Solanum Lycopersicum: Production, Biochemistry and Health Benefits

Tadahisa Higashide, PhD (Editor)
NARO Institute of Vegetables and Tea Science, National Agriculture and Food Research Organization, Ibaraki, Japan

Series: Food Science and Technology
BISAC: TEC003030

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Solanum lycopersicum is the scientific name for cultivated tomatoes. Tomatoes are produced and consumed worldwide. Many scientists are investigating such aspects as production, post-harvest, nutritional components, and health benefits of tomatoes. Moreover, Solanum lycopersicum is one of the model plants in recent molecular biology as Arabidopsis. This book consists of recent research topics written by tomato experts in a wide range of scientific fields. In tomato production, improvements of yield and efficiency have been investigated.

Dry matter production influences these yields and efficiencies of tomato production. Higashide reviewed factors such as photosynthesis, light interception by plants, and environmental conditions that pertain to dry matter production. Additionally, to improve crop production in greenhouses, Li and Yang reported that the diffusion of light has advantages such as light distribution, less photoinhibition, and lower leaf temperature. Recent molecular biology has clarified genetic and metabolic aspects on tomato plants. Matsuo and Imanishi described recently advanced plant hormone research, especially focused on the mechanism of the tomato fruit set and development. Molecular biological findings on tomato plants were directly related to the breeding and production innovations of tomatoes.

Furthermore, Ohyama and Hayashi reviewed DNA markers, quantitative trait locus (QTL) mapping for breeding tomatoes. Higashide reviewed an increase of yield and quality in Dutch and Japanese cultivars, respectively, and the yield improvement by using Japanese cultivars. Nakano described an outline and scope of nutrient management on the advanced protection and cultivation of tomatoes. Kinoshita and Masuda introduced their new hydroponics system using root-proof capillary wicks. Pinheiro et al. reviewed factors during postharvest life that influenced the physical-chemical qualities and nutritional composition of tomato fruits. Domínguez et al. explained roles of flavonoids in the cuticle of tomato fruits. And finally, Ando reviewed the taste compounds of tomatoes, and reported on the analysis of major taste compounds in Dutch and Japanese cultivars using capillary electrophoresis, as well as the accumulation of umami-enhanser guanylic acid by cooking tomatoes.
(Imprint: Nova)

Preface
pp. vii

Chapter 1
Factors Pertaining to Dry Matter Production of Tomato Plants (Solanum Lycopersicum)
(Tadahisa Higashide, National Agriculture and Food Research Organization, Japan)
pp. 1-24

Chapter 2
Diffusing the Incident Light: A Potential Measure for Improving Greenhouse Production
(Tao Li, and Qichang Yang, Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, China)
pp. 25-36

Chapter 3
Plant Hormones and Tomato Development
(Satoshi Matsuo and Shunsuke Imanishi, National Agriculture and Food Research Organization, Tsu, Japan)
pp. 37-48

Chapter 4
DNA Markers, Experimental Populations and Quantitative Trait Locus (QTL) Mapping in Tomatoes
(Akio Ohyama and Takeshi Hayashi, National Agriculture and Food Research Organization, Japan)
pp. 49-78

Chapter 5
Improvement Fruit Yield and Quality of Tomatoes
(Tadahisa Higashide, National Agriculture and Food Research Organization, Japan)
pp. 79-96

Chapter 6
Nutrient Management of Tomato Production for High Quality and High Productivity
(Akimasa Nakano, National Agriculture and Food Research Organization, Japan)
pp. 97-110

Chapter 7
Environmentally Friendly Watering System Using Root-Proof Capillary Wicks for Vegetable Production
(Takafumi Kinoshita, and Masaharu Masuda, National Agriculture and Food Research Organization, Morioka, Japan, and others)
pp. 111-128

Chapter 8
Physical-Chemical Quality and Nutritional Composition of Tomato (Solanum Lycopersicum) Fruits as Influenced by Different Factors during Postharvest Life
(Joaquina Pinheiro, Elsa M. Gonçalves, Cristina L.M. Silva, MARE – Marine and Environmental Sciences Centre – Instituto Politécnico de Leiria, Escola Superior de Turismo e Tecnologia do Mar, - Santuário Nª Srª dos Remédios, Portugal, and others)
pp. 129-150

Chapter 9
Role of Flavonoids in the Cuticle of Tomato Fruit (Solanum Lycopersicum)
(Eva Domínguez, Gloria López Casado and Antonio Heredia, IHSM UMA-CSIC. Departamento de Mejora Genética y Biotecnología, E.E. La Mayora, Consejo Superior de Investigaciones Científicas, Spain, and others)
pp. 151-178

Chapter 10
Taste Compounds of Tomatoes
(Akira Ando, National Agriculture and Food Research Organization, Japan)
pp. 179-188

About the Editor
pp. 189-190

Index
pp. 191-195

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