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Tomato
The tomato (see pronunciation) is the edible, often red, berry of the nightshade Solanum lycopersicum,[2][1] commonly known as a tomato plant. The species originated in western South America.[2][3] The Nahuatl (Aztec language) word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived.[3][4] Its use as a cultivated food may have originated with the indigenous peoples of Mexico.[2][5] The Spanish discovered the tomato from their contact with the Aztec during the Spanish colonization of the Americas
and brought it to Europe. From there, the tomato was introduced to
other parts of the European-colonized world during the 16th century.[2]
The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits – botanically classified as berries – they are commonly used as a vegetable ingredient or side dish.[3]
Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses
allowing for the production of tomatoes throughout all seasons of the
year. Tomato plants typically grow to 1–3 meters (3–10 ft) in height.
They are vines that have a weak stem that sprawls and typically needs support.[2] Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals.
Determinate, or bush, plants are annuals that stop growing at a certain
height and produce a crop all at once. The size of the tomato varies
according to the cultivar, with a range of 0.5–4 inches (1.3–10.2 cm) in width.[2]
Etymology
The word "tomato" comes from the Spanish tomate, which in turn comes from the Nahuatl word tomatl [ˈtomat͡ɬ], meaning "the swelling fruit".[4] The native Mexican tomatillo is tomate (in Nahuatl: tomātl
pronunciation (help·info), meaning "fat water" or "fat thing").[6] When Aztecs started to cultivate the Andean fruit to be larger, sweeter, and red, they called the new species xitomatl (or jitomates) (pronounced [ʃiːˈtomatɬ]),[2] ("plump with navel" or "fat water with navel"). The scientific species epithet lycopersicum is interpreted literally from Latin in the 1753 book, Species Plantarum, as "wolfpeach", where wolf is from lyco and peach is from persicum.Classification
In 1753, Linnaeus placed the tomato in the genus Solanum (alongside the potato) as Solanum lycopersicum. In 1768, Philip Miller moved it to its own genus, naming it Lycopersicon esculentum.[11] This name came into wide use, but was technically in breach of the plant naming rules because Linnaeus's species name lycopersicum still had priority. Although the name Lycopersicum lycopersicum was suggested by Karsten (1888), this is not used because it violates the International Code of Nomenclature[12] barring the use of tautonyms in botanical nomenclature.
Genetic modification
Tomatoes that have been modified using genetic engineering have been developed, and although none are commercially available now, they have been in the past. The first commercially available genetically modified food was a variety of tomato named the Flavr Savr, which was engineered to have a longer shelf life.[15] Scientists are continuing to develop tomatoes with new traits not found in natural crops,References
- "Phylogeny".
Molecular phylogenetic analyses have established that the formerly segregate genera Lycopersicon, Cyphomandra, Normania, and Triguera are nested within Solanum, and all species of these four genera have been transferred to Solanum
- "Solanum lycopersicum- Tomato". Encyclopedia of Life. Retrieved 1 January 2014.
- "Tomato". Encyclopaedia Britannica. 4 January 2018. Retrieved 15 January 2018.
- "Tomato". Etymology Online Dictionary. 2018. Retrieved 15 January 2018.
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