Nutritional quality of orange tomatoes for fresh consumption and processing products
In Argentina, commercial tomatoes for fresh consumption as well for processed products traditionally have red fruits. Although other fruit colors (yellow, purple) are present in the “cherry” types, orange tomatoes for direct consumption or for the industry are not used. Our aim was to contribute to...
| Main Authors: | , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
International Society for Horticultural Science
2019
|
| Subjects: | |
| Online Access: | https://www.actahort.org/books/1159/1159_30.htm http://hdl.handle.net/20.500.12123/4893 http://dx.doi.org/10.17660/ActaHortic.2017.1159.30 |
Similar Items: Nutritional quality of orange tomatoes for fresh consumption and processing products
- Fruit metabolic and transcriptional programs differentiate among Andean tomato (Solanum lycopersicum L.) accessions
- Influence of growth regulators upon mineral nutrition, osmotic potential and incidence of blossom-end rot of tomato fruit
- Tomato apical leaf curl virus: a novel, monopartite geminivirus detected in tomatoes in Argentina
- Avances en la mejora genética de tomate para industria = Advances in genetic breeding for processing tomatoes
- Tomato mottle wrinkle virus, a recombinant begomovirus infecting tomato in Argentina
- Optimization of the production of organic cherry tomatoes through an innovative bioinoculation technology