Tomato Fruits(番茄水果)研究综述
Tomato Fruits 番茄水果 - Fusariosis is one of the diseases that cause many pre- and post-harvest losses of tomato fruits. [1] 9%, respectively, and decreased nitrate content in tomato fruits by 65. [2] We developed a spectrophotometric assay based on the nitrobenzenethiol (NBT) reactivity, as a thiol-reactive nucleophile, to screen electrophiles in tomato fruits. [3] To validate the effect of our method, we chose a task-specific highly specialized object detection and classification dataset of tomato fruits that apart from bounding box information, it also contains class information for three ripening stages of each tomato fruit. [4] The acerola and tomato fruits were acquired in the local market of Ponta Porã-MS. [5] In the tomato recognition algorithm, image processing is performed on the color images captured by a depth camera to detect red ripe large tomato and oval mini-tomato fruits. [6] Tomato fruits were infected by various pathogens especially fungal pathogens under storage conditions as well as in field conditions. [7] In this study, a new technology was tested for its efficacy in the conservation of tomato fruits. [8] However, soluble solids, vitamin C and soluble sugar of tomato fruits were lowest under W1. [9] Similar results were observed from stable overexpression of CsMADS5 in tomato fruits and citrus calli, even though the effect of CsMADS5 on the carotenoid metabolism in transgenic citrus calli was limited. [10] Therefore, in this study, the effects of exogenous ALA on the quality and coloration of tomato fruits were examined. [11] Based on the results of this screening, representative strains were selected to verify their in vivo antagonistic activity on tomato fruits; the reduction of B. [12] cinerea inoculum on tomato fruits. [13] In this study, we summarized the current achievements for de novo production of ketocarotenoids in major crops and described host crop-specific tactics to optimize the ketocarotenoid biosynthetic pathway, considering the following different levels and types of carotenoid being accumulated as precursors: lutein and zeaxanthin in maize seeds; lutein in rice seeds, canola seeds, soybean seeds, and tobacco flowers; zeaxanthin in potato tubers; β–carotene in carrot roots; and lycopene in tomato fruits. [14] Results showed that the environment under drip irrigation was more beneficial to the accumulation of phytochemicals and the formation of total antioxidant activity in tomato fruits, which also significantly increased the NWP. [15] Education of farmers on growing improved varieties of tomatoes as well as training in proper processing of tomato fruits and derivatives to reduce post-harvest losses. [16] A method for the determination of the composition of carotenoids of tomato fruits of different colors is proposed using a combination of spectrophotometry and chromatography. [17] Fulvic acids increased the concentrations of minerals, such as Ca, Fe, and Zn and the concentrations of citric, malic, and some amino acids in berries of tomato but did not affect the concentrations of soluble sugars and aromatic substances in tomato fruits. [18] The scientific article presents the results of a study of the effect of treatment in an electromagnetic field of a self-generated discharge arising in high-current gas-discharge plasma with different exposure times on the shelf life of tomato fruits. [19] The highest Brix value in tomato fruits was measured at S4 with 6. [20] This article is a review in which the properties of lycopene, its chemical structure and sources (especially in the form of tomato fruits and its products), as well as its important role and importance in medicine, is presented. [21] The nutritional value of tomato fruits is related to the content of carotenoids, polyphenols, sugars, organic acids, minerals and