• Korean journal of food and cookery science
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• v.28 no.6
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• pp.773-779
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• 2012

This study was conducted to investigate the physiological activities of saccharified cherry tomato gruel containing different levels(0, 15, 30, and 45%) of cherry tomato puree. The total phenolic compound and flavonoids contents of saccharified cherry tomato gruel with cherry tomato puree were 1.73-5.09 mg/g and 0.28-7.01 mg/g, respectively. DPPH radical scavenging activities of saccharified cherry tomato gruel with cherry tomato puree were 8.67-92.58%, respectively. The ABTS radical scavenging activities of saccharified cherry tomato gruel with cherry tomato puree ranged from 6.02 to 61.59%. The ACE inhibitory activity of cherry tomato rice gruel increased with cherry tomato puree showed a range of 38.85-62.15%, respectively. With increasing additions of cherry tomato puree, the total phenolic compound and flavonoid contents, DPPH and ABTS radical scavenging activities and, ACE inhibitory activities were increased significantly (p<0.05). In conclusion, saccharified cherry tomato gruel could be used as a gruel processing method to in order to increase the functional values of gruels.

• Korean Journal of Plant Resources
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• v.19 no.6
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• pp.649-654
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• 2006

The objective of present study was to investigate the anti oxidative and hepatoprotective effects of tomato extracts. Total antioxidant capacity and total antioxidant response were 5.5 and $19.8{\mu}g$ Trolox equivalent per mg of tomato extract, respectively. DPPH radical scavenging activity of tomato extracts ($10mg\;ml^{-1}$) was 70% as compared to 100% by pyrogallol solution as a reference. The effect of the tomato extracts on lipid peroxidation was examined using rat liver mitochondria induced by iron/ascorbate. Tomato extracts at the concentration of $0.5mg\;ml^{-1}$ significantly decreased TBARS concentration. Tomato extracts prevented lipid peroxidation in a dose-dependent manner. The effect of the tomato extracts on reactive oxygen species (ROS) generation was examined using cell-free system induced by $H_2O_2/FeSO_4$. Addition of $1mg\;ml^{-1}$ of tomato extracts significantly reduced dichlorofluorescein (DCF) fluorescence. Tomato extracts caused concentration-dependent attenuation of the increase in DCF fluorescence, indicating that tomato extracts significantly prevented ROS generation in vitro. The effect of tomato extracts on cell viability and proliferation was examined using hepatocyte culture. Primary cultures of rat hepatocytes were incubated with 1mM tert-butyl hydroperoxide (t-BHP) for 90 min in the presence or absence of tomato extracts. MTT values by addition of tomato extracts at the concentration of 2, 10, and $20mg\;ml^{-1}$ in the presence of t-BHP were 13, 33 and 48%, respectively, compared to 100% as control. Tomato extracts increased cell viability in a dose-dependent manner. These results demonstrate that tomato extracts suppressed lipid peroxidation and t-BHP-induced hepatotoxicity and scavenged ROS generation. Thus antioxidant and hepatoprotective effects of tomato extracts seem to be due to, at least in part, the prevention from free radicals-induced oxidation, followed by inhibition of lipid peroxidation.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.229-233
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• 2007

This study was conducted to investigate the quality characteristics of cookies added with different levels of tomato powder. Cookies were prepared with five different levels of tomato powder (0, 2.5, 5.0, 7.5, and 10.0%) and the physicochemical properties were examined. The pH of cookie dough decreased significantly by the addition of tomato powder (p<0.05). Crude protein and ash content of the cookies containing 5.0, 7.5 and 10.0% tomato powder were significantly higher than those of control and those with 2.5% (p<0.05). The spread factor of control cookie was lower than that of cookies containing 5.0, 7.5, and 10.0% tomato powder. The incorporation of tomato powder in cookies lowered the lightness values but increased redness and yellowness values. Rheology testing showed that cookies with 5.0, 7.5, and 10.0% tomato powder had significantly lower hardness value than control. Sensory evaluation revealed that overall desirability scores were not significantly different between control and tomato powder added groups. Therefore, cookies with up to 10.0% added tomato powder would be as acceptable as control cookies without depressing cookie quality.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.375-381
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• 2008

The purpose of this study was to determine the most desirable mixture ratio of tomato powder to rice flour for the preparation of tomato Sulgidduk(Sulgidduk containing tomato powder). The moisture contents of samples ranged from 38% to 42%. The L-value decreased, while a- and b-values increased, with increasing amounts of added tomato powder. Also, the pH of samples decreased with increasing amounts of tomato powder. In the mechanical evaluation of physical properties, hardness, adhesiveness, cohesiveness and springiness decreased with increasing tomato powder content. And throughout the storage period, gumminess and chewiness decreased. Based on sensory evaluations, the tomato power intensified the color, flavor, sweetness and sourness of the Sulgidduk. The sample containing 6% tomato powder had the highest softness, moistness, chewiness and the overall-acceptability scores. Consequently, the addition of 6% tomato powder to the rice flour was determined to be the best formula for tomato Sulgidduk in terms of the sensory qualities such as softness, moistness, chewiness and overall-acceptability.

