Tomato Components and Quality Parameters. A Review

Abstract

Tomatoes (Solanum lycopersicum L.) are some of the most important vegetable foods worldwide. They are the second largest grown vegetable in both terms of production and consumption. Demand for tomatoes has been increasing recently due to their high content of nutritionally- acclaimed carotenoids, fibers, vitamins, and minerals, hence it has been the subject of numerous studies both in the laboratory and under field conditions. The quality of a tomato is determined by internal and external attributes, internal such as texture, sweetness, acidity, aroma, flavor, and nutritional value, and external which are appearance factors such as color, shape, size, and firmness. This review aims to investigate the chemical composition of tomato fruits and how they influence their quality. The findings of chemical composition (minor and major) components that were reported by many researchers are reviewed in this article. Also, this review focuses on the effect of tomato variety on the chemical composition of this fruit, and how these components are varied during the ripening process. In addition, chemical, physical and sensory quality factors were discussed in this review.

Optimization of antioxidant and lycopene extraction from tomato pomace using Hansen solubility parameters and its application in chicken meat preservation

“…Lycopene, a carotenoid found predominantly in tomatoes and tomato‐derived products, is the primary component responsible for the characteristic red color of tomatoes (Zhang et al., 2023). It is recently that lycopene has garnered significant attention as a pharmaceutical component (Amr & Raie, 2022). A whole mature tomato contains approximately 3.4 mg of lycopene per 100 g (dry weight), while tomato peel contains approximately 12 mg of lycopene per 100 g of peel (dry weight) (Dutta & Dutta, 2022).…”

Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques

“…VOCs are primarily characterized by distinct aromas and serve a significant function in enhancing the flavor profiles of agricultural products, specifically fruits and vegetables [34][35][36]. In recent years, the field of VOC detection has witnessed a surge in research activity due to the ongoing advancements in detection technology [37]. Previous research has indicated that investigations into the metabolism of VOCs in tomato fruits commenced as early as the 1950s [38,39].…”

Extension of Quality and Shelf Life of Tomatoes Using Chitosan Coating Incorporated with Cinnamon Oil

“…A controlled effect of CS-CO on the pH level of tested tomatoes could be the protective barrier against the environment, including respiratory gases, particularly O 2 , and microbial growth [54]. The measurement of total soluble solids (TSsS) is pivotal in assessing the flavor quality of produce, serving as a critical marker of ripeness and quantifying the concentration of soluble sugars and minerals within the fresh produce, especially in tomatoes [55]. This study demonstrated that extended storage under ambient conditions significantly elevated the concentration of TSSs in tomatoes at a consistent rate (Figure 4B).…”