Tomato (Solanum lycopersicum L.) is an important crop in the fresh produce and food-processing industry, with one of the highest production yields for edible crops in the world. Due to the variation in consumer palatability and preference, tomato cultivars are diverse in terms of shape, color, taste and functional materials compared to major cereal crops. Accordingly, rapid and efficient breedi...

Background Torradoviruses are an emerging group of picorna-like plant virus from the family Secoviridae that infect tomato and other Solanaceae species. The genus Torradovirus include four species: Tomato torrado virus (ToTV), first found in Europe, and afterward in Central America and Australia; Tomato apex necrosis virus (ToANV), present in Mexico; Tomato chocolate spot virus (ToChSV) and Tom...

Leaf blight and spot caused by Stemphylium spp. Alternaria are the most common destructive tomato diseases in north-western Algeria. During 2018 growing seasons, more than 30% of samples collected from plants grown greenhouses or open fields were infected with Stemphylium. Initial symptoms small, multiple, irregular to oval, yellow leaf spots, which enlarged brown lesions later. In these lesion...

Solanum lycopersicum, which is commonly known as tomato, not only serves a dietary fruit vegetable but also functional food that protects humans against chronic degenerative illnesses such diabetes microvascular complications, viral diseases, and cancers. The nutritional benefit of tomato largely attributed to its phytonutrient composition. influence post-harvest processing methods, digestion p...

Tomatoes are consumed worldwide as fresh vegetables because of their high contents essential nutrients and antioxidant-rich phytochemicals. contain minerals, vitamins, proteins, amino acids (Leucine, Threonine, Valine, Histidine, Lysine, Arginine), monounsaturated fatty (Linoleic Linolenic Acids), Carotenoids (Lycopene ?-Carotenoids) Phytosterols (?-Sitosterol, Campesterol Stigmasterol). GCMS a...