Qualitative improvement of fruit during cultivation and storage

本研究通过对番茄果实的栽培和贮藏环境的优化控制，达到提高番茄果实品质的目的.水培过程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，并检查了用于灌溉控制的各种指标。其中，叶温指标（定义为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温之差的比值）和番茄植株的累积蒸腾量指标（由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。提高果实贮藏品质的研究两种不同采收类型的番茄在水栽条件下的耐贮性 关于我们 r胁迫和非水分胁迫条件下的生长状况。利用智能控制技术，探索了一种使果实在贮藏过程中失水率和呼吸强度最小的最佳温度操作。在栽培期间对番茄植株施加水分胁迫使得果实在贮藏期间的水分损失显著减少，并提供更长的耐贮藏性。水分损失率，呼吸速率和皮肤颜色的变化，受温度的影响，确定使用神经网络。通过遗传算法对模型进行模拟，得到了使失水速率和呼吸速率最小的6步最优温度设定点。单一热胁迫T = {40，15，15，15，15℃}为最佳。在给定的温度范围内，先升高到最高温度再降低到最低温度的操作比在整个过程中始终保持最低温度的操作的失水率低，因此，可以认为在栽培过程中对植物施加水分胁迫和在贮藏过程中对果实施加热胁迫的组合对生产高品质番茄是有用的。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