• Research in Plant Disease
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• v.17 no.3
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• pp.376-380
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• 2011

The bacterial speck of tomato caused by Pseudomonas syringae pv. tomato leads to serious economic losses especially on fruits of susceptible genotype. Thus, Pseudomonas syringae pv. tomato is a plant quarantine bacterium in many countries including Korea. In this study, we developed specific PCR assays for detection of the bacterium from tomato seeds. A specific primer set is designed from the hrpZ gene for specific detection of Pseudomonas syringae pv. tomato. A 501 bp PCR product corresponding to hrpZ gene was amplified only form Pseudomonas syringae pv. tomato strains, but no PCR product was amplified from other tomato bacterial pathogens, such as Pseudomonas syringae pv. glycinea, P. syringae pv. maculicola, P. syringae pv. atropurpurea, P. syringae pv. morsprunorum, and from other P. syringae pathovar strains. The nested-PCR primer set corresponding to an internal fragment of the 501 bp sequence (hrpZ) gine was used to specific detection of Pseudomonas syringae pv. tomato in tomato seed. A 119 bp PCR product using nested PCR primer was highly specific and sensitive to detect low level of Pseudomonas syrigae pv. tomato in tomato seeds. We believe that the PCR assays developed in this study is very useful to detect Pseudomonas syringae pv. tomato from the tomato seeds.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• Interdisciplinary Bio Central
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• v.3 no.1
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• pp.1.1-1.6
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• 2011

Recently, with the progress of genome sequencing, materials and information for research on tomato (Solanum lycopersicum) have been systematically organized. Tomato genomics tools including mutant collections, genome sequence information, full-length cDNA and metabolomic datasets have become available to the research community. In Japan, the National BioResource Project Tomato (NBRP Tomato) was launched in 2007, with aims to collect, propagate, maintain and distribute tomato bioresources to promote functional genomics studies in tomato. To this end, the dwarf variety Micro-Tom was chosen as a core genetic background, due to its many advantages as a model organism. In this project, a total of 12,000 mutagenized lines, consisting of 6000 EMS-mutagenized and 6000 gamma-ray irradiated M2 seeds, were produced, and the M3 offspring seeds derived from 2236 EMS-mutagenized M2 lines and 2700 gamma-ray irradiated M2 lines have been produced. Micro-Tom mutagenized lines in the M3 generation and monogenic Micro-Tom mutants are provided from NBRP tomato. Moreover, tomato cultivated varieties and its wild relatives, both of these are widely used for experimental study, are available. In addition to these bioresources, NBRP Tomato also provides 13,227 clones of full-length cDNA which represent individual transcripts non-redundantly. In this paper, we report the current status of NBRP Tomato and its future prospects.

• The Plant Pathology Journal
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• v.25 no.3
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• pp.256-262
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• 2009

The potential of. nonpathogenic Fusarium oxysporum strain Avr5, either alone or in combination with chitosan and Bion, for inducing defense reaction in tomato plants inoculated with F. oxysporum f. sp lycopersici, was studied in vitro and glasshouse conditions. Application Bion at concentration of 5, 50, 100 and $500{\mu}g$/ml, and the highest concentration of chitosan reduced in vitro growth of the pathogen. Nonpathogenic F. oxysporum Avr5 reduced the disease severity of Fusarium wilt of tomato in split plants, significantly. Bion and chitosan applied on tomato seedlings at concentration $100{\mu}g$ a.i./plant; 15, 10 and 5 days before inoculation of pathogen. All treatments significantly reduced disease severity of Fusarium wilt of tomato relative to the infected control. The biggest disease reduction and increasing tomato growth belong to combination of nonpathogenic Fusarium and Bion. Growth rate of shoot and root markedly inhibited in tomato plants in response to tomato Fusarium wilt as compared with healthy control. These results suggest that reduction in disease incidence and promotion in growth parameters in tomato plants inoculated with nonpathogenic Fusarium and sprayed with elicitors could be related to the synergistic and cooperative effect between them, which lead to the induction and regulation of disease resistance. Combination of elicitors and non-pathogenic Fusarium synergistically inhibit the growth of pathogen and provide the first experimental support to the hypothesis that such synergy can contribute to enhanced fungal resistance in tomato. This chemical could provide a new approach for suppression of tomato Fusarium wilt, but its practical use needs further investigation.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.233-240
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• 2015

We investigated the physicochemical and antioxidant activity characteristics of tomato porridge with different ratios (0%, 2%, 4%, 6%, and 8%) of tomato powder in order to determine its potential health benefits. Tomato porridge samples were measured to obtain 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity increased with the addition of tomato powder. The moisture contents of samples ranged from 81% to 78%. The L-value decreased, while a- and b-values increased, as the amount of tomato powder in the porridge increased. Also, the pH of samples decreased with increasing quantity of tomato powder. Based on sensory evaluations, the tomato powder intensified color, flavor, taste, appearance, viscosity and overall acceptability of the porridge. The sample that comprised 6% tomato powder had the highest color, flavor, taste, appearance and overall acceptability scores. Consequently, this research found that incorporating this percentage of tomato powder into the rice flour was the best formula for tomato porridge.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.755-762
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• 2011

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.