ΣDD), radiação global (Qg) e número de folhas (NL). As fotografias foram tiradas aleatoriamente, em duas áreas diferentes a 15, 30, 45, 60, 75, 90, 105 e120 DAT utilizando um quadro vazado de 1 m2 de área colocado sobre as plantas. As fotografias foram tiradas em 24 pontos diferentes, em cada ponto foi coletada uma planta para ... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: In this work were discussed processes related to development and growth of processing tomato. The experiments were conducted in the years 2013 and 2014 in three different areas in the city of Guaíra-SP. In chapter 1 the objective was to calibrate and test the CROPGRO-Tomato model with data of five field experiments with processing tomato under different phosphorus concentrations in the soil. The treatments of experiments for calibration were for the area 1: 0, 150, 300, 450, 600 and 750 kg ha-1 P2O5 and for the areas two and three: 0, 200, 400, 600, 800 and 1000 kg ha-1 P2O5, in randomized block design with four replications. The experiments for testing the model 450 kg ha-1 P2O5 was applied. In each 15 days after transplanting (DAT) plants were collected for measuring biomass and leaf area. At the end of crop cycle plants were collected for evaluation of production. All data collected were used for calibration and testing of CROPGRO-Tomato model. The model was accurate (average d index = 0.91, average RRMSE = 0.24) to simulate response of processing tomato to different soil P concentrations. The objective of Experiment 2 was to estimate the leaf area index (LAI) of processing tomato using data obtained by destructive and non-destructive methods, meteorological data and number of leaves (NL). For Experiment 2 the methods of measuring leaf area were Li-Cor (destructive), ImageJ and Canopeo (digital images). Also for estimation of LAI it were used sum of degree-days (ΣDD), global radiation (Qg) and number of leaves (NL). Photographs were taken at random, in two different areas at 15, 30, 45, 60, 75, 90, 105, DAT 120 using a 1m2 square frame placed over the plants. Photographs were taken in 24 different points, in each point it was collected one plant for leaf area measurement using Li-Cor and leaves counting. LAI ... (Complete abstract click electronic access below)
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Maitland, Jessica. "High Hydrostatic Pressure Processing Reduces Salmonella enterica from Diced and Whole Tomatoes." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/33608.
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Fresh and fresh-cut tomatoes have been associated with numerous outbreaks of salmonellosis in recent years. While the exact routes of contamination are unknown, high pressure processing (HPP) is being evaluated as a post harvest treatment to eliminate Salmonella enterica from tomatoes. The objectives of the study were to determine the potential for of HPP to reduce S. enterica serovars Newport, Javiana, Braenderup and Anatum (clinical isolates from tomato outbreaks) in tryptic soy broth (TSB) and to determine the effect of HPP to reduce the most pressure resistant S. enterica serovar from fresh diced and whole tomatoes. Five ml portions of broth containing 8 log CFU/ml of one of the four serovars (nalidixic acid resistant) were packaged in sterile stomacher bags and subjected to one of three different pressures (350, 450, or 550 MPa) for 120s. Samples were enumerated by surface plating onto tryptic soy agar supplemented with 50 ppm nalidixic acid (TSAN) and incubated at 35°C for 48 hours. The most pressure resistant S. enterica serovar evaluated was Braenderup. Subjecting the broth culture to 350, 450 and 550 MPa resulted in a 4.53, 5.74 and 7.09 log reduction in S. Braenderup, respectively. Diced tomatoes (150g) and whole red round tomatoes (150g; packaged in 350ml of 1% CaCl2) were inoculated with S. Braenderup, to obtain 6 log CFU/g throughout the sample and subjected to the same pressure treatments as described above. After HPP, diced tomatoes were homogenized for 1 minute and then plated on TSAN. Whole tomatoes were surface sampled, and then homogenized for 1 minute. Surface and homogenate samples were plated on TSAN supplemented with 1% pyruvic acid (TSANP). Significant reductions of S. Braenderup concentrations in diced tomatoes (P < 0.05) were seen after processing at 350 (0.46 CFU/g), 450 (1.44 log CFU/g), and 550 MPa (3.67 log CFU/g). In whole tomatoes, significant reductions (P < 0.05) were also seen at 350 (1.41 log CFU/g), 450 (2.25 log CFU/g) and 550 MPa (3.35 log CFU/g). There were no differences in visual appearance between fresh and HPP diced and whole tomatoes. HPP may be an effective post harvest strategy to reduce low levels of S. enterica contamination in diced tomatoes.Master of Science in Life Sciences
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Koch, Jennifer C. "Analysis of FruHis, a potential bioactive Amadori compound in processed tomatoes." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397218276.
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Rico, Aranibar Luis Alberto. "Technological Processing of the Tomato (Lycopersicum esculentum) and the Project of Industrial Viability." BYU ScholarsArchive, 1998. https://scholarsarchive.byu.edu/etd/5428.
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Technological Processing of the Tomato (Lycopersicum esculentum) and the Project of Industrial Viability by Luis Alberto Rico Arabinar. The present investigation was carried out to determine the aptitude of two varieties of tomatoes in the process of manufacturing concentrations, as well as quantify its loses and performance and evaluate the acceptance and the quality of the product through organoleptic and microbiological analysis. This consists of two parts: First- The laboratory investigation consisted in the elaboration of tomato concentrations. This was done with two varieties, Rio Fuego and Santa Clara, three soluble solid concentrations (10, 20, and 30º brix), and two types of thermal pressure treatment (washing with water at 89º C for 30 minutes and pressure cooking at 110º C for 10 minutes). This was followed by a microbiological analysis, and an organoleptic evaluation of the product. The two tomato varieties were found to adapt as fresh fruit as well as for industry. On the other hand, the organoleptic characteristics of the final product (concentration) presented satisfactory results (5.5/7 points) concerning the test panel; the treatments of 20 brix were the most accepted. The microbiological analysis of the concentration demonstrated the product's sanitary quality. Second-The industrial viability of the project was, in part, carried out while visiting the Omerque Zone and trying to understand its problems of production, commercialization, etc. As well as present a manufacturing presentation of the concentrations in the before said zone. After performing a technical and financial feasibility study, it was determined that the study would prove to be profitable according to VAN (valor actualizado neto) and the TIR (tasa interna de retorno). VAN= $16,717.60 US, TIR= 20.30% (without external financing). VAN= $16,346.80 US, TIR= 25.01% (with external financing). Key Words: Tomato, Concentration, Processing, and Project.
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Wiebers, Uwe-Carsten. "Economic and environmental effects of pest management information and pesticides the case of processing tomatoes in California." [S.l. : s.n.], 1992. http://bibpurl.oclc.org/web/38207.
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Wilkerson, Elizabeth Dalee. "Rapid Assessment of Quality Parameters in Processing Tomatoes using Handheld and Bench-top Infrared Spectrometers and Multivariate Analysis." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1355426775.
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Cullen, Eileen Marie. "Influence of seasonal adaptation on pheromone-mediated behavior of Euschistus conspersus Uhler : implications for IPM field monitoring in processing tomatoes /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2003. http://uclibs.org/PID/11984.
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FABBRI, ADRIANA D. T. "Estudo da radiacao ionizante em tomates in natura (Lycopersicum esculentum mill) e no teor de licopeno do molho." reponame:Repositório Institucional do IPEN, 2009. http://repositorio.ipen.br:8080/xmlui/handle/123456789/9482.
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Dissertacao (Mestrado)
IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP
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FREITAS, Luiz Amâncio de. "Processo de secagem para produção de tomates secos aromatizados." Universidade Federal de Campina Grande, 2011. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1087.
