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Tomatoes: Cultivation, Varieties and Nutrition
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Editors: Tadahisa Higashide (NARO Institute of Vegetables and Tea Science, National Agriculture and Food Research Organization, Ibaraki, Japan)
Book Description:
Tomato industries and researchers have advanced tremendously in recent years, however, because of the rapid progress, tomato specialists are sometimes ignorant of fields outside of his/her specialty. Some molecular biologists have little knowledge of climate control in a greenhouse, and some plant physiologists don’t know much about how lycopene of tomatoes influences the human body. This book consists of recent topics written by tomato experts in a wide range of fields. The book describes the physiology of tomatoes, such as yield components and photosynthate translocation, cultivation techniques such as sensing and control in a greenhouse and in tomato diseases; effects of cultivation methods on the end-product, and conditions of the international trade of tomatoes. Also discussed is the nutritional contents of tomato fruits, especially antioxidants such as lycopene; the effects of ripening and processing on these contents, and on human health. (Imprint: Nova)

Table of Contents:
Preface pp. i-vii

I. Production of Tomatoes

Chapter 1. Greenhouse Tomato Yield and Solar Radiation
(Tadahisa Higashide, National Agricultural and food Research Organization, Institute of Vegetable and Tea Science, Japan)pp. 1-18

Chapter 2. Translocation and Distribution of Photosynthates in Tomato Plants
(Takashi Nishizawa and Yoshihiro Shishido, Faculty of Agriculture, Yamagata University, Japan)pp. 19-50

Chapter 3. Sensing, Control and Instrumentation during Tomato Growth
(Federico Hahn, Universidad Autonoma Chapingo, Estado de Mexico, Mexico)pp. 51-88

Chapter 4. Libraries of Tomato Mutants Induced by Heavy-Ion-Beam Irradiation: New Effective Method for Analyzing Functional Genomics
(Shunsuke Imanishi, Arisa Noguchi and Ichiro Honda, National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization, Japan)pp. 89-96

Chapter 5. Application of Molecular Methods for Tomato Breeding: The Solanum/Clavibacter Pathosystem
(José Pablo Lara-Ávila, June Simpson and Ángel Gabriel Alpuche-Solís, Laboratorio Nacional de Genómica para la Biodiversidad, Cinvestav Campus Irapuato, Guanajuato, México, and others)pp. 97-110

Chapter 6. Biocontrol of Fungal Diseases of Tomato: Contribution of Pseudomonas sp. PCI2
(Nicolás A. Pastor, Susana B. Rosas, Javier A. Andrés, Marina C. Niederhauser and Marisa Rovera, Laboratorio de Interacción Microorganismo–Planta, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina)pp. 111-124

Chapter 7. Begomovirus Disease: The Most Devastating Disease of Cultivated Tomato
(Walter N. Leke, Abwe N. M. Dione, Sali A. Ndindeng and Noé Woin, Institute of Agricultural Research for Development (IRAD), Yaounde, CR, Cameroon, and others)pp. 125-138

Chapter 8. Tomato Antioxidant Content as Influenced by Conventional and Organic Production Methods and Post Harvest Management
(Ruplal Choudhary and S. Alan Walters, Department of Plant, Soil and Agricultural Systems, Southern Illinois University, Carbondale, IL, USA)pp. 139-150

Chapter 9. Sustainable Integrated Disease and Pest Management in Commercial Tomato Production in Open Fields
(Bombiti Nzanza, Kgabo Pofu and Phatu Mashela, Department of Research, ZZ2 Bertie van Zyl, Mooketsi, and others)pp. 151-172

Chapter 10. Trends in Foreign Trade Competitiveness for Fresh Tomato
(Jaime de Pablo, Miguel Giancinti and Juan Uribe, University of Almería, Spain, and others)pp. 173-188

II. Tomatoes Composition and its Effects

Chapter 11. The Chemical Composition and Nutritional Value of Tomatoes
(M. Hernández Suárez, E.M. Rodríguez Rodríguez and C. Díaz Romero, Agriculture Technology National Centre “Extremadura” Villafranco del Guadiana, Badajoz, Spain, and others)pp. 189-190

Chapter 12. Factors Affecting the Antioxidant Content of Fresh Tomatoes and their Processed Products
(Norma Francenia Santos-Sánchez, Rogelio Valadez-Blanco and Raúl Salas-Coronado, Instituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Huajuapan de León, Oaxaca, México)pp. 191-212

Chapter 13. Lycopene in Tomato Fruits and its Content Variation during the Ripening Process after Harvest
(Francelina Costa, Maria de Lurdes Baeta, David Saraiva, Maria da Conceição Castilho, Manuel Teixeira Verissimo and Fernando Ramos, Centro de Saúde de Torres Novas, R. Dr. Pedro GM Salazar, Torres Novas, Portugal, and others)pp. 213-232

Chapter 14. Health Properties of Tomato Antioxidants
(Giulia Graziani1, Antonello Santini and Alberto Ritieni, Department of Food Science, University of Napoli “Federico II”, Portici, Napoli, Italy, and others)pp. 233--252

Chapter 15. The Protective Effect of Tomato Juice on the Respiratory System
(G.S. Maritz and M. Mutemwa, Department of Medical Biosciences, University of the Western Cape, Bellville, South Africa)pp. 253-274

Chapter 16. Trace Elements: Effect on Tomato Plant and on Human Health after Consumption of Tomato Fruit and Tomato Fruit Food Products
(Charalampos Proestos, Ioannis N. Pasias, Vassiliki Papageorgiou, Konstantinos Barmperis and Nikolaos S. Thomaidis, National and Kapodistrian University of Athens, Department of Chemistry, Food Chemistry Laboratory, Panepistimiopolis Zografou, Athens, Greece, and others)pp. 275-288

Chapter 17. Nutraceuticals Recovery from Tomato Processing Waste and By-Products: Lycopene
(Antonello Santini, Giulia Graziani and Alberto Ritieni, Department of Food Science, University of Napoli “Federico II,” Portici (Napoli), Italy, and others)pp. 289-312

Index pp. 323-339

   Series:
      Food Science and Technology
      Agriculture Issues and Policies
   Binding: Hardcover
   Pub. Date: 2013- March
   Pages: 246, 7x10 - (NBC-C)
   ISBN: 978-1-62417-915-0
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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