Effect of Different Shade Net Colour and Intensity on Growth, Yield and Quality of Tomato (Lycopersicon esculentum L.) in Western Rajasthan
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Date
2021
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College of Agriculture, Swami Keshwanand Rajasthan Agricultural University
Abstract
Vegetables are key sources of many nutrients, including
potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
Among the vegetable crops tomato (Lycopersicon esculentum L.) is 2 nd
most important vegetable crop after potato. It belongs to family
Solanaceae. In India, it is grown throughout the year particularly in the
vicinity of cities. Tomato is an important “protective food” because of its
special nutritive value and versatile wide uses. It is eat up as ripe as
well as in green stage. Green tomatoes are consumed as cooked
vegetables and also used for pickles. Ripe tomatoes are used for
making soup, juice, ketchup, sauce, puree, salad, chutney and many
other products. It is an important crop for processing industry and
canned vegetable tomato, top in the list amongst the processed
products. Tomato fruits are rich source of carbohydrate (3.63 g),
protein (0.9 g), vitamin A (585 IU), vitamin C (26 mg), starch (0.6-1.2
%), minerals like calcium (48 mg) iron (0.4 mg) and phosphorus (0.2-
0.8 g) per 100 gram of edible portion (Aykroyd, 1963) . It is known as
“the poor man`s orange”. It not only possesses medicinal properties but
also said to be excellent blood purifier. Pulp and juice of tomato are
digestible and promoter of gastric secretions.