R.S. RathoreANITA SAINI2023-10-192023-10-192021https://krishikosh.egranth.ac.in/handle/1/5810199341Vegetables 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.EnglishThesis