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A industrialização do tomate é importante não apenas por evitar perdas mas também por impedir uma oferta excessiva do fruto no período da safra, levando a desvalorização do produto, além de permitir agregação de valor com o fornecimento de produtos processados. Neste contexto, estudos sobre novas formas de processamento do tomate são interessantes e entre as diversas possibilidades a desidratação osmótica seguida de secagem representa excelente alternativa. Utilizaram-se tomates maduros, pré-tratados em solução de NaCl com sacarose, com três concentrações (3, 6 e 9%Nacl) e submetidos a secagem em estufa com circulação de ar, em três temperaturas (50, 60 e 70 °C). Os dados foram tratados segundo os modelos de Page; Henderson e Pabis e Cavalcanti Mata. Realizou-se a caracterização físico- química dos tomates ("in natura") e após cada etapa do processo. Os dados das análises físico- químicas foram tratados de acordo com o delineamento experimental inteiramente casualizado após a desidratação osmótica e esquema fatorial após a secagem, com três repetições para cada tratamento. Para essas análises utilizou-se o programa Assistat 7.0, versão Beta, e com os produtos elaborados, realizou-se a análise sensorial, através de escala hedônica de 9 pontos, avaliando-se os atributos aparência, cor, aroma e sabor e se aplicando teste de aceitação. Os dados foram interpretados por meio da análise de esquema fatorial e as médias dos tratamentos comparadas, aplicando-se o teste de Tukey. Desta pesquisa, as principais conclusões foram: a maior concentração de NaCl e a maior temperatura de secagem favoreceram a maior remoção da água na desidratação osmótica e secagem, respectivamente; para a mesma temperatura de secagem a concentração de NaCl e a substância aromática não exerceram influência sobre o tempo de secagem para obtenção do tomate seco; o modelo de Cavalcanti Mata representa melhor os dados experimentais de secagem, com o menores DQMs e maiores R2; pH dos tomates não apresentou uma variação substancial entre os tratamentos que obtiveram valores como do alecrim e do manjericão que foi maiores que 4,10, em todo o processo, para a obtenção do produto; ocorre uma diminuição da acidez à medida em que diminui o teor de água e aumenta a concentração do sal dos tomates; tomates após desidratação osmótica ganham sólidos solúveis em todos os tratamentos; após a secagem ocorre uma concentração desses nutrientes; em seguida, o aumento da concentração de sal aumentou a perda no teor de água em todos os tratamentos; o pH aumentou com o tratamento de alecrim e com as concentrações de sal 6 e 9%; o ganho maior de sólidos solúveis se deu no tratamento com alecrim e com temperatura de 60°C; com o índice de aceitabilidade para o tratamento com alecrim, nos fatores concentração de sal e temperatura de secagem para os atributos aparência, cor, aroma e sabor, todas as médias foram significativas.
The industrialization of the tomato is not only important to avoid losses, but also prevent an oversupply of the fruit at harvest time, leading to devaluation of the product, and allows adding value to the supply of processed products. In this context, studies of new forms of processing tomatoes are interesting, and among the various possibilities, the osmotic dehydration and drying is an excellent alternative. We used ripe tomatoes, pre-treated in a solution of NaCl with sucrose, with three concentrations (3, 6 and 9% NaCl) and subjected to drying in an oven with air circulation at three temperatures (50, 60 and 70 ° C). The data were treated according to the models of Page, Henderson and Pabis and Cavalcanti Mata. We calculated the physical and chemical characteristics of tomatoes ("fresh") and, after each step of the process. The data of physical and chemical analysis were treated according to completely randomized design after osmotic dehydration and after drying a factorial design with three replications for each treatment. For this analysis we used the program Assistat 7.0, Beta. With products developed, held on sensory analysis, using 9-point hedonic scale, assessing the attributes appearance, color, aroma and flavor and applying acceptance test. The data were interpreted using a factorial analysis and treatment means compared by applying the Tukey test. In this research, the main conclusions were: a higher concentration of NaCl and higher drying temperature favored a higher removal of water in osmotic dehydration and drying, respectively, for the same drying temperature and NaCl concentration of aromatic substance did not exert influence on the time drying to obtain dried tomatoes, and the model of Cavalcanti Mata best represents the experimental data of drying, with the smaller and larger DQMs R2 ; pH of tomatoes did not show a substantial variation among the treatments where the obtained values 6 e 9% as rosemary and basil was greater than 4.10 throughout the process to obtain the product, a decrease of acidity to the extent that the water content decreases and increases the salt concentration of tomatoes, tomatoes after osmotic dehydration soluble solids gain in ali treatments, after drying, there is a concentration of these nutrients, after drying the increased concentration of salt increased the loss in water content in ali treatments, pH increased with treatment with rosemary and salt concentrations and 6 e 9%, the highest soluble solids gain took place in the treatment with rosemary and a temperature of 60 ° C, the index of acceptability for the treatment factors with rosemary salt concentration and drying temperature for the attributes appearance, color, aroma and taste ali the means were significant.
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Fong, Lesley Syt Ling. "Processing analysis and manipulation of tomato water flavour volatiles." Thesis, University of Nottingham, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.546469.
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Thomas, Robert John. "Soil management strategies for processing tomato, Lycopersicon esculentum Mill., production." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ56373.pdf.
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Erdoğan, Emine. "Tomato land : women's labour in food production and processing in Turkey." Thesis, University of Warwick, 2016. http://wrap.warwick.ac.uk/88626/.
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This thesis is about the place of gender roles and relations in global food production, based on an extensive ethnography of tomato production and processing in Turkey. Broadly, it looks at how attempts to integrate Turkish agriculture and food industries into the global economy have affected rural populations including women and men, but particularly the transformative consequences for women’s labour. The main question guiding the research is to ask how constructions of, and the availability of, women’s labour shapes and is shaped by the interaction between the global economy and local dynamics. In order to answer this question, I chose to engage with tomato production and processing because tomatoes have the highest export rate of all fresh and processed fruit and vegetables in Turkey. My participant-observation followed the path taken by tomatoes produced in Western Turkey for one of the biggest Japanese tomato processing brands. This included my work on the tomato fields for all of the spring planting and the summer harvest in 2013 and in a tomato-processing factory in late summer and autumn 2014. The research also drew on in-depth interviews with different social actors in the global tomato production chain in Turkey, including members of landowning families and the factory manager. I completed my fieldwork by travelling to South-eastern Anatolia (March, 2014) and staying in the homes of the Kurdish seasonal migrant workers, with whom I worked on the land in Western Turkey (in 2013). In looking at the transformation of rural women’s labour in Turkey, my sociological focus comprised the gendered division of labour in factory, field and domestic work; different forms of patriarchy; the intersection of inequalities, including those of gender, ethnicity, class and age; forms of workers’ consent and resistance, as well as the interwoven nature of the relations of production and reproduction. Focusing on these aspects of women’s lives has reshaped this research; it began as a study of women’s labour and turned into research about gender in global food production, although women’s experiences are still at its heart. My thesis is that these processes can be best understood by applying the term ‘intersectional patriarchy’ and its material manifestation 'el âlem'. The ultimate goal and contribution of my research is to integrate women’s reproductive work into global commodity chain analysis and contribute to labour process theory with the help of these ‘locally’ developed terms.
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Cooperstone, Jessica L. "Tangerine tomato carotenoids: processing, structure, bioavailability and biological implications of consumption." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1416495374.
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Harrington, Myrtle Anne. "Cultural practices and Verticiliium dahliae populations in southwestern Ontario processing tomato fields." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ42153.pdf.
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Ma, Xing. "Characterization and Management of Bacterial Leaf Spot of Processing Tomato in Ohio." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1440386548.
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Alves, Adriana Barreto. "Compostos antioxidantes em polpa de tomate : efeito do processamento e da estocagem." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255267.
