| Library / English Dictionary |
TOMATO
| Pronunciation (US): |  | (GB): | |
Irregular inflected form: tomatoes
I. (noun)
Sense 1
Meaning:
Mildly acid red or yellow pulpy fruit eaten as a vegetable
Classified under:
Nouns denoting foods and drinks
Hypernyms ("tomato" is a kind of...):
solanaceous vegetable (any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon)
Hyponyms (each of the following is a kind of "tomato"):
beefsteak tomato (any of several large tomatoes with thick flesh)
cherry tomato (small red to yellow tomatoes)
Holonyms ("tomato" is a part of...):
love apple; Lycopersicon esculentum; tomato; tomato plant (native to South America; widely cultivated in many varieties)
Sense 2
Meaning:
Native to South America; widely cultivated in many varieties
Synonyms:
love apple; Lycopersicon esculentum; tomato; tomato plant
Classified under:
Hypernyms ("tomato" is a kind of...):
herb; herbaceous plant (a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests)
Meronyms (parts of "tomato"):
tomato (mildly acid red or yellow pulpy fruit eaten as a vegetable)
Hyponyms (each of the following is a kind of "tomato"):
cherry tomato; Lycopersicon esculentum cerasiforme (plant bearing small red to yellow fruit)
Context examples:
A linear, unsaturated hydrocarbon carotenoid, the major red pigment in fruits such as tomatoes, pink grapefruit, apricots, red oranges, watermelon, rosehips, and guava.
(Lycopene, NCI Thesaurus)
Ascorbic acid is found in all fruits and vegetables, especially citrus fruits, strawberries, cantaloupe, green peppers, tomatoes, broccoli, leafy greens, and potatoes.
(Ascorbic acid, NCI Dictionary)
Lycopene, a carotenoid pigment found in high concentrations in tomatoes as well as in other fruits and vegetables, serves as an antioxidant in vivo; its intake has been associated with a reduced risk of certain types of cancer and cardiovascular diseases.
(Carbon C 13 Lycopene, NCI Thesaurus)
As it turned out, modern tomatoes lack sufficient sugars and volatile chemicals critical to better flavor.
(Scientists develop genetic path to tastier tomatoes, NSF)
Tomatoes are one of the most eaten vegetables—although they actually are fruit botanically—with a worldwide annual production of 182 million tons, worth more than $60 billion.
(Tomato Pan-Genome Makes Bringing Flavor Back Easier, Agricultural Research Service)
A new study by University of California, Berkeley microbial ecologists used experimental evolution to help identify the core microbiome of commercial tomatoes.
(How do you cultivate a healthy plant microbiome?, National Science Foundation)
As expected, under the white light, people matched oranges to orange, strawberries and tomatoes to reds, and faces and hands to some variation of brown or tannish pink.
(Rosy health and sickly green: color associations play robust role in reading faces, National Institutes of Health)
Researchers from the University of Cambridge’s Sainsbury Laboratory (SLCU) and Department of Plant Sciences have discovered that drought stress triggers the activity of a family of jumping genes (Rider retrotransposons) previously known to contribute to fruit shape and colour in tomatoes.
(Harnessing tomato jumping genes could help speed-breed drought-resistant crops, University of Cambridge)
The researchers began looking at tomato alleles (one of two or more alternative forms of a gene that arise by mutation and are found at the same place on a chromosome).
(Scientists develop genetic path to tastier tomatoes, NSF)
This pan-genome includes all of the genes from 725 different cultivated and closely related wild tomatoes, which revealed 4,873 genes that were absent from the original reference genome.
(Tomato Pan-Genome Makes Bringing Flavor Back Easier, Agricultural Research Service)
