Qualitative improvement of fruit during cultivation and storage

为提高番茄果实的品质，开发了先进的栽培和贮藏环境控制技术。在颗粒岩棉栽培中，通过控制灌溉对番茄植株施加水分胁迫，以提高果实品质，并对灌溉控制的各项指标进行了考察。尤其是叶片温度指数（即非蒸发表面温度与蒸发表面温度之差与非蒸发表面温度与叶片温度之差之比）和番茄植株累积蒸腾指数（由太阳辐射和饱和亏缺估算）这两个指标对于获得白利度为8%的优质番茄是有效的。研究了两种收获番茄在水分胁迫和非水分胁迫条件下的贮藏性能。利用智能控制技术，探索了水果贮藏过程中水分损失率和呼吸速率最小的最佳温度操作。在栽培过程中对番茄植株施加水分胁迫，可显著减少果实在贮藏过程中的水分流失，延长贮藏期。水分损失率、呼吸率和肤色的变化受温度的影响，通过神经网络进行了识别。通过使用遗传算法对模型进行模拟，寻求使失水率和呼吸率最小化的最佳6步温度设定点。单热应力T ={40,15,15,15,15,15℃}为最优。在给定范围内先升高到最高水平，然后降至最低水平的温度操作比在整个过程中保持最低水平不变的水损失率要低。因此，栽培过程中对植株施加水分胁迫和贮藏过程中对果实施加热胁迫相结合，有利于优质番茄的生产。少

In this study, advanced environmental control techniques for cultivation and storage were developed to attain the qualitative improvements of tomato fruits.1. Qualitative improvement of fruits during hydroponic cultivationIn the granular rockwool cultivation, water stress was applied to tomato plants by the irrigation control to improve the fruit quality, and various indexes for the irrigation control were examined. Especially, two indexes, (1) leaf temperature index defined as the ratio of the difference between non-evaporative surface temperature and evaporative surface temperature and the difference between non-evaporative surface temperature and leaf temperature and (2) index of the accumulated transpiration of tomato plant which is estimated from solar radiation and saturation deficit, were effective for obtaining high quality tomatoes characterizing with Brix of 8%.2. Qualitative improvement of fruits during storageThe storability of two types of harvested tomatoes, grown in wate … More r stress and non-water stress conditions, were investigated. An optimal temperature operation to minimize the water loss rate and respiration rate of the fruits during storage was explored using intelligent control techniques. The application of water stress to tomato plants during cultivation allowed the water loss of fruits during storage to be significantly reduced and provided a longer storability. Changes in the water loss rate, respiration rate and skin color, as affected by the temperature, were identified using neural networks. The optimal 6-step set points of temperatures that minimize the water loss rate and respiration rate were sought through simulations of the models using genetic algorithms. A single heat stress T = {40, 15, 15, 15, 15, 15℃} was obtained as an optimal. A temperature operation first rising to the highest level and then dropping to the lowest level in the given range provided a lower rate of the water loss than by keeping constant at the lowest level through whole process.Thus, it is assumed that the combination of the water stress application to the plants during cultivation and the heat stress application to the fruits during storage is useful for the production of high quality tomatoes. Less