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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="tomato attributes"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 1124</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: tomato attributes</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1124</span> Consumers’ Preferences and Willingness to Pay for Tomato Attributes: Evidence from Pakistan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jahangir%20Khan">Jahangir Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Syed%20Attaullah%20Shah"> Syed Attaullah Shah</a>, <a href="https://publications.waset.org/abstracts/search?q=Aditya%20R.%20Khanal"> Aditya R. Khanal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Vegetables are the most important component of a healthy diet; among them, tomatoes are the most purchased and consumed vegetable. Fresh and processed tomatoes are widely consumed in Pakistan and are regarded as premium products. Consumers have unique preferences regarding food choices when buying products in the market. This research paper investigates how consumers assess tomatoes and their willingness to pay for various tomato attributes while making food choices. Information on consumers’ behavior regarding food choices was collected from 1200 respondents through face-to-face interviews using a choice experiment design and an econometric evaluation of the random utility model. The data was gathered from three diverse climatic zones: Northern, Central, and Southern. The study examined consumers' WTP for tomato attributes such as production method, packaging, and variety type. The empirical results confirmed that respondents preferred organic tomatoes and were willing to pay a 65% price premium compared to the conventional method. Additionally, consumers were also willing to pay a 56% price premium for hybrid variety compared to local variety. Results of the research indicated that consumers were willing to pay a premium of 23% for labeled packaging. The findings of this research study provide useful information to stakeholders in the tomato supply chain to better align their products with consumers' preferences, ultimately enhancing market growth and consumers’ satisfaction. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=choice%20experiment" title="choice experiment">choice experiment</a>, <a href="https://publications.waset.org/abstracts/search?q=consumers%E2%80%99%20behavior" title=" consumers’ behavior"> consumers’ behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20attributes" title=" tomato attributes"> tomato attributes</a>, <a href="https://publications.waset.org/abstracts/search?q=willingness%20to%20pay" title=" willingness to pay"> willingness to pay</a> </p> <a href="https://publications.waset.org/abstracts/193216/consumers-preferences-and-willingness-to-pay-for-tomato-attributes-evidence-from-pakistan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/193216.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">13</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1123</span> Foliar Feeding of Methyl Jasmonate Induces Resistance in Normal and Salinity Stressed Tomato Plants, at Different Stages</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdul%20Manan">Abdul Manan</a>, <a href="https://publications.waset.org/abstracts/search?q=Choudhary%20Muhammad%20Ayyub"> Choudhary Muhammad Ayyub</a>, <a href="https://publications.waset.org/abstracts/search?q=Rashid%20Ahmad"> Rashid Ahmad</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Adnan%20Bukhari"> Muhammad Adnan Bukhari</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A project was designed to investigate the effect of foliar application of methyl jasmonate (MeJA) on physiological, biochemical and ionic attributes of salinity stressed and normal tomato plants at different stages. Salinity stress at every stage markedly reduced the net photosynthetic rate, stomatal conductance, transpiration rate, water relations parameters, protein contents, total free aminoacids and potassium (K+) contents. While, antioxidant enzymes (peroxidase (POX) and catalase (CAT)), sodium (Na+) contents and proline contents were increased substantially. Foliar application of MeJA ameliorated the drastic effects of salinity regime by recovery of physiological and biochemical attributes by enhanced production of antioxidant enzymes and osmoprotectants. The efficacy of MeJA at very initial stage (15 days after sowing (15 DAS)).proved effective for attenuating the deleterious effects of salinity stress than other stages (15 days after transplanting (15 DAT) and 30 days after transplanting (30 DAT)). To the best of our knowledge, different times of foliar feeding of MeJA was observed first time for amelioration of salinity stress in tomato plants that would be of pivotal significance for scientist to better understand the dynamics of physiological and biochemical processes in tomato. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=methyl%20jasmonate" title="methyl jasmonate">methyl jasmonate</a>, <a href="https://publications.waset.org/abstracts/search?q=osmoregulation" title=" osmoregulation"> osmoregulation</a>, <a href="https://publications.waset.org/abstracts/search?q=salinity%20stress" title=" salinity stress"> salinity stress</a>, <a href="https://publications.waset.org/abstracts/search?q=stress%20tolerance" title=" stress tolerance"> stress tolerance</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a> </p> <a href="https://publications.waset.org/abstracts/54170/foliar-feeding-of-methyl-jasmonate-induces-resistance-in-normal-and-salinity-stressed-tomato-plants-at-different-stages" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54170.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1122</span> The Challenges of Irrigated Tomato Production in Kano State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20K.%20Adamu">I. K. Adamu</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20O.%20Adefila"> J. O. Adefila</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The paper examines the challenges of irrigated tomato growers in Kano State. Materials used for the study are sourced from newspapers, books, internet and field surveys. Questionnaires were also used to sample the opinion of the tomato farmers in the state. The purposive and snow ball sampling techniques were used to select knowledgeable individual farmers in the study areas. The sample size was based on a five percent (0.05) of the identified members of tomato farmers. Data analysis was achieved using cross-tabulation, percentage, and SWOT analysis. The study reveals that irrigated tomato farmers in Kano State faces a lot of challenges. The study offers some recommendations such as establishment of storage facilities on ground, establishment of processing industries in the state, and introduction of high yield varieties of tomato seeds instead of the outdated UC82B. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=SWOT" title="SWOT">SWOT</a>, <a href="https://publications.waset.org/abstracts/search?q=irrigated%20tomato%20production" title=" irrigated tomato production"> irrigated tomato production</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20farmers" title=" tomato farmers"> tomato farmers</a>, <a href="https://publications.waset.org/abstracts/search?q=Nigeria" title=" Nigeria"> Nigeria</a> </p> <a href="https://publications.waset.org/abstracts/14917/the-challenges-of-irrigated-tomato-production-in-kano-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14917.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">397</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1121</span> An Analysis of Energy Use and Input Level for Tomato Production in Turkey</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hasan%20Vural">Hasan Vural</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of this study was to determine energy equivalents of inputs and output in tomato production in Bursa province. The data in this study were collected from tomato farms in Bursa province, Karacabey and Mustafakemalpasa district. Questionnaires were administered through face-to-face interview in 2011-2012. The results of the study show that diesel have the highest rate of energy equivalency of all the inputs used in tomato production at 60,07%. The energy equivalent rate of electricity is 4,26% and the energy equivalent rate of water is 0,87%. The energy equivalent rates for human power, machinery, chemicals and water for irrigation were determined to be low in tomato production. According to the output/input ratio calculated, the energy ratio is 1,50 in tomato production in the research area. This ratio implies that the inputs used in tomato production have not been used effectively. Ineffective use of these resources also causes environmental problems. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tomato%20production" title="Tomato production">Tomato production</a>, <a href="https://publications.waset.org/abstracts/search?q=energy%20ratio" title=" energy ratio"> energy ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=energy%20input" title=" energy input"> energy input</a>, <a href="https://publications.waset.org/abstracts/search?q=Turkey" title=" Turkey"> Turkey</a> </p> <a href="https://publications.waset.org/abstracts/96601/an-analysis-of-energy-use-and-input-level-for-tomato-production-in-turkey" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96601.