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Journal articles on the topic 'Tomato by-product'
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Lucia, Padalino, Conte Amalia, Lecce Lucia, Likyova Desislava, Sicari Vincenzo, Pellicanò Teresa Maria, Poiana Marco, and Nobile Matteo Alessandro Del. "Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre." Czech Journal of Food Sciences 35, No. 1 (March 3, 2017): 48–56. http://dx.doi.org/10.17221/171/2016-cjfs.
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Tomato peels are abundant by-products of tomato processing and therefore represent a cost of disposal and an impact on the environment. For this reason, the aim of the present study was to valorise tomato peels to enrich pasta, being these ingredients still rich in antioxidants like carotenoids that are well-known to protect against degenerative diseases. To the aim of the work, in the first step, tomato peel flour was added to wholemeal flour in different amounts until the overall quality of cooked pasta reached its acceptability threshold (tomato peel flour at 15% w/w of semolina weight). Even though the pasta enriched with tomato peels showed high levels of carotenoids and dietary fibre, lower sensory scores for elasticity, odour, and firmness were recorded than in the control. Therefore, the second step was aimed to improve the sensory quality of the 15% enriched spaghetti by means of proper addition of hydrocolloids. Final results confirmed the ability of the structuring agents to enhance adhesiveness and bulkiness of pasta, without compromising other physical and chemical properties.
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Baydelyuk, E. S. "TOMATO YIELD AT TREATMENT BY BIOLOGICAL PRODUCT." VEGETABLE CROPS OF RUSSIA, no. 2(27) (2015): 91–93. http://dx.doi.org/10.18619/2072-9146-2015-2-91-93.
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Paulino, Segoviano-León Juan, Ávila-Torres Germán Adrián, Espinosa-Alonso Laura Gabriela, Valdez-Morales Maribel, and Medina-Godoy Sergio. "Nutraceutical potential of flours from tomato by-product and tomato field waste." Journal of Food Science and Technology 57, no. 9 (June 25, 2020): 3525–31. http://dx.doi.org/10.1007/s13197-020-04585-1.
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Khiari, Besma, Marwa Moussaoui, and Mejdi Jeguirim. "Tomato-Processing By-Product Combustion: Thermal and Kinetic Analyses." Materials 12, no. 4 (February 13, 2019): 553. http://dx.doi.org/10.3390/ma12040553.
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This paper is part of a sustainable development approach, the aim being to develop a thermochemical energy recovery path while reducing the amount of tomato waste issued from agro-industrial units. The thermal process may contribute to an environmentally friendly management and help tomato processing industries creating new economic profitable circuits in an increasingly competitive context. The adopted approach was to follow the operating conditions needed for a complete thermal degradation through a thermal and kinetic analyses. The results of the tomato waste characterization confirmed their suitability to a thermochemical processing with high volatiles and fixed carbon and interesting high heating values comparable to sawdust biomass. We were able to isolate of the decomposition domains and extract kinetic parameters. Three kinetic models were applied; Flynn–Wall–Ozawa (FWO) simulated the best the combustion process. Calculated curves were validated by the first order (n = 1) model except for the slow heating rate of 5 °C/min which was fitted by the contracted cylinder model. The conclusions of this paper could help in optimizing the combustion process in order to achieve high energy recovery from tomato residues. Obtained kinetic data would help in the design of combustion reactors.
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Machmudah, Siti, Zakaria, Sugeng Winardi, Mitsuru Sasaki, Motonobu Goto, Nami Kusumoto, and Kiro Hayakawa. "Lycopene extraction from tomato peel by-product containing tomato seed using supercritical carbon dioxide." Journal of Food Engineering 108, no. 2 (January 2012): 290–96. http://dx.doi.org/10.1016/j.jfoodeng.2011.08.012.
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Eslami, Elham, Serena Carpentieri, Gianpiero Pataro, and Giovanna Ferrari. "A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies." Foods 12, no. 1 (December 29, 2022): 166. http://dx.doi.org/10.3390/foods12010166.
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The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used method for the recovery of these compounds from tomato pomace. Nevertheless, several well-known drawbacks derive from this process, including the use of large quantities of solvents and the difficulties of utilizing the residual biomass. To overcome these limitations, the recent advances in extraction techniques, including the modification of the process configuration and the use of complementary novel methods to modify or destroy vegetable cells, have greatly and effectively influenced the recovery of different compounds from plant matrices. This review contributes a comprehensive overview on the valorization of tomato processing by-products with a specific focus on the use of “green technologies”, including high-pressure homogenization (HPH), pulsed electric fields (PEF), supercritical fluid (SFE-CO2), ultrasounds (UAE), and microwaves (MAE), suitable to enhancing the extractability of target compounds while reducing the solvent requirement and shortening the extraction time. The effects of conventional processes and the application of green technologies are critically analyzed, and their effectiveness on the recovery of lycopene, polyphenols, cutin, pectin, oil, and proteins from tomato residues is discussed, focusing on their strengths, drawbacks, and critical factors that contribute to maximizing the extraction yields of the target compounds. Moreover, to follow the “near zero discharge concept”, the utilization of a cascade approach to recover different valuable compounds and the exploitation of the residual biomass for biogas generation are also pointed out.
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Boukid, Fatma, Elena Curti, Agoura Diantom, Eleonora Carini, and Elena Vittadini. "A multilevel investigation supported by multivariate analysis for tomato product formulation." European Food Research and Technology 247, no. 9 (June 18, 2021): 2345–54. http://dx.doi.org/10.1007/s00217-021-03794-y.
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AbstractIndustrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. In this frame, the impact of texturing/thickening [xanthan gum (X) or potato fiber (F)] on the macroscopic, mesoscopic and molecular properties of tomato double concentrate (TDC) was investigated to determine if F can efficiently substitute X, in association with small solutes (sugar and salt) and thermal treatment (cold and hot). At a macroscopic level, multivariate statistics (MANOVA) underlined that color change (ΔE) was increased by X and F addition contrary to heating and the addition of salt and sugar. MANOVA revealed that texture was greatly enhanced through the use of F over X. 1H NMR molecular mobility changes were more controlled by texturing agents (F and X) than thermal treatment and small solutes. Particularly F increased the more rigid population indicating stronger interaction with water molecules resulting in shear-thinning flow. However, adding X contributed into the increase of the dynamic and mobile populations. Therefore, F can be a valid “clean label” substitute of X in modulating tomato products properties.
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Jariyah, Lilik Suprianti, Endang Pudji W, and Reda Rizal. "Economic improvement by Processing Tomato into Dried Tomato in Giripurno Village, Batu City." International Journal Of Community Service 3, no. 1 (December 10, 2022): 489–93. http://dx.doi.org/10.51601/ijcs.v3i1.158.
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Tomato is one of the potential agricultural products in Giripurno village, Batu City. Tomato has a delicious taste and good nutrition for health. The production of tomatoes in Batu city reach 11.750 ton in a year. However, the price of tomatoes fluctuates depending on the season. The farmers who are the tomato producers are at risk of being lost. Therefore, innovation is necessary to produce tomatoes to become one long-lasting product that can increase its value. This community service program is intended to increase the value of tomatoes by producing sweet-dried tomatoes in Giripurno Village, Batu city. The program started with an introduction to the Giripurno authorization, surveyed the potential local product, discussed with the local people, solved the problem, socialized the program to the people, trained the local people, and evaluated the program. We also granted the Giripurno authorization for one food dehydrator machine to be used by local people interested in the sweet-dried tomato business. Our program has been done for six months with the result there is an improvement in people's knowledge regarding the usage of tomatoes, the product derived from tomatoes, the way to produce sweet-dried tomatoes, and the business prospect of sweet-dried tomatoes. People also know using an appropriate technology food dehydrator to improve the sweet-dried tomato product.
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Sandei, L., C. Stingone, R. Vitelli, E. Cocconi, A. Zanotti, and C. Zoni. "Processing tomato by-products re-use, secondary raw material for tomato product with new functionality." Acta Horticulturae, no. 1233 (February 2019): 255–60. http://dx.doi.org/10.17660/actahortic.2019.1233.35.
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Bourmaud, Alain, Kolja Konschak, Coralie Buffet, Méline Calatraba, Anton Loïc Rudolph, Antoine Kervoëlen, Basile Gautherot, Estelle Bonnin, and Johnny Beaugrand. "A Circular Approach for the Valorization of Tomato By-Product in Biodegradable Injected Materials for Horticulture Sector." Polymers 15, no. 4 (February 7, 2023): 820. http://dx.doi.org/10.3390/polym15040820.