vitamins. [22] In this study, the use of SHST was compared with a conventional saturated steam (CS) oven in order to evaluate their impact on different vegetables (tomato fruits, spinach leaves and artichoke inflorescences). [23] We examined how a tropical plant-derived biostimulant impacts the nutritional, functional, and compositional characteristics of tomato fruits from four landraces, collected in the San Marzano (SM) tomato Protected Designation of Origin (PDO) region, by profiling primary and secondary metabolites. [24] Sugars, especially glucose and fructose, contribute to the taste and quality of tomato fruits. [25] The yield and some important qualitative characteristics of the tomato fruits were considered. [26] We found 13 mutants that we phenotyped for ethylene production, shelf-life, firmness, conductivity, and soluble solid content in tomato fruits. [27]镰刀菌病是导致番茄果实收获前后许多损失的疾病之一。 [1] 9%，番茄果实中的硝酸盐含量降低了 65。 [2] 我们开发了一种基于硝基苯硫醇 (NBT) 反应性的分光光度测定法，作为硫醇反应性亲核试剂，用于筛选番茄果实中的亲电子试剂。 [3] 为了验证我们方法的效果，我们选择了一个特定任务的高度专业化的番茄果实目标检测和分类数据集，除了边界框信息外，它还包含每个番茄果实三个成熟阶段的类别信息。 [4] 针叶樱桃和番茄果实是在 Ponta Porã-MS 当地市场收购的。 [5] 在番茄识别算法中，对深度相机拍摄的彩色图像进行图像处理，以检测红色成熟的大番茄和椭圆形的迷你番茄果实。 [6] 番茄果实在贮藏条件和田间条件下会受到各种病原体尤其是真菌病原体的感染。 [7] 在这项研究中，测试了一项新技术在番茄果实保存方面的功效。 [8] 然而，番茄果实的可溶性固形物、维生素C和可溶性糖在W1下最低。 [9] 尽管 CsMADS5 对转基因柑橘愈伤组织中类胡萝卜素代谢的影响有限，但在番茄果实和柑橘愈伤组织中稳定过表达 CsMADS5 也观察到了类似的结果。 [10] 因此，在本研究中，研究了外源 ALA 对番茄果实品质和着色的影响。 [11] 根据本次筛选结果，筛选出具有代表性的菌株，验证其对番茄果实的体内拮抗活性； B的减少。 [12] 番茄果实上的灰霉病菌接种物。 [13] 在这项研究中，我们总结了主要作物中从头生产类胡萝卜素的当前成就，并描述了针对宿主作物优化类胡萝卜素生物合成途径的策略，考虑到以下不同水平和类型的类胡萝卜素作为前体积累：叶黄素和玉米黄质玉米种子；水稻种子、油菜籽、大豆种子和烟草花中的叶黄素；马铃薯块茎中的玉米黄质；胡萝卜根中的β-胡萝卜素；和番茄果实中的番茄红素。 [14] 结果表明，滴灌环境更有利于番茄果实中植物化学物质的积累和总抗氧化活性的形成，也显着提高了NWP。 [15] 对农民进行种植改良番茄品种的教育，以及对番茄果实和衍生物进行适当加工的培训，以减少收获后的损失。 [16] 提出了一种分光光度法和色谱法相结合的方法测定不同颜色番茄果实中类胡萝卜素的组成。 [17] 富里酸增加了番茄果实中钙、铁、锌等矿物质的浓度以及柠檬酸、苹果酸和一些氨基酸的浓度，但不影响番茄果实中可溶性糖和芳香物质的浓度。 [18] 这篇科学文章介绍了在不同暴露时间的高电流气体放电等离子体中产生的自生放电的电磁场处理对番茄果实保质期的影响的研究结果。 [19] 番茄果实中的最高白利糖度值在 S4 测量为 6。 [20] 本文综述了番茄红素的性质、化学结构和来源（尤其是番茄果实及其制品），以及它在医学中的重要作用和重要性。 [21] 番茄果实的营养价值与类胡萝卜素、多酚、糖类、有机酸、矿物质和维生素的含量有关。 [22] 在这项研究中，将 SHST 的使用与传统的饱和蒸汽 (CS) 烤箱进行了比较，以评估它们对不同蔬菜（番茄果实、菠菜叶和朝鲜蓟花序）的影响。 [23] 我们通过分析初级和次级代谢物，研究了热带植物衍生的生物刺激剂如何影响在圣马尔扎诺 (SM) 番茄原产地保护 (PDO) 地区采集的四种地方品种番茄果实的营养、功能和成分特征。 [24] 糖，尤其是葡萄糖和果糖，有助于番茄果实的味道和质量。 [25] 考虑了番茄果实的产量和一些重要的品质特征。 [26] 我们发现了 13 个突变体，我们对番茄果实的乙烯产量、保质期、硬度、电导率和可溶性固体含量进行了表型分析。 [27]
Cherry Tomato Fruits 樱桃番茄水果
The aim of this work was to study the effect of dipping the fruits in solutions of some edible materials, (arabic gum, cellulose, pectin, xanthan) on maintaining quality and storability of cherry tomato fruits and postharvest rotsduring storageat 13°C and 90-95% relative humidity for 40 days. [1] Residues positively influence the nutrients K, Ca, Cu and Mn in cherry tomato fruits. [2] The purpose of this study is to determine the effects of selenium (Se) on cherry tomato fruits under cadmium (Cd) stress. [3] Thus, the objective of this work was to evaluate the effect of K doses on the production and quality of cherry tomato fruits in a hydroponic system. [4]这项工作的目的是研究将水果浸入一些可食用材料（阿拉伯胶、纤维素、果胶、黄原胶）的溶液中对保持樱桃番茄果实的质量和储存性以及在 13°C 和 90- 储存期间的采后腐烂的影响。 95% 相对湿度 40 天。 [1] 残留物对樱桃番茄果实中的营养素 K、Ca、Cu 和 Mn 有积极影响。 [2] nan [3] nan [4]
Unripe Tomato Fruits 未成熟的番茄果实
Mature unripe tomato fruits were evaluated to check the effectiveness of potassium permanganate on the quality parameters of colour and texture under ambient storage conditions in extending the shelf life of tomatoes. [1] The use of post-AnMBR but not post-AeMBR effluent also resulted in a higher number of unripe tomato fruits at the time of harvesting. [2] In addition, a distinctive "ghost spot" was also observed on unripe tomato fruits. [3]对成熟的未成熟番茄果实进行了评估，以检查高锰酸钾在环境储存条件下对颜色和质地质量参数的有效性，以延长番茄的保质期。 [1] 使用 AnMBR 后而非 AeMBR 后的流出物也导致收获时未成熟的番茄果实数量增加。 [2] nan [3]
Whole Tomato Fruits