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">231</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1120</span> Tomato Fruit Color Changes during Ripening of Vine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.Radzevi%C4%8Dius">A.Radzevičius</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Vi%C5%A1kelis"> P. Viškelis</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Vi%C5%A1kelis"> J. Viškelis</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Karklelien%C4%97"> R. Karklelienė</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Ju%C5%A1kevi%C4%8Dien%C4%97"> D. Juškevičienė</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomato (Lycopersicon esculentum Mill.) hybrid 'Brooklyn' was investigated at the LRCAF Institute of Horticulture. For investigation, five green tomatoes, which were grown on vine, were selected. Color measurements were made in the greenhouse with the same selected tomato fruits (fruits were not harvested and were growing and ripening on tomato vine through all experiment) in every two days while tomatoes fruits became fully ripen. Study showed that color index L has tendency to decline and established determination coefficient (R2) was 0.9504. Also, hue angle has tendency to decline during tomato fruit ripening on vine and it’s coefficient of determination (R2) reached–0.9739. Opposite tendency was determined with color index a, which has tendency to increase during tomato ripening and that was expressed by polynomial trendline where coefficient of determination (R2) reached–0.9592. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=color" title="color">color</a>, <a href="https://publications.waset.org/abstracts/search?q=color%20index" title=" color index"> color index</a>, <a href="https://publications.waset.org/abstracts/search?q=ripening" title=" ripening"> ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a> </p> <a href="https://publications.waset.org/abstracts/5502/tomato-fruit-color-changes-during-ripening-of-vine" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5502.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">487</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1119</span> Study on Preparation and Storage of Composite Vegetable Squash of Tomato, Pumpkin and Ginger</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Premakumar">K. Premakumar</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20G.%20Lakmali"> R. G. Lakmali</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20M.%20A.%20C.%20U.%20Senarathna"> S. M. A. C. U. Senarathna </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the present world, production and consumption of fruit and vegetable beverages have increased owing to the healthy life style of the people. Therefore, a study was conducted to develop composite vegetable squash by incorporating nutritional, medicinal and organoleptic properties of tomato, pumpkin and ginger. Considering the finding of several preliminary studies, five formulations in different combinations tomato pumpkin were taken and their physico-chemical parameters such as pH, TSS, titrable acidity, ascorbic acid content and total sugar and organoleptic parameters such as colour, aroma, taste, nature, overall acceptability were analyzed. Then the best sample was improved by using 1 % ginger (50% tomato+ 50% pumpkin+ 1% ginger). Best three formulations were selected for storage studied. The formulations were stored at 30 °C room temperature and 70-75% of RH for 12 weeks. Physicochemical parameters , organoleptic and microbial activity (total plate count, yeast and mold, E-coil) were analyzed during storage periods and protein content, fat content, ash were also analysed%.The study on the comparison of physico-chemical and sensory qualities of stored Squashes was done up to 12 weeks storage periods. The nutritional analysis of freshly prepared tomato pumpkin vegetable squash formulations showed increasing trend in titratable acidity, pH, total sugar, non -reducing sugar, total soluble solids and decreasing trend in ascorbic acid and reducing sugar with storage periods. The results of chemical analysis showed that, there were the significant different difference (p < 0.05) between tested formulations. Also, sensory analysis also showed that there were significant differences (p < 0.05) for organoleptic character characters between squash formulations. The highest overall acceptability was observed in formulation with 50% tomato+ 50% pumpkin+1% ginger and all the all the formulations were microbiologically safe for consumption. Based on the result of physico-chemical characteristics, sensory attributes and microbial test, the Composite Vegetable squash with 50% tomato+50% pumpkin+1% ginger was selected as best formulation and could be stored for 12 weeks without any significant changes in quality characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutritional%20analysis" title="nutritional analysis">nutritional analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=formulations" title=" formulations"> formulations</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20attributes" title=" sensory attributes"> sensory attributes</a>, <a href="https://publications.waset.org/abstracts/search?q=squash" title=" squash"> squash</a> </p> <a href="https://publications.waset.org/abstracts/59602/study-on-preparation-and-storage-of-composite-vegetable-squash-of-tomato-pumpkin-and-ginger" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59602.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">199</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1118</span> Effects of Tomato-Crispy Salad Intercropping on Diameter of Tomato Fruits under Greenhouse Conditions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Halil%20Demir">Halil Demir</a>, <a href="https://publications.waset.org/abstracts/search?q=Ersin%20Polat"> Ersin Polat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study, in which crispy salad plants was cultivated between the two rows of tomato, was conducted in Spring 2007 in a research glasshouse at Akdeniz University. Crispy salad (Lactuca sativa var. crispa cv. Bohemia) plants were intercropped with tomato (Solanum lycopersicon cv. Selin F1) plants as the main crop. Tomato seedlings were planted according to double line plantation system with 100 cm large spacing, 50 cm narrow spacing and 50 cm within row plant spacing. In both control and intercropping applications, each plot was 9.75 m2 according to plantation distances and there were 26 plants per each plot for tomato. Crispy salad seedlings were planted with 30 cm spacing as one row in the middle of tomato plants and with 30x30 spacing as two rows between plants rows. Moreover, salad seedlings were transplanted between tomato plants above the tomato rows that were planted in two rows with intervals of 50 cm and also with 25x25 cm spacing as the third row in the middle of tomato rows. While tomato plants were growing during the research, fruit width and height were measured periodically with 15 days in the tomato fruits of the third cluster from the formation of fruit to fruit ripening. According to results, while there were no differences between cropping systems in terms of fruit width, the highest fruit height was found in Control trial in the first measurement. In the second measurement while the highest fruit width was determined with 64.39 mm in Control, there were no differences between cropping systems. In the third measurement, the highest fruit width and height were obtained from Control with 68.47 mm and 55.52 mm, respectively. As a conclusion the trial, which crispy salad seedlings were planted with 30x30 cm spacing as two rows between tomato plants rows, was determined as a best intercropping application. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=crispy%20salad" title="crispy salad">crispy salad</a>, <a href="https://publications.waset.org/abstracts/search?q=glasshouse" title=" glasshouse"> glasshouse</a>, <a href="https://publications.waset.org/abstracts/search?q=intercropping" title=" intercropping"> intercropping</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a> </p> <a href="https://publications.waset.org/abstracts/28931/effects-of-tomato-crispy-salad-intercropping-on-diameter-of-tomato-fruits-under-greenhouse-conditions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28931.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">321</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1117</span> Effects of the Tomato Pomace Oil Extract on Physical and Antioxidant Properties of Gelatin Films</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Jirukkakul">N. Jirukkakul</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Sodtipinta"> J. Sodtipinta</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomatoes are widely consumed as fresh and processed products through the manufacturing industry. Therefore, tomato pomace is generated as a by-product accounting for about 5-13% of the whole tomato. Antioxidants still remain in tomato pomace and extraction of tomato oil may useful in edible film production. The edible film solution was prepared by mixing gelatin (2, 4 and 6%) with the distilled water and heating at 40oC for 30 min. Effect of tomato pomace oil was evaluated at 0, 0.5 and 1%. Film solution was poured in plate and dried overnight at 40oC before determining the physical properties, which are tensile strength, moisture content, color, solubility, and swelling power. The results showed that an increase gelatin concentration caused increasing of tensile strength, moisture content, solubility and swelling power. The edible film with tomato pomace oil extract appeared as the rough film with oil droplet dispersion. The addition of tomato pomace oil extract caused an increase in lightness, redness and yellowness, while tensile strength, moisture content, and solubility were decreased. Film with tomato pomace oil extract at 0.5 and 1% exhibited antioxidant properties but those properties were not significantly different (p<0.05) between film incorporated with tomato pomace oil extract 0.5 and 1%. The suitable condition for film production in this study, 4% of gelatin and 0.5% of tomato pomace oil extract, was selected for protecting oxidation of palm oil. At 15 days of the storage period, the palm oil which covered by gelatin film with tomato pomace oil extract had 22.45 milliequivalents/kg of peroxide value (PV), while, the palm oil which covered by polypropylene film and control had 24.79 and 26.67 milliequivalents/kg, respectively. Therefore, incorporation of tomato pomace oil extract in gelatin film was able to protect the oxidation of food products with high fat content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatin%20films" title=" gelatin films"> gelatin films</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20properties" title=" physical properties"> physical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20oil%20extract" title=" tomato oil extract"> tomato oil extract</a> </p> <a href="https://publications.waset.org/abstracts/54916/effects-of-the-tomato-pomace-oil-extract-on-physical-and-antioxidant-properties-of-gelatin-films" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54916.