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This study focuses on the use of tomato (Solanum lycopersicum L.) by-product biomass from industrial plants as reinforcement for designing a range of new degradable and biobased thermoplastic materials. As a novel technique, this fully circular approach enables a promising up-cycling of tomato wastes. After an in-depth morphological study of the degree of reinforcement through SEM and dynamic analysis, mechanical characterization was carried out. Our mechanical results demonstrate that this circular approach is of interest for composite applications. Despite their moderate aspect ratio values (between 1.5 and 2), the tomato by-product-reinforced materials can mechanically compete with existing formulations; PBS-Tomato fiber, for example, exhibits mechanical performance very close to that of PP-flax, especially regarding strength (+11%) and elongation at break (+6%). According to the matrix and particle morphology, a large range of products—biobased and/or degradable, depending on the targeted application—can be designed from tomato cultivation by-products.
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Núñez, Diana Astrid Buitrago. "Costos ABC para producción convencional de tomate de árbol en el departamento de Boyacá." Inquietud Empresarial 14, no. 1 (September 1, 2014): 67–81. http://dx.doi.org/10.19053/01211048.2856.
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El tomate de árbol, como fruta promisoria de exportación, es un producto que tiene acceso solicitado por EEUU. De acuerdo con lo anterior, la presente investigación es de tipo explicativa y facilitará la estructuración de costos de producción de dicho producto, a los pequeños productores de tomate de árbol del departamento deBoyacá y como consecuencia la toma correcta de decisiones financieras, técnicas y administrativas para poder generar así utilidad y propiciar el manejo eficiente de los recursos (físicos, humanos y financieros). De acuerdo con las técnicas de recolección de datos e información en la primera etapa se socializaron y estandarizaron actividades, recursos y costos de las diferentes labores culturales para el cultivo de tomate de árbol, en la segunda etapa se realizó un revisión y análisis de la información consolidada y en la tercera fase se realizó el diseño delmétodo de Costeo por Actividades. La población escogida para la investigación son productores de tomate de árbol del departamento de Boyacá y la muestra fueron 19 productores del municipio de Buenavista dedicados a la producción de tomate de árbol, debido a que es el primer municipio productor de esta fruta del departamento de Boyacá.PALABRAS CLAVETomate de árbol, producción, costos, ABC, actividadesABSTRACTThe tree tomato, as promising export fruit is a product that accesses requested by USA. According to the above, this research is explanatory and -facilitate the structuring of production costs of this product, smallholders of tree tomato in Boyacá department and consequently in the correct financial, technical and administrative decisionmakingin the measures to attract and encourage the efficient use and management of resources (physical, human and financial) . According to the techniques of data collection and information in the first stage were socialized and standardized activities, resources and costs of different cultural practices for growing crops, in the second stage, we did a review and analysis of consolidated data, in the third stage we ended the design method of costing Activities . The population chosen for this research are the producers of tree tomato in the department of Boyaca and the sample were 19 producers in the municipality of Buenavista for the production of tree tomato, because it is the first municipality producer in this department.KEYWORDSTree tomato, production, costs, ABC, activities
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Andreou, Varvara, Sofia Chanioti, Maria-Zaharoula Xanthou, and George Katsaros. "Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation." Sustainability 14, no. 23 (November 25, 2022): 15722. http://dx.doi.org/10.3390/su142315722.
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This study aimed to develop high quality, added value novel sauces with acid whey (AW) (liquid or powder) incorporation. Liquid pasteurized AW was substituted (partly 10%—totally 100%) for the water added in the tomato sauces. AW in powder, was partly substituted for the fat in white sauces and compared to conventional ones. Physicochemical (pH, Brix, viscosity, color), nutritional (proteins, lactose, minerals), microbiological and sensory evaluations were conducted for both developed sauces. Accelerated shelf-life tests were performed. Based on the quality and sensory characteristics deterioration, the optimal water substitution by AW was 70% w/w for tomato sauces and 10% w/w (AW in powder) for white sauces, without limiting their shelf life compared to the control ones for both cases. Both AW-substituted sauces were of high quality and of higher nutrients content compared to conventional products, improving their health promoting profile (tomato sauces: up to 3-fold increase; white sauces: up to 5-fold increase in calcium content; increase in essential amino acids content in both sauces due to AW addition).
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Çelen, S., and K. Kahveci. "Microwave drying behaviour of tomato slices." Czech Journal of Food Sciences 31, No. 2 (April 18, 2013): 132–38. http://dx.doi.org/10.17221/30/2012-cjfs.
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The microwave drying behaviour of tomato slices was investigated experimentally to determine the effects of microwave power on the drying rate, energy consumption, and dried product quality in terms of colour, and a theoretical model was proposed to define the drying curves of tomato slices. The experiments performed with the microwave power of 90, 180, 360, and 600 W indicate that the drying time and the energy consumption decreased considerably with an increase in microwave power. The experiments also revealed that the drying rate shows first an increase and then a decrease during drying, and that the colour quality of the product deteriorates significantly with the increase of the microwave power. A theoretical model was developed using the solution of energy equation considering the microwave power as an internal heat source. The electric field strength inside the material was assumed to be dependent on the moisture content and the constants emerging from this assumption were obtained by minimising the sum of squared differences between the theoretical results and experimental data obtained for various drying conditions. The results show that the values proposed for the constants provide a good agreement between the theoretical and experimental drying behaviour.
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De Meo, Emilio, Gianluca Nardone, Francesco Bimbo, and Domenico Carlucci. "A Hedonic Analysis of Processed Tomato Prices Using Italian Regional Markets Data." Foods 11, no. 6 (March 12, 2022): 816. http://dx.doi.org/10.3390/foods11060816.
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The Italian market of processed tomatoes (whole peeled and unpeeled tomatoes, chopped tomato pulp, tomato purée, and concentrated tomato paste) rose, thanks to the Italian tradition of using such products in many recipes of cuisine, until early 2000; since then, it has declined to date. Moreover, such products are traditionally considered low-price products, and their market is characterized by intense price competition. Thus, recently, producers have started to differentiate their products as a way to achieve higher margins, and escape from competition in price. By using the sales data of Italian processed tomatoes sold in several retail stores and a hedonic price model, we estimated the implicit prices associated with several attributes that are currently available in processed tomato products on the market. We find that a protected designation of origin, organic certification, and flavoring, as well as the indication of tomato variety, are the most valuable features of processed tomato products sold in the Italian market. This implies that product differentiation strategies that could be suggested to producers as the most effective are those aimed at enhancing the territorial link of the product, the environmental sustainability of the production process, and organoleptic product features, as well as its convenience.
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Cassinerio, C. A., J. G. Fadel, J. Asmus, J. M. Heguy, S. J. Taylor, and E. J. DePeters. "Tomato seeds as a novel by-product feed for lactating dairy cows." Journal of Dairy Science 98, no. 7 (July 2015): 4811–28. http://dx.doi.org/10.3168/jds.2014-9121.
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O'Brien, Tara A., Allen V. Barker, and Joanna Campe. "Container production of tomato with food by‐product compost and mineral fines." Journal of Plant Nutrition 22, no. 3 (January 1999): 445–57. http://dx.doi.org/10.1080/01904169909365642.
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Fajarfika, Resti, Sedyo Hartono, Sri Sulandari, and Susamto Somowiyarjo. "DETEKSI MOLEKULER PENYEBAB PENYAKIT KUNING (Tomato chlorosis virus DAN Tomato infectious chlorosis virus) PADA TANAMAN TOMAT (MOLECULAR DETECTION CAUSED YELLOWING DISEASE (Tomato chlorosis virus AND Tomato infectious chlorosis virus) ON TOMATOES)." Jurnal Perlindungan Tanaman Indonesia 19, no. 2 (January 4, 2017): 80. http://dx.doi.org/10.22146/jpti.17250.
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ABSTRACTThis research was aimed to detect the ToCV and TICV caused yellowing disease on tomatoes by molecular detection. Leaf samples of symptomatic plants were taken from Ketep (Magelang), then the leaves were identified by reversetranscription-polymerase chain reactions (RT-PCR) using specific primer ToCV-CF/ToCV-CR (360 bp) and TICVCF/TICV-CR (416 bp). The result of nucleotide sequence analysis, amino acid and PCR product phylogenetic sequences were verified as TICV, it showed that TICV from Magelang belongs to the same group with TICV from Japan, North America and Europe, France, Italy, and USA.Keywords: molecular detection, ToCV, TICVINTISARIPenelitian ini bertujuan untuk mendeteksi keberadaan ToCV dan TICV penyebab penyakit kuning pada tanaman tomat. Daun bergejala diambil dari Desa Ketep (Magelang), selanjutnya diuji denganreverse transcription-polymerasechain reactions(RT-PCR) menggunakan primer spesifik ToCV-CF/ToCV-CR (360 bp) dan TICV-CF/TICV-CR (416 bp). Hasil analisis sekuen nukleotida, asam amino, dan filogenetik produk PCR teridentifikasi sebagai TICV yang menunjukkan bahwa TICV isolat Magelang berada dalam satu kelompok dengan isolat TICV asal Jepang, Amerika Utara dan Eropa,Perancis, Italia, dan USA.Kata kunci: deteksi molekuler, ToCV, TICV
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Rahimizadeh, Mahya, and Mehdi Sadravi. "Biocontrol of Fusarium wilt of tomato by nano-extract of Trichoderma harzianum." Indian Journal of Agricultural Sciences 90, no. 6 (September 14, 2020): 1058–62. http://dx.doi.org/10.56093/ijas.v90i6.104754.
