NC 109 Tomato Breeding Line: `Mountain Fresh' F1 Hybrid

Design of Hybrid NC Control System for Automatic Line

This paper presents a Hybrid NC Control System for Automatic line based on Cyber-Physical-System (CPS) technology. Firstly, this paper describes the overall system hierarchical structure, which uses a variety of techniques, such as sensors, smart computing, and heterogeneous network integration. In order to improve the practical value, we study and solve some technical problems, such as heterog...

Ethylene biosynthesis regulation in tomato fruit from the F1 hybrid of the ripening inhibitor (rin) mutant.

We have previously shown a significant decrease in the ethylene production in tomato fruit from the RIN/rin genotype. In this present study, we evaluated the amount of 1-aminocyclopropane-1-carboxylic acid (ACC) and the gene expression and enzymatic activities of ACC synthase (ACS) and ACC oxidase (ACO) to find which type of regulation influenced this low ethylene production. The results sugges...

Keeping quality of fresh-cut tomato

The effects of calcium chloride washings and passive or active modified atmosphere packaging (MAP) on the keeping quality of fresh-cut tomato (Lycopersicon esculentum Mill., cv. Durinta) were investigated. Fresh-cut tomatoes were washed in chlorinated water (0.7 mM) with and without CaCl2 (0.09 M). Slices were placed in plastic trays, sealed with perforated or non-polymeric films and stored at ...

The Chemistry of Fresh Tomato Flavor

Tomato flavor results from taste components, aromatic volatiles and a complex interaction between them. Lack of characteristic flavor in supermarket tomatoes is a common consumer complaint. Sugars, organic acids, free amino acids, and salts are the main taste components. With over 400 volatile compounds identified, only thirty are present in concentrations over one ppb and of these, only 16 con...

Chinese Experiences in Breeding Three-Line, Two-Line and Super Hybrid Rice