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Field performance of alternate wetting and drying furrow irrigation on tomato crop growth, yield, water use efficiency, quality and profitability 被引量:8
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作者 Khokan Kumer Sarker M.A.R.Akanda +3 位作者 S.K.Biswas D.K.Roy A.Khatun M.A.Goffar 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2016年第10期2380-2392,共13页
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 d... 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. 展开更多
关键词 alternate furrow irrigation alternate drying process tomato yield quality water use efficiency net return
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Kinetic Study of Color Changes of Tomato Purees with Microwave and Conventional Drying
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《Journal of Food Science and Engineering》 2011年第5期366-373,共8页
Kinetics of color change in tomato purees dried using microwave and conventional method were investigated. For this purpose, the color parameters of Hunter L,a,b and browning index (A42o), and estimated values of ch... Kinetics of color change in tomato purees dried using microwave and conventional method were investigated. For this purpose, the color parameters of Hunter L,a,b and browning index (A42o), and estimated values of chroma, hue angle, AE, Hunter a/b and a ~ b were examined. The changes in color of tomato samples followed both zero and first order kinetic models to describe visual color changes, and &E parameters followed first order kinetic. It was concluded that Hunter axb parameters can be used adequately to follow up the color change of tomato samples during the drying. 展开更多
关键词 Tomato drying MICROWAVE CONVENTIONAL zero and first order Hunter a x b.
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Storage stability of dried tomato slice
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作者 Shittu S K Isiaka M 《International Journal of Agricultural and Biological Engineering》 SCIE EI CAS 2013年第4期104-110,共7页
Unlike fresh farm produce,processed fruits and vegetables such as sun dried tomatoes can be categorized as ambient temperature shelf stable products.However,large quantities of these products yet easily go bad most es... Unlike fresh farm produce,processed fruits and vegetables such as sun dried tomatoes can be categorized as ambient temperature shelf stable products.However,large quantities of these products yet easily go bad most especially when the appropriate conditions for their storage are not offered.To minimize these losses,it is important to know and exploit the optimum environmental conditions and moisture content range for the storage of the products.The present study through systematic theoretical assertions employed by other researchers on other crops seeks to establish the storage stability of dried tomato slice at three probable temperatures of 10,30 and 45°C.Results showed that in this temperature range,upper limit moisture content varied between 6%-7.5%and 6.5%-8.3%d.b.for adsorption and desorption,respectively.The corresponding lower limit moisture contents varied between 4.29%-5.52%and 5.15%-6.29%d.b.In order to minimize moisture migration into or out of dried tomato slice during storage,the study revealed that the product should be stored within 29%-62%relative humidity. 展开更多
关键词 dried tomato storage stability moisture content humidity TEMPERATURE
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