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. 2019 Jun 10;5(1):55–63. doi: 10.1080/20961790.2019.1594599

Figure 6.

Figure 6.

(A) DNA test results of nine seeds from commercial tomato products. Lanes 1–3 are quantitation standards, K562 (50, 25, 12.5 ng, respectively) ; lane 4 is a negative control; lanes 5–9 are DNA extracted from seeds of five canned tomatoes; lanes 10–13 are DNA extracted from seeds of four brands of tomato spaghetti sauces; lane 14 is a DNA extracted from fresh seed; lanes 15–16 are standard size markers, 1 Kb, and 100 bp ladder, respectively (New England Biolabs, Beverly, MA, USA). (B) DNA extracted from 1 mL of tomato sauce and fresh tomato juice. Lanes 1–4 are quantitative standards, K562 (100, 50, 25, 12.5 ng, respectively); lane 5 is a negative control; lanes 6–7 are DNA extracted from two types of canned tomatoes; lanes 8–13 are DNA extracted from six brands of tomato spaghetti sauces; lane 14 is a DNA extracted from fresh tomato tissue; lanes 15–16 are standard size markers 1 Kb and 100 bp ladder, respectively (New England Biolabs). (C) Photomicrographs of the seed surface morphology of nine brands of commercial tomato products and one fresh tomato seed.