TABLE OF CONTENTS

Title Page    –         –         –         –         –         –         –         –         –         i

Declaration  –         –         –         –         –         –         –         –         –         ii

Certification –         –         –         –         –         –         –         –         –         iii

Dedication   –         –         –         –         –         –         –         –         –         iv

Acknowledgements         –         –         –         –         –         –         –         v

Table of Contents   –         –         –         –         –         –         –         –         vi

CHAPTER ONE

1.0 Introduction – –         –         –         –         –         –         –         1

CHAPTER TWO

2.0     Scientific Classification of Tomato      –         –         –         –         4

2.1     Taxonomy of L. esculentum       –         –         –         –         –         5

2.2     History of Tomato  –         –         –         –         –         –         –         6

2.3 Nutritional Value of Tomato –         –         –         –         –         –         7

2.4 Effects of Environmental Conditions on Fruit

Quality During Development of Fruits          –         –         –         9

2.4.1  Temperature           –         –         –         –         –         –         –         9

2.4.2 Relative Humidity   –         –         –         –         –         –         –         10

2.4.3  Light –         –         –         –         –         –         –         –         –         11

2.4.4  Soil Nutrients        –         –         –         –         –         –         –         12

2.4.5  Size – –         –         –         –         –         –         –         –         –         12

CHAPTER THREE

3.0     Lycopersicon esculentus and its potential       –         –         –         13

3.1     Lower Cholesterol           –         –         –         –         –         –         13

3.2     Reduce Heart Disease      –         –         –         –         –         –         13

3.3     Lower Blood Pressure     –         –         –         –         –         –         14

3.4     Protection from cell Damage     –         –         –         –         –         14

3.5     Regulates Blood Sugar    –         –         –         –         –         –         14

3.6     Counteract Acidosis         –         –         –         –         –         –         15

3.7     Boost Immunity     –         –         –         –         –         –         –         15

3.8     Reduce Risk of Cancer    –         –         –         –         –         –         15

3.9     Reduction of Lead Toxicity       –         –         –         –         –         16

3.10   Importance of tomato in Global Agriculture  –         –         –         16

CHAPTER FOUR

SUMMARY AND CONCLUSION

4.1     Summary     –         –         –         –         –         –         –         –         18

4.2     Conclusion  –         –         –         –         –         –         –         –         19

REFERENCES

CHAPTER ONE

1.0 Introduction

The Lycopersicon esculentum plant is flowering plants of the family Solanaceae, commonly called as tomato plant. Mostly it is cultivated for its edible red berry. It is use as a vegetable for nutrition. Tomatoes are a good source of lycopene and are the main carotenoid found in tomato fruits which gives it its deep red colour. The major groups of pigments found in tomatoes are the chlorophyll and carotenoid. In green fruits the predominant pigment comprises a mixture of chlorophyll a and chlorophyll b. The lycopene biosynthesis increases during the ripening process as chloroplasts undergo transformation to chromoplasts (Kaur et al., 2006).

The lycopene is also for human health as it provides antioxidant properties so it can neutralize free radicals and helps to prevent or repair cell damage (Mendez et al., 2011). The tomato fruits when cooked are more effective. Tomato also prevents adverse effect of lead in blood constituents (Salawu, 2010). The origin of the tomato generally is in Western South America and Central America. Lycopersicon esculentum is widely grown throughout the warm temperate and tropical regions of the world next to potatoes. The major tomato producing countries are United States, Italy, Spain, Turkey Egypt and Greece. Tomatoes are also very popular vegetables in Nepal. The Average production of tomato in Nepal is 13996   kg/ha during fiscal year 2015/16 (Basyal et al., 2019). The aim of present study is to give information about medicinal values of tomato plants and fruits in human life.

The tomato fruits are consumed in different ways such as raw or cooked, in many dishes, sauces, salads, and drinks. Tomatoes are commonly used as a vegetable ingredient. The many varieties of the tomato plant are widely grown in temperate climate and tropical climate across the world, and also in green house condition which allow the production of tomatoes throughout all seasons of the year. The tomato crop is also used for products include canned tomatoes, tomato juice, puree, paste, and “sun-dried” tomatoes or dehydrated pulp. The plants of tomato prefer warm weather and more sunlight; it is grown chiefly in hothouses in cooler climates. The plants are affected by a number of pests and diseases, including bacterial wilt, early blight, mosaic virus, Fusarium wilt, nematodes, and tomato hornworms. Through crop rotation many of these problems can be controlled. Planting of resistant varieties and by the use of fungicides and pesticides also we can control diseases and pest (Basyal et al., 2019).