"彩色番茄"果实质体超微结构的观察

“彩色番茄”果色新颖、风味甜美,是西餐中颇为流行的水果蔬菜之一.具有果汁少、果肉厚、耐贮运等特点,市场前景广阔,但其果色形成原因尚未见报道.本试验应用电子显微镜技术对其果肉质体进行观察,发现彩色番茄果实中有条纹部分和无条纹部分的果肉细胞质体发育不同步.有条纹部分的质体（主要为叶绿体向有色体的转变）在发育时间上迟于无条纹部分的质体.从解剖学角度初步认为这可能是形成彩色番茄条纹的原因,为番茄果色形成机制提供了一定的理论依据.     

Spray Drying Performance of a Laboratory Spray Dryer for Tomato Powder Preparation

This work investigates the performance of a spray dryer for tomato powder preparation by spray drying of tomato pulp. Samples of tomato pulp with a 14% constant total solids concentration were used, and a pilot scale spray dryer (Buchi, B-191) with cocurrent operation and a two-fluid nozzle atomizer was employed for the spray drying process. Twenty-four different experiments were conducted keeping constant the feed rate, the feed temperature, and the atomizer pressure, and varying the compressed air flow rate, the flow rate of drying rate, and the air inlet temperature. In each experiment the air outlet temperature was recorded. Data for the residue remaining in the chamber and cyclone walls was gathered and two types of efficiencies were calculated as an indication of the spray dryer performance. Analysis of experimental data yielded correlations between residue accumulation and the variable operating conditions. The same operating parameters had a great influence on the air outlet temperature whereas temperature deviations were observed comparing measured air outlet temperatures with corresponding outlet adiabatic saturation temperatures.     

Modelling Industrial Wastewater Ozonation In Bubble Contactors. 1. Rate Coefficient Determination

A study of the ozonation of distillery and tomato wastewaters was carried out in a small bubble contactor in order to obtain kinetic data for scaling-up. Thus, several parameters, such as chemical oxygen demand (COD), 254 nm absorbance (A₂₅₄) and organic carbon content (OC), were followed during ozonation at different experimental conditions.

For distillery wastewaters all parameters investigated have the highest decreases during the first minutes of ozonation, A₂₅₄ showing the highest disappearance rates. Thus, during the first fifteen minutes of ozonation an important decrease of the 254 nm absorbance (? 75%) was observed. At further reaction times values of all parameters studied decrease slowly, eventually reaching a plateau value. During approximately the first two hours of reaction, dissolved ozone was never found, which suggested that fast or moderate gas-liquid reactions took place in the wastewaters.     

基于遗传算法的番茄缺素叶片图像特征选择

在基于计算机视觉技术对无土栽培番茄营养元素缺乏智能识别研究中，如何选择出对缺素叶片分类能力强的特征项组合是识别诊断面临的关键问题，文章利用遗传算法对提取的缺素叶片图像众多颜色和纹理特征项进行优化选择，以达到诊断识别用的信息最优，实验表明，经过优化的特征组合明显优于人工选择的特征组合分类能力。     

Effect of household canning on the distribution and reduction of thiophanate-methyl and its metabolite carbendazim residues in tomato

Tomato in the field was sprayed with thiophanate-methyl to quantify the effect of household processing on pesticide residues. Changes in the residue levels of thiophanate-methyl and its metabolite carbendazim in tomatoes were assessed during home-canning processing. Pesticide residues in tomato were determined by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after washing, peeling, homogenization, simmering, and sterilization. Results showed that washing with tap water reduced thiophanate-methyl residues by 25.0% and carbendazim residues by 13.0%. The peeling process yielded 84.2% loss in thiophanate-methyl and 87.3% loss in carbendazim from tomatoes. Peeling is thus the most effective step to remove pesticide residues from tomatoes. Homogenization, simmering, and sterilization exerted limited effects on the removal of thiophanate-methyl and carbendazim. The processing factors (PFs) of tomato samples after each step were generally less than 1; in particular, the PFs of the peeling process for thiophanate-methyl and carbendazim were 0.19 and 0.14, respectively.     