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Fusarium wilt caused by Fusarium oxysporum f. sp. lycopersici is an important disease of tomato worldwide. The pathogen was isolated and purified from infected plants in tomato-growing greenhouses in southwest Iran during 2017. The impact of colony’s extract of four Trichoderma harzianum isolates were tested on colony growth of the pathogen in-vitro. Premium isolate colony's extract of T. harzianum was converted to nano-product by mixing with silver-nitrate. The formation of nano-particles in this product was evaluated by dynamic light scattering, and scanning electron microscopy. The impact of nano-product was tested on colony growth of the pathogen and its EC50 was determined. Then the impact of this product and silver-nitrate was tested on the disease severity in two tomato varieties in-vivo. Colony’s extract of all four isolates of T. harzianum reduced the colony growth of the pathogen, but the effect of an isolate’s extract of T.harzianum 39 was more. Produced nano-extract had EC50441.9ppm for the pathogen. It also caused a significant reduction of the disease severity in-vivo, and its effect was more than silvernitrate alone. Potential of T. harzianum nano-extract for biological control of the disease is being reported for the first time as per our knowledge.
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Yuangklang, Chalermpon, Kraisit Vasupen, Paiwon Srenanul, Sasiphan Wongsuthavas, Jumlong Mitchaothai, and Kraisorn Kongwaha. "Effect of substitution of soybean meal by dried tomato pomace on feed intake, rumen fermentation and nitrogen utilisation in goats." Proceedings of the British Society of Animal Science 2007 (April 2007): 134. http://dx.doi.org/10.1017/s1752756200020378.
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Goat production in northeast of Thailand has gradually increased, partly because of the limited land available to raise cattle. The other reason is that goats can give twin kids and can give birth twice a year under good management. Tomato pomace is a by product from the tomato juice factory. Dried tomato pomace is a promising protein source with high protein content. The price of dried tomato pomace is cheaper than soybean protein when expressed as price per unit protein. The trial of Yuangklang et al. (2006) found that dried tomato pomace increased growth rate in beef cattle. In dairy cows, replacing soybean meal by dried tomato pomace did not influence milk production (Yuangklag et al., 2005). Data on utilisation of dried tomato pomace in goats is limited. Therefore the present experiment aimed to investigate the effects of substitution of soybean protein by dried tomato pomace in the concentrate diet on feed intake, nutrient digestibility and nitrogen utilization of meat goats.
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Maslennikova, V. S., V. P. Tsvetkova, A. V. Pastuhova, A. F. Petrov, and M. V. Kondratyev. "Biologization of greenhouse tomato growing technology in conditions of Western Siberia." Bulletin of NSAU (Novosibirsk State Agrarian University), no. 3 (October 12, 2022): 36–43. http://dx.doi.org/10.31677/2072-6724-2022-64-3-36-43.
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In 2020–2021, it was studied the growth-stimulating and fungicidal effect of a biological preparation on tomato in conditions of protected ground of Western Siberia. As a result, it was found that the biological product AFG (NPO AGRO-FIT LLC) based on bacteria of the genus Bacillus has a fungicidal effect on tomato alternariosis, and also contributes to an increase in fruit weight by 1.7 times. Analysis of the quality of commercial products and, particularly, the content of sugars, total acidity, vitamin C and dry matter in the tomato fruits of protected ground showed that the application of a biological product affects their accumulation. In tomatoes treated with AFG, it occurs a more intensive accumulation of ascorbic acid, which may indicate an increase in plant immunity, in particular, against bacterial and fungal infections. By following the seeding rate of 3 kg / 1 ha, the cost of a biological product applied for seed material processing was 2.07 rubles / 1 ha, which, in comparison with the yield results and the assessment of other indicators, shows a high economic efficiency of the biological product compared to mineral fertilizers and similar preparations. When using the biological preparation AFG, the yield of tomato variety Devchata increased by 21.65-21.67 % compared to the control. Consequently, cash proceeds increase: in the summer-autumn turnover, with an average tomato price of 80 rubles / kg, it will amount to 4,880,000 rubles from 1 ha, and in winter turnover (170 rubles / kg) - 10,710,000 rubles. The profitability of production will remain at the level of 25-32 %, which indicates the high economic efficiency of the proposed technology for greenhouse tomato growing.
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MOHR, WILLARD P. "TOMATO FRUIT PROPERTIES AFFECTING CONSISTENCY OF CONCENTRATED PRODUCT." Canadian Journal of Plant Science 67, no. 3 (July 1, 1987): 881–90. http://dx.doi.org/10.4141/cjps87-125.
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Fruit properties of tomato (Lycopersicon esculentum Mill.) that determine the flow characteristics of the concentrated product were associated mainly with water-insoluble solids content and serum viscosity. Levels of total (mostly soluble) solids had much less effect on product flowability. Soluble and total solids levels fluctuated widely between and within seasons, increasing during periods of low rainfall and vice versa. Water-insoluble solids content appeared to be mainly cultivar-dependent, and only minimally influenced by moisture and other climatic conditions. Levels of all three solids fractions and serum viscosity differed characteristically from one cultivar to another. Cultivars also differed with respect to apparent loss of water-insoluble solids and serum viscosity during the concentration process.Key words: Tomato, product, consistency, viscosity, solids, serum
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Perea-Domínguez, Xiomara Patricia, Lizeth Zugey Hernández-Gastelum, Heidy Rosario Olivas-Olguin, Laura Gabriela Espinosa-Alonso, Maribel Valdez-Morales, and Sergio Medina-Godoy. "Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity." Journal of Food Science and Technology 55, no. 9 (July 18, 2018): 3453–61. http://dx.doi.org/10.1007/s13197-018-3269-9.
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Momol, M. T., G. W. Simone, W. Dankers, R. K. Sprenkel, S. M. Olson, E. A. Momol, J. E. Polston, and E. Hiebert. "First Report of Tomato Yellow Leaf Curl Virus in Tomato in South Georgia." Plant Disease 83, no. 5 (May 1999): 487. http://dx.doi.org/10.1094/pdis.1999.83.5.487c.
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In October 1998, symptoms characteristic of tomato yellow leaf curl virus (TYLCV) were observed on fresh market tomato (Lycopersicon esculentum Mill.) in four production fields, two in Decatur County, Georgia, and two in Gadsden County, Florida. Symptoms observed were plant stunting, reduced leaf size, yellow leaf margins, and mottling. The incidence of symptomatic plants was less than 1% in all fields examined. In most cases, symptoms were observed only on the upper portion of plants, suggesting these plants had been infected by secondary spread from an unknown source. Nuclear inclusions characteristic of geminiviruses were observed by light microscopy in leaf tissue from symptomatic plants (1). To identify the geminivirus, total DNA from infected plants was extracted from six symptomatic tomato plants (two from Georgia and four from Florida) for polymerase chain reaction (PCR; J. E. Polston, personal communication). DNA was amplified with geminivirus DNA A degenerate primer set PAL1v1978 and PAR1c496 (2) from these extracts in addition to extracts from a known TYLCV-infected, a tomato mottle virus (ToMoV)-infected, and a healthy tomato plant. A PCR product of 1.4 kb was obtained from plants with TYLCV-like symptoms, while a 1.4-kb product and a 1.1-kb product were obtained from extracts of the known TYLCV-infected and ToMoV-infected tomato plants, respectively. No PCR product was obtained from extracts of healthy tomato plants. The 1.4-kb PCR products from one Georgia sample and one Florida sample were compared with those of TYLCV and ToMoV by restriction enzyme (RE) digestion with EcoRI and ClaI. The RE pattern of the 1.4-kb fragment from both samples was identical to the RE pattern of TYLCV and different from that of ToMoV. Adult and immature whiteflies collected from the fields where TYLCV was found were identified as Bemisia tabaci, the vector of TYLCV, but the biotype was not established. This report of TYLCV in south Georgia and north Florida extends the geographic range of TYLCV in the U.S. northward approximately 100 km. Georgia is the second state in which TYLCV was found since its initial detection in south Florida in July 1997 (J. E. Polston, personal communication). Monitoring of silverleaf whitefly populations and detection of TYLCV on alternate hosts will continue in order to estimate the potential impact of this virus on south Georgia and north Florida agriculture. References: (1) R. G. Christie and J. R. Edwardson. Plant Dis. 70:273, 1986, (2) M. R. Rojas et al. Plant Dis. 77:340, 1993.