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">280</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1116</span> Integrated Plant Protection Activities against (Tuta absoluta Meyrik) Moth in Tomato Plantings in Azerbaijan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nazakat%20Ismailzada">Nazakat Ismailzada</a>, <a href="https://publications.waset.org/abstracts/search?q=Carol%20Jones"> Carol Jones</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomato drilling moth Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae) is the main pest of tomato plants in many countries. The larvae of tomato leaves, the stems inside, in the end buds, they opened the gallery in green and ripe fruit. In this way the harmful products can be fed with all parts of the tomato plant can cause damage to 80-100%. Pest harms all above ground parts of the tomato plant. After the seedlings are planted in areas and during blossoming holder traps with tomato moth’s rubber capsule inside should be placed in the area by using five-tomato moth’s feremon per ha. Then there should be carried out observations in the fields in every three days regularly. During the researches, it was showed that in field condition Carogen 20 SC besides high-level biological efficiency also has low ecological load for environment, and should be used against tomato moth in farms. Therefore it was showed that in field condition Carogen 20 SC besides high-level biological efficiency also has low ecological load for environment, and should be used against tomato moth in farms with insecticide expenditure norm 320 qr\ha. In farms should be used plant rotation, plant fields should be plowed on the 25-30 sm depth, before sowing seeds should be proceeded by insecticides. As element of integrated plant protection activities, should be used pheromones trap. In tomato plant fields as an insecticide should be used AGROSAN 240 SC and Carogen 20 SP. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lepidoptera" title="lepidoptera">lepidoptera</a>, <a href="https://publications.waset.org/abstracts/search?q=Tuta%20absoluta" title=" Tuta absoluta"> Tuta absoluta</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20control" title=" chemical control"> chemical control</a>, <a href="https://publications.waset.org/abstracts/search?q=integrated%20pest%20management" title=" integrated pest management"> integrated pest management</a> </p> <a href="https://publications.waset.org/abstracts/87300/integrated-plant-protection-activities-against-tuta-absoluta-meyrik-moth-in-tomato-plantings-in-azerbaijan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/87300.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">165</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1115</span> Effects of Plant Growth Promoting Rhizobacteria on the Yield and Nutritive Quality of Tomato Fruits</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Narjes%20Dashti">Narjes Dashti</a>, <a href="https://publications.waset.org/abstracts/search?q=Nida%20Ali"> Nida Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=Magdy%20Montasser"> Magdy Montasser</a>, <a href="https://publications.waset.org/abstracts/search?q=Vineetha%20Cherian"> Vineetha Cherian</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The influence of two PGPR strains, Pseudomonas aeruginosa and Stenotrophomonas rhizophilia, on fruit yields, pomological traits and chemical contents of tomato (Solanum lycopersicum) fruits were studied. The study was conducted separately on two different cultivar varieties of tomato, namely Supermarmande and UC82B. The results indicated that the presence of the PGPR almost doubled the average yield per plant. There was a significant improvement in the pomological qualities of the PGPR treated tomato fruits compared to the corresponding healthy treatments especially in traits such as the average fruit weight, height, and fruit volume. The chemical analysis of tomato fruits revealed that the presence of the PGPRs increased the total protein, lycopene, alkalinity and phenol content of the tomato fruits compared to the healthy controls. They had no influence on the reduced sugar, total soluble solids or the titerable acid content of fruits. However their presence reduced the amount of ascorbic acid in tomato fruits compared to the healthy controls. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=PGPR" title="PGPR">PGPR</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20quality" title=" fruit quality"> fruit quality</a> </p> <a href="https://publications.waset.org/abstracts/29728/effects-of-plant-growth-promoting-rhizobacteria-on-the-yield-and-nutritive-quality-of-tomato-fruits" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29728.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">328</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1114</span> Alleviation of Salt Stress Effects on Solanum lycopersicum (L.) Plants Grown in a Saline Soil by Foliar Spray with Salicylic Acid</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Saad%20Howladar">Saad Howladar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Salinity stress is one of the major abiotic stresses, restricting plant growth and crop productivity in different world regions, especially in arid and semi-arid regions, including Saudi Arabia. The tomato plant is proven to be moderately sensitive to salt stress. Therefore, two field experiments were conducted using tomato plants (Hybrid 6130) to evaluate the effect of four concentrations of salicylic acid (SA; 0, 20, 40, and 60 µM) applied as foliar spraying in improving plant tolerance to saline soil conditions. Tomato plant growth, yield, osmoprotectants, chloeophyll fluorescence, and ionic contents were determined. The results of this study displayed that growth and yield components and physiological attributes of water-sprayed plants (the control) grown under saline soil conditions were negatively impacted. However, under the adverse conditions of salinity, SA-treated plants had enhanced growth and yield components of tomato plants compared to the control. Free proline, soluble sugars, chlorophyll fluorescence, relative water content, membrane stability index, and nutrients contents (e.g., N, P, K⁺, and Ca²⁺) were also improved significantly, while Na⁺ content was significantly reduced in SA-applied tomato plants. SA at 40 µM was the best treatment, which could be recommended to use for salt-stressed tomato plants to enable them to tolerate the adverse conditions of saline soils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tomatoes" title="tomatoes">tomatoes</a>, <a href="https://publications.waset.org/abstracts/search?q=salt%20stress" title=" salt stress"> salt stress</a>, <a href="https://publications.waset.org/abstracts/search?q=chlorophyll%20fluorescence" title=" chlorophyll fluorescence"> chlorophyll fluorescence</a>, <a href="https://publications.waset.org/abstracts/search?q=dehydration%20tolerance" title=" dehydration tolerance"> dehydration tolerance</a>, <a href="https://publications.waset.org/abstracts/search?q=osmoprotectants" title=" osmoprotectants"> osmoprotectants</a> </p> <a href="https://publications.waset.org/abstracts/121930/alleviation-of-salt-stress-effects-on-solanum-lycopersicum-l-plants-grown-in-a-saline-soil-by-foliar-spray-with-salicylic-acid" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/121930.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">110</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1113</span> Utilization of Jackfruit Seed Flour (Artocarpus heterophyllus L.) as a Food Additive</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20S.%20D.%20S.%20Maduwage">C. S. D. S. Maduwage</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20W.%20Jeewanthi"> P. W. Jeewanthi</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20A.%20J.%20P.%20Wijesinghe"> W. A. J. P. Wijesinghe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the use of Jackfruit Seed Flour (JSF) as a thickening agent in tomato sauce production. Lye peeled mature jackfruit seeds were used to obtain JSF. Flour was packed in laminated bags and stored for further studies. Three batches of tomato sauce samples were prepared according to the Sri Lankan Standards for tomato sauce by adding JSF, corn flour and without any thickening agent. Samples were stored at room temperature for 8 weeks in glass bottles. The physicochemical properties such as pH, total soluble solids, titratable acidity, and water activity were measured during the storage period. Microbial analysis and sensory evaluation were done to determine the quality of tomato sauce. JSF showed the role of a thickening agent in tomato sauce with lowest serum separation and highest viscosity during the storage period. This study concludes that JSF can be successfully used as a thickening agent in food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jackfruit%20seed%20flour" title="Jackfruit seed flour">Jackfruit seed flour</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20additive" title=" food additive"> food additive</a>, <a href="https://publications.waset.org/abstracts/search?q=thickening%20agent" title=" thickening agent"> thickening agent</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20sauce" title=" tomato sauce"> tomato sauce</a> </p> <a href="https://publications.waset.org/abstracts/105872/utilization-of-jackfruit-seed-flour-artocarpus-heterophyllus-l-as-a-food-additive" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/105872.