Processing Tomato Production in California

Hartz, T.K.; Miyao, Gene; Mickler, Jan; LeStrange, M.; Stoddard, Scott; Nunez, Joe; Aegerter, B. J.

doi:10.3733/ucanr.7228

Cited by 38 publications

(29 citation statements)

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Section: Introductionmentioning

confidence: 99%

“…; russet mites Aculops lycopersici; stink bugs Euschistus conspersus, Thyanta pallidovirens, Chlorochroa spp. and Nezara viridula; and aphids Macrosiphum euphorbiae (Hartz et al 2008). In Pakistan, the tomato fruitworm Helicoverpa armigera Hübner (Lepidoptera: Noctuidae) is known as the key pest attacking many crops including chickpea, cotton, tomato, potato, tobacco, okra, sunflower, cabbage and pigeon pea in the field (Callahan et al 1972;Zalucki et al 1986;Ahmed 1994;Torres-Vila et al 2003;Talekar et al 2006;Wakil et al 2009a,b).…”

Section: Introductionmentioning

confidence: 99%

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Distribution of Helicoverpa armigera Hübner (Lepidoptera: Noctuidae) in tomato fields and its relationship to weather factors

Wakil

Ghazanfar

Kwon

et al. 2010

Entomological Research

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A survey was conducted in tomato fields at different localities to assess the distribution of tomato fruitworm Helicoverpa armigera Hübner (Lepidoptera: Noctuidae) in Punjab Province, Pakistan. The effect of weather factors on its population was also investigated. Eleven tomato‐growing districts were selected and data for larval population and fruit infestation were recorded. The maximum larval population (5.2 larvae/plant) of H. armigera was recorded in Bahawalpur district with 32.6% fruit infestation. However, the minimum larval population (1.4 larvae/plant) inflicted 14.7% fruit infestation in Rawalpindi district. The temperature was positively correlated while relative humidity showed negative interaction with the larval population and fruit infestation.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Distribution of Helicoverpa armigera Hübner (Lepidoptera: Noctuidae) in tomato fields and its relationship to weather factors

Wakil

Ghazanfar

Kwon

et al. 2010

Entomological Research

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“…California produces over 90% of the tomato paste in the United States, representing roughly 35% of global production (Hartz et al. ; USDA ). With most processing occurring in the San Joaquin Valley (The Morning Star Company ), where the baseline water stress index is greater than 80% (Gassert et al.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Industrial Tomato Processing Water Energy Nexus: A Case Study at a Processing Facility

Amón

Wong

Kazama

et al. 2017

J of Industrial Ecology

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Increased demand for water and energy and growing recognition of environmental issues motivate awareness of how these resources are used in industry. Industrial tomato processing consumes substantial quantities of both water and energy. To understand how these resources are used in tomato processing and what opportunities exist for improving efficiency, a water energy nexus (WEN) assessment was conducted that accounted for the various ways energy becomes embedded in water during processing by motors, pumps, fans, and boilers. The WEN assessment was conducted at an industrial tomato processing facility that processed 265 metric tonnes of fruit per hour to develop a map of water and associated energy use at each processing step. A total of 1.29 billion kilograms (kg) of water were used for the processing season, with 870 million kg routed to flumes. The analysis identified the thermal energy used to generate steam for the various heat exchangers and evaporators used during processing as the greatest source of embedded energy in process water (778,000 gigajoules per season). The electrical energy embedded in the process water totaled 4.4 million kilowatt-hours per season, over 80% of which was attributed to pumping. Moreover, the data were used to identify opportunities to improve efficiency by adjusting water loads on equipment and developing strategies for water and energy conservation and recovery. The baseline water and energy use data provided by the WEN assessment can enable additional modeling to assess resource efficiency measures and the life cycle impact of processed tomato products. Keywords:energy intensity food processing industrial ecology industrial metabolism material flow analysis (MFA) Supporting information is linked to this article on the JIE website Increasing demand for energy and freshwater worldwide has highlighted the need for efficient use of these resources. Moreover, the negative environmental impacts of fossil fuel use have Conflict of interest statement: The authors have no conflict to declare. created additional incentives to improve energy efficiency. The use of water and energy are often linked, given that energy is required to transport, heat, and cool water. Further, water in the form of steam may be used to generate energy in turbines. These relationships are termed the water energy nexus (WEN).

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“…are used for production of tomato paste, sauces, canned tomato products and other value‐added products. In 2008 the state of California accounted for over 90% of the United States production of processing tomatoes and 35% of the worldwide production . Extensive measures have been taken to optimize the harvesting technology of tomatoes; however, a relatively small amount of research has been conducted on how these technological developments affect the fruit itself and how these effects translate into the quality of the final product.…”

Section: Introductionmentioning

confidence: 99%

The effects of bruising and temperature on enzyme activity and textural qualities of tomato juice

Held¹,

Anthon²,

Barrett³

2014

J Sci Food Agric

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Processing Tomato Production in California

Cited by 38 publications

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Distribution of Helicoverpa armigera Hübner (Lepidoptera: Noctuidae) in tomato fields and its relationship to weather factors

Distribution of Helicoverpa armigera Hübner (Lepidoptera: Noctuidae) in tomato fields and its relationship to weather factors

Assessment of the Industrial Tomato Processing Water Energy Nexus: A Case Study at a Processing Facility

The effects of bruising and temperature on enzyme activity and textural qualities of tomato juice

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