n.

mildly acid red or yellow pulpy fruit eaten as a vegetable

native to South America; widely cultivated in many varieties

同義詞：love appletomato plantLycopersicon esculentum

Tomatoes, Tomato-Based Products, Lycopene, and Cancer: Review of the Epidemiologic Literature
Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing
Tomatoes, Tomato-Based Products, Lycopene, and Cancer: Review of the Epidemiological Literature, J. Natl. Cancer Inst. 91, 317-331
Inactivation of Salmonella montevideo on tomatoes by applying cellulose-based edible films.
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.
Antisense RNA inhibition of polygalacturonase gene expression in tomatoes. Nature 334: 724-726
Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery
Antisense RNA inhibition of polygalacturonase gene expression in transgenic tomatoes
Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes
Fruit-specific RNAi-mediated suppression of DET1 enhances carotenoid and flavonoid content in tomatoes