The purpose of this investigation was to study the role of pectin in protecting casein from coagulation by heat and acid during the preparation of tomato soup. Three varieties of tomatoes were used for the study, Ace, Improved Garden State and Campbell 146, and each variety was processed two ways, by heating the tomatoes rapidly to 100°C before juicing (hot break) and by holding the mascerated tomatoes for 30 minutes before heating (cold break). Juice of the Ace variety had the highest pH and Campbell 146 the lowest by both processing methods. In all cases, cold break juice had lower pH values than did the hot break juice. Proportion of serum to solids resulting from centrifugation of a sample of each juice was used as one index to the amount of degradation of the pectin. The amount of solids in the cold break juice was less than the amount of solids in the hot break juice. Serums from juices prepared by the hot break method were more viscous than those by the cold break method. Of the hot break juices, Improved Garden State was the most viscous and Campbell 146 the least. The concentration of pectin in the serums of juices prepared by the cold break method was from one-third to one-half that in serums of juices by the hot break method. Juices of the three varieties of tomatoes by both methods of processing were combined with reconstituted non-fat milk and heated as for tomato soup. Curdling was assessed by measuring the nitrogen in the filtrate by the micro-Kjeldahl method. Juices of Ace, the low acid variety, caused the least amount of curdling. Of the four juices from the two more acid varieties, Campbell 146 by the cold break method had the lowest concentration of pectin in the serum and the soup curdled most, while Improved Garden State by the hot break method was highest in pectin and resulted in the least curdling of the soup. Juice from Campbell 146 by the cold break method was the most acid of the four and that of Improved Garden State by the hot break method was the least acid. When an amount of high-methoxy pectin equal to the difference between the concentration of pectin in the cold break and that in the hot break juices of the Improved Garden State variety was added to a sample of the juice before making soup, curdling was less than when untreated juice was used, and the pH was slightly higher. Thus any protective effect that pectin might have had. on the casein was clouded by differences in the pH values of the juices. Pectin possibly has a role in protecting the casein, but the acidity certainly is the determining factor in the coagulation of casein in the preparation of tomato soup. / Graduation date: 1963

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Thesis (Ph. D.)--Ohio State University, 2004. / Title from first page of PDF file. Document formatted into pages; contains xiii, 154 p. : ill. Advisor: Steven J. Schwartz, Program in Nutrition (OSUN). Includes bibliographical references (p. 134-154).

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Made available in DSpace on 2015-08-20T17:09:39Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-02-09. Added 1 bitstream(s) on 2015-08-20T17:26:41Z : No. of bitstreams: 1 000842938.pdf: 274123 bytes, checksum: 7ccdef802a151b3b1e8933fc238ea1bd (MD5) / O tomateiro (Solanum lycopersicum L.) é uma dicotiledônea pertencente à família Solanaceae e devido a sua amplitude de cultivo, essa hortaliça já é considerada cosmopolita, sendo a segunda maior cultura mundial, depois da batata. A produtividade de qualquer cultura, principalmente a do tomate, está diretamente ligada à forma de cultivo, utilização de produtos e a variação ambiental. Dentre estas, a utilização de produtos químicos sintéticos tem aumentado ao longo dos anos e, atualmente, pode ser considerada essencial para o bom desenvolvimento da cultura.Exemplo dessa pratica é a utilização de compostos bioquímicos sintéticos, como os reguladores vegetais, que incrementam o crescimento e desenvolvimento da cultura. Dessa forma, o presente trabalho teve o objetivo de avaliar o efeito da aplicação de reguladores vegetais e nutrientes em plantas de tomate híbrido 'Pizzadoro' pé franco e enxertada em portaenxerto Guardião no desenvolvimento das plantas e na produtividade da cultura. O delineamento experimental foi fatorial de 7x2, sendo sete tratamentos e dois tipos de plantas. Foram avaliadas as atividades de enzimas antioxidantes (superóxido dismutase, peroxidase, catalase); a peroxidação de lipídios; caracterização física e química do fruto; e produtividade final.Para a avaliação enzimática foram feitas três coletas: aos 60, 74 e 88 dias após o transplante (DAT). Para a qualidade do fruto, foi selecionado a colheita referente ao quarto cacho de frutos. Observou-se interaçãoentre os tratamentos e entre o tipo de planta para atividade enzimática e peroxidação de lipídios, mostrando que houve pouco estresse oxidativo nas plantas enxertadas comparadas com as nãoenxertadas.Para pH, acidez titulável, sólidos solúveis totais e ácido ascórbiconão houve diferença entre os tratamentos e também com o tipo de planta. A produtividade final, ... / The tomato (Solanum lycopersicum L.) is a dicotyledonous belongs to the Solanaceae family and due to their range of cultivation, this vegetable is already considered cosmopolitan, being the world's second largest crop