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Abolarin, Mobolude Jadesinmi, Daniel Babalola, and Opeyemi Deborah Soyemi. "A survey of the barriers associated with product development in tomato-based agro-allied food companies in Nigeria." Library and Information Perspectives and Research 4, no. 1/2 (2022): 32–40. http://dx.doi.org/10.47524/lipr.v4i1.33.
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The contributions of the tomato-based agro-allied companies in Nigeria cannot be over-emphasized because nearly every household consumes tomato products on daily basis. There is low industrial take-off and poor product development among existing agro-allied industries, especially for perishables like a tomato. The current study, therefore, seeks to investigate the factors militating against product development in tomato-based agro-allied food companies in Nigeria. The study employed a survey research design. Multistage sampling technique was used to select respondents for the study in the 23 companies studied. In the first stage, fifteen (15) out of the 23 listed and seven (7) out of the seventeen 17 non-listed tomato processing companies were purposively and conveniently selected for the study. In the second stage, the researcher stratified selected companies into existing three departments; Research and Development, Production and marketing were purposively selected. Finally, a simple random sampling technique was used and participants were selected proportionately to the size of each department and a total of 450 respondents were selected. A structured questionnaire was used to collect the data from the respondents. Data were analyzed using descriptive and inferential statistics (multiple regression and t-test) at P≤0.05. Findings revealed that three commonly produced tomato-based products in Nigeria are Tomato paste (15.7%) closely followed by Tomato juice (12.8%) and Tomato sauce (12.6%). Others includes Crushed Italian tomatoes (5.9%), Tomato Ketchup (10%), Tomato Puree (5.7%), Passata (6.9%), Sun dried tomatoes (10.7%), Tomato fat (7.1%), Tomato oil ( 11%) and others (1.6%) respectively. This result shows that most tomato based agro-allied food companies in Nigeria develop mostly tomato paste. It revealed an overall high level of product development with an overall average mean of (mean = 3.32) on the scale of 4points. The identified factors ranges from sluggish exports (mean = 4.1), local market sales (mean = 4.1), custom duties (mean=4.1), exchange rate fluctuation (mean = 4.0), high interest rate (mean = 4.0), price increase (mean = 4.0), procurement of parts (mean = 4.0), inequality control (mean=4.0), lack of progress (mean = 3.9), increase in personnel expenses and increase in fuel (mean =3.9) and lastly lack of facilities, stricter environmental regulations, electric power shortage, inadequate logistics (mean = 3.8) The study concluded that actors and stakeholders in the tomato based agro-allied food companies in Nigeria should be commended for their efforts in sustaining tomato based agro-allied products in the country. The paper recommended that policy makers and heads of production departments of these companies should give more attention to production of other products for increase sales of agricultural products in tomato based agro-allied food companies in Nigeria.
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Rasulov, Shukhrat, Khayrullo Djuraev, Kamildjan Abidov, Akhtam Usmanov, and Amirulla Fayziev. "Experimental research of the low-temperature drying process of tomato." Journal of Physics: Conference Series 2388, no. 1 (December 1, 2022): 012130. http://dx.doi.org/10.1088/1742-6596/2388/1/012130.
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Abstract The scientific research presents the results of studies aimed at studying the patterns of tomato drying, the change in moisture released per unit time over the entire surface of the raw material and the change in temperature in the product layers, as well as the dependence of the mass of the product per unit surface on the drying speed. Wavelength ranges with a high level of liquid absorption during tomato drying were experimentally determined. It has been established that the acceleration of the movement of liquid drops in a capillary-porous structure in the direction from the inner layer to the surface is carried out by creating the appropriate temperature and pressure in the inner layer of the product. The isotherms of desorption and sorption of tomato raw materials during the drying process are given.
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Kadam, A. N., and K. A. Mane. "Enrichment of multigrain cookies with tomato pomace powder." International Journal of Advanced Engineering Research and Science 9, no. 5 (2022): 392–97. http://dx.doi.org/10.22161/ijaers.95.40.
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Now a days baking industry is one of the large segments of food processing industries. Increased awareness of people led them change the eating pattern and choose healthy food including multigrain flour base products. Tomato pomace, a by-product from tomato processing is a source of valuable bioactive components and can be used in value added product preparation. The study was carried out to utilize tomato pomace powder in multigrain (wheat, finger millet and oats) cookies to assess the nutritive value and cost of prepared multigrain cookies. Multigrain cookies were prepared in four different proportions (whole wheat flour: tomato pomace powder as 31:2, 29:4, 27:6, and 25:8) by replacing the amount of whole wheat flour with the tomato pomace powder and subjected to quality evaluation (physical, sensorial, nutritional and functional) and production cost estimation. The results revealed highest acceptability of multigrain cookies prepared with 6% tomato pomace powder in terms of colour (8.1), taste (7.6), flavor (7.9), texture (7.6) and overall acceptability (7.9). The lycopene content (0.78-1.50mg/100g), beta carotene (30.14-124.15mcg/100g), total phenolic content (0.82-1.34mg GAE/g)and DPPH % inhibition (21.88-40.95%) exhibited increasing trend in developed cookies with increase in tomato pomace powder. The moisture, fat and carbohydrate content were decreased with increase in tomato pomace powder in multigrain cookies, whereas ash, protein and crude fibers showed increasing trend with increase in tomato pomace powder in cookies. The total cost of production for tomato pomace powder (6%) multigrain cookies was estimated as Rs. 200.55per kg.
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Fedorowicz, Olga, Grzegorz Bartoszewski, Maria Kamińska, Pravda Stoeva, and Katarzyna Niemirowicz-Szczytt. "Pathogen-derived Resistance to Tomato Spotted Wilt Virus in Transgenic Tomato and Tobacco Plants." Journal of the American Society for Horticultural Science 130, no. 2 (March 2005): 218–24. http://dx.doi.org/10.21273/jashs.130.2.218.
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This study was undertaken to remedy significant yield losses in commercial tomato (Lycopersicon esculentum Mill.) and tobacco (Nicotiana tabacum L.) production caused by tomato spotted wilt virus (TSWV). One of the possible sources of resistance can be incorporation into the host plant of a viral nucleoprotein (N) gene by Agrobacterium-mediated transformation. Twelve primary transformants of tomato and 141 of tobacco were analyzed for the expression of the N gene and for resistance to the TSWV infection. The tests have demonstrated that transgenic plants were protected against virus infection irrespective of whether or not they contained detectable levels of the translational product.
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Anisuzzaman, S. M., Collin G. Joseph, Janice L. H. Nga, and Fatin Nadiah Ismail. "Effect of Carrier Agents and Operational Parameters on the Physical Quality of Spray-Dried Tomato Powder: A Review." ASEAN Journal of Chemical Engineering 22, no. 2 (December 29, 2022): 228. http://dx.doi.org/10.22146/ajche.71487.
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Tomatoes are one of the most frequently consumed crops in the world, and they can be cultivated all year using present production methods. Tomatoes are produced for either manufacturing tomato paste, tomato pulp, tomato sauce, and ketchup or consumed as fresh fruit. However, excessive moisture levels in tomatoes generally result in increased water activity that promotes quality degradation and increases enzymatic activity, which leads to microbial growth. Therefore, the spray drying method is used to produce dried food powder, which may reduce postharvest losses while adding value to the raw product. The purpose of the paper is to review scientific research on the influence of carrier agents and operational parameters of spray-drying fruit extracts on physicochemical qualities such as moisture content, hygroscopicity, solubility, bulk density, water activity, and color difference. The current paper reviews the various formulation and process factors that impact the physicochemical characteristics of tomato powder microparticles produced by spray drying in order to find the optimum parameters to produce tomato powders with a high and effective product yield with improved powder qualities.
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Seveline, Seveline. "PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING." AGROINTEK 11, no. 1 (June 5, 2017): 9. http://dx.doi.org/10.21107/agrointek.v11i1.2938.
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<span class="fontstyle0">Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as filler<br />substance in the production of tomato ketchup is performed as an alternative to conventional<br />tomato ketchup filler substance. This study aims to determine the right balance between the<br />tomato puree and pumpkin puree to produce a tomato ketchup that can be accepted by<br />consumers, without addition of coloring agents and other food additives. The results showed<br />that the quantity of tomato puree and pumpkin puree in proportion of 85 and 15 produces the<br />best tomato ketchup and has the same characteristics as the standard and is preferred by the<br />panelists, with a viscosity of 40300 cps, the water content of 61.53% and pH of 3.87.</span>
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Xylia, Panayiota, Irene Ioannou, Antonios Chrysargyris, Menelaos C. Stavrinides, and Nikolaos Tzortzakis. "Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product." Plants 10, no. 6 (June 1, 2021): 1125. http://dx.doi.org/10.3390/plants10061125.
