The influence of saline irrigation and organic waste fertilisation on the mineral content (N,P, K,Na, Ca and Mg) of tomatoes

Tomato plants were grown in a calcareous soil supplemented with two organic wastes (sewage sludge and epicarp-mesocarp of the almond tree fruit). They were irrigated at three levels of salinity caused by the addition of sodium chloride. N, P, K, Na, Ca and Mg were determined in the soil and tomato fruits. The treatments had a significant incidence on mineral content in fruit and soil.     

Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato Juices

ABSTRACT: Two methods are used commercially to produce tomato juice: hot break and cold break. Tomatoes were chopped and allowed to sit for various time intervals to simulate the cold break process. Zero was hot break, and 2 to 24 min represented cold break. Sensory, volatile, color, and viscosity analyses were conducted to determine which hold time produced the optimum juice. Sensory panelists rated 15 min cold break most fresh and liked over hot break. Lipoxygenase-initiated volatiles increased from hot to cold break. No overall color difference was found between hold times. Viscosity decreased from hot to cold break. The cold break process can be used to produce a premium flavored tomato juice.     

Evaluation of heat and oxidative damage during storage of processed tomato products. I. Study of heat damage indices

The evolution of heat damage during storage of tomato pulp, puree and paste was studied by accelerated aging tests. Heat damage indices—5‐hydroxymethyl‐2‐furfural (HMF), furosine and colour changes (ΔE)—were evaluated for tomato products stored at 30, 40 and 50 °C for up to 90 days. Furosine and ΔE values increased following pseudo‐zero‐order kinetics, and the higher the solid content of the products, the higher were the rate constant values. HMF formation followed pseudo‐first‐order kinetics in tomato pulp and pseudo‐zero‐order kinetics in puree and paste samples. Data show that heat damage reactions in tomato products proceed even at room temperature, and the kinetic model provided can be used to predict changes occurring during shelf‐life. © 2002 Society of Chemical Industry     

火电厂灰水量超标原因分析及改进措施

通过对黄埔发电厂渣泵房各路来水的分析,以及对渣泵房日输送灰水量的抽查统计比较,提出导致火电厂灰水量超标的主要原因及相应的改进措施。     

浑浊型番茄饮料稳定性的研究

对浑浊型番茄钦料在加工贮藏过程中易出现的分层及色泽变暗的不稳定现建进行研究，结果发现，0．15％的羧甲基纤维素钠、0．4％海藻酸丙二酵由及0．2％的黄原胶组成的复合稳定剂稳定效果较好，而0．6％的茶多酚对番茄钦料中的番茄红素等色素有显著的保护作用。     

豆渣中水溶性大豆多糖提取工艺的研究

采用正交实验法对豆渣中水溶性大豆多糖的提取过程进行研究,实验结果表明,第一次提取过程的优化工艺条件为:固液比为1∶8,提取时间4.5h,温度90℃,提取率为13.74%;整个提取过程的优化工艺条件为:固液比为1∶8,提取时间4.5h×3,温度80℃,提取率为53.96%。     

利用牛蒡渣提取高活性膳食纤维的工艺

以牛蒡渣为原料 ,提取水溶性膳食纤维和水不溶性膳食纤维。正交试验结果表明 ,提取水溶性膳食纤维的适宜条件为 :温度 80℃ ,pH 2 0 ,时间 90min ,V (原料 ) :V (水 ) =1∶10 ,得率为1 0 % (以干渣计 ) ,成品色泽呈淡黄色 ,气味较好 ;水不溶性膳食纤维的提取条件为 :温度 60℃ ,pH2 0 ,时间 60min ,V (原料 )∶V(水 ) =1∶5 ,得率为 8 5 % (以干渣计 ) ,成品色泽呈白色 ,气味淡 ,其膨胀力高达 6 5mL/g ,持水力为 72 0 %     

Protein Isolation from Tomato Seed Meal, Extraction Optimization

Water extraction of tomato seed meal proteins was studied to find optimal conditions for protein extraction and isolation. A central composite design including temperature, pH, time and water/solids was used and second order models were employed. Optimum conditions were: 50°C, pH 11.5, 20 min and water/solids = 30/1 (v/w). Experimental values were: extraction yield (extracted protein to that in raw material) 66.1%, protein content of product 72.0%, and total protein yield (protein in isolated product to that in raw material) 43.6%. Estimated values were in good agreement with experimental values. Optimum conditions were confirmed by a larger scale experiment.     

Screening and construct‐specific detection methods of transgenic Huafan No 1 tomato by conventional and real‐time PCR

Genetically modified (GM) tomatoes have been approved for commercialization in many countries since the first GM tomato FLAVR SAVR was permitted for planting in 1994. In China, GM tomato Huafan No 1 with a character of long shelf‐life was the first GM plant which was approved for commercialization in 1996. To meet the requirement of the GM tomatoes labeling policy that has been actualized in China since 2001, screening and construct‐specific PCR detection methods for detecting the universal elements transformed into tomato, such as cauliflower mosaic virus 35S (CaMV35s) promoter and the nopaline synthase (NOS) terminator of Agrobacterium tumefaciens, and the specifically inserted heterologous DNA sequence between CaMV35s promoter and anti‐sense ethylene‐forming enzyme (EFE) gene were set up. To make the detection methods normative, a novel single copy tomato gene LAT52 was also used as an endogenous reference gene in the PCR detection systems. The limit of detection of screening and construct specific detection methods for Huafan No 1 was 68 haploid genome copies in conventional PCR detection, and three copies in TaqMan real‐time PCR detection. The limit of quantitation of screening quantitative PCR assays for Huafan No 1 was three copies and was 25 copies for construct‐specific quantitative PCR. Two samples with known Huafan No 1 tomato content were detected using the established conventional and real‐time PCR systems, and these results also indicated that the established Huafan No 1 screening and construct‐specific PCR detection systems were reliable, sensitive and accurate. Copyright © 2005 Society of Chemical Industry