In this work, the influence of pulsed electric fields (PEF) pre-treatment and extraction temperature on the recovery of carotenoid compounds from tomato peels, achieved after peeling of steam blanched whole tomato fruits, was investigated. [1] The present study focuses on the potential application of a novel coating suspension to extend the shelf life of whole tomato fruits. [2]Ripening Tomato Fruits 成熟的番茄果实
In ripening tomato fruits, the leaf-specific carotenoids biosynthesis mediated by phytoene synthase 2 (PSY2) is replaced by a fruit-specific pathway by the expression of two chromoplast-specific genes: phytoene synthase 1 (PSY1) and lycopene-β-cyclase (CYCB). [1] In ripening tomato fruits, the leaf-specific carotenoids biosynthesis mediated by phytoene synthase 2 (PSY2) is replaced by a fruit-specific pathway by the expression of two chromoplast-specific genes: phytoene synthase 1 (PSY1) and lycopene-β-cyclase (CYCB). [2]在成熟的番茄果实中，由八氢番茄红素合酶 2 (PSY2) 介导的叶特异性类胡萝卜素生物合成被一种果实特异性途径所取代，其表达方式是两种色素体特异性基因：八氢番茄红素合酶 1 (PSY1) 和番茄红素-β-环化酶。循环）。 [1] 在成熟的番茄果实中，由八氢番茄红素合酶 2 (PSY2) 介导的叶特异性类胡萝卜素生物合成被一种果实特异性途径所取代，其表达方式是两种色素体特异性基因：八氢番茄红素合酶 1 (PSY1) 和番茄红素-β-环化酶。循环）。 [2]
Fresh Tomato Fruits 新鲜番茄水果
The higher the salinity of irrigation water, the better the salt control effects of the coordinated regulation of water and salt; the coordinated regulation of water and salt at different growth stages had significant effects on the weight of fresh tomato fruits, the weight of stems and leaves and the yield. [1] The higher the salinity of irrigation water, the better the salt control effects of the coordinated regulation of water and salt; the coordinated regulation of water and salt at different growth stages had significant effects on the weight of fresh tomato fruits, the weight of stems and leaves and the yield. [2]灌溉水盐度越高，水盐协调调控的控盐效果越好；不同生育阶段水盐协调调控对番茄鲜果重、茎叶重和产量均有显着影响。 [1] 灌溉水盐度越高，水盐协调调控的控盐效果越好；不同生育阶段水盐协调调控对番茄鲜果重、茎叶重和产量均有显着影响。 [2]
Affect Tomato Fruits 影响番茄果实
Fungal diseases are among the most common problems that affect tomato fruits, especially after harvesting. [1] All five isolates considered in this study belonged to this pathogen species, which affects tomato fruits. [2]真菌病害是影响番茄果实的最常见问题之一，尤其是在收获后。 [1] 本研究中考虑的所有五种分离株都属于这种影响番茄果实的病原体物种。 [2]
Ripe Tomato Fruits 成熟的番茄果实
Ripe tomato fruits are dark red in color due to the carotenoid lycopene, which is synthesized during fruit ripening. [1] As both methods present different advantages and drawbacks, we compared them to map metabolites in ripe tomato fruits. [2]由于在果实成熟过程中合成的类胡萝卜素番茄红素，成熟的番茄果实呈深红色。 [1] 由于两种方法都存在不同的优点和缺点，我们将它们进行比较，以绘制成熟番茄果实中的代谢物图。 [2]
tomato fruits coated
The tomato fruits coated with Gt2 peptides showed growth inhibition of the artificially inoculated Salmonella cocktail, demonstrating their great preservative potential. [1] Whereas tomato fruits coated with tuni sago, cassava and tongka langit banana starches was found to be more effective in maintaining the quality of the tomatoes during storage. [2]tomato fruits harvested
The yield and some quality parameters of the tomato fruits harvested during the commercial maturity were examined. [1] By employing simulated hydroponic cultivation under controlled conditions, the present study aimed at evaluating 1) the uptake and bioaccumulation of three common PhACs (diclofenac, DCF; sulfamethoxazole, SMX; trimethoprim, TMP), either applied individually (10 μg L-1) or as mixture (10 μg L-1 each), in tomato fruits harvested from the first three fruit sets, and 2) the PhACs-mediated effects on fruit quality attributes. [2]tomato fruits showed 番茄果实显示
Postharvest assays with wounded tomato fruits showed that several strains displayed very high biocontrol levels against P. [1] In situ antifungal activity on tomato fruits showed F5 formulation had a fungicidal activity against B. [2]对受伤的番茄果实进行的采后分析表明，几种菌株对 P. [1] 对番茄果实的原位抗真菌活性表明 F5 制剂对 B. [2]