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The preservation of fresh produce quality is a major aim in the food industry since consumers demand safe and of high nutritional value products. In recent decades there has been a turn towards the use of eco-friendly, natural products (i.e., essential oils-EOs) in an attempt to reduce chemical-based sanitizing agents (i.e., chlorine and chlorine-based agents). The aim of this study was to evaluate the efficacy of an eco-friendly product (EP—based on rosemary and eucalyptus essential oils) and two different application methods (vapor and dipping) on the quality attributes of tomato fruits throughout storage at 11 °C and 90% relative humidity for 14 days. The results indicated that overall, the EP was able to maintain the quality of tomato fruits. Dipping application was found to affect less the quality attributes of tomato, such as titratable acidity, ripening index and antioxidant activity compared to the vapor application method. Vapor application of 0.4% EP increased fruit’s antioxidant activity, whereas tomatoes dipped in EP solution presented decreased damage index (hydrogen peroxide and lipid peroxidation levels), activating enzymes antioxidant capacity (catalases and peroxidases). Moreover, higher EP concentration (up to 0.8%) resulted in a less acceptable product compared to lower concentration (0.4%). Overall, the results from the present study suggest that the investigated EP can be used for the preservation of fresh produce instead of the current commercial sanitizing agent (chlorine); however, the method of application and conditions of application must be further assessed for every commodity tested.
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Miklavčič Višnjevec, Ana, Paul W. Baker, Kelly Peeters, Matthew Schwarzkopf, Dominik Krienke, and Adam Charlton. "HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing." Molecules 26, no. 21 (October 23, 2021): 6403. http://dx.doi.org/10.3390/molecules26216403.
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The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these processed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-product streams, the main aim of this study is to extract proteins and identify the main phenolic compounds present in tomato pomace (TP), peel and skins (TPS) by HPLC-DAD-ESI-QTOF. Forty different phenolic compounds were identified in the different tomato extracts, encompassing different groups of phenolic compounds, including derivatives of simple phenolic acid derivatives, hydroxycinnamoylquinic acid, flavones, flavonones, flavonol, and dihydrochalcone. In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits.
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Wangai, A. W., B. Mandal, H. R. Pappu, and S. Kilonzo. "Outbreak of Tomato spotted wilt virus in Tomato in Kenya." Plant Disease 85, no. 10 (October 2001): 1123. http://dx.doi.org/10.1094/pdis.2001.85.10.1123b.
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Tomato spotted wilt virus (TSWV) of the genus Tospovirus, family Bunyaviridae (1), causes an economically important virus disease in tomato in several parts of the world. The virus has a wide host range that includes numerous crops and weeds and is transmitted by at least seven species of thrips. Tomato crops in the Subukia, Bahati, and Kabazi areas of the Nakuru District in Kenya were affected by a disease suggestive of TSWV infection during the November 1999 to March 2000 tomato-growing season. Farmers reported up to 80% losses of their potential yields. Characteristic symptoms were noticed on fruits, especially when they were green. Distinct concentric rings on fruits, which later turned into brown, uneven ripening, were the most visible symptoms. Foliage did not develop pronounced symptoms, but mild bronzing was observed in a few cultivars. However, foliage senesced prematurely, starting with older leaves. Foliar symptoms were mistaken for blight infection, and as a result, excessive fungicides were applied that failed to manage the disease. To test for TSWV infection, tomato leaf samples collected from the fields were tested initially with a TSWV test kit (HortiTech, Horticulture Research International, Wellesbourne, UK), and the results were confirmed by double-antibody sandwich-enzyme-linked immunosorbent assay with antibodies from Agdia Inc. (Elkhart, IN). Further molecular characterization was done using reverse transcription-polymerase chain reaction (RT-PCR). Total RNA was extracted from symptomatic leaves of tomato cv. Money Maker using the RNeasy mini kit (Qiagen Inc., Valencia, CA). Using primers 5′ TTAAGC AAGTTCTGTGAG 3′ and 5′ ATGTCTAAGGTTAAGCTC 3′ specific to the nucleoprotein (N) gene of TSWV, the N gene was amplified by RT-PCR (2). A 777-bp product of the expected size was obtained from symptomatic plants, whereas no amplification was obtained from noninfected tomato. The PCR product was cloned into pGEM-T Easy (Promega, Madison, WI) and sequenced. A search of GenBank revealed a sequence identity of 95 to 99% with the N genes of known TSWV isolates. To our knowledge, this is the first report TSWV infection of tomato in Kenya. Considering its wide host range, future surveys should be directed toward estimating its incidence in tomato and other TSWV-susceptible crops, such as Irish potatoes, pepper, peanut (groundnut), beans, and a wide variety of ornamental cut flowers in Kenya. References: (1) J. W. Moyer. Tospoviruses (Bunyaviridae). Pages 1803–1807 in: Encyclopedia of Virology. A. Granoff and R. G. Webster, eds. Academic Press, San Diego, CA, 1999. (2) Jain et al. Plant Dis. 82:900, 1998.
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Mansoor, S., S. H. Khan, M. Saeed, A. Bashir, Y. Zafar, K. A. Malik, and P. G. Markham. "Evidence for the Association of a Bipartite Geminivirus with Tomato Leaf Curl Disease in Pakistan." Plant Disease 81, no. 8 (August 1997): 958. http://dx.doi.org/10.1094/pdis.1997.81.8.958c.
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Tomato leaf curl disease is the most important constraint on tomato production in Pakistan, where it is found throughout the country. The disease, which occurs in high incidence in Punjab and Sindh provinces, causes 30 to 40% yield losses in the spring crop and uneconomically high losses when grown as an autumn crop. The symptoms of the disease include upward or downward leaf curling, vein thickening, and stunting of the plant. The disease is transmitted by Bemisia tabaci whiteflies (non-B, biotype K) and is suspected to be caused by a geminivirus. For the detection of geminivirus, total DNA was extracted from infected plants, fractionated in an agarose gel, transferred to a nylon membrane, and Southern blotted. A full-length clone of DNA-A of cotton leaf curl virus from Pakistan (S. Mansoor, I. Bedford, M. S. Pinner, A. Bashir, R. Briddon, J. Stanley, Y. Zafar, K. A. Malik, and P. G. Markham, unpublished) was labeled with [32P]dCTP by the oligo-labeling method and hybridized at medium stringency. Geminivirus DNA forms that are normally found in infected plants were detected in plants with tomato leaf curl disease but not in healthy plants. To further confirm the presence of a whiteflytransmitted geminivirus, universal primers for dicot-infecting geminiviruses (1) were used in polymerase chain reaction (PCR) and a product of expected size (approximately 2.7 kb) was detected. The 2.7-kb PCR-amplified DNA from diseased tomato plants was labeled with [32P]dCTP and used as probe in Southern hybridization. This probe also detected geminivirus DNA forms at medium stringency. Both monopartite and bipartite geminiviruses transmitted by whiteflies have been reported to cause leaf curl symptoms on tomato from the Eastern hemisphere. Degenerate primers (PBLv2040 and PCRc1), which amplify B component DNA, were used to determine if tomato leaf curl was monopartite or bipartite (2). A product of expected size (0.65 kb) was amplified, suggesting this virus to be bipartite. DNA-B PCR product obtained from diseased tomato plants was hybridized as described above and detected geminivirus DNA forms at medium stringency. Samples of diseased tomato plants were collected from tomato fields throughout Punjab. DNA-A was detected in all 20 samples whereas DNA B was detected in 17 samples when hybridized by dot blot method at medium stringency. Our data show that tomato leaf curl virus from Pakistan is a bipartite geminivirus. This is the first evidence for a bipartite geminivirus in tomato plants from Pakistan. References: (1) R. W. Briddon and P. G. Markham. Mol. Biotechnol. 1:202, 1993. (2) M. R. Rojas et al. Plant Dis. 77:340, 1993.
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Gladushniak, Oleksandr, Aleksandr Vsevolodov, and Konstantin Resnik. "ECONOMY OF ENERGY RESOURCES DURING PRIMARY PROCESSING OF VEGETABLE RAW MATERIALS." ENGINEERING, ENERGY, TRANSPORT AIC, no. 4(107) (December 20, 2019): 27–32. http://dx.doi.org/10.37128/2520-6168-2019-4-4.
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The article presents the results of the research of the disadvantages of modern traditional technology of primary processing of vegetable raw materials in the food industry in the manufacture of puree food factories: tomato juice, tomato rubbed, tomato paste, pureed tomatoes, tomato sauce, mashed foods for children, diets,vegetable fillings for ice cream and yogurt, semi-finished vegetable products used by canneries in the off-season. The design of the machine for the implementation of the described process is proposed. The design of the machine is protected by patent for invention No. 113676 "Universal wiping machine." The quality of the final product obtained by the machine is confirmed by the results of the laboratory tests.
