Study on the Yield Prediction Model of Processing Tomato Based on the Grey System Theory

[Objective] The research aimed to study the yield prediction model of processing tomato based on the grey system theory.[Method] The variation trend of processing tomato yield was studied by using the grey system theory,and GM（1,1）grey model of processing tomato yield prediction was established.The processing tomato yield in Xinjiang during 2001-2009 was as the example to carry out the instance analysis.[Result] The model had the high forecast accuracy and strong generalization ability,and was reliable for the prediction of recent processing tomato yield.[Conclusion] The research provided the reference for the macro-control of tomato industry,the processing and storage of tomato in Xinjiang.

Effects of biodegradable mulch on soil water and heat conditions,yield and quality of processing tomatoes by drip irrigation

To combat the problem of residual film pollution and ensure the sustainable development of agriculture in oasis areas,a field experiment was carried out in 2019 at the Wuyi Farm Corps Irrigation Center Test Station in Urumqi,Northwest China.Four types of biodegradable mulches,traditional plastic mulchs and a control group(bare land;referred to as CK)were compared,including a total of six different treatments.Effects of mulching on soil water and heat conditions as well as the yield and quality of processing tomatoes under drip irrigation were examined.In addition,a comparative analysis of economic benefits of biodegradable mulches was performed.Principal component analysis and gray correlation analysis were used to evaluate suitable mulching varieties for planting processing tomatoes under drip irrigation.Our results show that,compared with CK,biodegradable mulches and traditional plastic mulch have a similar effect on retaining soil moisture at the seedling stage but significantly increase soil moisture by 0.5%-1.5%and 1.5%-3.0%in the middle and late growth periods(P<0.050),respectively.The difference in the thermal insulation effect between biodegradable mulch and plastic mulch gradually reduces as the crop grows.Compared with plastic mulch,the average soil temperature at 5-20 cm depth under biodegradable mulches is significantly lowered by 2.04°C-3.52°C and 0.52°C-0.88°C(P<0.050)at the seedling stage and the full growth period,respectively,and the water use efficiency,average fruit yield,and production-investment ratio under biodegradable mulches were reduced by 0.89%-6.63%,3.39%-8.69%,and 0.51%-6.33%(P<0.050),respectively.The comprehensive evaluation analysis suggests that the black oxidized biological double-degradation ecological mulch made from eco-benign plastic is the optimal film type under the study condition.Therefore,from the perspective of sustainable development,biodegradable mulch is a competitive alternative to plastic mulch for large-scale tomato production under drip irrigation in the oasis.

Effect of Processing Methods on the Quality of Tomato Products

Tomatoes are one of the most important specialty crops in United States and tomato products constitute a significant part of the food industry. The quality of tomato paste and juice is evaluated through their viscosity, color, flavor and nutritional value. Four processing methods were selected for this study, in-cluding conventional hot break, waring blender with steam, steam injection, and high temperature with shear (HTS) in a twin-screw continuous processor. The HTS method applies high temperature with shear mixer during hot-break tomato processing that improves the efficiency of the extraction process and the resultant tomato products possessed higher consistency, viscosity, and ly-copene content. Lycopene is an excellent antioxidant with cancer-preventing properties. This work showed that HTS method, utilizing whole tomatoes, produced a superior tomato product with a better color, higher viscosity, and improved bioactive properties.

Nitrogen application levels based on critical nitrogen absorption regulate processing tomatoes productivity, nitrogen uptake, nitrate distributions, and root growth in Xinjiang, China