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1112</span> Farmer-Participatory Variety Trials for Tomato and Chili Pepper in East Java</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hanik%20Anggraeni">Hanik Anggraeni</a>, <a href="https://publications.waset.org/abstracts/search?q=Evy%20Latifah"> Evy Latifah</a>, <a href="https://publications.waset.org/abstracts/search?q=Putu%20Bagus"> Putu Bagus</a>, <a href="https://publications.waset.org/abstracts/search?q=Joko%20Mariyono"> Joko Mariyono</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study is to test the adaptation capacity of several selected lines and varieties of chili and tomato in farmers’ lands. Five improved lines and varieties of tomato and chili were selected based on the best performance in previous trials. Two participating farmers managed the trials. Agronomic aspects were used as performance indicators. The results show that several improved lines of tomato and chili performed better than others. However, the performance was dependent on the altitude and season. Lines performed better and high altitude could not do the same in low altitude, and vice versa. This is the same case as different season. Farmers were expected to select the best lines according to the locations. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=variety%20trials" title="variety trials">variety trials</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20and%20chili" title=" tomato and chili"> tomato and chili</a>, <a href="https://publications.waset.org/abstracts/search?q=participatory%20farmers" title=" participatory farmers"> participatory farmers</a>, <a href="https://publications.waset.org/abstracts/search?q=East%20Java" title=" East Java"> East Java</a> </p> <a href="https://publications.waset.org/abstracts/73832/farmer-participatory-variety-trials-for-tomato-and-chili-pepper-in-east-java" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73832.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">234</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1111</span> Development and Nutritional Evaluation of Sorghum Flour-Based Crackers Enriched with Bioactive Tomato Processing Residue</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Liana%20Claudia%20Salan%C8%9B%C4%83">Liana Claudia Salanță</a>, <a href="https://publications.waset.org/abstracts/search?q=Anca%20Corina%20F%C4%83rca%C8%99"> Anca Corina Fărcaș</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Valorization of agro-industrial by-products offers significant economic and environmental advantages. This study investigates the transformation of tomato processing residues into value-added products, contributing to waste reduction and promoting a circular, sustainable economy. Specifically, the development of sorghum flour-based crackers enriched with tomato waste powder targets the dietary requirements of individuals with celiac disease and diabetes, evaluating their nutritional and sensory properties. Tomato residues were obtained from Roma-Spania tomatoes and processed into powder through drying and grinding. The bioactive compounds, including carotenoids, lycopene, and polyphenols, were quantified using established analytical methods. Formulation of the crackers involved optimizing the incorporation of tomato powder into sorghum flour. Subsequently, their nutritional and sensory attributes were assessed. The tomato waste powder demonstrated considerable bioactive potential, with total carotenoid content measured at 66 mg/100g, lycopene at 52.61 mg/100g, and total polyphenols at 463.60 mg GAE/100g. Additionally, the crackers with a 30% powder addition exhibited the highest concentration of polyphenols. Consequently, this sample also demonstrated a high antioxidant activity of 15.04% inhibition of DPPH radicals. Nutritionally, the crackers showed a 30% increase in fiber content and a 25% increase in protein content compared to standard gluten-free products. Sensory evaluation indicated positive consumer acceptance, with an average score of 8 out of 10 for taste and 7.5 out of 10 for color, attributed to the natural pigments from tomato waste. This innovative approach highlights the potential of tomato by-products in creating nutritionally enhanced gluten-free foods. Future research should explore the long-term stability of these bioactive compounds in finished products and evaluate the scalability of this process for industrial applications. Integrating such sustainable practices can significantly contribute to waste reduction and the development of functional foods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tomato%20waste" title="tomato waste">tomato waste</a>, <a href="https://publications.waset.org/abstracts/search?q=circular%20economy" title=" circular economy"> circular economy</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title=" bioactive compounds"> bioactive compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a>, <a href="https://publications.waset.org/abstracts/search?q=health%20benefits" title=" health benefits"> health benefits</a> </p> <a href="https://publications.waset.org/abstracts/188883/development-and-nutritional-evaluation-of-sorghum-flour-based-crackers-enriched-with-bioactive-tomato-processing-residue" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/188883.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">35</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1110</span> Economic Analysis, Growth and Yield of Grafting Tomato Varieties for Solanum torvum as a Rootstock</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Evy%20Latifah">Evy Latifah</a>, <a href="https://publications.waset.org/abstracts/search?q=Eko%20Widaryanto"> Eko Widaryanto</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Dawam%20Maghfoer"> M. Dawam Maghfoer</a>, <a href="https://publications.waset.org/abstracts/search?q=Arifin"> Arifin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomato (<em>Lycopersicon esculentum</em> Mill.) is potential vegetables to develop, because it has high economic value and has the potential to be exported. There is a decrease in tomato productivity due to unfavorable growth conditions such as bacterial wilt, fusarium wilt, high humidity, high temperature and inappropriate production technology. Grafting technology is one alternative technology. In addition to being able to control the disease in the soil, grafting is also able to increase the growth and yield of production. Besides, it is also necessary to know the economic benefits if using grafting technology. A promising eggplant rootstock for tomato grafting is <em>Solanum torvum</em>. <em>S. torvum</em> is selected as a rootstock with high compatibility. The purpose of this research is to know the effect of grafting several varieties of tomatoes with <em>Solanum torvum</em> as a rootstock. The experiment was conducted in Agricultural Extension Center Pare. Experimental Garden of Pare Kediri sub-district from July to early December 2016. The materials used were tomato Cervo varieties, Karina, Timoty, and <em>Solanum torvum</em>. Economic analysis, growth, and yield including plant height, number of leaves, percentage of disease and tomato production were used as performance measures. The study showed that grafting tomato Timoty scion with <em>Solanum torvum</em> as rootstock had higher production. Financially, grafting tomato Timoty and Cervo scion had higher profit about. 28,6% and 16,3% compared to Timoty and Cervo variety treatment without grafting. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=grafting%20technology" title="grafting technology">grafting technology</a>, <a href="https://publications.waset.org/abstracts/search?q=economic%20analysis" title=" economic analysis"> economic analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=growth" title=" growth"> growth</a>, <a href="https://publications.waset.org/abstracts/search?q=yield%20of%20tomato" title=" yield of tomato"> yield of tomato</a>, <a href="https://publications.waset.org/abstracts/search?q=Solanum%20torvum" title=" Solanum torvum"> Solanum torvum</a> </p> <a href="https://publications.waset.org/abstracts/91687/economic-analysis-growth-and-yield-of-grafting-tomato-varieties-for-solanum-torvum-as-a-rootstock" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91687.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">235</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1109</span> Determination of Mechanical Properties of Tomato Fruits: Experimental and Finite Element Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mallikarjunachari%20G.">Mallikarjunachari G.</a>, <a href="https://publications.waset.org/abstracts/search?q=Venkata%20Ravi%20M."> Venkata Ravi M.