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Loumani, Akil, Ahmed Amine Larbi, Ahmed Mediani, Wafa Braham Chaouch, Houcine Moungar, Cherif Tigani, Foullanine Meriama, Abdelkarim Djaber, and Ahmed Mohamed Ali Bekada. "Experimental Measurement of Isothermal Sorption, Microbiological and Physicochemical Analysis of Dried Tomatoes Cultivated in Adrar, Algeria." International Journal of Design & Nature and Ecodynamics 15, no. 5 (November 10, 2020): 721–28. http://dx.doi.org/10.18280/ijdne.150514.
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The fresh tomato is a very perishable product in arid regions for that the drying is an indsipendable technique to preserve this product and used at all times, in this study the fresh tomatoe was sampled from different farms in Adrar and subjected to the drying method using an indirect dryer solar. The dried tomatoes were screened for microbiological and physicochemical analysis including E. coli, Staphylococcus aureus, Salmonella Typhi, anaerobic sulfito- redactors, molds and yeasts in addition, the value of pH, water activity, dry matter, and assay of ash. The obtained results showed the presence of mesophilic aerobic total bacteria, and coliform total, the absence of Salmonella Typhi, Staphylococcus aureus, Clostridium perfringens and spores of anaerobic sulfito reducting and some colonies of yeasts, for the pH value, activity water, dray matter and assay of ash, the results were (4.10), (0.41), (9.63%) and (5.71%) respectively, which do not affect the final quality of the dried products and satisfactory to norms imposed by the commercial legislation of Algerian. On the other hand, the isothermal sorption is indispensable step to mastering the process of drying tomatoes, and to know the distribution and the intensity of the water connections in the products as a result, this experimental study aims to determine the physicochemical components' and the desorption isotherms curves for tomato harvested from the Touat region, in South-West Algeria, using the saturated salt solution method. The experiment is carried out for three temperature values 40℃, 50℃ and 60℃, to study the influence of the temperature on the equilibrium curves of the product and finally to describe the isothermal moisture desorption for tomato product for three temperatures using known models of GAB, GAB, modified BET who showing the best models isotherms sorption to model at and predict hygroscopic behavior during drying and storage. The results of this research can be used to determine characteristic drying curves and to have optimal storage conditions.
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Antunes, Sílvia, Filomena Freitas, Chantal Sevrin, Christian Grandfils, and Maria A. M. Reis. "Production of FucoPol by Enterobacter A47 using waste tomato paste by-product as sole carbon source." Bioresource Technology 227 (March 2017): 66–73. http://dx.doi.org/10.1016/j.biortech.2016.12.018.
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Dewantara, Agung, Witri Rahmi, Vadianda Bastian, and Dewi Maulida. "ANALYSIS OF ALPHA LIPOIC ACID IN TOMATOES (SOLANUM LYCOPERSICUM) AS A SOURCE OF ANTIOXIDANTS FOR THE HUMAN BODY." EXTRA TERITORIAL 1, no. 01 (February 17, 2022): 19–23. http://dx.doi.org/10.54482/teritorial.v1i01.65.
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Tomato (Solanum Lycopersicum) is a horticultural product that has the potential, health and has promising market prospects. Tomato contain a carotenoid compound called lycopene. tomato red. This carotenoid compound is well known as a compound that has high antioxidant power, this compound is able to fight free radicals caused by pollution and UV radiation. Alpha lipoic acid (ALA) is an antioxidant compound that is able to bind free radicals and regenerate antioxidants vitamin C, vitamin E. , and coenzyme Q 10
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Jannah, Orchidosia Zukhruffin, Komang Suwita, and Lukky Jayadi. "ANALISIS PEWARNA RHODAMIN B DAN PENGAWET NATRIUM BENZOAT PADA SAUS TOMAT YANG DIPERDAGANGKAN DI PASAR BESAR TRADISIONAL KOTA MALANG." Jurnal Riset Kefarmasian Indonesia 3, no. 1 (January 5, 2021): 10–17. http://dx.doi.org/10.33759/jrki.v3i1.105.
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One type of food product that usually uses food additives in the form of coloring agents and preservatives is sauce. Tomato sauce is a pasta-shaped product with a distinctive aroma of tomatoes. The number of sauces containing hazardous substances circulating in the community because of the increasing number of emerging home industries that do not use the correct rules for making sauces. The purpose of this study is to analyze the content of Rodhamin B coloring agents and levels of preservative Sodium Benzoate in tomato sauce traded in the Traditional Market of Malang City. The design of this study is observational, which is to dig data about the quality of tomato sauce in Malang City's Big Market by looking at the content of Rhodamin B Content and Sodium Benzoate. From the results of the study note that all tomato sauce samples do not contain Rodhamin B, while 2 of the 3 samples contain sodium benzoate preservative which exceeds the maximum threshold of 1gr / kg. Therefore, the public must be careful in buying tomato sauce products or other products that can be harmful to health.
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Bendini, Alessandra, Giuseppe Di Lecce, Enrico Valli, Sara Barbieri, Federica Tesini, and Tullia Gallina Toschi. "Olive oil enriched in lycopene from tomato by-product through a co-milling process." International Journal of Food Sciences and Nutrition 66, no. 4 (May 19, 2015): 371–77. http://dx.doi.org/10.3109/09637486.2015.1035230.
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Silva, Yasmini P. A., Tânia A. P. C. Ferreira, Guangling Jiao, and Marianne S. Brooks. "Sustainable approach for lycopene extraction from tomato processing by-product using hydrophobic eutectic solvents." Journal of Food Science and Technology 56, no. 3 (February 13, 2019): 1649–54. http://dx.doi.org/10.1007/s13197-019-03618-8.
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AHMED, L., A. B. MARTIN-DIANA, D. RICO, and C. BARRY-RYAN. "EXTENDING THE SHELF LIFE OF FRESH-CUT TOMATO USING BY-PRODUCT FROM CHEESE INDUSTRY." Journal of Food Processing and Preservation 36, no. 2 (September 16, 2011): 141–51. http://dx.doi.org/10.1111/j.1745-4549.2011.00562.x.
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Balicevic, Renata, Nada Parađikovic, and Davor Samota. "Control of soil parasites (Pythium debaryanum, Rizoctonia solani) on tomato by a biological product." Cereal Research Communications 35, no. 2 (June 2007): 1001–4. http://dx.doi.org/10.1556/crc.35.2007.2.209.
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Alfaro-Fernández, A., C. Córdoba-Sellés, M. C. Cebrián, J. A. Sánchez-Navarro, A. Espino, R. Martín, and C. Jordá. "First Report of Tomato torrado virus in Tomato in the Canary Islands, Spain." Plant Disease 91, no. 8 (August 2007): 1060. http://dx.doi.org/10.1094/pdis-91-8-1060b.
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In 2003, greenhouse-grown tomato crops (Lycopersicon esculentum Mill.) in the Canary Islands (Spain) were observed showing an initial yellowing in defined areas at the base of the leaflet that later developed into necrotic spots or an extensive necrotic area progressing from the base to tip. Fruits were also affected, showing necrotic areas and often developing cracking. Generally, the plants that were affected seemed to be burnt, their growth was reduced, and the production level was seriously damaged. Similar symptoms have been observed in Murcia (Spain) since 2001, which have been recently associated with Tomato torrado virus (ToTV) infection (2). Twenty-two tomato samples showing “torrado disease” symptoms were collected from different greenhouses between 2003 and 2006 in Las Palmas (Canary Islands, Spain). To verify the identity of the disease, double-antibody sandwich (DAS)-ELISA was performed on leaf and fruit extracts of symptomatic plants using polyclonal antibodies specific to Potato virus Y (PVY), Tomato mosaic virus (ToMV), Tomato spotted wilt virus (TSWV) (Loewe Biochemica, Sauerlach, Germany), and Pepino mosaic virus (PepMV) (DSMZ, Braunschweig, Germany). Total RNA was extracted from the 22 tomato samples with the RNAwiz Extraction kit (Ambion, Huntingdon, United Kingdom) and tested using one-step reverse-transcription (RT)-PCR with the SuperScript Platinum Taq kit (Invitrogen Life Technologies, Barcelona, Spain) with primers specific to PepMV (1) and ToTV (2). All analyses included healthy tomato plants as negative controls. Five of the twenty-two tomato samples were positive for PepMV and negative for the other viruses tested by serological analysis. However, all 22 samples were positive in RT-PCR performed with the primers specific to ToTV segment RNA2. The RT-PCR assay to detect ToTV produced an amplicon of the expected size (580 bp). No amplification product was observed when healthy plants or a water control were used as a template in the RT-PCR reaction. The ToTV RT-PCR product was purified (High Pure PCR Product Purification kit, Roche Diagnostics, Mannheim, Germany) and sequenced. BLAST analysis of one sequence (GenBank Accession No. EF436286) showed 99% identity to ToTV RNA2 sequence (GenBank Accession No. DQ388880). To our knowledge, this is the first report of ToTV in the Canary Islands. References: (1) I. Pagán et al. Phytopathology 96:274, 2006. (2) M. Verbeek et al. Online Publication. doi:10.1007/s00705-006-0917-6. Arch. Virol., 2007.
