Qualitative improvement of fruit during cultivation and storage

本研究开发了先进的栽培和贮藏环境控制技术，以实现番茄果实的品质改良。水培栽培中果实品质的改善在颗粒状岩棉栽培中，通过灌溉控制对番茄植株施加水分胁迫以改善果实品质，并对灌溉控制的各项指标进行了检测。其中，叶温指数(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)和番茄植株累计蒸腾量指数(根据太阳辐射和饱和亏估算)对获得锤度为8%的优质番茄是有效的。贮藏过程中果实品质的改善--两种采收番茄在…水中的耐贮性研究了更多的r胁迫和非水分胁迫条件。利用智能控制技术，探索了一种能最大限度地降低果实失水率和呼吸强度的最佳温度控制方法。栽培期间对番茄植株施加水分胁迫，可以显著减少果实在贮藏过程中的水分损失，并提供更长的耐贮性。通过神经网络识别失水率、呼吸速率和肤色受温度影响的变化。利用遗传算法对模型进行模拟，寻找使失水率和呼吸率最小的最佳6步温度设定值。获得了单次热应力T={40，15，15，15，15，15℃}的最佳值。在一定的温度范围内，先升到最高再降到最低的温度操作比整个过程中保持在最低水平的失水率要低，因此，栽培期间对植株施加水分胁迫和贮藏期间对果实施加热胁迫相结合对生产优质番茄是有益的。较少

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