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Orientador: Neura BragagnoloTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Estudos epidemiológicos têm demonstrado que o consumo de frutas e vegetais tem um efeito benéfico na redução da incidência de várias doenças como o câncer e doenças cardiovasculares. Esse efeito tem sido relacionado com a presença de compostos antioxidantes nesses alimentos, sobretudo os flavonóides. O tomate (Lycopersicum esculentum Mill.) é um dos vegetais mais consumidos no mundo, in natura ou processado, e também é rico em compostos antioxidantes como carotenóides, vitaminas e flavonóides. Os alimentos processados, frequentemente, são tidos como menos nutritivos que os alimentos in natura, devido, principalmente, ao fato de que alguns nutrientes são degradados pelas altas temperaturas empregadas. Assim, torna-se importante avaliar o efeito do processamento e da estocagem sobre os compostos antioxidantes do tomate e também sobre sua atividade antioxidante. Um planejamento experimental foi realizado para otimizar as condições de extração dos compostos fenólicos e concentração dos flavonóides em polpa de tomate concentrada. O método otimizado foi validado para as determinações de compostos fenólicos totais e flavonóides totais por espectrofotometria e também para a determinação de flavonóides por cromatografia líquida de alta eficiência (CLAE). Os métodos espectrofotométricos foram validados nos parâmetros repetibilidade e exatidão. A determinação de flavonóides por CLAE foi validada nos parâmetros seletividade, linearidade, precisão, exatidão e sensibilidade. O efeito do processamento e da estocagem sobre os compostos antioxidantes do tomate foi avaliado. Foram analisados os teores de compostos fenólicos totais, flavonóides totais, flavonóides por CLAE, ácido ascórbico, licopeno e ß-caroteno, bem como a atividade antioxidante das frações hidrofílicas e lipofílicas pelos métodos ABTS e DPPH. Verificou-se que, durante o processamento, em geral, não houve perdas dos compostos antioxidantes. Durante o armazenamento, observou-se grande degradação do ácido ascórbico, porém, os demais compostos mantiveram-se estáveis, e não foi observada nenhuma alteração na atividade antioxidante. O efeito do processamento sobre a atividade antioxidante do extrato fenólico foi também avaliado por espectroscopia de ressonância de elétron-spin (ESR) usando sal de Fremy e em sistema-modelo de lipossomas. Esses e os outros resultados de atividade antioxidante obtidos previamente foram correlacionados com os teores de compostos fenólicos totais a fim de melhor estudar os mecanismos de ação antioxidante envolvidos. A ação antioxidante das amostras de tomate, coletadas em diferentes etapas do processamento, foi testada em carne de frango processada sob alta pressão a 300, 600 e 800 MPa e armazenada sob refrigeração por 15 dias. A adição de 0,30% de subproduto (pele + semente) ou 0,10% de polpa concentrada resultou em uma fase lag de 6 dias para a formação de produtos secundários da oxidação lipídica na carne de frango processada a 600 MPa. O subproduto apresentou efeito similar também para a carne de frango processada a 800 MPa. O resultado deste trabalho mostrou que, embora o processamento e a estocagem de polpa de tomate possam ter degradado substâncias mais sensíveis como o ácido ascórbico, os demais compostos antioxidantes não sofreram alterações deletérias, e, para alguns, o processamento foi benéfico, aumentando sua disponibilidade. De forma semelhante, as atividades antioxidantes dos produtos processados foram iguais ou maiores que as das amostras in natura e se mantiveram estáveis durante o armazenamento por um ano. Além disso, o subproduto do processamento pode ter boas chances de aplicação como antioxidante em outros produtos alimentícios
Abstract: Epidemiological studies have shown that the consumption of fruits and vegetables has a beneficial effect on reducing some diseases like cancer and cardiovascular diseases. These benefits have been associated to the presence of antioxidant compounds in those foods, mainly flavonoids. Tomato (Lycopersicum esculentum Mill.) is one of the most worldwide consumed vegetables, in natura or processed. Moreover, tomato is rich in many antioxidant compounds like carotenoids, vitamins and flavonoids. Frequently, thermoprocessed foods are taken as less healthy than in natura foods, mainly because nutrient losses caused by high temperature. So, it is very important to evaluate the effect of processing and storage on tomato antioxidant compounds and on their antioxidant activity. A response surface methodology was used to optimize the phenolics extraction conditions and flavonoids concentration from concentrated tomato paste. The optimized method was validated for total phenolics and total flavonoids spectrophotometric determinations and also for flavonoids quantification by high performance liquid chromatography (HPLC). The spectrophotometric methods were validated for repeatability and recovery. Flavonoids determination by HPLC was validated for selectivity, linearity, precision, recovery and sensibility. Processing and storage effect on tomato antioxidant compounds was evaluated. Total phenolics, total flavonoids, flavonoids by HPLC, ascorbic acid, lycopene and ß-carotene were determined and also the antioxidant activity of hydrophilic and lipophilic fractions were studied using ABTS and DPPH methodologies. It was observed that during processing, in general, there was no loss of the antioxidant compounds present in tomato. During the storage time there was a great loss of ascorbic acid, but all other antioxidant compounds were stable and no changes in their antioxidant activity were observed. The effect of tomato paste processing on the antioxidant activity of phenolic extract was also analyzed through electron-spin resonance spectroscopy (ESR) using Fremy¿s salt, and in a liposome model-system. These and the other antioxidant activity results previously obtained were correlated with the total phenolics content found in the samples in order to better study the antioxidant mechanisms involved. The antioxidant action of tomato samples, collected at different processing steps, was analyzed during 15 days chill storage of high-pressure treated chicken meat balls at 300, 600, and 800 MPa. Addition of 0.30% tomato waste (skin + seeds) or of 0.10% final tomato paste to minced meat led to a lag phase of 6 days for formation of secondary oxidation products in meat treated at 600 MPa. The waste product seemed especially efficient in protecting chicken meat pressurized at 800 MPa, as a notably lower rate of formation of secondary oxidation products was found. This work showed that, although processing and storage of tomato paste might result in loss of the most labile substances like ascorbic acid, the other antioxidant compounds were not affected, and, for some of them, processing increased their availability. Similarly, the antioxidant activities of final products were equal to or greater than the in natura ones and remained unaltered during one year storage. In addition, waste material may have good chances of application as antioxidant in other foods
Doutorado
Ciência de Alimentos
Doutora em Ciência de Alimentos
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Seleguini, Alexsander [UNESP]. "Híbridos de tomate industrial cultivados em ambiente protegido e campo, visando produção de frutos para mesa." Universidade Estadual Paulista (UNESP), 2005. http://hdl.handle.net/11449/98844.
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Estudos voltados para identificação de cultivares de tomate que combinem alta produção, tipo de fruto adequado ao consumo “in natura”, com boa qualidade e aparência externa, associada ao hábito de crescimento rasteiro é de grande importância para o aproveitamento de áreas ou períodos adversos à cultura estaqueada ou onde se pretenda apenas baixar o custo de produção. Este trabalho teve como objetivo estudar o comportamento de cinco híbridos de tomate industrial (AP 529, AP 533, Malinta, Heinz 9992 e Rio Brazil), nas condições de ambiente protegido e campo, para produção de frutos para mesa. O experimento foi conduzido de março a agosto de 2004, na Fazenda de Ensino, Pesquisa e Extensão da Faculdade de Engenharia / UNESP, Câmpus de Ilha Solteira, SP. As parcelas foram compostas de uma linha com 20 plantas, no espaçamento de 1,0m entre fileiras e 0,3 m entre plantas. Adotou-se o delineamento em blocos casualizados, com 4 repetições por ambiente, e análise de variância para grupo de experimentos, modelo fixo. O abrigo para o cultivo protegido tinha orientação leste-oeste, com dimensões de 5,4 x 30,0m, e cobertura em arco com filme de polietileno transparente de 75 mm de espessura. Avaliou-se o crescimento de plantas, características agronômicas, qualidade de frutos, além do estudo da viabilidade econômica. Verificou-se que em ambiente protegido foi maior a sobrevivência de plantas, maior o número de frutos médios, pequenos e totais produzidos por área. A produtividade total não foi alterada quando se comparou os ambientes de cultivo, entretanto o cultivo no campo apresentou maior produção de frutos graúdos, além de maior massa média de frutos. Qualitativamente os tomates produzidos em estufa apresentaram um melhor padrão. Em relação aos híbridos, a produtividade variou de 80,6 a 101,8 t/ha, destacando-se os híbridos AP 529 e AP 533, com... .