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Peterschmitt, M., M. Granier, and S. Aboulama. "First Report of Tomato Yellow Leaf Curl Geminivirus in Morocco." Plant Disease 83, no. 11 (November 1999): 1074. http://dx.doi.org/10.1094/pdis.1999.83.11.1074c.
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In July 1998, shortened internodes, reduced leaf size, leaf curling, and bushy plants were observed in tomato crops in the coastal region near Casablanca, Morocco. The symptoms were similar to those described for tomato yellow leaf curl virus (TYLCV) disease. During September, the disease was present in more than 130 ha of outdoor and protected crops. Economic losses ranged between 20 and 100%. Similar symptoms were observed in tomato crops in the northeastern region of Morocco. During the same period, high populations of Bemisia tabaci (Gennadius) were observed on tomato, sweet pepper, and several weeds, including Sonchus oleraceus L., Chenopodium sp., Malva parviflora L., and Datura stramonium L. Attempts to control whiteflies with insecticides generally were unsuccessful. Using a pair of degenerate primers (3) that are expected to amplify a region of the A component of begomoviruses between the intergenic conserved nonanucleotide sequence and the first 5′ quarter of the capsid protein gene, an expected size product of 500 bp was obtained from six tomato leaf samples collected near Casablanca: four were obtained from symptomatic plants and two from apparently symptomless plants. A product of the same size was obtained from a sample of tomato infected with a TYLCV isolate from Reunion Island, France (2), but not from a sample from symptomless tomato plants from Reunion. The polymerase chain reaction (PCR) product obtained from one symptomatic sample from Morocco was cloned and sequenced (2). The resulting sequence (EMBL no. AJ133491) was at least 95.2% identical to sequences of TYLCV isolates from the Dominican Republic (EMBL no. AF024715), Cuba (EMBL no. AJ223505), Israel (EMBL no. X15656; EMBL no. X76319 for the mild clone), Spain (EMBL no. AF071228), and Reunion (EMBL no. AJ010790). Based on sequence comparisons, the tomato leaf sample was infected by a geminivirus isolate belonging to the Israeli species of TYLCV and was most closely related to the Dominican Republic isolate (98.4% nucleotide identity). In symptomless plants from which a 500-bp PCR product was obtained, infection may have been in an early stage. This is consistent with the fact that in the 2-ha field from which tomato samples were collected, only 4% of the plants exhibited TYLCV symptoms at the time of collection, whereas at least 70% of plants showed symptoms later, requiring the farmer to abandon the crop. The presence of the Eastern Mediterranean TYLCV species in a Western Mediterranean country is not a new observation; this virus has been described in Spain and Portugal (1). In Morocco, TYLCV symptoms were observed during the 1996 to 1997 growing season, following importation of grafted tomato plants from the Netherlands, by a farmer from the Casablanca region. References: (1) J. Navas-Castillo et al. Plant Dis. 83:29, 1999. (2) M. Peterschmitt et al. Plant Dis. 83:303, 1999. (3) P. Umaharan et al. Phytopathology 88:1262, 1998.
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Candresse, T., A. Marais, X. Tassus, P. Suhard, I. Renaudin, A. Leguay, F. Poliakoff, and D. Blancard. "First Report of Tomato chlorotic dwarf viroid in Tomato in France." Plant Disease 94, no. 5 (May 2010): 633. http://dx.doi.org/10.1094/pdis-94-5-0633b.
Full textAbstract:
Tomato chlorotic dwarf viroid (TCDVd) is a pospiviroid found naturally infecting tomato (Solanum lycopersicum L.) (3) and several ornamentals such as Brugmansia, petunia (1), and trailing verbena (4). Initially identified in North America (3), it has been reported from India, Europe (the Netherlands and United Kingdom), and Japan. At the end of 2007, 20 to 25% of tomato plants within a group of greenhouses in the Brittany Region of France were observed with top bunching, leaf curling, and epinasty symptoms. Reverse transcription (RT)-PCR with a primer pair specific for several pospiviroids (5′GGGGAAACCTGGAGCGA3′ and 5′GGGGATCCCTGAAGCGC3′) amplified the correctly sized fragment (approximately 360 bp) from total nucleic acid extracts from three symptomatic plants. The sequence of the uncloned amplification product (GenBank Accession No. EU729744) was determined, together with that of five cloned cDNAs. All sequences were highly related with a total of three mutations in these six sequences and they showed 96.9% (GQ169709 and AY372399) to 99.4% (AF162131) identity with TCDVd sequences present in GenBank. Identification of TCDVd was confirmed from the same plant samples by molecular hybridization with a Potato spindle tuber viroid (PSTVd)-specific probe (which cross-hybridizes with TCDVd to a certain extent) and by PCR with the PSTVd/TCDVd-specific 2A-1S primer pair (3) and sequencing of the amplified fragment. The French isolate is most closely related to the original tomato isolate from Canada (GenBank Accession No. AF162131). In a grow-out test involving 2,500 seeds from the original seed lot from which the symptomatic plants were derived, 2 of the 250 pools of 10 plants tested positive for TCDVd infection with the 3H1-2H1 primer pair (2). The sequence of the amplified product proved identical to the isolate detected in the original greenhouse plants, indicating a low level of seed transmission. As with other pospiviroids, which appear to be more and more frequently reported in greenhouse tomatoes, possible sources of infection include contaminated seeds, as seem to be the case in this first outbreak, and also transfer to tomatoes from infected ornamental hosts. This is, to the best of our knowledge, the first report of TCDVd in tomato in France. References: (1) T. James et al. Plant Pathol. 57:400, 2008. (2) A. M. Shamloul et al. Can. J. Plant Pathol. 19:89, 1997. (3) R. P. Singh et al. J. Gen. Virol. 80:2823, 1999. 4) R. P. Singh et al. Plant Dis. 90:1457, 2006.
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Vũ, Nguyễn Thanh, Huỳnh Quyền, Dương Hoa Xô, and Lê Quang Luân. "Preparation of the oligochitosan-silver nanoparticles with a potential application as an antigungal fertilizer against Fusarium oxysporum causing fusarium wilt disease on tomato." Vietnam Journal of Biotechnology 15, no. 1 (April 20, 2018): 141–49. http://dx.doi.org/10.15625/1811-4989/15/1/12329.
Full textAbstract:
Chitosan with molecular weight (Mw) approx. 573,2 kDa and deacetylation degree about 80% was irradiated by gamma rays at swollen state in the present of 1 - 3% hydrogen peroxide for degradation to prepare low Mw products. The solution of 5% low Mw chitosan in 0.5% acetic acid was further irradiated for induction of oligochitosan. The obtained results indicated that the foliar application by 100 ppm oligochitosan with Mw ~ 19.5 kDa prepared by 4kGy-irradiation of the low Mw chitosan with Mw ~ 48.4 kDa had a strongly growth promotion effect on tomato plants after 30 days cultivation. The oligochitosan silver nanoparticles (AgNPs) was also synthesized by gamma irradiation of solution contained 5% low Mw chitosan and 1 mM silver nitrate in order to prepared antifungal fertilizer for tomato plants. The results on in vitro test for the antifungal activity oligochitosan AgNPs against Fusarium oxysporum causing Fusarium wilt disease pointed out that the addition of this product into cultivated media inhibited strongly the growth of the Fusarium oxysporum pathogen fungus on carrot agar media. The antifungal efficiency values were found from 50.5 to 94.9% by the supplementions of silver concentrations from 20 to 30 ppm, respectively. The supplementation with a silver concentration of 40 ppm inhibited completely the growth of F. oxysporum on the cultivated media. Thus the oligochitosan AgNPs product had not only the growth promotion activity for tomato, but also high antifungal activity against F. oxysporum. This product is promising to be used as an antifungal fertilizer for tomato with safety and efficiency.
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Santoso, Tri J., Sri H. Hidayat, M. Herman, and ,. Sudarsono. "Aplikasi Teknik Polymerase Chain Reaction (PCR) Menggunakan Primer Degenerate dan Spesifik Gen AV1 Untuk Mendeteksi Begomovirus Pada Tomat (Lycopersicon esculentum Mill.)." Jurnal Hortikultura Indonesia 4, no. 3 (August 8, 2015): 140. http://dx.doi.org/10.29244/jhi.4.3.140-149.
