Results 271 to 280 of about 226,264 (319)
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TOMATO PROCESSING AND PREPARATION OF TOMATO POWDER
2023Tomato is a highly perishable vegetable crop and seasonally grown. It contain high amount of lycopene. Due to perishable nature, the matured tomatoes are damaged rapidly and difficult to safe transporting. To preventing these types of losses, its processing and value addition is most important.
Chandrahas Sahu +3 more
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Tomato Fruitworm and Tomato Pinworm Control on Staked Tomatoes, 1980
Insecticide and Acaricide Tests, 1981Abstract This test was conducted at the North Alabama Horticulture Substation, Cullman. Tomato transplants were set on Jun 24. Plots consisted of 3 rows, 25 ft long (88-in centers), with 5-ft alleys. A completely randomized field-plot design was used with 4 replications of each of 12 treatments.
J. D. Harper +3 more
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Occurrence of Flavonols in Tomatoes and Tomato-Based Products
Journal of Agricultural and Food Chemistry, 2000The flavonol contents of 20 varieties of tomato fruit were investigated in relation to variety, size, season, and country of origin. Ten commonly consumed tomato-based food products were also assessed. Free and conjugated flavonols were identified and quantified using reversed-phase HPLC.
Stewart, Amanda, J +5 more
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14 C-Chlorpyrifos Residues in Tomatoes and Tomato Products
Bulletin of Environmental Contamination and Toxicology, 1999C-chlorpyrifos ( o, o, -diethyl o -3, 5,6-trichloro-2-pyridyl phosphoro thioate) labelled at positions 2 and 6 of the pyridine ring was obtained from IAEA. The chemical had a specific activity of 1.09 MBq/mg and radiochemical purity was over 95%. Commercial chlorpyrifos was supplied by DowElanco. Scintillation cocktails were Insta Gel (Packard, 6013004)
Gozek, K +3 more
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2008
Part 1: Characterization and Composition of Tomato Plant and Fruit, chapter 5 ; International ...
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Part 1: Characterization and Composition of Tomato Plant and Fruit, chapter 5 ; International ...
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Flavor of tomato and tomato products
Food Reviews International, 1986Abstract The characteristic sweet‐sour taste of tomato and its overall flavor intensity are due to the following components: reducing sugars (fructose and glucose), free acids (mainly citric’ acid), their ratio, as well as some volatile substances, not identified so far, and the interplay between the above‐mentioned groups of compounds. Of the minerals,
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Tomato Fruitworm Control on Tomatoes, 1985
Insecticide and Acaricide Tests, 1986Abstract Seedling tomatoes, in 2.25-inch peat cups, were transplanted 20 Apr at the University of Arkansas Vegetable Substation, Kibler. Plots consisted of a single row of 11 plants spaced at 2-ft intervals. Rows were spaced at 10-ft intervals and 4-ft alleys separated plots within the same row.
Paul McLeod, S. E. Eaton, D. R. Motes
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GreenLab‐tomato: A 3D architectural model of tomato development
New Zealand Journal of Agricultural Research, 2007Abstract A 3D architectural model of greenhouse tomato development is presented. The GREENLAB dual‐scale automaton is used to model plant organo‐genesis from germination to maturity The model simulates both plant topological structure and the kinetics of elongation of individual organs.
Dong, Qiao Xue +4 more
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Plastid Transformation in Tomato
2014Tomato (Solanum lycopersicum) is one of the most important vegetable crops and has long been an important model species in plant biology. Plastid biology in tomato is especially interesting due to the chloroplast-to-chromoplast conversion occurring during fruit ripening.
Ruf, S., Bock, R.
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