The unreasonable nitrogen(N)supply and low productivity are the main factors restricting the sustainable development of processing tomatoes.In addition,the mechanism by which the N application strategy affects root growth and nitrate distributions in processing tomatoes remains unclear.In this study,we applied four N application levels to a field(including 0(N0),200(N200),300(N300),and 400(N400)kg/hm^(2))based on the critical N absorption ratio at each growth stage(planting stage to flowering stage:22%;fruit setting stage:24%;red ripening stage:45%;and maturity stage:9%).The results indicated that N300 treatment significantly improved the aboveground dry matter(DM),yield,N uptake,and nitrogen use efficiency(NUE),while N400 treatment increased nitrate nitrogen(NO_(3)^(-)-N)residue in the 20–60 cm soil layer.Temporal variations of total root dry weight(TRDW)and total root length(TRL)showed a single-peak curve.Overall,N300 treatment improved the secondary root parameter of TRDW,while N400 treatment improved the secondary root parameter of TRL.The grey correlation coefficients indicated that root dry weight density(RDWD)in the surface soil(0–20 cm)had the strongest relationship with yield,whereas root length density(RLD)in the middle soil(20–40 cm)had a strong relationship with yield.The path model indicated that N uptake is a crucial factor affecting aboveground DM,TRDW,and yield.The above results indicate that N application levels based on critical N absorption improve the production of processing tomatoes by regulating N uptake and root distribution.Furthermore,the results of this study provide a theoretical basis for precise N management.

Field performance of alternate wetting and drying furrow irrigation on tomato crop growth, yield, water use efficiency, quality and profitability

Sustainable irrigation method is now essential for adaptation and adoption in the areas where water resources are limited. Therefore, a field experiment was conducted to test the performance of alternate wetting and drying furrow irrigation（AWDFI） on crop growth, yield, water use efficiency（WUE）, fruit quality and profitability analysis of tomato. The experiment was laid out in randomized complete block design with six treatments replicated thrice during the dry seasons of 2013-2014 and 2014-2015. Irrigation water was applied through three ways of furrow： AWDFI, fixed wetting and drying furrow irrigation（FWDFI） and traditional（every） furrow irrigation（TFI）. Each irrigation method was divided into two levels： irrigation up to 100 and 80% field capacity（FC）. Results showed that plant biomass（dry matter） and marketable fruit yield of tomato did not differ significantly between the treatments of AWDFI and TFI, but significant difference was observed in AWDFI and in TFI compared to FWDFI at same irrigation level. AWDFI saved irrigation water by 35 to 38% for the irrigation levels up to 80 and 100% FC, compared to the TFI, respectively. AWDFI improved WUE by around 37 to 40% compared to TFI when irrigated with 100 and 80% FC, respectively. Fruit quality（total soluble solids and pulp） was found greater in AWDFI than in TFI. Net return from AWDFI technique was found nearly similar compared to TFI and more than FWDFI. The benefit cost ratio was viewed higher in AWDFI than in TFI and FWDFI by 2.8, 8.7 and 11, 10.4% when irrigation water was applied up to 100 and 80% FC, respectively. Unit production cost was obtained lower in AWDFI compared to TFI and FWDFI. However, AWDFI is a useful water-saving furrow irrigation technique which may resolve as an alternative choice compared with TFI in the areas where available water and supply methods are limited to irrigation.

基于图像处理技术的棚室番茄果实识别

我国番茄的产量居世界前列,种植的主要方式为棚室种植,大多采用人工采摘,成本高、效率低,不利于种植产业的发展。为此,提出了一种基于A-ENet模型的图像处理技术,用于棚室番茄果实的识别。A-ENet模型在EfficientNet运行时引入注意力机制,用于优化深度网络运算结果。EfficientNet通过调整、完善网络的宽度、深度等网络参数提升网络的识别准确率,同时在网络提取输入信号特征时引入注意力机制用于捕捉输入信号特征的权重信息,主动忽略环境因素对目标信号的干扰。A-ENet模型能够解决由于识别目标之间的细微差异产生的识别错误的问题,且能够减少随机环境因素对识别过程的干扰,提高识别成功率,对棚室番茄果实识别问题起到积极的影响作用。实验结果表明:所提出的基于图像处理技术的A-ENet模型能够构建出效率更高、鲁棒性更强的目标识别系统。

