Tomatoes nutrients

P. Imas, B. Bar-Yosef, U. Kakafi, and R. Ganmore-Neumann, Carboxylic anions and proton secretion by tomato roots in response to ammonium/nitrate ratio and pH in nutrient. solution. Plant Soil 191 (1997). 

After all the answers from the interviews had been uploaded, an expert analysed each supply chain for each of the seven defined criteria for quality and safety microbial toxins and abiotic contaminants potential pathogens natural plant toxicants freshness and taste nutrient content and food additives fraud social and ethical aspects. For example, an expert on freshness and taste would check each major step in a supply chain for tomatoes to determine if it fulfilled the definition of a CCP (HACCP, Principle 2) in relation to freshness and taste for this commodity. If the step was considered to be a CCP, the answers in the questionnaire that related to relevant substeps at this step would be reviewed, to assess the control procedures that were in use for this CCP. The expert would then fill in the text field, structuring the input to consist of the following points ... 

The ability of micro-organisms to produce pectic enzymes in vitro constitutes no proof of their pathogenicity. Some micro-organisms produce pectic enzymes on synthetic-nutrient media, but do not always possess the ability to produce them in vivo. An important role is here played by the susceptibility or resistance of the plant to the effect of the pathogen. Production of D-galacturonanase and pectines-terase by Fusarium oxysporum f. lycopersici was found to be much higher on susceptible than on resistant tomato-stems.287 Likewise,... 

During the germination trials 400-400 pieces of tomato seeds were applied. As nutrient liquid raw slurry, purified liquid phase diluted with water in ratio of 1 5 and tap water as control has been used. On the sixth day of treatment 34% of the total seed germinated on the filterpaper moistured with raw slurry, 95% on the filterpaper moistured with purified liquid phase, while in the control sample with tap water 68 per cent. 

Acidophilus milk is a sharp, harsh, acidic cultured milk produced by fermenting whole or skim milk with active cultures of Lactobacillus acidophilus. Honey, glucose, and tomato juice may be added as nutrients to stimulate bacterial growth and contribute flavor. Plain acidophilus milk has the same composition as whole milk or skim milk, except that part of its lactose is converted to 0.6 to 1% lactic acid by the culture organisms. Speck (1976), who proposed the addition of L. acidophilus to pasteurized milk (sweet acidophilus milk), described the beneficial effects of implanting the organisms in the human intestines. 

More recently, Weltring et al. studied the metabolism of tomatine by the potato pathogen Gibberella pulicaris (anamorph Fusarium sambucinum) [91]. This fungus is not pathogenic on tomato plants and it is suggested that probably uses tomatine as a source of nutrients,... 

Co 0.05 low as 0.1 mg L-1 in nutrient solutions. Conservative limits recommended due to its potential for accumulation in plants and soils to concentrations that may be harmful to humans Toxic to tomato plants at 0.1 mg L 1 in nutrient... 

Hydrogen Ion Release from Roots. In nutrient solutions with no added iron and nitrogen available only as N03-N, the first indication of iron stress is that the terminal leaves of iron-efficient T3238FER tomato develop incipient chlorosis. Almost simultaneously, hydrogen ions were released from their roots. This reduced the pH of 8 1. of nutrient from approximately 6.4 to 4.4 in 24 hr (iron stress) and increased pH from 4.4 to 6.6 within the next 24 hr (Figure 2), because iron repressed the... 

Figure 3. Plant-induced pH changes of nutrient solutions (top) and release of reductant Fe3+ to Fe2+ (bottom) caused by differential iron stress response of 25-day old iron-stressed T3238fer and T3238FER tomato plants placed in nuirient solutions lacking iron and containing NH -N and N03-N...

Figure 4. Roots of 25-day-old iron-stressed T3238FER (left) ana T3238fer (right) tomatoes after being placed in a nutrient solution containing 5 mg Fe/l. as FeHEDTA and 33 mg/l. K3Fe(CN)6. The dark areas on T3238FER roots (left) are Prussian blue precipitates formed when the roots reduced Fe3+ to Fe2+. The blue precipitate indicates the reduction sites.

The health benefits of food and food constituents is currently gaining much attention. New biotechnological techniques allow the enrichment of food with micro- and macro-nutrients such as rice with high levels of vitamin A, tomatoes with extra flavonoids and also milk with additional calcium. These frmctional foods are often coimected with health benefits. Specific food constituents in a pharmaceutical formulation are called nutraceuticals. These are frequently associated with medical claims. 

Just slice a tomato or two in half, scatter a few shreds of fresh basil on each half, and top them with parmesan cheese. Put the tomato halves in the oven or a roaster oven for about 15 minutes or until the cheese is melted and the tomato is cooked through. This is rich in nutrients, simple to prepare, and absolutely delicious as a side dish with almost any meal. 

Jung V, Chimuka L, Jdnsson JA, Niedack N, Bowens P, and Alsanius B. Supported liquid membrane extraction for identihcation of phenolic compounds in the nutrient solution of closed hydroponic growing systems for tomato. Anal. Chim. Acta 2002 474 49-57. 

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