Studies gone back to identification to cultivate of tomato that combine high production, type of appropriate fruit to the natural consumption, with good quality and external appearance, associate to the habit of low it is of great importance for the use of areas or adverse periods to the propped up culture or where it is just intended to lower the production cost. This work had as objective to study the behavior of five hybrids of industrial tomato (AP 529, AP 533, Malinta, Heinz 9992 and Rio Brazil), in the conditions of protecting environment and field, for production of fruits for table. The experiment was conducted between march and august 2004, at the Teaching, Research and Extension Farm (Ilha Solteira, São Paulo State, Brazil) of the College of Engineering of Ilha Solteira, UNESP. The parcels had been composed of a line with 20 plants, in the spacing of 1.0 m between rows and 0.3 m between plants. The experimental design consisted of randomized blocks, with 4 repetitions for ambient, and analysis of variance, in a fixed model. The shelter for the protecting culture had orientation east-west, with 5.4 x 30.0m of dimensions and covering in arc with transparent polyethylene film of 75mm of thickness. Evaluated the growth of plants, agronomical characteristics and quality of fruits, beyond the study of the economic viability. It was verified that in protecting environment the survival of plants was bigger, greater the number of average, small fruits e total produced by area. The total productivity was not modified when it compared culture environments, however the culture in the field presented greater production of big fruits, beyond bigger average mass of fruits. Qualitatively the tomatoes produced in greenhouse had presented one better standard. In relation to the hybrids, the productivity varied of 80.6 the 101.8 t/ha, being distinguished... (Complete abstract, click electronic address below).
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Wang, Aiming. "Proteolytic processing and membrane association of tomato ringspot nepovirus RNA-1-encoded proteins." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape7/PQDD_0013/NQ38998.pdf.
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GUPTA, ROCKENDRA. "Pressure Assisted Thermal Processing: Tomato Carotenoid Stability during Processing and Storage and Feasibility of Using Chemical Markers for Evaluating Process Uniformity." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1293632615.
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Rubio, Diaz Daniel E. "Effect of Plant Genotype and Processing Techniques on Stability and Content of Tomato Carotenoids by Infrared Spectroscopy." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1268355787.
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Ocampo-Garcia, Nora Fabiola. "Influence of high pressure processing on populations of Salmonella enterica in fresh green-mature tomato fruits and subsequent ripening." Thesis, Virginia Tech, 2010. http://hdl.handle.net/10919/42701.
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The objective of this work was to determine the effect of high pressure processing (HPP) on fresh tomato-associated outbreak isolates of Salmonella enterica in broth and on green mature tomato fruits. Nalidixic acid resistant (to 50 ppm) cultures of Salmonella enterica ser. Newport and Salmonella enterica ser. Braenderup were suspended in tryptic soy broth to a concentration of approximately 8 log CFU/ml and subjected to 350, 450, and 550 MPa for 120 s. Samples were serially diluted in peptone water, and surface plated onto tryptic soy agar supplemented with nalidixic acid (50 ppm; TSAN) and incubated at 35°C for 48 h. Reductions of 5.64, 6.30, and 6.61 log CFU/ml in S. Newport, and reductions of 4.10, 5.22, and 6.35 log CFU/ml in S. Braenderup at 350, 450, and 550 MPa, respectively, were observed. Green tomato fruits inoculated with S. Newport or S. Braenderup to an initial concentration of approximately 6 log CFU/g were sealed in a bag containing 350 ml of 1% CaCl2 and subjected to the same pressure treatments described above. The whole tomato fruits were pummeled in a stomacher and samples were surface plated onto TSAN supplemented with 1% pyruvic acid. Reductions of 1.55, 2.89, and 4.26 log CFU/g for S. Newport and 1.22, 2.26, and 3.77 log CFU/g for S. Braenderup at 350, 450, and 550 MPa, respectively, were observed. Bagged (350 ml 1% CaCl2) samples of non-inoculated green tomato fruits were subjected to the same conditions described above. HPP treated tomatoes were then subjected to an ethylene gas (125 ppm; 0.7 cc/min) for 5 to 6 days. Pressured tomato fruits did not ripen. Even though HPP effectively reduced populations of S. enterica, it adversely affects the ripening characteristics of green mature tomato fruits.Master of Science in Life Sciences
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Morse, M. Cade. "Factors contributing to metolachlor and metribuzin injury to field processing tomato, Lycopersicon esculentum (Mill.)." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ39861.pdf.
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Liabeuf, Debora. "Development of Processing Tomato Lines Resistant to Xanthomonas gardneri: from Screening to Breeding." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1480522067298667.
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Jayathunge, Kodikara Gedara Lasanthi Renuka. "Impact of novel non-thermal processing technologies on quality and health attributes of tomato juice." Thesis, Queen's University Belfast, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.706988.
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Tomato is widely grown popular vegetable across the globe and recognised as a versatile vegetable with high nutritive and functional properties. The majority of the tomato production processed into different types of products and thermal processing is extensively used. Several drawbacks have been identified in thermal processing including organoleptic and nutritional degradation. The study was conducted to investigate the impact of non-thermal processing technologies on total quality and health attributes of tomato juice in comparison to thermal processing. The physico-chemical properties of two tomato varieties Pitenza and Arvento were evalutaed and variety Pitenza showed a favorable processing properties including colour, texture and total soluble solids contents. Tomato juices with natural (4.3) and altered (3.9) pH levels were processed using high pressure processing (600 MPa/1 min) after blanching (90 oC/2 min) and superior product could be developed comparison to thermal processing (95 oC/20 min). However, maintenance of attributed quality over the extended period at high ambient temperature conditions (20 & 28 oC) still remains challenging. A mathematical model was developed to predict the redness and colour change of tomato juice after blanching in response to tomato cultivar, juice pH, blanching temperature and time. The validation results revealed that the model can be successfully used within the experimental limits. The influence of moderate intensity pulsed electric field processing (MIPEF) on enhancement of lycopene bioaccessibility of whole tomato fruits and the combined effect of thermal blanching, ultrasonication (US) and high intensity pused electric field processing (HIPEF) on further enhancement of lycopene bioaccessibility was investigated. The MIPEF treatment was effective to enhance the lycopene bioaccessibility of whole tomato fruits up to 9.6% comparison to 8.1% in untreated fresh tomato. Thermal processing and blanching showed significant reduction in lycopene bioaccessibility of tomato juice while combined treatment of MIPEF, blanching and HIPEF was successful in enhancing the lycopene bioaccessibility of tomato juice up to 15.6%.
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Seleguini, Alexsander. "Híbridos de tomate industrial cultivados em ambiente protegido e campo, visando produção de frutos para mesa /." Ilha Solteira : [s.n.], 2005. http://hdl.handle.net/11449/98844.