混合菌发酵番茄辣椒酱工艺研究

选用新鲜辣椒与无任何添加的番茄酱为主料,先后添加乳酸菌粉、酵母菌粉进行混合发酵制作番茄辣椒酱。以pH值、总酸含量和感官评分为评价指标,以番茄酱添加量、白砂糖添加量、白酒添加量、酵母菌粉添加时间、酵母菌粉添加量为单因素,进行响应面试验,优化番茄辣椒酱的发酵工艺,并采用低场核磁共振技术对其水分迁移进行测定。结果表明,番茄辣椒酱发酵的最佳工艺条件为番茄酱添加量35.6%、白酒添加量1.5%、酵母菌粉添加时间122 h、酵母菌粉添加量0.54%,该条件下总酸含量为14.7 g/kg,添加菌种发酵后结合水与自由水变化较稳定,所得番茄辣椒酱酯香味浓郁、色泽鲜红、酸辣适中。

Chemical Properties of Pectin from Industry Hot and Cold Break Tomato Products

Tomato processing includes a break step, which involves rapid heating of freshly chopped tomatoes to >90&#176;C for hot break, or 60&#176;C to 77&#176;C for cold break. Pectolytic enzyme deactivation is believed to be the key element in the hot break step;therefore, pectin content of different products should be qualitatively distinct. The objective of this study was to investigate the effect of hot break versus cold break on the cell-wall pectin of tomato. Cell-wall pectin from hot and cold break tomato products was isolated and analyzed for carbohydrate composition, degree of polymerization, and degree of esterification. The results showed no observable differences in the cell-wall pectin isolated from the two products, indicating that there was no significant pectolytic breakdown of the tomato in the cold break product, and the pectin might not, by itself, contribute to the differences in the final product viscosity resulting from the two processing techniques.

加工番茄果实番茄红素与主要品质性状的关系

【目的】研究加工番茄果实番茄红素与相关性状之间的关系,为新疆加工番茄优质新品种选育提供理论依据。【方法】以近年来选育或引进的30个加工番茄品种(系)为材料,测定供试加工番茄果实番茄红素与可溶性固形物含量、平均果肉厚度、pH值、a/b值、β-胡萝卜素及L值分析品质性状之间的相关性,并进行逐步回归和通径分析。【结果】在7个加工番茄品种(系)果实品质性状中,pH值与L值呈显著正相关,番茄红素与a/b值呈极显著正相关,与L值呈极显著负相关,与β-胡萝卜素呈负相关,但相关性不显著。a/b值与番茄红素呈极显著正相关,与β-胡萝卜素和L值呈极显著负相关。β-胡萝卜素与L值呈极显著正相关,与X_(5)呈极显著负相关,与番茄红素呈负相关,但相关性不显著。L值与β-胡萝卜素呈极显著正相关,与pH值呈显著正相关,与番茄红素和a/b值呈极显著负相关。前3个主成分的贡献率达83.721%,可以反映所测性状的绝大部分变异信息。第一成分因子的贡献率为45.728%,第二主成分因子和第三主成分因子的贡献率分别为18.443%和16.793%。【结论】加工番茄育种中可选择可溶性固形物和番茄红素含量较高的性状组合,用以培育高产优质的品种。

Investigation and Control of Tomato Production Plant

The demand for tomato paste is daily used over the year with the fact that it is abundant in certain seasons and scarce during other season. Many methods are used to preserve the juice or the paste through drying and with addition of preservative. Tomato grows under ambient conditions or in green houses at a temperature of 20&deg;C - 27&deg;C with high contents of vitamins A and B, potassium, iron, and phosphors. Tomato is a source of fiber;it doesn’t contain sodium salt, fats, or cholesterol;in fact it is the cheapest food of the poor common people. Tomato while waiting for processing to paste deteriorates rather quickly, and shall be thoroughly rinsed with sterilized clean water using rotary washers. The washed tomato is inspected, sorted, and chopped. The tomato liquor is processed through an extraction unit where the juice is separated away from outer skin, seeds and fibers. To avoid oxidation and foaming the tomato liquor is deaerated;the juice is deaerated by taking the vacuum as soon as it is formed. A double-effect evaporator is used to concentrate the tomato liquor under partial vacuum of 0.5 atmospheres;this is important to minimize heat damage, oxidation and dark color. The tomato paste is then sterilized with small amount of non-harmful preservatives and then canned, labeled and sent to store. To achieve the international standard specifications and metrology organization a control system is developed, tuned and analyzed for stability conditions. It is recommended that a tomato production plant has to be constructed in countries like Sudan and other countries with similar weather conditions.

