The tomato, in east Austria Paradeiser or also Paradiesapfel mentioned, is a plant type from the family of the night shade plants. Colloquially above all the red fruit used as vegetables is called tomato. Has their name the tomato of xitomatl, the word for this fruit in the Aztec language Nahuatl. Their botanischer name is Solanum lycopersicum (ehem. /synon. Lycopersicon esculentum, Solanum esculentum or Lycopersicon lycopersicum). Further names are belonged to dear apple and Paradiesapfel.Die tomato to the family of the night shade plants and are among other things closely related to the potato, the Tollkirsche, the Alraune, the angel trumpet and the tobacco.

History

The origin area of the tomato is central or South America, whereby the game forms are common from north Chile to Venezuela and resident. The largest variety of the forms in culture is to be found in Central America. There they became already of the Aztecs and Inkas about 200 v. Chr. to 700 n. Chr. as "tomatl" cultivates. Seeds were found with excavations south of Mexico city in caves in the valley. The tomato was brought to 1498 for the first time from Christoph Kolumbus to Spain and Portugal. It ranks thereby in Europe to the hemerochoren plants and due to its introduction after 1492 among the Neophyten. First descriptions, which had partly also already illustrated, originate from Italy (1522), from George Oelinger (1553) and Conrad Gesner (1561). On the designs already first selection successes show themselves. One assumes the fact that the first plants carried yellow fruits and had the size of a cherry. Also large red tomatoes were already well-known. In early 19. Century was then introduced it also to North America. Before the First World War the tomato was with the Italians already long in the cultivation, while in Germany the plants still as ornamental plant one regarded and as not simply to cultivate applied. Only starting from 1925 a proper triumphant advance of the tomato took place in Germany, which well with that the potato can be compared. For some years world-wide again preservation breeders old sorts specialized by and, which had become extinct nearly, are cultivated on that again.

Description

The tomato is a one year's, frost-sensitive krautige plant. Them become 30 to 150 cm highly, partly however also over 4 m also clearly more highly. As yearly culture in the professional cultivation it can reach a length of 20 m. The whole plant is particularly in the bloom conditions (it is winds) covered. The are interrupt unmatched pinnated, those lamellas are mostly irregularly fiederschnittig to lappig The yellow blooms appear from July to Octobers. The fruit of the tomato plant is botanisch seen a berry.

Sorts and breed goals

There are surely clearly over 2500 sorts and at least again so many breeder places, which were announced never and therefore also never received a name. Also the number of new sorts, which are added each year, is very large. With the selection of new sorts the usually following breed goals are the center of attention: loose stature, high resistance and/or tolerance against environmental influences, diseases, parasits and viruses, good productivity, high yield level, fast fructification, safe fruit lug also with unfavorable climate conditions, uniform assortment, certain size and weight, even color and color, good taste and high content of important contents materials, good transportability and fruit firmness, long durability, use-specific suitability generally. With the breed of old sorts by against it only the taste counts, the customer for individual sorts (e.g. and tomato) also high prices to pay there here is ready.

Organization according to types

• Fruit form: approximately and smoothly (normal tomato), flatapproximately and smoothly (mostly meat tomato), flatapproximately and faltig (cuore di bue in north Italy), (Russian cuore di bue), oval or (egg tomato, mostly in the Cherry or Cocktailbereich), pear-shaped (Cherrytomate), oblong (San Marzano tomato), of several individual parts consisting (travel tomato).
• Size: It depends strongly on the number of fruit chambers (chambers). Kirschtomate (2-3), normal tomato (3-5), cuore di bue (4-10), meat tomato (3-6), San Marzano, giant tomatoes (up to 1 kg).
• Color: black-and-white, yellow, orange, red, pink, violet. Also greenish abreifende, as well as green-brown and red-yellow touched sorts is well-known.
• Color distribution: unicolor (UC), bicolor (BC) mostly with green beginning with the getigert/gefleckt.
• Type of stature: for an unlimited period increasing (indeterminiert) or limits increasing (determined), as shrub or staff tomato (also at cord) pulled.
• Type of ripe: early, means or latematuring (first red tomato bringing), as if loose tomatoes or unit train tomatoes (Rispenparadeiser) harvestable.
• Use

Use as food

Contents materials

Main part of the tomato is water (about 95%), in addition contains it Vitamin A, B1, B2, C, E, Niacin, secondary plant materials as well as mineral materials, particularly potassium and trace elements. The red coloring material is Lycopin, a Carotinoid, which is to strengthen the defense, since it works anti-oxidative and is to lower the risk of certain cancer illnesses. The feeding value content is relatively small with approximately 75 kJ per 100 g. Of tomatoes in large quantities tomato Mark is made; furthermore tomato juice and also Tomatenketchup.

During the preparation of meals green parts and the handle beginning should be removed. In the unreifen green places of the fruit is the poisonous Solanin, which is particularly in the plant, in addition, in green fruits. It can lead to health damage. However there are also certain tomato sorts, which are green by nature outside. This is to be because of the fact that these tomatoes become from the inside outward ripe and not, like we it by the red tomatoes to know, from outside to inside. These e.g. black-brown to green tomatoes, allegedly from a tomato sort of the islands bred, are to thus have no higher Solanin content than the red tomatoes. Current investigations resulted in that the content is because of Vitaminen and secondary plant materials in can commodity mostly more highly than with fresh commodity. Industrial tomatoes are conserved nearly always, where their production is. Such tomatoes mature clearly better out, mostly still on the harvest day are processed and to have a smaller water content than fresh commodity from the foreign country. This profit exceeds the Verarbeitungsverluste. The tomato cannot be called reliably welfare plant. In addition it does not possess the necessary provable acute welfare effects. However it is recommended from nourishing scientists to the prophylaxis. Thus the contained Lycopin is e.g. regarded as effective radical inhibitors and discussed in connection with cancer prevention.

Storage

The storage of the fruits happens best with 13-18 "°C and with a relative humidity of 80 95%. Contrary to sheet vegetable the tomato up to 14 is days durable. It hardly loses important contents materials. Falsely keep many consumers, in addition, costermongers and retail chains tomatoes in refrigerating chambers or in the refrigerator, where they lose clearly at taste, texture and durability.

In the case of to long keeping the skin of the tomato becomes thinner and schrumpelig, the Fruchtfleisch collapses somewhat, and generally speaking the fruit works thereafter somewhat matschig and feels very softly. Nevertheless the tomato is still enjoyable and not bad.

Consumption and origin

Each German eats approximately 20 kg of tomatoes per year on the average. Of it nearly half in form of fresh tomatoes becomes verzehrt. Only 6% of the tomatoes marketed in Germany are produced also there. Today the tomato is cultivated world-wide in many breed forms. Countries of origin are among other things the Netherlands (quantitative leading), Spain (particularly the Kanari islands), Italy and Morocco.

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