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of this research work is to evaluate the mechanical properties such as elastic modulus and critical rupture load of tomato fruits. Determination of mechanical properties of tomato fruits is essential in various material handling applications, especially as related to robot harvesting, packaging, and transportation. However, extracting meaningful mechanical properties of tomato fruits are extremely challenging due to its layered structure, i.e., the combination of exocarp, mesocarp, and locular gel tissues. Apart from this layered structure, other physical parameters such as diameter, sphericity, locule number, and, the surface to volume ratio also influence the mechanical properties. In this research work, tomato fruits are cultivated in two different ways, namely organic and inorganic farming. Static compression tests are performed to extract the mechanical properties of tomato fruits. Finite element simulations are done to complement the experimental results. It is observed that the effective modulus decreases as the compression depth increase from 0.5 mm to 10 mm and also a critical load of fracture decreases as the locule number increases from 3 to 5. Significant differences in mechanical properties are observed between organically and inorganically cultivated tomato fruits. The current study significantly helps in the design of material handling systems to avoid damage of tomato fruits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=elastic%20modulus" title="elastic modulus">elastic modulus</a>, <a href="https://publications.waset.org/abstracts/search?q=critical%20load%20of%20fracture" title=" critical load of fracture"> critical load of fracture</a>, <a href="https://publications.waset.org/abstracts/search?q=locule%20number" title=" locule number"> locule number</a>, <a href="https://publications.waset.org/abstracts/search?q=finite%20element%20analysis" title=" finite element analysis"> finite element analysis</a> </p> <a href="https://publications.waset.org/abstracts/112568/determination-of-mechanical-properties-of-tomato-fruits-experimental-and-finite-element-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/112568.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">121</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1108</span> Phytoremediation Potential of Tomato for Cd and Cr Removal from Polluted Soils</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jahanshah%20Saleh">Jahanshah Saleh</a>, <a href="https://publications.waset.org/abstracts/search?q=Hossein%20Ghasemi"> Hossein Ghasemi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ali%20Shahriari"> Ali Shahriari</a>, <a href="https://publications.waset.org/abstracts/search?q=Faezeh%20Alizadeh"> Faezeh Alizadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=Yaaghoob%20Hosseini"> Yaaghoob Hosseini</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cadmium and chromium are toxic to most organisms and different mechanisms have been developed for overcoming with the toxic effects of these heavy metals. We studied the uptake and distribution of cadmium and chromium in different organs of tomato (<em>Lycopersicon esculentum</em> L.) plants in nine heavy metal polluted soils in western Hormozgan province, Iran. The accumulation of chromium was in increasing pattern of fruit peel<edible all="" and="" bio-concentration="" but="" cadmium="" concentration="" detected="" determination="" examined="" factor="" for="" fruits.="" in="" more="" neither="" no="" nor="" not="" of="" p="" peel="" phytoextraction="" phytostabilization="" polluted="" pulp="" revealed="" roots.="" shoots="" showed="" soil.="" soils="" suitability="" suitable="" than="" that="" the="" tomato="" translocation="" was="" with=""> </edible> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cadmium" title="cadmium">cadmium</a>, <a href="https://publications.waset.org/abstracts/search?q=chromium" title=" chromium"> chromium</a>, <a href="https://publications.waset.org/abstracts/search?q=phytoextraction" title=" phytoextraction"> phytoextraction</a>, <a href="https://publications.waset.org/abstracts/search?q=phytostabilization" title=" phytostabilization"> phytostabilization</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a> </p> <a href="https://publications.waset.org/abstracts/61398/phytoremediation-potential-of-tomato-for-cd-and-cr-removal-from-polluted-soils" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61398.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">347</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1107</span> Study of the Effect of Voltage and PH on the Inactivation of Byssochlamys fulva in Tomato Juice by Ohmic Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Arash%20Dara">Arash Dara</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahsa%20Mokhtari"> Mahsa Mokhtari</a>, <a href="https://publications.waset.org/abstracts/search?q=Nafiseh%20Zamindar"> Nafiseh Zamindar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to determine the effect of thermal resistance, temperature, voltage, and pH changes in an ohmic heating system on reducing the logarithmic number of Byssochlamys fulva species (PTCC 5062) in tomato juice water and to investigate the quantitative properties of tomato juice in the ohmic heating pasteurization system. The percentage of thermal degradation by ohmic heating was determined in tomato juice for the kinetics of Byssochlamys fulva in ohmic chamber at the temperatures of 88, 93, and 98°C, with two voltages of 30 and 40 volts and two pH levels of 3.5 and 4.5; this was done using Weibull frequency distribution model. Three different parameters (pH = 3.5, two voltages of 30 and 40, at three temperatures 88, 93, and 98) and (pH = 4.5, two voltages 30 and 40, at three temperatures 88, 93, and 98) in three replications were considered in the ohmic system. Heating time for the temperature of 88°C was 20 minutes once every 2 minutes, while for the temperature of 93°C, it was 10 minutes once every 1 minute. At the temperature of 98°C, the first time was 0.5 minutes, and for other times, sampling was done every 1 minute. In each condition, the qualitative characteristics, including acidity, Brix, and pH, were measured before and after the ohmic process in the tomato juice. This study demonstrates that the differences in pH and voltage due to different temperatures in the ohmic process can greatly affect the inactivation of Byssochlamys fulva fungus and the qualitative characteristics of the tomato juice. This is the first study using the Weibull frequency method to model the inactivation of Byssochlamys fulva in tomato juice. Variation in parameters such as temperature, voltage, and pH can prevent the presence of Byssochlamys fulva in the pasteurized juices. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pasteurization" title="pasteurization">pasteurization</a>, <a href="https://publications.waset.org/abstracts/search?q=ohmic%20heating%20process" title=" ohmic heating process"> ohmic heating process</a>, <a href="https://publications.waset.org/abstracts/search?q=Byssochlamys%20fulva" title=" Byssochlamys fulva"> Byssochlamys fulva</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20juice" title=" tomato juice"> tomato juice</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20resistance" title=" heat resistance"> heat resistance</a>, <a href="https://publications.waset.org/abstracts/search?q=voltage" title=" voltage"> voltage</a>, <a href="https://publications.waset.org/abstracts/search?q=pH" title=" pH"> pH</a> </p> <a href="https://publications.waset.org/abstracts/136482/study-of-the-effect-of-voltage-and-ph-on-the-inactivation-of-byssochlamys-fulva-in-tomato-juice-by-ohmic-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136482.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">380</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1106</span> Interactions between Water-Stress and VA Mycorrhizal Inoculation on Plant Growth and Leaf-Water Potential in Tomato</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Parisa%20Alizadeh%20Oskuie">Parisa Alizadeh Oskuie</a>, <a href="https://publications.waset.org/abstracts/search?q=Shahram%20Baghban%20Ciruse"> Shahram Baghban Ciruse</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The influence of arbuscular mycorrhizal (AM) fungus(Glomus mossea) on plant growth and leaf-water potential of tomato (lycopersicum esculentum L.cv.super star) were studied in potted culture water stress stress period of 3 months in greenhouse conditions with the soil matric potential maintained at Fc1, Fc2, Fc3, and Fc4 respectively (0.8,0.7,0.6,0.5 Fc). Seven-day-old seedlings of tomato were transferred to pots containing Glomus mossea or non-AMF. AM colonization significantly stimulated shoot dry matter and leaf-water potential but water stress significantly decreased leaf area, shoot dry matter colonization and leaf-water potential. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=leaf-water%20potential" title="leaf-water potential">leaf-water potential</a>, <a href="https://publications.waset.org/abstracts/search?q=plant%20growth" title=" plant growth"> plant growth</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a>, <a href="https://publications.waset.org/abstracts/search?q=VA%20mycorrhiza" title=" VA mycorrhiza"> VA mycorrhiza</a>, <a href="https://publications.waset.org/abstracts/search?q=water-stress" title=" water-stress "> water-stress </a> </p> <a href="https://publications.waset.org/abstracts/16478/interactions-between-water-stress-and-va-mycorrhizal-inoculation-on-plant-growth-and-leaf-water-potential-in-tomato" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16478.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">424</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1105</span> Cold Tomato Paste as an Alternative Therapy for Elderly Clients with Exacerbation of Arthritis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mary%20Therese%20G.%20Caluna">Mary Therese G. Caluna</a>, <a href="https://publications.waset.org/abstracts/search?q=Mark%20Justin%20B.%20Campanero"> Mark Justin B. Campanero</a>, <a href="https://publications.waset.org/abstracts/search?q=Erlin%20Maris%20T.%20Cantiller"> Erlin Maris T. Cantiller</a>, <a href="https://publications.waset.org/abstracts/search?q=Claudine%20Mae%20A.