Tomato (Solanum lycopersicum) health components: from the seed to the consumer

Abstract

It is widely accepted that a healthy diet is an important factor in preventing chronic diseases, and in improving energy balance and weight management. Studies have shown strong inverse correlations between tomato consumption and the risk of certain types of cancer, cardiovascular diseases and age-related macular degeneration. Because tomato is the second-most important vegetable in the world after potato, this horticultural crop constitutes an excellent source of health-promoting compounds due to the balanced mixture of minerals and antioxidants including vitamins C and E, lycopene, b-carotene, lutein and flavonoids such as quercetin. Improvement in phytonutrients in tomatoes can be achieved by cultivar selection, environmental factors, agronomic practices, stage of ripeness at harvest, and appropriate handling and conditioning all the way from the field to the consumer. The purpose of this paper is to review the recent literature of the main factors that can improve the nutritional quality of tomato and consequently their beneficial role in human diet. The importance of genotype selection and the optimization of environmental conditions (light, temperature, humidity, atmospheric CO 2 and air pollutants) for high nutritional value is outlined first, followed by the optimization of agricultural practices (soil properties, water quality, mineral nutrition, salinity, grafting, pruning, growing systems, growth promoters, maturity, and mechanical and pest injuries). The review concludes by identifying several prospects for future research such as modelling and genetic engineering of the nutritional value of tomato.

Effects of Irrigation-Fertilization and Irrigation-Mycorrhization on the Alimentary and Nutraceutical Properties of Tomatoes

“…For example, heavy rainfall may reduce the oxygen concentration in the soil, and indirectly affect the nutritional value of fruit (Dorais et al, 2008). Considering the effect of irrigation on ascorbic acid content of fruit, depending on cultivar, low soil water tension generally could decrease the content of this antioxidant compound (Rudich et al, 1977).…”

Potassium fertilization via fertigation and conventional application on quality of tomato fruits

“…K deficiency limits photosynthesis in the leaves and the transport of photoassimilates to the tomato fruits, causing reduction in fruit quality (Dorais et al, 2008).…”

Exploring alternative germplasm for the development of stable high vitamin C content in tomato varieties

“…The results in yield improvement have been striking, but collateral effects have been detected, such as important negative consequences on tomato flavour (Goff and Klee, 2006). Though the introgression of pest and disease resistance genes still remains the main goal of numerous tomato breeding programmes, a new perspective is arising and improved organoleptic and nutritional or functional quality in the new cultivars is also sought (Dorais et al, 2008). In this sense, consumers demand new cultivars with the traditional tomato flavour lost in modern varieties.…”