基于图像处理的视觉采摘机器人作业控制研究

为了实现自动化的番茄分类采摘,基于视觉识别技术设计了识别系统。首先,基于HSV视觉体系中的H分量,采用聚类分析的方法,依据成熟度将番茄分为不熟,半熟和全熟3类,并计算3类番茄成熟度对应的H分量分布范围;其次,根据半熟和全熟番茄H分量的分布范围进行番茄图像分割,并利用形态学的方法得到图像中番茄区域的轮廓曲线;再次,采用椭圆拟合方法实现对番茄轮廓拟合,计算得到图像中番茄区域的中心坐标;最后,采用双目视觉系统实现图像中番茄区域中心坐标向实际空间坐标转化。对番茄轮廓曲线拟合精度和视觉定位精度进行测试,表明系统具有良好的可靠性。

Application Effect of Integrated Water and Fertilizer Technology for Tomato

Integrated water and fertilizer technology has the advantages of saving water,fertilizer and labour,which is widely applied in tomato plantation. Integrated water and fertilizer technology in topdressing and whole process of big and small tomatoes were studied,and their application effects were contrasted and analyzed,and application advantages and scopes of the two models were concluded.

川西藏区牦牛酸醡肉在番茄汤锅中的应用及风味特征分析

为探究牦牛酸醡肉在番茄汤锅中的应用及风味特征分析,以感官评分、质构、色差、烹饪损失率和热量分析为评价指标,以牦牛酸醡肉的发酵温度、发酵时间、肉块厚度、煮制时间为考察因素,通过熵权法对综合得分进行评价,得出最佳应用工艺;以新鲜牦牛肉为对照,通过电子舌和GC-IMS分析牦牛酸醡肉在番茄汤锅中的风味特征。结果表明,最佳应用工艺条件为发酵温度25℃、发酵时间24 h、肉块厚度2.0 cm、煮制时间5 min,在此条件下制备的牦牛酸醡肉风味浓厚、大小适宜、口感佳。相比于新鲜牦牛肉,牦牛酸醡肉的酸味值、甜味值、咸味值更高,使得滋味更加浓郁,香气成分增加了酮类、醇类、醛类和酯类等21种物质,风味差异较明显,使得牦牛酸醡肉在番茄汤锅中的风味更加丰富,为牦牛酸醡肉在餐饮业中的应用提供了一定的参考。

中国西北旱区加工番茄需水量时空变异特征研究

【目的】探究中国西北旱区加工番茄需水量的时空变异特征。【方法】根据西北旱区40个典型气象站点1985—2014年气象资料,基于作物系数法和水量平衡原理,计算并分析了研究区加工番茄不同生育阶段及全生育期实际腾发量(ET_(c))和灌溉需水量(I_(c))时空变异规律。【结果】①西北旱区加工番茄全生育期ET_(c)和I_(c)从西向东大致呈低-高-低的变化特征,新疆东部、甘肃和宁蒙区西北部ET_(c)和I_(c)呈高值,且具有明显的空间差异性;②新疆、甘肃和宁蒙区加工番茄全生育期年均ET_(c)分别为460.98~1202.69、591.14~749.92、530.63~878.66 mm,年均I_(c)分别为187.21~1180.98、508.69~702.97、354.94~851.14 mm;③西北旱区加工番茄全生育期ET_(c)和I_(c)在1985—2014年总体均呈增加趋势(0~30.0 mm/10 a),其中新疆和甘肃地区平均ET_(c)和I_(c)呈显著增加趋势,而宁蒙区平均ET_(c)呈不显著增加趋势,且I_(c)年际间变化趋势不明显。【结论】西北旱区加工番茄生育期ET_(c)和I_(c)呈现强烈的时空变异特征,在气候变化环境下迫切需要大力推进节水灌溉技术、加强水资源优化调配。

