Tomato

The tomato (təmeɪtoʊ or təmaːtoʊ) is the edible berry of the plant Solanum lycopersicum, commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used culinarily as a vegetable ingredient or side dish. 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 in height. They are vines that have a weak stem that sprawls and typically needs support. 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 in width. The wild ancestor of the tomato, Solanum pimpinellifolium, is native to western South America. These wild versions were the size of peas. The first evidence of domestication points to the Aztecs and other peoples in Mesoamerica, who used the fruit fresh and in their cooking. The Spanish first introduced tomatoes to Europe, where they became used in Spanish food.

Common reef-building coral in the Northern Red Sea resistant to elevated temperature and acidification

Anders Meibom, Stéphane Laurent Escrig, Thomas Krüger, Maoz Fine, Julia Marie Jeanne Yvonne Bodin, Maria-Evangelia Giovani

Coral reefs are currently experiencing substantial ecological impoverishment as a result of anthropogenic stressors, and the majority of reefs are facing immediate risk. Increasing ocean surface temperatures induce frequent coral mass bleaching events—the ...

Royal Soc2017

Genetic variation and evolutionary history of a mycorrhizal fungus regulate the currency of exchange in symbiosis with the food security crop cassava

Common reef-building coral in the Northern Red Sea resistant to elevated temperature and acidification

Why to account for finite sites in population genetic studies and how to do this with Jaatha 2.0

Why to account for finite sites in population genetic studies and how to do this with Jaatha 2.0

Genetic variation and evolutionary history of a mycorrhizal fungus regulate the currency of exchange in symbiosis with the food security crop cassava

Common reef-building coral in the Northern Red Sea resistant to elevated temperature and acidification