%20Cantillo"> Claudine Mae A. Cantillo</a>, <a href="https://publications.waset.org/abstracts/search?q=Nerissa%20L.%20Ca%C3%B1o"> Nerissa L. Caño</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: The study determined the effectiveness of cold tomato paste in relieving pain caused by exacerbation of arthritis in the elderly, specifically on clients 60 years old and above. The study focused on alternative, cost-effective and non-pharmacological techniques in relieving pain experienced by the older people with osteoarthritis and rheumatoid arthritis. Methods: Using purposive non-probability sampling, the researchers gathered a total number of 40 subjects that passed the inclusion criteria provided by the researchers. The subjects were divided into two groups, experimental group (20 subjects) and control groups (20 subjects). The Numeric Rating 11-point Scale (NRS-11) was utilized to assess the pain level of the subject prior the application of the treatment and after the application of the treatment. Key findings: There is a significant difference in the pain levels of the experimental group before and after the application of cold tomato paste. This indicates that that the application of cold tomato paste alleviates the pain experienced by elderly clients with exacerbation of arthritis. Conclusion: The effectiveness of cold tomato paste in relieving pain experienced by elderly clients who are in exacerbation of arthritis was proven to be evidence-based. The cold tomato paste application has significant impact in the field of nursing and therefore, can be used in both clinical trials and practices. The effectiveness of cold tomato application promotes innovation in the field of nursing, thus encouraging further researches regarding other uses of tomato and other herbal interventions to relieve the pain caused by osteoarthritis and rheumatoid arthritis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alternative%20therapy" title="alternative therapy">alternative therapy</a>, <a href="https://publications.waset.org/abstracts/search?q=arthritis" title=" arthritis"> arthritis</a>, <a href="https://publications.waset.org/abstracts/search?q=cold%20tomato%20paste" title=" cold tomato paste"> cold tomato paste</a>, <a href="https://publications.waset.org/abstracts/search?q=elderly%20clients" title=" elderly clients"> elderly clients</a>, <a href="https://publications.waset.org/abstracts/search?q=exacerbation" title=" exacerbation "> exacerbation </a> </p> <a href="https://publications.waset.org/abstracts/23838/cold-tomato-paste-as-an-alternative-therapy-for-elderly-clients-with-exacerbation-of-arthritis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23838.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">423</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1104</span> Preservative Potentials of Piper Guineense on Roma Tomato (Solanum lycopersicum) Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Grace%20O.%20Babarinde">Grace O. Babarinde</a>, <a href="https://publications.waset.org/abstracts/search?q=Adegoke%20O.Gabriel"> Adegoke O.Gabriel</a>, <a href="https://publications.waset.org/abstracts/search?q=Rahman%20Akinoso"> Rahman Akinoso</a>, <a href="https://publications.waset.org/abstracts/search?q=Adekanye%20Bosede%20R."> Adekanye Bosede R.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Health risks associated with the use of synthetic chemicals to control post-harvest losses in fruit calls for use of natural biodegradable compounds. The potential of Piper guineense as postharvest preservative for Roma tomato (Solanum lycopersicum L.) was investigated. Freshly harvested red tomato (200 g) was dipped into five concentrations (1, 2, 3, 4 and 5% w/v) of P. guineense aqueous extract, while untreated fruits served as control. The samples were stored under refrigeration and analysed at 5-day interval for physico-chemical properties. P. guineense essential oil (EO) was characterised using GC-MS and its tomato preservative potential was evaluated. Percentage weight loss (PWL) in extract-treated tomato ranged from 0.0-0.68% compared to control (0.3-19.97%) during storage. Values obtained for firmness ranged from 8.23-16.88 N and 8.4 N in extract-treated and control. pH reduced from 5.4 to 4.5 and 3.7 in extract-treated and untreated samples, respectively. Highest value of Total Soluble Solid (1.8 °Brix) and maximum retention of Ascorbic acid (13.0 mg/100 g) were observed in 4% P. guineense-treated samples. Predominant P. guineense EO components were zingiberene (9.9%), linalool (10.7%), β-caryophyllene (12.6%), 1, 5-Heptadiene, 6-methyl-2-(4-methyl-3-cyclohexene-l-yl) (16.4%) and β-sesquiphellandrene (23.7%). Tomatoes treated with EO had lower PWL (5.2%) and higher firmness (14.2 N) than controls (15.3% and 11.9 N) respectively. The result indicates that P. guineense can be incorporated in to post harvest technology of Roma tomato fruit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aqueous%20extract" title="aqueous extract">aqueous extract</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=piper%20guineense" title=" piper guineense"> piper guineense</a>, <a href="https://publications.waset.org/abstracts/search?q=Roma%20tomato" title=" Roma tomato"> Roma tomato</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20condition" title=" storage condition"> storage condition</a> </p> <a href="https://publications.waset.org/abstracts/26166/preservative-potentials-of-piper-guineense-on-roma-tomato-solanum-lycopersicum-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26166.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">476</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1103</span> In vitro Assessment of Tomato (Lycopersicon esculentum) and Cauliflower (Brassica oleracea) Seedlings Growth and Proline Production under Salt Stress</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amir%20Wahid">Amir Wahid</a>, <a href="https://publications.waset.org/abstracts/search?q=Fazal%20Hadi"> Fazal Hadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Amin%20Ullah%20Jan"> Amin Ullah Jan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomato and Cauliflower seedlings were grown in-vitro under salt concentrations (0, 2, 4, 8, and 10 dSm-1) with objectives to investigate; (1) The effect of salinity on seedling growth and free proline production, (2) the correlation between seedling growth and proline contents, (3) comparative salt tolerance of both species. Different concentrations of salt showed considerable effect on percent (%) germination of seeds, length and biomass of shoot and root and also showed effect on percent water content of both plants seedlings. Germination rate in cauliflower was two times higher than tomato even at highest salt concentration (10 dSm-1). Seedling growth of both species was less effected at low salt concentrations (2 and 4 dSm-1) but at high concentrations (6 and 8 dSm-1) the seedling growth of both species was significantly decreased. Particularly the tomato root was highly significantly reduced. The proline level linearly increased in both species with increasing salt concentrations up-to 4 dSm-1 and then declined. The cauliflower showed higher free proline level than tomato under all salt treatments. Overall, the cauliflower seedlings showed better growth response along with higher proline contents on comparison with tomato seedlings. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=NaCl%20%28Sodium%20Chloride%29" title="NaCl (Sodium Chloride)">NaCl (Sodium Chloride)</a>, <a href="https://publications.waset.org/abstracts/search?q=EC%20%28Electrical%20Conductivity%29" title=" EC (Electrical Conductivity)"> EC (Electrical Conductivity)</a>, <a href="https://publications.waset.org/abstracts/search?q=MS%20%28Murashig%20and%20Skoog%29" title=" MS (Murashig and Skoog)"> MS (Murashig and Skoog)</a>, <a href="https://publications.waset.org/abstracts/search?q=ANOVA%20%28Analysis%20of%20Variance%29" title=" ANOVA (Analysis of Variance)"> ANOVA (Analysis of Variance)</a>, <a href="https://publications.waset.org/abstracts/search?q=LSD%20%28Least%20Significant%20Differences%29" title=" LSD (Least Significant Differences)"> LSD (Least Significant Differences)</a> </p> <a href="https://publications.waset.org/abstracts/16523/in-vitro-assessment-of-tomato-lycopersicon-esculentum-and-cauliflower-brassica-oleracea-seedlings-growth-and-proline-production-under-salt-stress" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16523.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">556</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1102</span> Development of Transgenic Tomato Immunity to Pepino Mosaic Virus and Tomato Yellow Leaf Curl Virus by Gene Silencing Approach</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=D.%20Leibman">D. Leibman</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Wolf"> D. Wolf</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Gal-On"> A. Gal-On</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Viral diseases of tomato crops result in heavy yield losses and may even jeopardize the production of these crops. Classical tomato breeding for disease resistance against Tomato yellow leaf curl virus (TYLCV), leads to partial resistance associated with a number of recessive genes. To author’s best knowledge Pepino mosaic virus (PepMV) genetic resistance is not yet available. The generation of viral resistance by means of genetic engineering was reported and implemented for many crops, including tomato. Transgenic resistance against viruses is based, in most cases, on Post Transcriptional Gene Silencing (PTGS), an endogenous mechanism which destroys the virus genome. In this work, we developed immunity against PepMV and TYLCV in a tomato based on a PTGS mechanism. Tomato plants were transformed with a hairpin-construct-expressed transgene-derived double-strand-RNA (tr-dsRNA). In the case of PepMV, the binary construct harbored three consecutive fragments of the replicase gene from three different PepMV strains (Italian, Spanish and American), to provide resistance against a range of virus strains. In the case of TYLCV, the binary vector included three consecutive fragments of the IR, V2 and C2 viral genes constructed in a hairpin configuration. Selected transgenic lines (T0) showed a high accumulation of transgene siRNA of 21-24 bases, and T1 transgenic lines showed complete immunity to PepMV and TYLCV. Graft inoculation displayed immunity of the transgenic scion against PepMV and TYLCV. The study presents the engineering of resistance in tomato against two serious diseases, which will help in the production of high-quality tomato. However, unfortunately, these resistant plants have not been implemented due to public ignorance and opposition against breeding by genetic engineering. