Tomato is one vegetable, which has its varied uses. It is used well in salads, as a cooked vegetable and talking of that, it is also used in processing industry for ketchup and sauce etc. Today, tomato is one of the most important vegetable crops not only in India, but all over the world. Among vegetables, it is one of the richest source of vitamin C and iron. Therefore, from nutrition point of view, tomato is a very wholesome vegetable. Because of its wide industrial uses, cultivation of tomato is more profitable than that of other vegetables.
There already exists wide range of tomato varities which includes : Vaishali, Rupali, Pusa Ruby, Roma etc. But scientists from IIHR, Indian Institute of Horticulture Research has developed a new variety perfect for food processing industry.
Though the variety is yet to be released at commercial level, ICAR-IIHR at a national horticulture fair at Hesaraghatta near Bangalore, the new variety has been code named H-391 by IIHR. This variety is targeted at food processing industry, mainly for the ketchup and sauce makers.
This high yielding variety is said to contain more pulp, and it has better color and lycopene content. It also has higher total soluble solids. Horticultural productsare criticized for being a shorter shelf life and thus spoil in weeks. But scientists have worked well on this problem and this variety of tomato has a longer shelf life.
Tomato is now the most widely grown vegetable crop in India. It is grown throughout the country in farm gardens, kitchen garden, and by market gardeners for fresh consumption as well as for processing purposes. In India, it is cultivated in more than 8000 hectares in different parts and is well adapted in all the regions.
