Tomato variants

Creation of High-Solids Content, Tissue-Culture Induced Tomato Variants... 

A modified somaclonal/feedback-inhibition challenge technology was used to control and direct the in-vitro creation of tomato variants. Small leaves taken from... 

Table I. Change in Soluble-Solids/Total Solids and Insoluble Solids/Total Solids as Tomato Variants Increase in Total-Solids Content...

High-Solids Content and Reducing-Sugar Content in Tomato Variants... 

Table II. Relationship of Reducing Sugar Content to Soluble-Solid Content in High-Solids Tomato Variants...

Detailed information about carotenoids found in food or extracted from food and evaluated for their potential as food colorants appeared in Sections 4.2 and 6.2. We would like to mention some new data about the utilization of pure carotenoid molecules or extracts as allowed food additives. Looking to the list of E-coded natural colorants (Table 7.2.1), we can identify standardized colorants E160a through f, E 161a, and E161b as natural or semi-synthetic derivatives of carotenoids provided from carrots, annatto, tomatoes, paprika, and marigold. In addition, the extracts (powders or oleoresins) of saffron, - paprika, and marigold are considered more economical variants in the United States and European Union. 

Improvement in taste or texture of vegetables and fruits, such as better tasting celery stalks and tomatoes with higher solids content (13). Somaclonal variations for selection of desirable variants, and somatic embryos (artificial seeds) have been especially useful in genetic engineering of improved vegetables. Several of these new crop varieties will be on the market within 2 to 4 years. 

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