after the potato. The productivity of any culture, especially the tomato, is directly linked to the way of farming, use of products and environmental variation. Among these, the use of synthetic chemicals has increased over the years and currently can be considered essential for the proper development of culture. An example of this practice is the use of synthetic biochemical compounds, such as plant growth regulators, which enhance the growth and development of culture. Thus, the present study was to evaluate the effect of plant growth regulators and nutrients in hybrid tomato plants 'Pizzadoro' ungrafted and grafted onto rootstock Guardian in plant development and crop productivity. The experimental design was factorial 7x2, with seven treatments and two types of plants. The activities of antioxidant enzymes (superoxide dismutase, peroxidase, catalase) were evaluated; lipid peroxidation; physical characterization and fruit of chemistry; and final yield. For the enzymatic evaluation were made three collections: at 60, 74 and 88 days after transplanting (DAT). For the quality of the fruit was selected referring to the fourth harvest fruit bunch. There was interaction between treatments and between the type of plant for enzyme activity and lipid peroxidation, showing that there was little oxidative stress in grafted plants compared to non-grafted. For pH, titratable acidity, soluble solids and ascorbic acid did not differ between treatments and also to the type of plant. The final yield for both total and marketable fruit fruits was higher in grafted plants

Made available in DSpace on 2015-08-20T17:09:50Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-02-26. Added 1 bitstream(s) on 2015-08-20T17:26:20Z : No. of bitstreams: 1 000842948.pdf: 408245 bytes, checksum: 25dd0865ac559849ad1e30bc24e676c6 (MD5) / O tomate é um importante produto olerícola, sendo muito valorizado pelos consumidores de alimentos orgânicos. Características como produção, tamanho e sabor dos frutos podem ser bastante influenciados pela densidade de plantio, que pode ser aumentada pela redução do espaçamento ou pelo aumento na quantidade de hastes em cada planta. O experimento foi desenvolvido no município de São Manuel-SP entre os meses de agosto de 2013 a janeiro de 2014, com o objetivo de avaliar a influência do número de hastes por planta e do tipo de condução na produção e nas características físico-químicas dos frutos do tomateiro híbrido Coco, tipo mini tomate. O experimento foi conduzido em cultivo protegido sob manejo orgânico. Os tratamentos consistiram de quatro diferentes formas de condução: 2 hastes tradicionais (haste principal e haste abaixo da 1ª inflorescência); 2 hastes oriundas de gemas axilares das folhas cotiledonares; 3 hastes (haste principal e duas laterais abaixo da 1ª e 2ª inflorescências) e 4 hastes oriundas de poda baixeira. Os frutos foram colhidos quando apresentavam coloração totalmente vermelha. Avaliaram-se o número total de frutos por planta, produção (g planta-1), produção precoce (somando as quatro primeiras colheitas) e características físico-químicas (massa média e diâmetro de frutos, pH, acidez titulável, sólidos solúveis, ratio, açúcares redutores, ácido ascórbico, licopeno, β-caroteno, clorofila a e b e de perda de massa (%)) dos frutos. O número e a condução das hastes não influenciaram a produção de frutos por planta (g planta-1), porém, com o aumento no número de hastes, houve acréscimo no número de frutos por planta, porém com menor diâmetro e massa média. O tratamento com 2 hastes convencionais teve maior produção precoce. Em relação as características físico-químicas dos frutos, o aumento no número de hastes.... / Tomato is an important vegetable crop product, being highly valued by consumers of organic food. Features such as production, size and taste of the fruits can be greatly influenced by plant density that can be increased by reducing the spacing or by increasing the number of stem in each plant. The experiment was conducted in São Manuel-SP between the months of August 2013 on January 2014, with the objective of evaluating the influence of the number of stems per plant and the conduction type in production and physicochemical characteristics of fruits of hybrid Coco tomato, type mini tomatoes. The experiment was conducted in protected cultivation under organic management. The treatments consisted of four different ways of conduction: 2 traditional stems (main stem and stem below the 1st inflorescence); 2 stems coming from axillary buds of cotyledon leaves (named as bottom stem conduction), due to pruning the apical meristem of the plant just above the cotyledons with the seeldlings still in the tray; 3 stems (main stem and two stems side below the 1st and 2nd inflorescences) and 4 stems coming from bottom stem. The fruits were harvested when they wer totally red. It was evaluated total number of fruits per plant, production (g plant -1), earliness production (adding the first four crops) and physico-chemical characteristics (average weight and fruit diameter, pH, titratable acidity, soluble solids, ratio, reducing sugars, ascorbic acid, lycopene, β -carotene, chlorophyll a and b and mass loss (%)) of the fruit. The number and the conduct of the stems did not affect the production of fruits per plant (g plant-1), but with the increase ...

