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Posted on 01 December 2008 by tomatocasual.com

Study May Result in Higher Tomato Yields

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By Vanessa Richins

If you have studied the plants in your garden, you may have noticed some differences in how flowers are borne on the stems.

Some flowers, like columbine and poppies, only have one flower (or, sometimes, a small cluster of flowers) per stem.

However, if you look at plants like the tomato, there are multiple branches with flower clusters on each stem.

What determines the flower growth of a plant?

In the latest issue of the science journal PLoS Biology, Dr. Zachary Lippman describes their findings. His team was able to Read the rest of this entry »

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Posted on 21 August 2008 by tomatocasual.com

Tomatoes May Fight Salmonella!

By Michelle Fabio

A study recently reported in the Journal of the Science of Food and Agriculture has shown that along with konjac gum, sesame seed, yeast and pumpkin, tomatoes may actually offer protection against certain strains of Salmonella bacteria and E. Coli.

The study out of Wageningen University and Research Centre in the Netherlands found that these foods act as “binders” for bacteria, so that bacteria attaches to them rather than to your cells, lowering chances of gastro-intestinal infections from such bacteria and/or lessening symptoms.

Dr. Petra Becker, who led the study, said, “The importance of fibre, particularly from certain foodstuffs, in maintaining Read the rest of this entry »

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Posted on 21 December 2007 by tomatocasual

UC Davis Study on Organic Tomatoes

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UC Davis Study on Organic Tomatoes

By Michelle Fabio

As reported in the November-December issue of the Journal of Food Science, a University of California-Davis study has found that among the four commercial farms participating, organically-produced tomatoes were higher in sugars, soluble solids, consistency, and acidity than their processed counterparts–all positive qualities in tomato production.

On the other hand, the organic tomatoes also tested lower in red color, Vitamin C, and phenolics, which are potential antioxidants.
Read the rest of this entry »

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