الفهرس 
1.IntroductionOnly 14 pages are availabe for public view
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Abstract
1.Introduction
The inevitable expansion of most staple grain crops’ cultivation, including wheat (Triticum aestivum L.), the second-most important food source for humans, can lead to global food safety (USDA-FAS, 2021; Li et al., 2022; El-Sappah et al., 2023). This is due to the fact that wheat contributes significantly to human nutrition, providing roughly 20% of the calories and protein required by the world’s 4.5 billion people in a variety of food products (Desoky et al., 2021a; FAOSTAT, 2022). However, from just 0.2 billion hectares worldwide, only about 600 million tonnes of wheat grain are produced annually (Sowell and Swearingen, 2022).
According to Saleem and Fariduddin, 2022, the tomato plant (Solanum lycopercicum L.) is one of the most vigorous vegetable crops worldwide. As Shinozaki et al., 2018 and de Vos et al., 2018, this plant is not only utilized for food but also functions as a model for research purposes, allowing researchers to examine its genetic makeup, physiology, and productivity in various environmental changes. With the exception of potatoes, tomatoes are still the most extensively grown and eaten vegetable. All economic sectors, regardless of developed or developing countries, view it as a staple food crop that benefits a diverse range of people. A yield of approximately 100 million tonnes of tomatoes annually from nearly 4.2 million ha indicates the crop’s ultimate significance. Tomatoes are rich in nutrients, including flavonoids, lutein, beta-carotene, lycopene, and vitamins C and E. The biocompatibility of staples and the sustainable nature of tomatoes are influenced by the macro- and micronutrient contents of potassium (K), phosphorous (P), magnesium (Mg), calcium (Ca), iron (Fe), manganese (Mn), zinc (Zn), and copper (Cu)