Coutinho, Teresa A.2026-01-282026-01-282019-04-242018-11*A2019http://hdl.handle.net/2263/107665Thesis (PhD)--University of Pretoria, 2018.Tomato (Solanum lycopersicon) is the world’s most important vegetable after potato (Panthee & Chen, 2010). The tomato fruit are rich in carotene, carotenoid and lycopene which are antioxidants (Agarwal & Rao, 2000). Lycopene has been shown to protect human cells from oxygen damage which has been related to its ability to reduce the risk of heart diseases (Agarwal & Rao, 2000; Stoyanova et al., 2014). The fruits are nutritious, rich in vitamins A and C, have high potassium phosphates, calcium and magnesium (Miller, 2002). They can be eaten raw, boiled or fried as stews, sundried and processed to powder (Devi et al., 2008). Tomato fruits are also the most canned vegetable in the world, used for purees, pickle and ketchup (tomato sauce) which are used regularly in most households (Panthee & Chen, 2010).en© 2024 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria.UCTDBacterial pathogensXanthomonas spp.Tomato pathogensClavibacter MichiganensisThesis14021252N/A