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<p>ABSTRACT</p><p>Begomoviruses infection has been reported and found in several important vegetable crops included tomato. Nevertheless, the information of detection and identification of Begomovirus infecting tomato plants in some of tomato production areas using PCR technique has not been widely reported. The objective of this research was to detect Begomovirus infecting tomatoes in some of tomato production areas of East Java, Central Java, Special Province of Jogjakarta and West Java using PCR technique with degenerate and specific primers. PCR amplification of Begomovirus genome was conducted by using a pair of degenerate primers, i.e. PAL1v1978-F and PAR1c715-R and specific primer, AV1-F/R. For confirmation the virus, it was conducted a virus transmission from the symptomed plant tomato sampel to healthy plants by using whiteflies vector. The results of this research showed that the symptomed plants collected from several tomato production areas of East Java, Central Java, Special Province of Jogjakarta and West Java indicated that those plants have been infected by Begomovirus following PCR detection using a pair of degenerate primers. The Begomovirus infection was indicated by the PCR amplified product with the size of 1500 bp. The results of PCR amplification using specific primers AV1-F/R to detect the genus of Begomovirus showed that all samples of plant collections generated of 780 bp DNA fragment. Confirmation of the virus through transmission by whitefiles vectors in greenhouse from the symptomed plants and the positive PCR samples showed that the virus transmission process was succesfully conducted with indication of the emergence of symptoms in healthy plants.</p><p>Keywords: tomato ( Lycopersicon esculentum Mill.) , Begomovirus, PCR technique, degenerate primer</p><p>ABSTRAK</p><p>Hasil penelitian sebelumnya menunjukkan bahwa Infeksi virus begomovirus di beberapa tanaman sayuran termasuk tanaman tomat. Namun demikian, penelitian yang memberikan informasi mengenai deteksi dan infeksi dari virus begomovirus yang menginfeksi tanaman tomat dengan menggunakan teknik PCR masih perlu diteliti lebih lanjut. Tujuan dari penelitian adalah untuk mendeteksi begomovirus yang menginfeksi tanaman tomat di beberapa daerah produksi tomat dari Jawa Timur, Jawa Tengah, Yogyakarta, dan Jawa Barat menggunakan teknik PCR dengan primer degenerate dan spesifik. Amplifikasi PCR genom begomovirus dilakukan dengan menggunakan sepasang degenerate primer yaitu PAL1v1978-F dan PAR1c715-R, serta primer spesifik adalah AV1-F/R. Konfirmasi virus dilakukan dengan teknik penularan virus oleh vektor kutu kebul ke tanaman sehat. Hasil penelitian menunjukkan bahwa sampel-sampel tanaman tomat bergejala yang dikoleksi dari beberapa daerah di Jawa Timur, Jawa Tengah, Jawa Barat dan D. I . Jogjakarta mengindikasikan adanya infeksi oleh Begomovirus setelah dideteksi menggunakan teknik PCR dengan primer degenerate. Hasil amplifikasi PCR menggunakan primer spesifik AV1-F/R untuk mendeteksi genus Begomovirus menunjukkan bahwa semua sampel tanaman koleksi menghasilkan amplikon yang berukuran 780 bp. Konfirmasi virus melalui penularan dengan vektor kutu kebul di rumah kaca dari sampel tanaman sakit dan positif PCR menunjukkan terjadinya proses penularan virus yang ditandaidengan munculnya gejala-gejala pada tanaman yang sehat.</p><p>Kata kunci: Begomovirus, Lycopersicon esculentum, Primer degenerate, Tehnik PCR.</p>
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Szilágyi, Árpád, Attila Bodor, Norbert Tolvai, Kornél L. Kovács, László Bodai, Roland Wirth, Zoltán Bagi, et al. "A comparative analysis of biogas production from tomato bio-waste in mesophilic batch and continuous anaerobic digestion systems." PLOS ONE 16, no. 3 (March 17, 2021): e0248654. http://dx.doi.org/10.1371/journal.pone.0248654.
Full textAbstract:
Annually, agricultural activity produces an enormous amount of plant biomass by-product. Many studies have reported the biomethane potential of agro-industrial wastes, but only a few studies have investigated applying the substrates in both batch and continuous mode. Tomato is one of the most popular vegetables globally; its processing releases a substantial amount of by-product, such as stems and leaves. This study examined the BMP of tomato plant (Solanum lycopersicum Mill. L. cv. Alfred) waste. A comparative test revealed that the BMPs of corn stover, tomato waste,and their combination were approximately the same, around 280 mL methane/g Volatile Solid. In contrast, the relative biogas production decreased in the presence of tomato waste in a continuous mesophilic anaerobic digestion system; the daily biogas productions were 860 ± 80, 290 ± 50, and 570 ± 70 mL biogas/gVolatile Solid/day in the case of corn stover, tomato waste, and their mixture, respectively. The methane content of biogas was around 46–48%. The fermentation parameters of the continuous AD experiments were optimal in all cases; thus, TW might have an inhibitory effect on the microbial community. Tomato plant materials contain e.g. flavonoids, glycoalkaloids (such as tomatine and tomatidine), etc. known as antimicrobial and antifungal agents. The negative effect of tomatine on the biogas yield was confirmed in batch fermentation experiments. Metagenomic analysis revealed that the tomato plant waste caused significant rearrangements in the microbial communities in the continuously operated reactors. The results demonstrated that tomato waste could be a good mono-substrate in batch fermentations or a co-substrate with corn stover in a proper ratio in continuous anaerobic fermentations for biogas production. These results also point to the importance of running long-term continuous fermentations to test the suitability of a novel biomass substrate for industrial biogas production.
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Priss, Olesia, Valentina Zhukova, Serhii Holiachuk, and Tetiana Karman. "Effect of heat treatment with biopreparation on the quality of tomato fruit during storage." Technology audit and production reserves 3, no. 3(59) (July 2, 2021): 40–45. http://dx.doi.org/10.15587/2706-5448.2021.235533.
Full textAbstract:
Tomato fruits are characterized by a high content of biologically active substances, which makes them an irreplaceable component of nutrition. However, tomatoes are perishable products and require additional measures to extend storage. One of the most problematic areas is the limited use of synthetic chemicals for processing fruit prior to storage. An alternative to them are natural exogenous preparations with antioxidant and disinfectant effects, which are environmentally friendly. However, the treatment of fruits with natural substances does not have sufficient efficiency in comparison with synthetic ones, which requires a combination with other post-harvest measures to increase cold stress. The object of research is the process of storing tomato fruits using heat treatment with a biological product. Numerous studies indicate the feasibility of using the processing of fruits with biological products to extend their storage duration. Standardized preparations based on bee products are of great interest. The research carried out in this work is aimed at extending the shelf life of tomato fruits while maintaining their quality by heat treatment of tomatoes with a solution of a biological product (tincture of the biomass of the larvae of the greater wax moth) before storage. In the course of the study, it was found that such treatment prolongs the shelf life of blank tomatoes up to 50 days, which is 40 % longer compared to the control. It has been proven that fruits treated with a biological product demonstrate a low level of metabolic processes. This is due to the fact that the proposed treatment slows down the rate of accumulation and degradation of sugars and organic acids. In particular, in fruits treated with a biological product, the sugar content is 8.8–10.6 % higher than in the control. The rate of decrease in the level of titratable acidity in the variants treated with the biological product is 15–19 % slower than in the control. The above results indicate the effectiveness of the use of a biological product for storing tomato fruits in comparison with similar measures.
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Bese, G., K. Bóka, L. Krizbai, and A. Takács. "First Report of Tomato chlorosis virus in Tomato from Hungary." Plant Disease 95, no. 3 (March 2011): 363. http://dx.doi.org/10.1094/pdis-07-10-0539.
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A disease of tomato (Lycopersicon esculentum Mill.) was observed in three greenhouses in Tömörkény in southern Hungary in the autumn of 2007. Thirty percent of the plants were chlorotic and stunted and had mottled leaves with interveinal yellowing and necrosis. Similar symptoms induced by Tomato chlorosis virus (ToCV) on tomato have been reported in other countries (1,2). ToCV is a Crinivirus in the Closteroviridae family, which can cause a decline in plant vigor and reduced fruit yield. ToCV is transmitted by whiteflies (Trialeurodes vaporariorum West., T. abutilonea Hald., and Bemisia tabaci Genn.) and grafting, but cannot be transmitted mechanically. Only T. vaporariorum is known to be present and widespread in Hungary. Virus presence was confirmed by reverse transcription-PCR as described by Louro et al. (2). cDNA synthesis with ToCV specific primers (ToCV-UP 5′-TCATTAAAACTCAATGGGACCGAG-3′ (3) and ToCV-DW 5′-GCGACGTAAATTGAAACCC-3′) was successful and electron microscopy revealed ToCV-like particles. The PCR product has been sequenced (GenBank Accession No. HQ444266) and showed 97 to 99% identity to ToCV isolates in GenBank. According to the symptoms, amplified region, sequence data, and electron microscopy, the tomato samples from Tömörkény were confirmed to be infected with ToCV. The economic losses associated with ToCV were minor. To our knowledge, this is the first report on the occurrence of ToCV in Hungary. References: (1) G. P. Accotto et al. Plant Dis. 85:1208, 2001. (2) D. Louro et al. Eur. J. Plant Pathol. 106:589, 2000 (3) J. Th. J. Verhoven et al. Plant Dis. 87:872, 2003.