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=PepMV" title="PepMV">PepMV</a>, <a href="https://publications.waset.org/abstracts/search?q=PTGS" title=" PTGS"> PTGS</a>, <a href="https://publications.waset.org/abstracts/search?q=TYLCV" title=" TYLCV"> TYLCV</a>, <a href="https://publications.waset.org/abstracts/search?q=tr-dsRNA" title=" tr-dsRNA"> tr-dsRNA</a> </p> <a href="https://publications.waset.org/abstracts/110193/development-of-transgenic-tomato-immunity-to-pepino-mosaic-virus-and-tomato-yellow-leaf-curl-virus-by-gene-silencing-approach" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/110193.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">133</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1101</span> Inventory Larval Ectoparasites of Tomato Leafminer in National High School of Agriculture, Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khadidja%20Mahdi">Khadidja Mahdi</a>, <a href="https://publications.waset.org/abstracts/search?q=Salaheddine%20Doumandji"> Salaheddine Doumandji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Among the natural enemies that reduce populations of the tomato leaf miner studied in experimental plots of National High school of agriculture (ENSA, Algeria, 36° 40’ à 36° 43’ N.; 3° 08’ à 3° 12’ E.), larval ectoparasites. Three larval ectoparasites are reported in this study namely Necrinmus Sp. and two species of indeterminate Chalcidae (Chalcidae Sp. 1 and 2). These species have significantly reduced the effectives of Tuta absoluta. The results for the parasitism of eggs, larval instars and pupae of Tuta absoluta on the open field tomato in the experimental plots of ENSA show high levels of parasite eggs with 25%. With 94.7%, the first larval instar (L1) is the most parasites. The second instar (L2) undergoes the action of parasitoids least 60%. Instars L3 and L4 and pupae remain unharmed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tuta%20absoluta" title="tuta absoluta">tuta absoluta</a>, <a href="https://publications.waset.org/abstracts/search?q=larval%20ectoparasites" title=" larval ectoparasites"> larval ectoparasites</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a>, <a href="https://publications.waset.org/abstracts/search?q=ensa" title=" ensa"> ensa</a>, <a href="https://publications.waset.org/abstracts/search?q=Algeria" title=" Algeria"> Algeria</a> </p> <a href="https://publications.waset.org/abstracts/30850/inventory-larval-ectoparasites-of-tomato-leafminer-in-national-high-school-of-agriculture-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30850.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">278</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1100</span> Effects of Gamma Radiation on Tomato Leafminer, Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae) </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ak%C4%B1n%20Kuyulu">Akın Kuyulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanife%20Gen%C3%A7"> Hanife Genç</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In present study, it was aimed to evaluate the gamma radiation impacts on tomato leaf miner at different biological stages. The laboratory colony of tomato leaf miner was used to set up the experiments. Different biological stages of the insects (eggs, 4<sup>th</sup> instars and pupae) were irradiated using Cobalt-60 at doses of 0 (control), 100 Gray (Gy), 200 Gy, 300 Gy and 400 Gy in Cos-44HH-N source, at dose rate of 480 Gy/h. After irradiation, the eggs were incubated until hatching; the mature larvae were reared to complete their developments. Adult emergences from irradiated pupae were also evaluated. The results showed that there were no egg hatching at all tested irradiation doses. Although, the pupal percentages of irradiated mature larvae were 54%, 15% and 8% at doses of 100 Gy, 200 Gy and 300 Gy respectively, there were no adult emergences from irradiated mature larvae. On the other hand, the adult emergences were observed from irradiated pupae, decreased as radiation doses increased along with malformed adult appearance. Male and female individuals were out crossed with laboratory reared adults. Fecundity was correlated with radiation doses. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=irradiation" title="irradiation">irradiation</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20leafminer" title=" tomato leafminer"> tomato leafminer</a>, <a href="https://publications.waset.org/abstracts/search?q=Tuta%20absoluta" title=" Tuta absoluta"> Tuta absoluta</a> </p> <a href="https://publications.waset.org/abstracts/49275/effects-of-gamma-radiation-on-tomato-leafminer-tuta-absoluta-meyrick-lepidoptera-gelechiidae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49275.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">242</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1099</span> Surface Sterilization Retain Postharvest Quality and Shelf Life of Strawberry and Cherry Tomato during Modified Atmosphere Packaging</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ju%20Young%20Kim">Ju Young Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20Zahirul%20Islam"> Mohammad Zahirul Islam</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahmuda%20Akter%20Mele"> Mahmuda Akter Mele</a>, <a href="https://publications.waset.org/abstracts/search?q=Su%20Jeong%20Han"> Su Jeong Han</a>, <a href="https://publications.waset.org/abstracts/search?q=Hyuk%20Sung%20Yoon"> Hyuk Sung Yoon</a>, <a href="https://publications.waset.org/abstracts/search?q=In-Lee%20Choi"> In-Lee Choi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ho-Min%20Kang"> Ho-Min Kang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Strawberry and tomato fruits were harvested at the red ripens maturity stage in the Republic of Korea. The fruits were dipped in fungi solution and afterwards were sterilized with sodium hypochlorite (NaOCl) and chlorine dioxide (ClO2) gas. Some fruits were dipped in 150μL/L NaOCl solution for 10 minutes, and others were treated with 5μL/L ClO2 gas for 12 hours and packed with 20,000 cc OTR (oxygen transmission rate) film, the rest were packed in 10,000 cc OTR film inserted with 5μL/L ClO2 gas. 5μL/L ClO2 gas insert treatment showed the lowest carbon dioxide and ethylene, and the highest oxygen concentration was on the final storage day (15th day) in both strawberry and tomato fruits. Tomato fruits showed the lowest fresh weight loss in 5μL/L ClO2 gas insert treatment. The visual quality as well as shelf life showed the highest in 5μL/L ClO2 gas insert treatment of both strawberry and tomato fruits. In addition, the fungal incidence of strawberry and tomato fruits were the most suppressed in 5μL/L ClO2 gas insert treatment. 5μL/L ClO2 gas insert treatment showed higher firmness and soluble solids in both strawberry and tomato fruits. So, 5μL/L ClO2 gas insert treatment may be useful to prevent the fungal incidence as well as retaining the postharvest quality, and increase the shelf life of strawberry and tomato fruits for long term storage. This study was supported by Export Promotion Technology Development Program (314027-03), IPET, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chlorine%20dioxide" title="chlorine dioxide">chlorine dioxide</a>, <a href="https://publications.waset.org/abstracts/search?q=ethylene" title=" ethylene"> ethylene</a>, <a href="https://publications.waset.org/abstracts/search?q=fungi" title=" fungi"> fungi</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20hypochlorite" title=" sodium hypochlorite"> sodium hypochlorite</a> </p> <a href="https://publications.waset.org/abstracts/67444/surface-sterilization-retain-postharvest-quality-and-shelf-life-of-strawberry-and-cherry-tomato-during-modified-atmosphere-packaging" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67444.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">366</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1098</span> Antiplatelet Activity of Nitrated Fatty Acids from Tomato Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lyanne%20Rodriguez">Lyanne Rodriguez</a>, <a href="https://publications.waset.org/abstracts/search?q=Eduardo%20Fuente"> Eduardo Fuente</a>, <a href="https://publications.waset.org/abstracts/search?q=Andr%C3%A9s%20Trostchansky"> Andrés Trostchansky</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivan%20Palomo"> Ivan Palomo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cardiovascular diseases (CVD) are the leading cause of death in the world. The development of platelet-rich thrombi has been considered a trigger for acute cardiovascular events. A healthy diet, rich in fruit and vegetables, has been related to increased protection against cardiovascular events. Previous studies have observed that tomato pomace has a potent antiplatelet activity, due could be attributed to its high content of fatty acids (> 30%). It has been shown that unsaturated fatty acids can undergo endogenous intracellular nitration reactions during digestion after lipid consumption. Additionally, nitrated fatty acids (NO2-FA) can significantly reduce atherosclerotic lesion formation, inhibiting the expression of adhesion molecules on dysfunctional endothelium and platelet activation. In this work, we have proposed the nitration of fatty acids present in tomato pomace to improve its antiplatelet action. The gastric digestion of the tomato pomace allowed the nitration of the fatty acids, while by HPLC/MS/MS we were able to identify and quantify the nitrated fatty acids. The nitrated tomase extracts showed antiplatelet potential when platelets were stimulated with TRAP-6 and collagen. This activity was related to the presence of nitrated linoleic acid, which inhibited platelet activation by flow cytometry. The knowledge about the antiplatelet activity of nitrated fatty acids from tomato pomace will further develop new and more effective agents. