Introduction

The tomato is the majority extensively grown vegetable in the United States. approximately everyone who has a garden has at least one tomato place. They can even be shaped in casement pack gardens or in solitary pots. Commercially, it is of equally great importance. From processing to fresh market, and from beefsteak to grape tomatoes, the variety and worth of the fruit is virtually boundless. Tomatoes are members of the family, which includes peppers, eggplant, Irish potatoes and tobacco. The tomato originated in the area extending from Ecuador to Chile in the western coastal unadorned of South America. The tomato was first domesticated in Mexico where a variety of sizes and colors were selected. The fruit was introduced to Europe in the mid-1500s. The first ones introduce there were almost certainly yellow since they were given the name in Italy, which were used in Italy and France. Tomatoes are members of the nightshade family and, because of this, were considered for many years to be poisonous. Indeed, many crops in this family contain highly toxic alkaloids. Ptomaine occurs in toxic quantities in the tomato plant life but is converted enzymatic ally to a non-toxic form in the fruit. Because of these beliefs, the crop was not used for food until the 18^th century in England and France. Tomatoes were introduced to the United States in 1710, but only became popular as a food item later in that century. Even as late as 1900, many people held the belief that tomatoes were insecure to eat.