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Tomatoes are also called tomatoes, originating in peru, south america. The country's urban areas account for between 10 and 15 per cent of the area covered by summer vegetables and export one of the most important vegetables, in addition to internal marketing。
A one-year plant. The root systems are distributed in depth, with the root clusters distributed between 20 and 30 cm in the topsoil and stretching to about 1 m horizontally. Half- straight or straight, base woody, 60 - 120 cm high, normal stand-up cultivation, and no stand-up cultivation. The roots are unstable, the leaves are fractured, and the fissures range from 7-9. Yellow, 5-10 flowers per sequence, total or chronology. The fruit is juicy, the berries eat in part fruit peels and foetal tissues, room 2-6, colours red, yellow, pink etc., seed yellow and brown, flat-breathed round shapes, grey and white hair, 3 grams of thousands of grains and 4-5 years of gestation。
(i) temperature is intolerant of cold and heat, growing at 20-26°c during the day and 15-17°c at night. 35°c has small upper lobes and poor plant growth and pollination, causing flowers to fall fruit; 5°c has stopped growing and 1 - 2°c has thawed. Seed sprouts at 10-31°c are most appropriate at 25-28°c。
(2) the tomato requires a stronger light, with a saturation point of 7,000 leks and a compensation point of 2000 leks. The use of plastic sheds has reduced light intensity, reduced temperature and facilitated growth. Tomatoes are short-day-lighted crops, but plant varieties are generally neutral and can be cultivated four seasons as long as the temperature is appropriate。
(3) the portion of tomatoes consumed is ripe fruit, requiring more phosphorous and potassium elements. Nitrogen, phosphorus and potassium levels in the strain are close to 1:1:2. In the early stages of the outcome, mainly leaf growth, the absorption of nitrogen was higher, and the absorption of potassium prevailed as plant growth increased demand for phosphorus and potassium。
(4) water. Tomato leaves are large, water-consuming, suitable for lower air moisture and higher soil moisture during their growth. Before flowering, soil moisture should maintain 50-80 per cent of the maximum water holding in the field, with 90 per cent of the outcome; when flowering takes place, drought in the soil not only affects yields but also induces umbilical disease. Water should therefore be poured in time to keep the soil wet。
The selection of tomatoes
The selection of tomatoes, not the elliptical ones, and not the ones with the light weight of the feeling, are all red-catalogs. It's like a light powder on the surface, and it's got to be round, and if it's darker, it's the sweetest. Don't buy high-strengthed and low-floored things that look smoother as a whole. Tomatoes are chosen in pink, round, white dots on the skin。
The difference between raw food and cooked nutrition
Live vitamin c supplements and cooked antioxidants. The latest findings of a group led by american chinese scholars and professor liu rihai of cornell university are that, at least for tomatoes, cooked food is more valuable than raw food. "it's good news for consumers." he graduated from harbin university of medicine and left the country in 1987 when liu rihai, who received a doctoral degree from cornell university, spoke in an interview with a journalist. He noted that this discovery might help to “image a new image” of cooked vegetables and fruits and could potentially encourage consumers to eat more fruit and vegetables, thereby reducing the risk of certain chronic diseases. The findings of liu rihai et al. Have been published in the recently published journal agricultural and food chemistry of the united states. In the study, three groups of tomatoes were heated to 88°c for two minutes, 15 minutes and half an hour, respectively. Compared with raw, unprocessed tomatoes after heating, researchers found that while the heating process led to a decrease in vitamin c levels in tomatoes, there was a significant increase in tomato erythrobin and other antioxidants. The longer the heating time, the greater the increase in tomatoes and other antioxidants. Tomatoglobin as an antioxidant inhibits harmful free radicals about 10 times as much as vitamin e. Previous studies have found that tomatoes can reduce the risk of cancer and heart disease in humans. Liu rihai explained that fresh fruit and vegetables were considered to be more nutritious than processed because of the widespread emphasis on vitamin c in nutrition. More and more recent evidence suggests that the main demand is now for various types of antioxidants, while vitamin c in some fruits and vegetables contributes little to antioxidants. Their experiments with tomatoes showed that, although vitamin c was lost during heating, combined, it increased its antioxidative activity. At the same time, liu rihai argued that the cooking of tomatoes was also disinfected and desirable from a food safety point of view. Liu rihai stated that they were currently only using tomatoes to draw conclusions, and that the same was true of other vegetables and fruits, which required further study. He stressed that their findings were not intended to encourage people to eat only cooked and processed vegetables and fruits. “for consumers, it is best to eat a variety of vegetables and fruits, both raw and cooked.” liu rihai said. “because the nutrients provided by different foods are different.”
Attention
1. It is not appropriate to eat raw food, especially for women with cold stomachs and menstrual periods. If tomatoes are used only as fruits for vitamin c supplementation or as summer heat, they are good for life. 2. Increased levels of stomach acids when emptiness is not appropriate for consumption, which often causes abdominal ache, which causes stomach discomfort and stomach ache as a result of the combination of a chemical substance contained in tomatoes with gastric acid, which can form a block of insoluble water. 3. Premature cyanide tomatoes are not suitable because of the presence of toxic urogen. Eating premature blue tomatoes can be bitter, eating more, leading to poisoning, symptoms of dizziness, nausea, discomfort, vomiting and exhaustion, and serious life risks. 4. High temperatures are not appropriate for long periods of time and health care is lost because of the light, heat and oxygen of tomatoes. Therefore, cooking should avoid prolonged heating. Relevant criteria: db34/t 726-2007 technical protocol for non-hazardous field tomato production
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