The tomato tomato ort is the edible Berry of the plant sanum Lop persicum commonly known as the tomato plant the species originated in Western South America Mexico and Central America the noad word tomal gave rise to the Spanish word tomate from which the English word tomato derived its domestication and use
As a cultivated food may have originated with the indigenous peoples of Mexico the Aztecs used tomatoes in their cooking at the time of the Spanish conquest of thez Tech Empire and after the Spanish encountered the Tomato for the first time after their contact with the Aztecs they brought the plant to
Europe in a widespread transfer of plants known as the Colombian Exchange from there the Tomato was introduced to other parts of the European colonized World during the 16th century tomatoes are a significant source of amami flavor they are consumed in diverse ways raw are cooked and in many dishes sauces
Salads and drinks while tomatoes are are fruits botanically classified as berries they are commonly used culinarily as a vegetable ingredient or side dish numerous varieties of the tomato plant are widely grown in temperate climates across the world with green houses allowing for the production of tomatoes throughout all seasons of the Year
Tomato plants typically grow to 1 to 3 m 3 to 10 ft in height they are vines that have a weak stem that sprawls and typically needs support indeterminate tomato plants are perennials in their native habitat but are cultivated as annuals determinate or bush plants are annuals that stop growing at a certain
Height and produce a crop all at once the size of the Tomato varies according to the cultivar with a range of 1 to 10 cm 12 to four in in width the wild ancestor of the tomato sanum pimpinella folium is native to Western South America these wild versions were the
Size of peas the first evidence of domestication points to the Aztec and and other peoples in miso America who used the fruit fresh and in their cooking the Spanish first introduced tomatoes to Europe where they became used in Spanish food in France Italy and Northern Europe the Tomato was initially
Grown as an ornamental plant it was regarded with suspicion as a food because botanists recognized it as a Nightshade a relative of the poisonous belladon this was exacerbated by the interaction of the tomatoes acidic juice with peor plates the leaves and fruit contain tomatine which in large quantities would be toxic however the
Ripe fruit contains a much lower amount of tomatine than the immature fruit the exact date of domestication is unknown by 500 BC it was already being cultivated in southern Mexico and probably other areas the Pueblo people are thought to have believed that those who witnessed the ingestion of tomato
Seeds were blessed with powers of divination the large lumpy variety of tomato a mutation from a smoother smaller fruit originated in miso America and may be the direct ancestor of some Modern cultivated Tomatoes the Aztec raised several varieties of tomato with red tomatoes called zimat and green tomatoes physical Alice called tomal
Tomatillo Bernardino de sahagan reported seeing a great variety of tomatoes in the Aztec Market at tanak Tian Mexico City large Tomatoes small Tomatoes Leaf Tomatoes Sweet Tomatoes large serpent Tomatoes nipple shaped tomatoes and tomatoes of all colors from the brightest red to the deepest yellow Bernardino de sahagan mentioned Aztec
Cooking various sauces some with and without tomatoes of different sizes serving them in City Markets food sauces hot sauces fried food Alla cooked food juices sauces of juices shredded food with chili with squash seeds most likely cucur aipo with tomatoes with smoked chili with hot chili with yellow chili
With mild red chili sauce yellow chili sauce hot chili sauce with bird excrement sauce sauuce of smoked chili heated sauces bean sauce he sells toasted beans cooked beans mushroom sauce sauce of small squash sauce of large Tomatoes sauce of ordinary Tomatoes sauce of various kinds of sour herbs avocado sauce Spanish conquistador
Hern and Cortez may have been the first to transfer a small yellow tomato to Europe after he captured the Aztec city of tanok Tian now Mexico City in 1521 the earliest discussion of the Tomato in European literature appeared in a herbal written in 1544 by Petro Andrea maroli
An Italian physician and botanist who suggested that a new type of eggplant had been brought to Italy that was blood red or golden color when mature and could be divided into segments and eaten like an eggplant that is cooked and seasoned with salt black pepper and oil
It was not until 10 years later that Tomatoes were named in print by maoli as pomidoro or golden apples after the Spanish colonization of the Americas the Spanish distributed the Tomato throughout their colonies in the Caribbean they also took it to the Philippines from where it spread to
Southeast Asia and then the entire Asian continent the Spanish also brought the Tomato to Europe it grew easily in Mediterranean climates and cultivation began in the 1540s it was probably eaten shortly after it was introduced and was certainly being used as food by the early 17th century in Spain the Tomato