不同加工番茄品种的农艺性状比较分析

【目的】筛选适合新疆阿拉尔市栽培的加工番茄品种。【方法】以9个加工番茄品种为材料,测定各加工番茄品种的株高、茎粗、叶面积、叶绿素相对含量、果形指数、单果重、可溶性固形物、可溶性糖含量、VC含量、番茄红素、总黄酮含量和可溶性蛋白含量等12项性状指标,进行主成分、隶属函数和聚类分析。【结果】提取加工番茄株高、可溶性固形物、VC含量、可溶性糖含量4个主成分,12个性状主成分因子的综合得分由高至低为Q020>早得>佳义200>新引98-1>美国世纪红>红宝石>红果三号>麒麟钻石>佳禾红运。其中Q020品种综合评价值最大,为0.770。佳禾红运品种的综合评价值最小,为0.329。【结论】Q020品种各项生长指标表现较好,品质较优,可作为新疆阿拉尔市加工番茄的主要栽培品种。

镁肥施用策略对加工番茄产量和品质的影响

【目的】研究镁肥施用次数及分配比例对石灰性土壤条件下加工番茄生长发育、产量及品质的影响,筛选出适宜加工番茄的镁肥施用方案。【方法】选择加工番茄品种金番3166为研究对象,设置4个处理:(1)DS3O:滴施3次+“前重”(苗期施用50%的硫酸镁);(2)DS3E:滴施3次+“后重”(膨大期施用50%的硫酸镁);(3)DS6O:滴施6次+“前重”;(4)DS6E:滴施6次+“后重”。【结果】施用次数镁肥(6次)和镁肥后期施用比例高(“后重”)能显著增加加工番茄的茎粗、叶片叶绿素含量和干物质积累量;同一时期镁肥用量越大(镁肥分配比例大)则增加加工番茄果实中氮和镁含量;提高镁肥滴施次数及镁肥后期施用比例高(“后重”)时显著增加加工番茄的产量和品质。【结论】硫酸镁总用量为450 kg/hm^(2)(滴施6次)及分配比例为“后重”时(DS6E)加工番茄产量最高并且品质最优。

外源CO和H_(2)S对NaCl胁迫下加工番茄幼苗光合及叶绿素荧光动力学的影响

[目的]研究一氧化碳(CO)和硫化氢(H_(2)S)调控作物幼苗抗盐能力的机理,为缓解盐渍土中NaCl对作物的胁迫提供理论和技术。[方法]以加工番茄品系KT-7为试验材料,采用无土栽培方法进行CO和H_(2)S叶面喷施试验。CO供体为氯化血红素溶液(hemin 15μmol/L),H_(2)S供体为硫氢化钠溶液(NaHS,50μmol/L),并因处理需要使用了H_(2)S清除剂次牛磺酸溶液(HT,100μmol/L)和血红素加氧酶抑制剂锌原卟啉溶液(ZnPPⅨ,25μmol/L)。试验共设6个处理,除对照根部浇灌营养液,叶面喷施清水外(CK_(0)),其余5个处理均根部浇灌200 mmol/L NaCl溶液,叶面分别喷施清水(CK_(1))、CO、H_(2)S、CO+HT、H_(2)S+ZnPPⅨ。幼苗长至四叶一心时,连续6天进行NaCl浇灌和叶面喷施处理,然后测定幼苗形态学指标,用Li-6800便携式光合测定仪测定光合参数,用Imaging-PAM荧光成像系统测定叶绿素荧光系数,植物效率仪测定叶绿素荧光动力学曲线(OJIP曲线)。[结果]胁迫6天后,加工番茄幼苗的各项形态学参数、净光合速率(P_(n))、实际光化学效率[Y(Ⅱ)]和光系统Ⅱ(PSⅡ)性能指标[PI_(ABS)和PI_((CSM))]显著下降,OJIP曲线产生形变,并出现K点。CO和H_(2)S处理均有效提高了加工番茄幼苗的光合色素含量、光合参数、PSⅡ的综合性能和受体侧的电子传递效率;提升了OJIP曲线中的J点、I点、P点,降低了ΔK,从而缓解了OJIP曲线的形变;CO处理的P_(n)、表观CO^(2)利用率(CUEapp)、Y(Ⅱ)和电子传递速率(ETR)分别较CK_(1)上升了75.63%、100%、60.00%和57.72%,H_(2)S处理分别上升了65.95%、100%、55.00%和52.68%,CO和H_(2)S处理均降低了非光化学淬灭和热耗散的比例,减少了PSⅡ供体侧放氧复合体(OEC)的损伤。CO+HT处理缓解NaCl胁迫的效果和CO处理相似,而H_(2)S+ZnPPⅨ处理则不能缓解NaCl胁迫,其光合色素含量、P_(n)、F_(v)/F_(m)、Y(Ⅱ)、qL、ETR、PI_(ABS)和PI_((CSM))较H_(2)S处理显著下降,热耗散比率则较H_(2)S处理显著升高。[结论]外源施用CO和H_(2)S均可通过提高光合效率,优化PSⅡ能量分配比率,保护光合电子传递链免受盐害损伤,显著提高番茄幼苗的抗盐能力。CO的作用位点可能在H_(2)S下游,具有协同H_(2)S提高加工番茄耐盐性的作用。