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Orientador: Shizuo SenoBanca: José Luis Susumu Sasaki
Banca: João Carlos Athanazio
Resumo: Estudos voltados para identificação de cultivares de tomate que combinem alta produção, tipo de fruto adequado ao consumo "in natura", com boa qualidade e aparência externa, associada ao hábito de crescimento rasteiro é de grande importância para o aproveitamento de áreas ou períodos adversos à cultura estaqueada ou onde se pretenda apenas baixar o custo de produção. Este trabalho teve como objetivo estudar o comportamento de cinco híbridos de tomate industrial (AP 529, AP 533, Malinta, Heinz 9992 e Rio Brazil), nas condições de ambiente protegido e campo, para produção de frutos para mesa. O experimento foi conduzido de março a agosto de 2004, na Fazenda de Ensino, Pesquisa e Extensão da Faculdade de Engenharia / UNESP, Câmpus de Ilha Solteira, SP. As parcelas foram compostas de uma linha com 20 plantas, no espaçamento de 1,0m entre fileiras e 0,3 m entre plantas. Adotou-se o delineamento em blocos casualizados, com 4 repetições por ambiente, e análise de variância para grupo de experimentos, modelo fixo. O abrigo para o cultivo protegido tinha orientação leste-oeste, com dimensões de 5,4 x 30,0m, e cobertura em arco com filme de polietileno transparente de 75 mm de espessura. Avaliou-se o crescimento de plantas, características agronômicas, qualidade de frutos, além do estudo da viabilidade econômica. Verificou-se que em ambiente protegido foi maior a sobrevivência de plantas, maior o número de frutos médios, pequenos e totais produzidos por área. A produtividade total não foi alterada quando se comparou os ambientes de cultivo, entretanto o cultivo no campo apresentou maior produção de frutos graúdos, além de maior massa média de frutos. Qualitativamente os tomates produzidos em estufa apresentaram um melhor padrão. Em relação aos híbridos, a produtividade variou de 80,6 a 101,8 t/ha, destacando-se os híbridos AP 529 e AP 533, com... (Resumo completo, clicar acesso eletrônico abaixo).
Abstract: Studies gone back to identification to cultivate of tomato that combine high production, type of appropriate fruit to the natural consumption, with good quality and external appearance, associate to the habit of low it is of great importance for the use of areas or adverse periods to the propped up culture or where it is just intended to lower the production cost. This work had as objective to study the behavior of five hybrids of industrial tomato (AP 529, AP 533, Malinta, Heinz 9992 and Rio Brazil), in the conditions of protecting environment and field, for production of fruits for table. The experiment was conducted between march and august 2004, at the Teaching, Research and Extension Farm (Ilha Solteira, São Paulo State, Brazil) of the College of Engineering of Ilha Solteira, UNESP. The parcels had been composed of a line with 20 plants, in the spacing of 1.0 m between rows and 0.3 m between plants. The experimental design consisted of randomized blocks, with 4 repetitions for ambient, and analysis of variance, in a fixed model. The shelter for the protecting culture had orientation east-west, with 5.4 x 30.0m of dimensions and covering in arc with transparent polyethylene film of 75mm of thickness. Evaluated the growth of plants, agronomical characteristics and quality of fruits, beyond the study of the economic viability. It was verified that in protecting environment the survival of plants was bigger, greater the number of average, small fruits e total produced by area. The total productivity was not modified when it compared culture environments, however the culture in the field presented greater production of big fruits, beyond bigger average mass of fruits. Qualitatively the tomatoes produced in greenhouse had presented one better standard. In relation to the hybrids, the productivity varied of 80.6 the 101.8 t/ha, being distinguished... (Complete abstract, click electronic address below).
Mestre
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Sacarin, Liliana. "Early Effects of the Tomatis Listening Method in Children with Attention Deficit." Antioch University / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=antioch1370465056.
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Braun, Marle. "Total antioxidant capacity of stewed tomato and onion flavoured with parsley: effect of thermal household processing." Thesis, Cape Peninsula University of Technology, 2006. http://hdl.handle.net/20.500.11838/766.
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Thesis (MTech (Consumer Sciences: Food and Nutrition))--Cape Peninsula University of Technology, 2006Fruit and vegetables are the major antioxidant contributors to the diet Antioxidants assist in the prevention of oxidative damage in the body and may as a result prevent the causation of degenerative diseases. Thermal household processing plays an integral part in South African consumers' lives, as most fruit and vegetables consumed are processed at home. Consumers' perceptions that food processing causes nutrient losses, especially of vitamin C, have been corroborated by studies that investigated thermal household processing of single foods or that of industrial processing. No studies have determined the effect of thermal household processing on mixed dishes. A popular consumed South African mixed dish, namely, stewed tomato and onion flavoured with parsley, was investigated by using three recipes, each using a different preparation method. The traditional recipe for the preparation of stewed tomato and onion was modified (control recipe) to contain parsley. Two other recipes (Recipe 1 and 2) were compiled based on the recipe formulation of the control recipe but differed in the preparation methods used. In Recipe 1, raw onion was added to cooked tomato and in Recipe 2, sauteed onions were added to cooked tomato.
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Koivunen, Marja Elina. "Degradation of methylene urea in soil and its use as a slow-release nitrogen fertilizer for processing tomato /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2002. http://uclibs.org/PID/11984.
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Creamer, Nancy Gail. "An evaluation of cover crop-processing tomato (lycopersicon esculentum l.) production systems, with an emphasis on weed management /." The Ohio State University, 1994. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487859313344512.
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Simsek, Meric. "Microwave Assisted Extraction Of Phenolic Compounds From Tomato And Sour Cherry Pomaces." Master's thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/3/12611896/index.pdf.
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The objective of this study was to compare microwave assisted extraction (MAE) and conventional extraction methods for the extraction of total phenolic compounds (TPC) from tomato and sour cherry pomace. Antiradical efficiency (AE) of the extracts and also the concentration of phenolic compounds were determined. In MAE, the effects of microwave power (400 and 700 W), solvent type (water, ethanol and ethanol-water mixture at 1:1 v/v), extraction time (8-20 min) and solvent to solid ratio (10, 20 and 30 ml/g) were studied to observe the change of TPC and AE of the extracts. Conventional extraction was conducted for 6 h using different solvent to solid ratios (10, 20 and 30 ml/g) and solvent types (water, ethanol and ethanol-water mixture at 1:1 v/v).
When the power increased from 400 W to 700 W, TPC and AE values increased. In MAE, maximum TPC and AE values were obtained at a solvent to solid ratio of 20 ml/g. The highest TPC and AE values were obtained when the ethanol-water mixture was used for both MAE and conventional extraction. The highest TPC and AE of tomato pomace extracts was determined as 3.76 mg gallic acid equivalent, GAE/g sample and 4.84 mg 1,1-diphenyl-2-picrylhydrazyl, DPPH/g sample, respectively in MAE using power level of 700 W, ethanol-water mixture, solvent to solid ratio of 20 ml/g and extraction time of 14 min. The major phenolic acids detected in tomato pomace extract were gentisic acid and vannilic acid. For sour cherry pomace extracts, the highest TPC and AE was found as 14.14 mg GAE/g sample and 28.32 mg DPPH/g sample, respectively in MAE using power level of 700 W, solvent to solid ratio of 20 ml/g, ethanol-water mixture and extraction time of 12 min. Epicatechin was found to be the major phenolic acid in sour cherry pomace. There was no significant difference in different extraction methods in terms of TPC. On the other hand, AE value and concentration of major phenolic acids of tomato and sour cherry pomace increased when MAE was used.
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Koller, Michal. "Neural network based crop growth model to predict processing tomato yield on a site-specific basis using remotely sensed data /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2003. http://uclibs.org/PID/11984.