Was introduced to China likely via the Philippines or maau in the 1500s it was given the name fanki foreign eggplant as the Chinese named many food stuffs introduced from abroad but referring specifically to early introductions the recorded history of tomatoes in Italy dates back to at least October 31st 1548
When the house Steward of kosimo deichi the Grand Duke of Tuscany wrote to the the medii private secretary informing him that the basket of tomatoes sent from the grand Duke’s Florentine estate at T Del Gallow had arrived safely Tomatoes were grown mainly as ornamentals early on after their arrival
In Italy for example the Florentine Aristocrat Joven vetero soderini wrote how they were to be sought only for their beauty and were grown only in gardens or flower beds the Tomato’s ability to mutate and create new and different varieties helped contribute to its success and spread throughout Italy
However in areas where the climate supported growing tomatoes their habit of growing to the ground suggested low status they were not adopted as a staple of the peasant population because they were not as filling as other fruits already available additionally both toxic and inedible varieties discouraged many people from attempting to consume
Or prepare any other varieties in certain areas of Italy such as Florence the fruit was used solely as a tabletop decoration until it was in incorporated into the local cuisine in the late 17th or early 18th century the earliest discovered cookbook with tomato recipes was published in Naples in 1692 though
The author had apparently obtained these recipes from Spanish sources unique varieties were developed over the next several hundred years for uses such as dried tomatoes sauce tomatoes Pizza tomatoes and tomatoes for long-term storage these varieties are usually known for their place of origin as much as by a variety name for example pomino
Del panalo Del Vesuvio is the hanging tomato of vvus or the well-known and highly prized San Marzano Plum tomato grown in that region Tomatoes were not grown in England until the 1590s one of the earliest cultivators was John Gerard a barber surgeon Gerard’s herbal published in 1597 and largely
Plagiarized from Continental sources is also one of the earliest discussions of the Tomato in England Gerard knew the tomato tomato was eaten in Spain and Italy nonetheless he believed it was poisonous in fact the plant and raw fruit do have low levels of tomatine but are not generally dangerous see below
Gerard’s views were influential and the Tomato was considered unfit for eating though not necessarily poisonous for many years in Britain and its North American colonies however by the mid 18th century Tomatoes were widely eaten in Britain and before the end of that Century the encyclopedia Britannica
Stated the Tomato was in daily use in soups broths and as a garnish they were not part of the average person’s diet and though by 1820 they were described as to be seen in great abundance in all our vegetable markets and to be used by all our best cooks reference was made to
Their cultivation in gardens still for the singularity of their appearance while their use in cooking was associated with exotic Italian or Jewish Cuisine for example in Elizabeth Blackwells a curious herbal it is described under the name love apple amoris pomum as being consumed with oil and vinegar in Italy similar to
Consumption of cucumbers in the UK the Tomato was introduced to cultivation in the Middle East by John Barker British console in Aleppo 1799 to 1,825 19th century descriptions of its consumption are uniformly as an ingredient in a cooked dish in 1881 it is described as only eaten in the region
Within the the last 40 years today the tomato is a critical and ubiquitous part of Middle Eastern cuisine served fresh in salads example Arab salad Israeli salad cha salad and Turkish salad grilled with kabs and other dishes made into sauces and so on the earliest reference to tomatoes being grown in
British North America is from 1710 when herbalist William salmon reported seeing them in what is today South Carolina they may have been introduced from the Caribbean by the mid 18th century they were cultivated on some Carolina plantations and probably in other parts of the southeast as well Thomas
Jefferson who ate tomatoes in Paris sent some seeds back to America some early American Advocates of The Culinary use of the Tomato included Michelle FIS Korn and Robert Gibbon Johnson many Americans considered tomatoes to be poisonous at this time and in general they were grown more as ornamental plants than as food
In 1897 w H Garrison addressed the medical legal Society of New York stating the belief was once transmitted that the Tomato was sinisterly dangerous he recalled in his youth Tomatoes were dubbed love apples or wolf apples and they were shunned as Globes of the devil Alexander W Livingston receives much
Credit for developing numerous varieties of tomato for both Home and Commercial gardeners early tomato breeders included Henry Tilden in Iowa and a doctor hand in Baltimore the US Department of agricultures 19 19 37 yearbook declared that half of the major varieties were a result of the abilities of the
Livingston to evaluate and perpetuate Superior material in the Tomato Livingston’s first breed of tomato the Paragon was introduced in 1870 the beginning of a great tomato culture Enterprise in the county in 1875 he introduced the Acme which was said to be involved in the parentage of most of the
