Abstract
Produced as an annual vegetable the tomato can be considered as much a field as a horticultural crop under current growing practices. The edible fruit is being used worldwide as both a fresh vegetable and, in the processing industries, for juices, sauces and chutneys, soups, canned tomatoes, concentrates and powders. The fruit provides both colour and flavour to the diet and is a valuable source of vitamin C, which may exceed 25 mg per 100 g (Langer and Hill 1982). The domestic tomato has forms adapted to a wide range of soils and climates and its cultural range extends from tropical to cold temperate regions. The importance of the tomato crop can be seen from agricultural statistics for 1990 (FAO 1991) which indicate that a global production area of some 3 million ha produced more than 70 million tonnes of fruit (Table 1).
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Grout, B.W.W., Crisp, P.C. (1995). Cryopreservation of Germplasm of Tomato. In: Bajaj, Y.P.S. (eds) Cryopreservation of Plant Germplasm I. Biotechnology in Agriculture and Forestry, vol 32. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03096-7_26
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DOI: https://doi.org/10.1007/978-3-662-03096-7_26
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