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Degrou, Antoine Edouard. "Etude de l’impact des procédés de transformation sur la diffusion des caroténoïdes : cas du lycopène de la tomate." Thesis, Avignon, 2013. http://www.theses.fr/2013AVIG0655/document.
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Les caroténoïdes sont une famille de molécules lipidiques que l’on trouve en particulier dans les végétaux, et qui ont pour caractéristique visuelle d’être colorés, du jaune au rouge. Ils ont été identifiés comme nutritionnellement actifs par des études épidémiologiques. Afin de pouvoir jouer un rôle dans l’organisme les caroténoïdes doivent être absorbés. Pour ce faire ils doivent être libérés de la matrice alimentaire afin de passer après plusieurs étapes dans la circulation sanguine. Or les caroténoïdes des végétaux sont connus pour être peu biodisponible. Cette biodisponibilité augmente après transformation. L’objectif de ce travail est donc de comprendre l’effet des procédés de fabrication sur la bioaccessibilité, en développant un outil simple permettant aux industriels de l’évaluer facilement. Le lycopène de la tomate a été choisi comme molécule d’intérêt. Dans un premier temps, une méthode d’étude de la diffusion du lycopène entre la matrice végétale et la phase lipidique du bolus alimentaire est mise en place. En utilisant cette méthode avec un large extrait d’huile, seulement 31%±1% du lycopène à put être extrait du jus de tomate vers la phase huile. Avec des ratio faible (entre 0.11 et 1) huile/tomate, l’extraction du lycopène est limitée par la saturation de l’huile. La diffusion du lycopène ne varie pas significativement avec le pH mais va augmenter lorsque la température varie de 10 °C à 37 °C. A partir de ces résultats sont calculés les facteurs de partition du lycopène dans l’huile ainsi que sa diffusivité.Dans un deuxième temps, des échantillons contrastés à base de tomates sont réalisés par l’utilisation des procédés Hot Break (HB) et Cold Break (CB) afin de vérifier l’impact des procédés de transformation sur les propriétés de diffusion du lycopène. Enfin, le test de diffusion a été appliqué à différentes matrices, produits commerciaux, ou frais transformés en laboratoire afin de vérifier son aptitude à les classifier. Ce travail à permis de construire les bases d’un modèle de diffusion du lycopène prenant en compte la première étape de son ingestion, la diffusion vers la phase lipidique. Les résultats obtenus pourront être confrontés à des résultats sur d’autre matrice et ainsi permettre l’élaboration d’un modèle de digestion tenant compte des différents paramètres mis en avant au cours de cette étudeCarotenoids are natural fat-soluble pigments synthesized by plants, and especially found in relatively high amounts in numerous fruits and vegetables and which have the visual characteristic of being colored from yellow to red.These compounds were identified as being beneficial to health by epidemiological studies.In order to play a role in body carotenoids have to be absorbed. They must be released from the matrix to pass in the lipid phase of the bolus. Or plant carotenoids are known to have a low bioavailability. The bioavailability increases after transformation. The objective of this work is to understand the effect of manufacturing processes on the bioavailability, developing a simple tool allowing manufacturers to easily evaluate Lycopene tomato was selected as molecule of interest. Therefore we designed a model to evaluate these parameters which can modify carotenoids diffusion. Using this model, even with a large excess of oil, only 31%±1% of lycopene could be extracted from tomato juice to the oil phase. At low (between 0,11 and 1) oil/tomato ratio, extraction of lycopene was limited by saturation of the oil phase. The lycopene diffusion did not vary significantly with pH but it doubled when temperature rose from 10 °C to 37 °C. From these results are calculated factors partition of lycopene in oil and its diffusivity. Secondly, contrasting tomato samples were carried out by using the two industrials methods Hot Break (HB) and Cold Break (CB) in order to verify the effect of processing methods on the diffusion properties of lycopene. Finally, the diffusion test was applied to different matrix, commercial products, or fresh products processed in the laboratory to verify its ability to classifier them. This work gave stable and repeatable results and may be used for a reliable and quick evaluation of the impact of process on food matrix, which could enhance the carotenoid bioavailability. It is also a powerful tool to study the physico-chemical parameters that may affect this bioaccessibility. Results obtained may be used to develop a new model of digestion witch used various parameters highlighted during this study
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Rickard, Bradley James. "Domestic support and border measures for vertically linked and differentiated goods : an examination of EU policy in the processing tomato industry /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2003. http://uclibs.org/PID/11984.
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Sumonsiri, Nutsuda. "Effect of Powder and Target Properties on Food Powder Coating and Comparison of Solid-liquid Separation (SLS) and Vacuum Concentration of Tomato Juice." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1336625577.
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Dede, Saner. "Effect Of High Hydrostatic Pressure (hhp) On Some Quality Paraeters And Shelf-life Of Fruit And Vegetable Juices." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/12606513/index.pdf.
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The quality and shelf-life of pressure processed (150, 200 and 250 MPa at 25 and 35°C for 5, 10 and 15 minutes) orange, tomato and carrot juices were compared to fresh and thermally pasteurised (60°
C for 5, 10 and 15 minutes and 80°
C for 1 minute) juices. Treatments were capable of microbial inhibition of juices to non-detectable levels. The change in ascorbic acid content of HHP treated juices was not statistically significant (p>
0.05). Both heat treatments at 60 and 80°
C, displayed a significant loss and induced a decrease in the free radical scavenging activity but was not affected by HHP treatments. Pressurization at 250 MPa at 35°
C for 15 minutes and thermal pasteurization at 80°
C for 1 minute and stored at 4 and 25°
C for shelf-life analysis. HHP treated juices showed a small loss of antioxidants (below 10%) at both storage temperatures whereas the loss is higher (about 30%) in the heat treated juices through shelf life (30 days). The pressurized juices, stored at 25°
C, contained ascorbic acid better than heat treated ones after 30 days. The total color changes were minor (&
#8710
E=10) for all pressurized juices but for heat pasteurized samples, higher as a result of insufficient antioxidant activity. The pH of juices was not affected by treatment, storage temperature or time. HHP yielded a better product, regarding the studied parameters of the juices compared to the conventional pasteurization. Therefore, HHP treatment (250 MPa, 35°
C for 15 minutes) can be recommended for industrial production of fresh fruit and vegetables.
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Yan, Bing. "High Pressure Homogenization of Selected Liquid Beverages." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.
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Legland, David. "Morphométrie de structures cellulaires biologiques partiellement observées pas imagerie 3D." Phd thesis, Université René Descartes - Paris V, 2005. http://tel.archives-ouvertes.fr/tel-00081554.
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Ce travail présente des méthodes de caractérisation de la morphologie de structures cellulaire 3D partiellement observées par des images discrètes, ainsi que leur application à la description morphométrique du péricarpe de tomate.Une méthode d'estimation des propriétés géométriques d'un matériau a été développée, dans le cas particulier où la probabilité d'échantillonnage des pixels n'est pas uniforme à l'intérieur de l'image. Elle consiste à exprimer localement les paramètres morphométriques de la structure, et à pondérer chaque contribution par l'inverse de sa probabilité d'échantillonnage.
Nous présentons aussi le calcul des probabilité d'échantillonnage dans le cas d'image 3D acquises perpendiculairement à une surface, en nous basant sur des hypothèses simples de régularité de la surface.
En vue de comparer la qualité des informations obtenues à partir l'images 2D et 3D, l'estimation de la densité surfacique dans des coupes verticales a été appliquée à des images discrètes.
Finalement, nous présentons une démarche complète de caractérisation d'un matériau cellulaire, le péricarpe de tomate. La démarche comprend l'acquisition des images par microscopie confocale, le traitement des images pour segmenter les cellules, et l'application des estimateurs que nous avons développé. Nous pouvons ainsi caractériser la morphologie des particules du péricarpe en fonction de la profondeur.