Tomatoes introduced by him and his competitors for the next 25 years when Livingston began his attempts to develop the Tomato as a commercial crop his aim had been to grow tomatoes smooth in Contour uniform in size and sweet in flavor he eventually developed over 17 different varieties of the tomato plant
Today the crop is grown in every state in the Union because of the long growing season needed for this heat loving crop several states in the US Sun Belt became major tomato producers particularly Florida and California in California tomato Poes are grown under irrigation for both the fresh fruit market and for
Canning and processing the University of California Davis UC Davis became a major Center for research on the Tomato the CM Rick tomato genetics Resource Center at UC Davis is a gene Bank of wild relatives monogenic mutants and miscellaneous genetic stocks of tomato the center is named for the late Doctor
Charles M Rick a Pioneer in tomato genetics research research on processing tomatoes is also conducted by the California tomato Research Institute in Escalon California in California Growers have used a method of cultivation called dry farming especially with Early Girl Tomatoes this technique encourages the plant to send Roots deep to find
Existing moisture in soil that retains moisture such as clay soil the poor taste and lack of sugar in modern garden and Commercial tomato varieties resulted from breeding tomatoes to ripen uniformly red this change occurred after discovery of a mutant eup phenotype in the mid 20th century so named because
The fruits ripened uniformly this was widely crossbreed to produce red fruit without the typical green ring around the stem on uncross breed varieties prior to General introduction of this trait most Tomatoes produced more sugar during ripening and were sweeter and more flavorful evidence has been found
That 10 to 20% of the total carbon fixed in the fruit can be produced by photosynthesis in the developing fruit of the normal you phenotype the eug gentic mutation encodes a factor that produces defective chloroplasts with lower density in developing fruit resulting in a lighter green color of
Unripe fruit and repression of Sugar’s accumulation in the resulting ripe Fruit by 10 to 15% perhaps more important than their role in photosynthesis the fruit chloroplasts are remodeled during ripening into chlorophyll-free chromoplasts that synthesize and accumulate the carotenoids lopine betacarotene and other metabolites that are sensory and nutritional assets of
The ripe fruit the potent chloroplasts in the dark green shoulders of the eup phenotype are beneficial here but have the disadvantage of leaving green shoulders near the stems of the ripe fruit and even cracked yellow shoulders apparently because of oxidative stress due to overload of the photosynthetic chain in direct sunlight at high
Temperatures hence genetic design of a commercial variety that combines the advantages of types U and U requires fine tuning but may be feasible furthermore breeders of modern tomato cultivars typically strive to produce tomato plants exhibiting improved yield shelf life size and tolerance SL resistance to various environmental pressures including disease however
These breeding efforts have yielded unintended negative consequences on various tomato fruit attributes for instance linkage drag is a phenomenon that has been responsible for alterations in the metabolism of the tomato fruit linkage drag describes the introd uction of an undesired trait or alil into a plant during back Crossing
This trait alil is physically linked or is very close to the desired alil along the chromosome in introducing the beneficial alil there exists a high likelihood that the poor alil is also incorporated into the plant thus breeding efforts attempting to enhance certain traits for example larger fruit size have unintentionally altered
Production of chemicals associated with for instance nutritional value and flavor breeders have turned to using wild tomato species as a source of alals for the introduction of beneficial traits into modern tomato varieties for example wild tomato relatives May possess higher amounts of fruit solids which are associated with greater sugar
Content or resistance to diseases caused by microbes such as resistance towards the early blight pathogen alternaria Solin however this tactic has limitations for the incorporation of certain traits such as pathogen resistance can negatively impact other favorable phenotypes such as fruit production the word tomato comes from the Spanish toate which in turn comes
From the naad word tomal tomel pronunciation meaning swelling fruit also fat water or fat thing the native Mexican tomatillo is tomate when Aztecs started to cultivate the fruit to be larger sweeter and red they called the new varieties idatl or G tomates pronounced ital plump with Naval or fat
Water with Naval the specific name Lop persicum from the 1,753 book species plant arum is of Greek origin lambdaa Omicron P Epsilon R Sigma Iota Omega new lopers meaning Wolf Peach the usual pronunciations of tomato are/ t/ usual in North American English and Tinto timato usual in British English
The words dual pronunciations were immortalized in IRA and George gershwin’s 193 seven song Let’s Call the Whole Thing Off you like petto and I like and I Like