Know About Tomato

The word “TOMATO”, originated in Mexico, where one of the two apparently oldest “wild” types grow.

 It is entirely possible that domestication even arose in both regions independently.

Tomato migrated to Central America and was used by the people in the region in their cooking, and it was being cultivated in southern Mexico and probably in other areas, by the 16th century.

Tomatoes are one of the most common garden fruits in the United States and has a reputation for out- producing the needs of the grower.

As in most sectors of agriculture, there is increasing demand in developed countries for organic tomatoes.

Tomato seeds are occasionally organically produced as well, but only a small percentage of organic crop acreage is grown with organic seed.

Young tomato plants are also commonly classified as determinate or indeterminate.

Determinate, or bush, types bear a full crop all at once and top off at a specific height; they are often good choices for container growing.

Determinate types are preferred by commercial growers who wish to harvest a whole field at one time, or home growers interested in canning.

Indeterminate cultivars develop into vines that never top off and continue producing until killed by frost.

They are preferred by home growers who wish ripe fruit throughout the season.

As an intermediate ground, there are plants sometimes known as “vigorous determinate” or “semi-determinate”; these top off like determinates but produce a second crop after the initial crop.

Many, if not all, tomatoes described as heirlooms are indeterminate.

There is also a considerable gap between commercial and home-gardener cultivars; home cultivars are often bred for flavor to the exclusion of all other qualities, while commercial cultivars are bred for such factors as consistent size and shape, disease and pest resistance, and suitability for mechanized picking and shipping.

Tomatoes are often picked unripe/ green and ripened in storage with ethylene.

Ethylene is a hydrocarbon gas produced by many fruits that acts as the molecular cue to begin the ripening process.

Tomatoes ripened in this way tend to keep longer but have poorer flavor and a mealier, starchier texture than tomatoes ripened on the plant.

They may be recognized by their color, which is more pink or orange than the other ripe tomatoes’ deep red.

Tomatoes are now eaten freely throughout the world, and their consumption is believed to be used in treatment of high blood pressure.