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Yao, Fude. "Changes in sap pressure of tomato plants in varied root environments /." 1996. https://scholarworks.umass.edu/theses/3460.
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黃進達. "Quality change and lycopene thermostability during tomato juice processing." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/75674559884040696485.
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碩士國立中興大學
生命科學院碩士在職專班
91
Tomatoes are one of important agricultural products in Taiwan, which are usually processed as juice, paste or ketchup. The quality parameters for fresh post-harvested fruits transported to processing factory are pH 4.05~4.45, soluble solid content(SSC) 4.7~5.6OBrix, acidity(as citric acid) 0.38~0.48%, amino nitrogen 33~48 mg/100g, salt 0.10~0.18%. The ratio of those components can be adjusted to prevent the taste and flavor of final products from affected. According to maturity, the tomato appearance changed from green, breaker, orange, red, and then intense red. Tomatoes with orange color had the highest SSC and with breaker color had the highest acidity. On the other hand, intense red tomatoes had the lowest SSC and acidity, but the highest content in amino nitrogen. Lycopene content for intense red, red, orange, breaker, and green tomatoes ranged at 12~14, 5~7, 3.5~4.5, 2.0~3.2, and almost 0 mg/100g, respectively, increased with maturity. Lycopene contained in outer pericarp was much more than in locular parts and inner pericarp. Lycopene retention rate in tomato juice decreased with increasing processing temperature. The fate residual content of lycopene for tomato juice filled in cans was inversely proportional to headspace indicated that lycopene is sensitive to oxygen. Lycopene decreased the maximum rate (about 20%) at the second week during stored at various conditions. Addition of antioxidants was not available to stabilize lycopene and might result in much loss due to repairs of lycopene to other antioxidants. Maturity could be represented with lycopene contents. The content was inversely proportional to Hunter L value, but proportional to Hunter a value. The ratio of Hunter a value to b value (a/b) mutually related to lycopene with a high coefficient (R²=0.97). During crushing process, Hunter L value increased with increasing temperature and time, while Hunter a value and a/b ratio decreased. The higher pectic enzyme activity was obtained for the more mature tomatoes. About 50% activity remained after crushing at 65℃ but completely inactivated for crushing at over 85℃. The pectic enzyme showed the most activity at 50℃, the activity gradually decreased with increasing temperature and the viscosity of juice relatively increased(processing temperature within 90℃). Ascorbic acid degraded due to high temperature. Compared to fresh tomatoes, 50% was observed after hot break and only 1/6 was remained in final products. Lycopene was more thermostable than ascorbic acid in tomato juice. Change in lycopene could be used as excellent index for quality of tomato juice during processing and storage.
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WANG, SHI-XIAN, and 王仕賢. "Regulation of ripening in processing tomato by ethephon treatment." Thesis, 1986. http://ndltd.ncl.edu.tw/handle/99016637724087010097.
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SARR, Fallou, and 沙法洛. "Effects of Processing on the Antioxidant Capacity of Tomato Juice." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/09312572332098649709.
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碩士國立屏東科技大學
熱帶農業暨國際合作研究所
94
The tomato processing industry aims to maintain viscosity, antioxidant capacity and attractive red color of tomato juice. However, the pectin esterase (PE, E.C.3.1.1.11) activity affects these characteristics, due to precipitation of colloids and very fine pieces of pulp in suspension. This study focused on the PE activity, antioxidant content and activity as well as color of cold and hot break tomato juices. HCl conducted acidification of cold break tomato juice to pH 2 or 3. Then, juice pH was readjusted to its initial value by adding NaOH after 1 or 2 h. On the other hand, tomatoes were blanched at 80, 90 or 100ºC for 1, 3 or 5 min before homogenization in hot water. The tomato juices were pasteurized at 80 ºC for 25 min. Our results indicated that acidification at pH 2 during 1 h (pH 2 – 1H) enhanced the viscosity of cold break tomato juice by decreasing its pectin esterase activity. In addition, the acidification treatment increased significantly (P < 0.05) the main nutritional factors (lycopene, polyphenols and vitamin C specially) and health-promoting properties (DPPH radical scavenging activity, ferrous ion chelating ability and reducing power), as well as the color parameters (a* and chroma values) of cold break tomato juice. The treatment pH 2 – 1H could be the best condition for processing cold break tomato juice. Furthermore, blanching tomatoes at 100ºC for 1 min was the best treatment in providing the lowest pectin esterase activity, the highest a* and chroma values, antioxidant contents (lycopene and total phenolics) and antioxidant capacity (DPPH activity and chelating ability). These results indicated that heat treatment could be used as a tool for providing attractive color and enhancing nutritional value and health-promoting properties of hot break tomato juice by blanching tomatoes at 100ºC for 1 min. Moreover, the acidified cold break tomato juice as the hot break tomato juice exhibited better antioxidant capacity than BHA and α-tocopherol. Finally, the shelf life of the juices was investigated, with the consideration of the stability of their viscosity, color and antioxidant with storage time and temperature. For all the characteristics studied, variations with storage time were more marked at 25ºC than at 4ºC. However, after 9 weeks of storage at 4ºC as at 25ºC, the color as well as the antioxidant properties of the tomato juices remained commercially satisfactory.
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Hao, Lin Chih, and 林志豪. "Studies on the Stability of Carotenoids During Processing and Storage of Tomato Juice." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/88416164463335043051.
