Tomato (scientific name: Lycopersicon esculentum), namely tomato, is it? [9]? An annual or perennial herb of the genus Lycoptera, Solanaceae, with a height of 0.6 ~ 2 meters, all of which are covered with mucinous glandular hairs, with strong smell, easily lodging stems, pinnately compound leaves or pinnately parted leaves, and the total peduncle of the inflorescence is 2 ~ 5 cm long, usually with 3 ~ 7 flowers, the calyx is radial, the corolla is radial, the berries are oblate or nearly globose, and the flesh is juicy.
Tomatoes are native to South America and widely cultivated in the north and south of China. The fruit of tomato is rich in nutrition and has special flavor. Can be eaten raw, cooked, processed tomato sauce, juice or whole fruit can.
The origin center of tomato is the Andes in South America. In Peru, Ecuador, Bolivia and other places, there are still large areas of wild species. Tomato is divided into colored tomato subspecies and green tomato subspecies. The former has many colors when the fruit is ripe, while the latter is green when the fruit is ripe.
Tomato is composed of common cultivated tomato and several species closely related to cultivated tomato, and is generally divided into two complex populations: common tomato and Peruvian tomato. The common tomato group includes: common tomato, thin leaf tomato, Chismani tomato, floret tomato, Chi Mei Liu Si Kai tomato and hairy tomato; The tomato group in Peru includes Chilean tomatoes and Peruvian tomatoes.
The ancestor of tomato cultivation is cherry tomato. Mexico was domesticated and cultivated earlier. In 1523, tomatoes spread from Mexico to Spain and Portugal, and around 1550 to Italy. In 1575, tomatoes were successively spread to Britain and Central European countries, where they were used as ornamental plants. /kloc-edible cultivation began in the middle of 0/8th century. 1768 Miller first described botany, classified it and named it. /kloc-was introduced to the Philippines in the 0/7th century, and then spread to other Asian countries. Tomatoes cultivated in China were introduced from Europe or Southeast Asia.
In the Qing Dynasty, Wang Hao had a "fan persimmon" in the appendix of the fruit spectrum of Guang Qun Fang Pu: "A June persimmon with a stem like Artemisia. Four or five feet high, leaves like wormwood, flowers like durian, and one branch bears five fruits or three or four fruits. ..... Herbs also come from Xifan, hence the name ". Because tomato fruit has a special taste, it was only cultivated as an ornamental. At the beginning of the 20th century, cultivated food began to appear in the suburbs of cities. Tomato cultivation in China developed rapidly from the early 1950s and became one of the main fruits and vegetables.