Orientador: Elizabeth Orika Ono / Banca: João Dominhos Rodrigues / Banca: Amanda Cristina Esteves Amaro / Resumo: O tomateiro (Solanum lycopersicum L.) é uma dicotiledônea pertencente à família Solanaceae e devido a sua amplitude de cultivo, essa hortaliça já é considerada cosmopolita, sendo a segunda maior cultura mundial, depois da batata. A produtividade de qualquer cultura, principalmente a do tomate, está diretamente ligada à forma de cultivo, utilização de produtos e a variação ambiental. Dentre estas, a utilização de produtos químicos sintéticos tem aumentado ao longo dos anos e, atualmente, pode ser considerada essencial para o bom desenvolvimento da cultura.Exemplo dessa pratica é a utilização de compostos bioquímicos sintéticos, como os reguladores vegetais, que incrementam o crescimento e desenvolvimento da cultura. Dessa forma, o presente trabalho teve o objetivo de avaliar o efeito da aplicação de reguladores vegetais e nutrientes em plantas de tomate híbrido 'Pizzadoro' pé franco e enxertada em portaenxerto Guardião no desenvolvimento das plantas e na produtividade da cultura. O delineamento experimental foi fatorial de 7x2, sendo sete tratamentos e dois tipos de plantas. Foram avaliadas as atividades de enzimas antioxidantes (superóxido dismutase, peroxidase, catalase); a peroxidação de lipídios; caracterização física e química do fruto; e produtividade final.Para a avaliação enzimática foram feitas três coletas: aos 60, 74 e 88 dias após o transplante (DAT). Para a qualidade do fruto, foi selecionado a colheita referente ao quarto cacho de frutos. Observou-se interaçãoentre os tratamentos e entre o tipo de planta para atividade enzimática e peroxidação de lipídios, mostrando que houve pouco estresse oxidativo nas plantas enxertadas comparadas com as nãoenxertadas.Para pH, acidez titulável, sólidos solúveis totais e ácido ascórbiconão houve diferença entre os tratamentos e também com o tipo de planta. A produtividade final, ... / Abstract: The tomato (Solanum lycopersicum L.) is a dicotyledonous belongs to the Solanaceae family and due to their range of cultivation, this vegetable is already considered cosmopolitan, being the world's second largest crop after the potato. The productivity of any culture, especially the tomato, is directly linked to the way of farming, use of products and environmental variation. Among these, the use of synthetic chemicals has increased over the years and currently can be considered essential for the proper development of culture. An example of this practice is the use of synthetic biochemical compounds, such as plant growth regulators, which enhance the growth and development of culture. Thus, the present study was to evaluate the effect of plant growth regulators and nutrients in hybrid tomato plants 'Pizzadoro' ungrafted and grafted onto rootstock Guardian in plant development and crop productivity. The experimental design was factorial 7x2, with seven treatments and two types of plants. The activities of antioxidant enzymes (superoxide dismutase, peroxidase, catalase) were evaluated; lipid peroxidation; physical characterization and fruit of chemistry; and final yield. For the enzymatic evaluation were made three collections: at 60, 74 and 88 days after transplanting (DAT). For the quality of the fruit was selected referring to the fourth harvest fruit bunch. There was interaction between treatments and between the type of plant for enzyme activity and lipid peroxidation, showing that there was little oxidative stress in grafted plants compared to non-grafted. For pH, titratable acidity, soluble solids and ascorbic acid did not differ between treatments and also to the type of plant. The final yield for both total and marketable fruit fruits was higher in grafted plants / Mestre