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4 articles for “Lycopersicon esculentum”
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Differentiation of Hybrid (COTH2) and Wild (CO3) Varieties of Tomato (Lycopersicon esculentum) Using Protein and Peroxidase Isozyme Profile
Abstract: The protein profile by SDS-PAGE and the native PAGE profile of the isoenzyme peroxidase of a hybrid tomato plant (Lycopersicon esculentum) variety (COTH2) and wild-type plants (CO3) were compared in order to adopt them as markers to differentiate them. The hybrid plant, which were resistant to leaf curl disease, was found to have higher protein content compared to its wild variety in the leaf extracts of the plants. Presence of …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 1, Issue 2, 2011 · pp. 1–5 Read article
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Evaluation of Thirteen Selected Tomato (Lycopersicon esculentum Mill) Cultivars for Morphology and Fruit Yield in Southwest Nigeria
Abstract: Assessing the morphology and fruit yield of some grown tomato (Lycopersicon esculentum Mill) cultivars from southwestern Nigeria is needed to identify and promote highly performing varieties for tomato industry. Thirteen tomato cultivars predominantly grown by farmers were collected from farmer’s field across five states in the southwest region of Nigeria. Multisampling procedure was adopted to randomly and purposively select the respondents from the five states. Seedlings of the cultivars were …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 5, Issue 3, 2016 · pp. 1–7 Read article
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Evaluation of Yield and Fruit Quality of Thirteen Selected Tomato (Lycopersicon esculentum Mill) Cultivars in Southwest Nigeria
Abstract: Assessing the morphology, fruit yield, proximate composition and phytochemical properties of some grown tomato cultivars from southwest Nigeria is needed to identify quality and promote performance for tomato industry. Thirteen tomato cultivars that are prominently grown by farmers were purposively collected from farmer’s field across the region and evaluated for fruit yield and nutritional quality. Fruit yield and quality were evaluated on field and laboratory of Obafemi Awolowo University, Ile-Ife, …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 5, Issue 3, 2016 · pp. 12–22 Read article
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Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
Abstract: AbstractRecently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–9 Read article