Tomato From Wikipedia, the free encyclopedia Contents Introduction .......................................................................................... 2 Cultivation ........................................................................................... 2 Consumption ........................................................................................... 3 Nutrition ........................................................................................... 4 Potential health benefits ........................................................................... 4 Storage ............................................................................................. 4 1F (00) Chan Tai Man Introduction The tomato is the edible, often red fruit/berry of the nightshade Solanum lycopersicum, commonly known as a tomato plant. The species originated in the South American Andes and its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Its many varieties are now widely grown, sometimes in greenhouses in cooler climates. The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes (as well as under U.S. customs regulations, see Nix v. Hedden), which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects. The tomato belongs to the nightshade family, Solanaceae. The plants typically grow to 1–3 meters (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, although often grown outdoors in temperate climates as an annual. An average common tomato weighs approximately 100 grams (4 oz). Cultivation Tomatoes are one of the most common garden fruits in the United States and, along with zucchini, have a reputation for outproducing the needs of the grower. Quite a few seed merchants and banks provide a large selection of heirloom seeds. The definition of an heirloom tomato is vague, but unlike commercial hybrids, all are self-pollinators that have bred true for 40 years or more. About 150 million tons of tomatoes were produced in the world in 2009. China, the largest producer, accounted for about one quarter of the global output, followed by United States and India. For one variety, plum or processing Figure 1 52 day old plant, tomatoes, California accounts for 90% of U.S. production and 35% of world first fruits production. Page 2 1F (00) Chan Tai Man According to FAOSTAT, the top producers of tomatoes (in tonnes) in 2012. Rank Country Production (MT) 1 China 50,000,000 2 India 17,500,000 3 United States 13,206,950 4 Turkey 11,350,000 5 Egypt 8,625,219 6 Iran 6,000,000 7 Italy 5,131,977 8 Spain 4,007,000 9 Brazil 3,873,985 10 Mexico 3,433,567 Within the EU, there are several areas that grow tomatoes with Protected Geographical Status. These include: Pomodoro di Pachino (PGI), in Sicily Pomodoro S. Marzano dell'Agro Sarnese-Nocerino (PDO), in south Italy Tomaten von der Insel Reichenau (PGI), from Reichenau Island, Germany Pomodorino del Piennolo del Vesuvio (PDO), in Mt Vesuvius area. Consumption The tomato is now grown and eaten around the world. It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails such as the Bloody Mary. Tomatoes are acidic, making them especially easy to preserve in home canning whole, in pieces, as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil. Tomatoes are used extensively in Mediterranean cuisine. They are a key ingredient in pizza, and are commonly used in pasta sauces. They are also used in gazpacho (Spanish cuisine) and pa amb tomàquet (Catalan cuisine). Page 3 1F (00) Chan Tai Man Though it is botanically a berry, a subset of fruit, the tomato is a vegetable for culinary purposes, because of its savory flavor (see below). Nutrition Tomatoes are now eaten freely throughout the world. They contain the carotene lycopene, one of the most powerful natural antioxidants. In some studies, lycopene, especially in cooked tomatoes, has been found to help prevent prostate cancer, but other research contradicts this claim. Lycopene has also been shown to improve the skin's ability to protect against harmful UV rays. A study done by researchers at Manchester and Newcastle universities revealed that tomato can protect against sunburn and help keeping the skin looking youthful. Natural genetic variation in tomatoes and their wild relatives has given a genetic plethora of genes that produce lycopene, carotene, anthocyanin, and other antioxidants. Tomato varieties are available with double the normal vitamin C (Doublerich), 40 times normal vitamin A (97L97), high levels of anthocyanin (resulting in blue tomatoes), and two to four times the normal amount of lycopene (numerous available cultivars with the high crimson gene). Potential health benefits Lycopene has also been shown to protect against oxidative damage in many epidemiological and experimental studies. In addition to its antioxidant activity, other metabolic effects of lycopene have also been demonstrated. The richest source of lycopene in the diet is tomato and tomato derived products. Tomato consumption has been associated with decreased risk of breast cancer, head and neck cancers and might be strongly protective against neurodegenerative diseases. Tomatoes, tomato sauces and puree are said to help lower urinary tract symptoms (BPH) and may have anticancer properties.[51] Tomato consumption might be beneficial for reducing cardiovascular risk associated with type 2 diabetes. Storage Tomatoes keep best unwashed at room temperature and out of direct sunlight. It is not recommended to refrigerate as this can harm the flavor. Tomatoes that are not yet ripe can be kept in a paper bag till ripening. Storing stem down can prolong shelf life. Page 4 .