Record Details

Studies on Bacterial Spot of Tomato Caused by Xanthomonas vesicatoria (Doidge) Dye

CSK Himachal Pradesh Agricultural University Repository

View Archive Info
 
 
Field Value
 
Relation http://hillagricrepository.co.in/218/
 
Title Studies on Bacterial Spot of Tomato Caused by Xanthomonas vesicatoria (Doidge) Dye
 
Creator Shukla, Arti
 
Subject 635.642 Tomatoes
 
Description Tomato {Lycopersicon esculentum Mill.), a member of the solanaceae family, is one of the most important commercial vegetables grown throughout the world. It is native to Central and South America (Vavilov, 1951). In terms of area, it comes next only to potato and sweet potato but as a processing crop, it ranks first among vegetables (Sandhu et ai, 1990). The uses of ripened tomato fruits are multifarious. It is consumed raw as salad, cooked either alone or mixed with other vegetables, processed as soup, sauce, ketchup, puree etc. and adds variety of colour and flavour to foods (Tiwari and Chaudhary, 1993). Green tomatoes are used for pickles and preserves. It is also an affluent source of vitamin C, A and minerals like potassium and sodium (Aykroyd, 1963).
 
Date 2001
 
Type Thesis
NonPeerReviewed
 
Format text
 
Language en
 
Identifier http://hillagricrepository.co.in/218/1/12820.pdf
Shukla, Arti (2001) Studies on Bacterial Spot of Tomato Caused by Xanthomonas vesicatoria (Doidge) Dye. PhD thesis thesis, Dr. Y.S. Parmar University of Horticulture and Forestry.