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cardiovascular" title="cardiovascular">cardiovascular</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20extracts" title=" tomato extracts"> tomato extracts</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrated%20fatty%20acids" title=" nitrated fatty acids"> nitrated fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=antiplatelet%20activity" title=" antiplatelet activity"> antiplatelet activity</a> </p> <a href="https://publications.waset.org/abstracts/161607/antiplatelet-activity-of-nitrated-fatty-acids-from-tomato-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/161607.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">67</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1097</span> Interaction of Cucurbitacin-Containing Phytonematicides and Biocontrol Agents on Cultivated Tomato Plants and Nematode Numbers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jacqueline%20T.%20Madaure">Jacqueline T. Madaure</a>, <a href="https://publications.waset.org/abstracts/search?q=Phatu%20W.%20Mashela"> Phatu W. Mashela</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Interactive effects of cucurbitacin-containing phytonematicides and biocontrol agents on growth and nematode suppression on tomato (Solanum lycopersicum) had not been documented. The objective of this study was to determine the interactive effects of Nemafric-BL phytonematicide, Trichoderma harzianum and Steinernema feltiae on growth of tomato plants and suppression of root-knot (Meloidogyne species) nematodes. A 2x2x2 trial was conducted using tomato cv. ‘HTX’ on a field infested with Meloidogyne species. The treatments were applied at commercial rates. At 56 days after treatments, interactions were significant (P ≤ 0.05) for selected plant variables, without significant interactions on nematode variables. In conclusion, results of the current study did not support the combination of the test products for nematode suppression, except that some combinations improved plant growth. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cucumis%20africanus" title="cucumis africanus">cucumis africanus</a>, <a href="https://publications.waset.org/abstracts/search?q=cucurbitacin%20b" title=" cucurbitacin b"> cucurbitacin b</a>, <a href="https://publications.waset.org/abstracts/search?q=ethnobotanicals" title=" ethnobotanicals"> ethnobotanicals</a>, <a href="https://publications.waset.org/abstracts/search?q=entomopathogenic%20nematodes" title=" entomopathogenic nematodes"> entomopathogenic nematodes</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20enemies" title=" natural enemies"> natural enemies</a>, <a href="https://publications.waset.org/abstracts/search?q=plant%20extracts" title=" plant extracts"> plant extracts</a> </p> <a href="https://publications.waset.org/abstracts/72591/interaction-of-cucurbitacin-containing-phytonematicides-and-biocontrol-agents-on-cultivated-tomato-plants-and-nematode-numbers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72591.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">195</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1096</span> Calibration Model of %Titratable Acidity (Citric Acid) for Intact Tomato by Transmittance SW-NIR Spectroscopy</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Petcharaporn">K. Petcharaporn</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Kumchoo"> S. Kumchoo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The acidity (citric acid) is one of the chemical contents that can refer to the internal quality and the maturity index of tomato. The titratable acidity (%TA) can be predicted by a non-destructive method prediction by using the transmittance short wavelength (SW-NIR). Spectroscopy in the wavelength range between 665-955 nm. The set of 167 tomato samples divided into groups of 117 tomatoes sample for training set and 50 tomatoes sample for test set were used to establish the calibration model to predict and measure %TA by partial least squares regression (PLSR) technique. The spectra were pretreated with MSC pretreatment and it gave the optimal result for calibration model as (R = 0.92, RMSEC = 0.03%) and this model obtained high accuracy result to use for %TA prediction in test set as (R = 0.81, RMSEP = 0.05%). From the result of prediction in test set shown that the transmittance SW-NIR spectroscopy technique can be used for a non-destructive method for %TA prediction of tomatoes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tomato" title="tomato">tomato</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=prediction" title=" prediction"> prediction</a>, <a href="https://publications.waset.org/abstracts/search?q=transmittance" title=" transmittance"> transmittance</a>, <a href="https://publications.waset.org/abstracts/search?q=titratable%20acidity" title=" titratable acidity"> titratable acidity</a>, <a href="https://publications.waset.org/abstracts/search?q=citric%20acid" title=" citric acid"> citric acid</a> </p> <a href="https://publications.waset.org/abstracts/11536/calibration-model-of-titratable-acidity-citric-acid-for-intact-tomato-by-transmittance-sw-nir-spectroscopy" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11536.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">273</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1095</span> Food Waste and Sustainable Management</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farhana%20Nosheen">Farhana Nosheen</a>, <a href="https://publications.waset.org/abstracts/search?q=Moeez%20Ahmad"> Moeez Ahmad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Throughout the food chain, the food waste from initial agricultural production to final household consumption has become a serious concern for global sustainability because of its adverse impacts on food security, natural resources, the environment, and human health. About a third of tomatoes (Lycopersicon esculentum L.) delivered to processing plants end as processing waste. The amount of such waste material is estimated to have increased with the emergence of mechanical harvesting. Experiments were made to determine the nutritional profile and antioxidant activity of tomato processing waste and to explore the bioactive compound in tomato waste, i.e., Lycopene. Tomato Variety of ‘SAHARA F1’ was used to make tomato waste. The tomatoes were properly cleaned, and then unwanted impurities were removed properly. The tomatoes were blanched at 90 ℃ for 5 minutes. After which, the skin of the tomatoes was removed, and the remaining part passed through the electric pulper. The pulp and seeds were collected separately. The seeds and skin of tomatoes were mixed and saved in a sterilized jar. The samples of tomato waste were found to contain 89.11±0.006 g/100g moisture, 10.13±0.115 g/100g protein, 2.066±0.57 g/100g fat, 4.81±0.10 g/100g crude fiber, and 4.06±0.057 g/100g ash and NFE 78.92±0.066 g/100g. The results confirmed that tomato waste contains a considerable amount of Lycopene 51.0667±0.00577 mg/100g and exhibited good antioxidant properties. Total phenolics showed average contents of 122.9600±0.01000 mg GAE/100g, of which flavonoids accounted for 41.5367±0.00577 mg QE/100g. Antioxidant activity of tomato processing waste was found 0.6833±0.00577 mmol Trolox/100g. Unsaturated fatty acids represent the major portion of total fatty acids, Linoleic acid being the major one. The mineral content of tomato waste showed a good amount of potassium 3030.1767 mg/100g and calcium 131.80 mg/100g, respectively were present in it. These findings suggest that tomato processing waste is rich in nutrients, antioxidants, fatty acids, and minerals. I recommend that this waste should be sun-dried to be used in the combination of feed of the animals. It can also be used in making some other products like lycopene tea or several other health-beneficial products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20waste" title="food waste">food waste</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compound" title=" bioactive compound"> bioactive compound</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20management" title=" sustainable management"> sustainable management</a> </p> <a href="https://publications.waset.org/abstracts/156532/food-waste-and-sustainable-management" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/156532.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">109</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=10">10</a></li> <li class="page-item disabled"><span class="page-link">...</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=37">37</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=38">38</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=tomato%20attributes&page=2" 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