Tomato

Early history

Aztecs and other peoples in the region used the fruit in their cooking; it was being cultivated in southern Mexico and probably other areas by 500BC. It is thought that the Pueblo people believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination. The large, lumpy tomato, a mutation from a smoother, smaller fruit, originated and was encouraged in Mesoamerica. Smith states this variant is the direct ancestor of some modern cultivated tomatoes.

According to Andrew F Smith's The Tomato in America, the tomato probably originated in the highlands of the west coast of South America. However, Smith notes there is no evidence the tomato was cultivated or even eaten in Peru before the Spanish arrived.

Two modern tomato cultivar groups, one represented by the Matt's Wild Cherry tomato, the other by currant tomatoes, originate by recent domestication of the wild tomato plants apparently native to eastern Mexico

Production trends

125 million tons of tomatoes were produced in the world in 2008. China, the largest producer, accounted for about one quarter of the global output, followed by United States and Turkey. For processing tomatoes, California accounts for 90% of U.S. production and 35% of world production.

According to FAOSTAT, the top producers of tomatoes (in tonnes) in 2007 were:

Top Tomato Producers — 2007
(in tonnes)
China 33 645 000
United States 11 500 000
Turkey 9 919 673
India 8 585 800
Egypt 7 550 000
World Total 126 246 708
Source:
UN Food & Agriculture Organisation (FAO)

Different Varieties of Tomatoes:



Diseases and pests
Main article: List of tomato diseases

Tomato cultivars vary widely in their resistance to disease. Modern hybrids focus on improving disease resistance over the heirloom plants. One common tomato disease is tobacco mosaic virus, and for this reason smoking or use of tobacco products are discouraged around tomatoes, although there is some scientific debate over whether the virus could possibly survive being burned and converted into smoke.[22] Various forms of mildew and blight are also common tomato afflictions, which is why tomato cultivars are often marked with a combination of letters which refer to specific disease resistance. The most common letters are: V - verticillium wilt, F - fusarium wilt strain I, FF - fusarium wilt strain I & II, N - nematodes, T - tobacco mosaic virus, and A - alternaria.

Another particularly dreaded disease is curly top, carried by the beet leafhopper, which interrupts the lifecycle, ruining a nightshade plant as a crop. As the name implies, it has the symptom of making the top leaves of the plant wrinkle up and grow abnormally.

Some common tomato pests are stink bugs, cutworms, tomato hornworms and tobacco hornworms, aphids, cabbage loopers, whiteflies, tomato fruitworms, flea beetles, red spider mite, slugs,[23] and Colorado potato beetles.

Onion

History:
In ancient Greece, athletes ate large quantities of onion because it was believed that it would lighten the balance of blood. Roman gladiators were rubbed down with onion to firm up their muscles. In the Middle Ages onions were such an important food that people would pay their rent with onions and even give them as gifts. Doctors were known to prescribe onions to facilitate bowel movements and erection, and also to relieve headaches, coughs, snakebite and hair loss. The onion was introduced to North America by Christopher Columbus on his 1492 expedition to Hispaniola. Onions were also prescribed by doctors in the early 1500s to help with infertility in women, and even dogs and cattle and many other household pets. However, recent evidence has shown that dogs, cats, and other animals should not be given onions in any form, due to toxicity during digestion.

Eye Irritation:
As onions are sliced or eaten, cells are broken, allowing enzymes called alliinases to break down amino acid sulphoxides and generate sulphenic acids. Sulphenic acids are unstable and spontaneously rearrange into a volatile gas called syn-propanethial-S-oxide. The gas diffuses through the air and eventually reaches the eye, where it binds to sensory neurons, creating a stinging sensation. Tear glands produce tears to dilute and flush out the irritant

Medicinal Property of Onion:

Wide-ranging claims have been made for the effectiveness of onions against conditions ranging from the common cold to heart disease, diabetes, osteoporosis, and other diseases. They contain chemical compounds believed to have anti-inflammatory, anticholesterol, anticancer, and antioxidant properties such as quercetin. However, it has not been conclusively demonstrated that increased consumption of onions is directly linked to health benefits. Some studies have shown that increased consumption of onions reduces the risk of head and neck cancers. In India some sects do not eat onion due to its alleged aphrodisiac properties.

In many parts of the world, onions are used to heal blisters and boils. A traditional Maltese remedy for sea urchin wounds is to tie half a baked onion to the afflicted area overnight. In the morning, the spikes will be in the onion.[citation needed] In the United States, products that contain onion extract are used in the treatment of topical scars; some studies have found their action to be ineffective, while others found that they may act as an anti-inflammatory or bacteriostatic and can improve collagen organization in rabbits.

Onions may be especially beneficial for women, who are at increased risk for osteoporosis as they go through menopause, by destroying osteoclasts so that they do not break down bone.

An American chemist has stated[17] that the pleiomeric chemicals in onions have the potential to alleviate or prevent sore throat.