Multiscale Biomechanics of Tomato Fruits: A Review

Bruising and other mechanical damage to fruit caused by external forces during and postharvesting is manifested at the macroscale but is ultimately the result of failure of cells at the microscale. However, fruits have internal structures and cells from different tissue types react differently to application of an external force. Not much is known about the effects of such forces on single cells within tissues and one reason for this is the lack of multiscale models linking macro- (organ or whole fruit), meso- (tissue), and micro- (cell) mechanics. This review concerns tomato fruits specifically as this is an important crop and is an excellent exemplar of past and proposed research in this field. The first consideration is the multiscale anatomy of tomato fruits that provides the basis for mechanical modeling. The literature on experimental methods for studying multiscale mechanics of fruit is then reviewed, as are recent results from using those methods. Finally, future research directions are discussed, in particular the combination of work over all scales. It is clear that a bottom-up approach incorporating single-cell mechanics in finite element models of whole fruit assumed to have internal structures is a promising way forward for tomato fruits but further method developments may be needed for these and other fruits and vegetables, in particular recovery of representative single cells from tissues for mechanical characterization.     

自然环境下果实的自动识别技术

利用计算机视觉技术可以识别自然环境下植株上的果实,为自动化采摘提供可能。常用的果实识别方法都具有一定的局限性。以番茄为研究对象,提出基于区域特征的果实自动识别方法,该方法克服了常规方法的局限性,具有一定的通用性和实用价值。     

乳酸发酵番茄汁中间生产试验

将筛选出的保加利亚乳杆菌(L. bulgaricus)和嗜热链球菌(Str. thermophilus)应用于乳酸发酵番茄汁的中试生产中。先在20升发酵罐内进行了两批试验,确立了初步的生产工艺流程,然后在500升发酵罐进行了进一步试验,获得了成功,生产出的乳酸发酵番茄汁pH为4.0～4.3,乳酸含量0.7％左右,加蔗糖3％,不添加防腐剂、香精、色素等化学物质。保存半年后经检测,其理化及微生物学指标均符合国家规定标准。申试结果为工业规模生产奠定了基础。     

西红柿的贮藏特性研究

以成熟的西红柿为材料,研究不同包装方式和贮藏温度下西红柿品质变化规律,为西红柿贮藏品质的控制提供依据.结果表明,温度和贮藏时间对西红柿的腐烂率、失重率、VC含量﹑总酸含量影响显著,包装方式只对外观和失重率影响显著.随着贮藏时间的延长和贮藏温度的升高,西红柿的腐烂和失重的速度和程度增加,VC含量﹑酸度随着贮藏温度的升高逐渐下降.膜包装比无膜包装的贮藏效果好.西红柿适宜的贮藏条件为采用膜包装于12℃下贮藏.在此条件下贮藏20天后,西红柿品质保持较好.     

Pesticide residue analysis by RPLC–GC in lycopene and other carotenoids obtained from tomatoes by supercritical fluid extraction

In the present work supercritical fluid extraction (SFE) is used to obtain carotenoids from tomatoes which were previously treated with pesticides. A procedure to determine pesticides in the extracts by RPLC–GC using the TOTAD interface is proposed. Tomatoes growing in an experimental plot were treated with different pesticides, and after picking, pesticide residues in the tomatoes were analysed and the tomatoes were used to obtain carotenoids by SFE. The carotenoid extracts were analysed using the above mentioned method. The data obtained indicated that trace amounts of the pesticides were extracted together with the carotenoids by SFE. The concentration of pesticide obtained in the second separation vessel was higher than that obtained in the first separation vessel. We conclude that only pesticide-free tomatoes should be used to extract carotenoids for applications as a nutritional supplement or in the cosmetic and pharmaceutical industries.