乳酸菌发酵番茄汁工艺优化及挥发性风味物质分析

以新疆加工番茄为原料,利用嗜酸乳杆菌(Lactobacillus acidophilus)发酵制备发酵番茄汁,通过单因素和响应面试验优化发酵工艺,并采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对发酵前后番茄汁的挥发性风味物质进行分析。结果表明,乳酸菌发酵番茄汁最佳发酵工艺为接种量0.7 mg/mL,发酵温度37℃,发酵时间41 h,初始可溶性固形物含量13°Bx。在此优化工艺下,发酵番茄汁的活菌数为9.02 lg(CFU/mL),感官评分为88.9分。发酵前后共检测到46种挥发性风味物质,其中醛类17种、醇类13种、酮类4种、酯类4种、酸类4种以及其他类4种,醛类和醇类是主要挥发性风味物质,4-甲基苯甲醛、异戊醇、芳樟醇和乙酸乙酯等是特征香气物质。

基于主成分分析比较不同加工番茄品种叶绿素的荧光参数及光合特性

【目的】筛选适宜新疆南疆地区栽培的加工番茄品种。【方法】以9个加工番茄为材料,测定比较叶绿素荧光参数、光合参数、叶绿素相对含量以及产量等指标,探究9个加工番茄品种间的差异,利用主成分分析结合聚类分析综合评价各品种的各项指标。【结果】T_(1)(佳禾红运)叶绿素荧光参数、叶绿素相对含量、光合参数及产量相较其他品种表现较好,其中Fv/Fm为0.81,qP为0.85,Pn为19.63μmol/(m^(2)·s),Gs为0.54 mmol/(m^(2)·s),Tr为8.25 mmol/(m^(2)·s),均与其他品种存在显著性差异。【结论】佳禾红运光合能力和环境适应能力较强,产量高,适合新疆阿拉尔市栽培。

番茄酵素发酵工艺优化及营养成分变化分析

以番茄为原料,植物乳杆菌为发酵菌种,超氧化物歧化酶(SOD)和总酸为评价指标,采用单因素试验和Box-Behnken试验优化番茄酵素的发酵工艺,并分析监测番茄酵素发酵过程中营养成分和相关酶活性变化。结果表明,在最佳接种量0.3%、发酵温度37℃、初始pH值5.5、发酵时间40 h的条件下,番茄酵素SOD活性达147.63 U/g,总酸含量为48.60 g/kg。发酵过程中,pH值和可溶性固形物含量均随着发酵时间的增加而持续下降,总酸含量持续上升,还原糖、总酚含量及SOD活性、脂肪酶活性均先上升后下降,番茄红素含量先持续下降后上升再下降;同时对各营养成分与酶活性进行相关性分析,结果表明各营养成分之间存在一定相关性。