Full textAbstract:
碩士輔仁大學
食品營養學系
91
Tomatoe juice is rich in carotenoids, which have received considerable attention because of their antioxidant and provitamin A activities. Because of presence of long chain of conjugated double bonds, carotenoids may undergo degradation, oxidation or isomerization when exposed to light, heat or oxygen. This will change the content of carotenoids and in turn affect the nutritional value and color of tomato juice. The objectives of this study were to develop a HPLC method for separating all-trans and cis forms of lycopene, β-carotene and lutein in tomato juice simultaneously. Identification of isomers was carried out by using a photodiode-array detectoe for spectrum analysis. In addition, the recoveries of carotenoids by various extraction solvents were compared, and the effects of different processing and storage conditions on the stability of carotenoids in tomato juice were studied. Results showed that the most appropriate HPLC method was accomplished by employing a C30 column with a mobile phase of acetonitrile-1-butanol (7/3, v/v)(A) and dichloromethane (B) with the following gradient elution: 99% A and 1% B initially, increased to 4% B in 20 min, 10% B in 50 min and returned to 1% B in 55 min. The flow rate was 2 mL/min with detection wavelength at 476 nm. Sixteen carotenoids were resolved within 52 min and identified based on spectrum analysis and Q ratio. In addition to all-trans forms of carotenoids, the cis-isomers were tentatively identified as 9-cis- and 13-cis-lutein, di-cis-, 15-cis-, 9-cis-, cis- and 13-cis-β-carotene, as well as di-cis- (Ⅰ), 15-cis-, 13-cis-, di-cis- (Ⅱ), 9-cis- and 5-cis-lycopene. Of the various extraction solvent systems, ethanol-hexane (4/3, v/v), acetone-hexane (3/5, v/v), ethanol-acetone- hexane (2/1/3, v/v/v), ethyl acetate-hexane (1/1, v/v) and ethyl acetate (100 %), ethanol-hexane (4/3, v/v) was the most effective. The stability of carotenoids in tomato juice remained unchanged after addition of 0.5% salt. During hot-breaking (82℃) of tomato juice, both isomerization and degradation of lutein, β-carotene and lycopene proceeded simultaneously. Compared to fresh tomato, the contents of 13-cis-lutein, 9-cis-, cis-, 13-cis-β-carotene and 15-cis-lycopene did not change significantly. However, the amounts of the other carotenoids increased. The isomerization and degradation of lutein, β-carotene and lycopene were facilitated with high hot-breaking temperature (95℃). After screening, tomato juice was subjected to the following treatments: (1) heated at 90℃ for 5 min prior to canning. (2) heated in 100℃ water for 30 min after canning. (3) heated at 121℃ for 40 sec (HTST). The HTST treatment resulted in the highest contents of lutein (all-trans plus cis) and lycopene (all-trans plus cis) in tomato juice and was greater than fresh crushed tomato. There was no signification change in the total content of β-carotene (all-trans plus cis). During storage in the dark, light and in canned juice, lutein and its cis-isomers in tomato juice decreased with increasing storage time, and light enhanced the degradation and isomerization of all-trans-lutein while 9-cis- and 13-cis-lutein showed an increase. 13-cis-lutein was more readily formed than 9-cis-lutein during storage, however, the former was more susceptible to degradation and isomerization under the conditions of high temperature, light and oxygen. The levels of lutein and its cis-isomers decreased further with increasing storage temperature, and were not detected until 3 months. The amount of all-trans-β-carotene decreased faster with increasing temperature and light in the first 6 weeks, however, a slight increase was found after six weeks. During storage, the degradation of cis-isomers of β-carotene was more pronounced than the formation and the level of cis-isomers decreased after storage for 3 months. Exposure to light promoted the formation of di-cis-, 9-cis- and 13-cis-β-carotene. The amount of all-trans-lycopene decreased with increasing storage time. A largest decrease was observed during storage in the light, followed by in the dark and in canned juice. The amount of all-trans-lycopene decreased rapidly during the first six weeks, however, a slight increase occurred at 25℃ in the light and 35℃ in canned juice during the last six weeks. The cis-isomers of lycopene degraded during storage and formed various lycopene isomers under different storage conditions. In the dark at 4℃, the major isomer formed was 15-cis-lycopene, while at 25℃, both 13-cis-lycopene and 9-cis-lycopene was favored; at 35℃, both 13-cis-lycopene and 5-cis-lycopene dominated. Under light storage, the major isomer formed at low temperature (4℃) was 15-cis-lycopene and 13-cis-lycopene, whereas both di-cis-lycopene (Ⅱ) and 9-cis-lycopene were the main isomers at 35℃. In canned tomato juice, an increase was found for 9-cis-lycopene, while at 35℃, the formation of 15-cis-, 13-cis- and 9-cis-lycopene was favored.
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Wang, Aiming. "Proteolytic processing and membrane association of tomato ringspot nepovirus rna-1-encoded proteins." Thesis, 1998. http://hdl.handle.net/2429/10110.
Full textAbstract:
Tomato ringspot nepovirus (TomRSV) encapsidates a bipartite, messenger sense RNA
genome. RNA-1 is likely to encode all the viral proteins required for RNA replication. The
expression and processing strategies of the RNA-1-encoded polyprotein (PI) were studied. It
was found that PI is intramolecularly proteolytically processed by a virus-encoded protease
at five cleavage sites to release six end products, i.e. XI, X2, NTB, VPg, Pro and Pol. All PI
cleavage sites were identified. The genomic organization of TomRSV RNA-1 is distinct from
that of the closely related comoviruses and of other nepoviruses. In TomRSV, two mature
proteins (XI and X2) are released from the region upstream of NTB whereas only one mature
protein is released from the corresponding region in all other characterized nepo- and
comoviruses.
Viral RNA replication is thought to be carried out by a replication complex which is
secured on cellular membranes by a virus-encoded protein. To test if the NTB-VPg protein
which contains a predicted trans-membrane domain is the anchor protein, association of this
protein with microsomal membranes was studied in vitro. It was found that the NTB-VPg
protein is an integral membrane protein and that the predicted transmembrane domain at the
C-terminus of NTB is required for the membrane-association. The association of the NTB-VPg
protein with microsomal membranes results in the generation of glycosylated and signal
peptidase-processed proteins. The importance of these modifications for viral RNA replication
needs to be elucidated.
The molecular variability of the RNA-1-encoded replication-related viral proteins
including VPg, Pro and Pol, and of the RNA-2-encoded coat protein among five TomRSV
isolates was studied. It was found that the nucleotide sequences and the deduced amino acid
sequences of RNA-1 were more conserved than those of RNA-2. Amino acid substitutions were
not found in all conserved motifs identified previously in the protease and polymerase
domains. Furthermore, the VPg amino acid sequence was identical in all isolates studied
despite some variations at the nucleotide sequence level.
The above results are discussed in light of the possible strategies for processing of the
PI polyprotein and for the formation of the replication complex on cellular membranes.
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Johnstone, Paul R. "Nutrition and irrigation studies with processing tomato (Lycopersicon esculentum Mill.) : a thesis presented in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Plant Science at Massey University, Palmerston North, New Zealand." 2005. http://hdl.handle.net/10179/1603.
Full textAbstract:
Content removed due to copyright restriction: Appendix IV. Managing fruit soluble solids with late-season deficit irrigation in drip-irrigated processing tomato production (HortScience 40: 1 857-1861 ).Improved fertilizer and irrigation management has become increasingly important for tomatoes (Lycopersicon esculentum Mill.) grown for processing. To reduce potential nutrient loss to the environment due to excessive supply, fertilizer recommendations should reflect plant demand determined in an optimal root environment. An aeroponics experiment examined the effect of low and high nutrient supply during vegetative growth, fruit development and fruit ripening. The use of aeroponics in a glasshouse environment allowed control of fertility directly at the root surface. A further experiment applying aeroponics results was established in the field using drip-fertigation. Both studies were conducted at Massey University, Palmerston North. Across experiments, fruit yield was largely determined by vegetative growth in the 6-8 weeks after transplanting; high fruit yields (> 90 Mg ha-1) were associated with improved vegetative growth, and in particular larger leaf area. Mild N deficiency was the principal cause of poor vegetative growth in low nutrient supply treatments. Higher yield resulted from greater fruit number. Reinstating adequate fertility after vegetative growth stopped and fruit number was determined did not increase fruit yield. For maximum fruit yield, plant uptake of N and K was 9.4 and 13.8 g plant-1, respectively (equivalent to approximately 210 and 310 kg ha-1 at a medium planting density). Greatest nutrient uptake occurred during fruit development. Where practical, fertilizer application should be concentrated during fruit growth. Heavy late-season K fertigation did not increase the soluble solids concentration (SSC) of fruit. Although offering considerable flexibility in nutrient fertigation, the use of drip irrigation often results in undesirably low SSC. Late-season irrigation management strategies to increase fruit SSC without excessive yield loss were subsequently investigated in drip-irrigated fields. Two experiments were conducted at the University of California, Davis. Irrigation cutoff prior to fruit ripening reduced fruit set, decreased fruit size, and increased the incidence of fruit rots, making this approach uneconomical. Irrigation cutback to 25-50% of reference evapotranspiration imposed at the onset of fruit ripening (approximately 6 weeks preharvest) was sufficient to improve fruit SSC and maintain Brix yields (Mg Brix solids ha-1) compared to the current grower practice (late cutoff). Irrigation cutbacks imposed during ripening did not cause excessive canopy dieback, nor were fruit culls or rots increased when the crop was harvested at commercial maturity. Fruit colour and pH were not adversely affected by irrigation cutback. Brix monitoring of the earliest ripening fruit (when 30-60 % of the fruit surface shows a colour other than green) can help classify fields as to the severity of irrigation cutback required to reach desirable fruit SSC at harvest. Combined, these techniques offer considerable flexibility in managing fields for improved fruit SSC levels.